Text 7944, 112 rader
Skriven 2006-11-25 02:49:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Short Ribs
======================
 -=> On 11-24-06  09:02,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Short Ribs <=-

 DSh>  Any comments on the below recipe from our data base?  
 DSh> How does it sound to you?

 DSac> I would try this recipe, yes indeed.  I would tweak the
 DSac> marinade ingredients, though.

  Comments noted.  Thanks.
 
 DSh> 2 tb Prepared mustard

 DSac> No comment needed.

  Meaning what?  You think that is appropriate -- not?
 
 DSh> 1 ts Garlic powder

 DSac> Blechh.  Use 3 or four whole cloves of fresh garlic. Smash them

   Understand.  We do use garlic powder in some things, but recognize
   that a lot of people don't like it.

 DSac> and mince 'em fine and add them to the marinade.  And while you've
 DSac> got the cutting board out, mince a few scallions (green parts
 DSac> and all) and toss them in, too.

   Why would anyone not use all of the scallion?   The green parts are
   the best part when you're chopping them up to add to mashed potatoes.

 DSh> 1 ts Dried dill

 DSac> This must be the part that qualifies the recipe as "Herbed."
 DSac> I hate the taste of dill in meat and eggs. (Great in pickles,

   I did not notice this one there -- and mostly agree with you.  We
   like it in pickles and do use it on salmon, but little else.

 DSac> though.)  Dump the minisicule amount of dried dill and put in
 DSac> a tablespoon each of dried thyme and dried rosemary, which
 DSac> taste better with beef anyway.

   Marjoram and/or tarragon might be nice also.
 
 DSh> 5 dr Tabasco sauce

 DSac> Crappy sauce, and not really needed in this marinade at all.
 DSac> I'd leave it out unless I was specifically going for a hot
 DSac> kick, and in that case I'd use something else with a _decent_
 DSac> taste, like Tapatio.

  We do use tabasco in things.  It and Crystals are common here.
  Perhaps you will supply the group with a tasting demo of a variety
  next summer?

 DSac> As a final note, I'd add a teaspoon or so of salt and at least
 DSac> a heaping teaspoon of coarsely cracked black pepper.

  Sounds good.  Thanks again.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spinach Madeleine
 Categories: Cajun, Vegetable
      Yield: 4 Servings
 
     20 oz Frozen chopped spinach
      4 T  Butter
      2 T  Flour
      2 T  Onion, chopped
    1/2 c  Evaporated milk (not
           Condensed milk)
    1/2 c  Juice spinach was cooked in
           (spinach liquor)
    1/2 t  Black pepper
    3/4 t  Celery salt
    3/4 t  Garlic salt
      6 oz Roll of Jalapeno cheese
      1 t  Worcestershire sauce
           Salt to taste
           Red pepper to taste*
 
  *I generally omit this - it is hot enough!
  
  Cook spinach according to directions on package.  Drain and reserve
  the spinach liquor.  Melt butter in saucepan over low heat.  Add
  flour, stirring until blended and smooth, but not brown.  Add onion
  and cook until soft but not brown.  Add liquid slowly, stirring
  constantly to avoid lumps.  Cook until smooth and thick:  continue
  stirring.  Add seasonings and cheese which has been cut into small
  pieces.  Stir until melted.  Combine with cooked spinach.  This may
  be served immediately or put into a casserole and topped with
  buttered bread crumbs.  The flavor is improved if the latter is done
  and kept in refrigerator overnight. This may also be frozen.
  Serves 5 to 6.  So different.
  
  Submitted by Mrs. William G. Reymond in River Road Recipes:  The
  Textbook of Louisiana Cuisine, The Junior League of Baton Rouge, Inc.,
  5280 Corporate Blvd., Baton Rouge, LA 70808.
  From: Janice Glab                     Date: 09-15-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:48:16, 24 Nov 2006
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