Text 8068, 67 rader
Skriven 2006-11-28 01:00:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Thanksgiving
========================
 -=> On 11-27-06  15:28,  Dave Sacerdote <=-
 -=> spoke to Burton Ford about Thanksgiving <=-

 DSac> As usual, I made a smoked turkey, which everyone in the family seems
 DSac> to prefer over the plain roasted bird.  My aunt made pies, my mother
 DSac> did the mashed and the veggies.  Oh, and I made giblet gravy, because
 DSac> a smoked turkey doesn't lend itself to drippings and gravy.

  I've heard some say that they use the water pan to collect drippings
  and juices for gravy or soup.   It's been years since I smoked, but I
  recall that the water pan always looked too "YUCK" for me to consider
  using it for anything.   That was in a charcoal smoker, running a high
  smoke level.  What is your experience in your propane smoker?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potato-Andouille Hash
 Categories: Side dish, Hash, Potato, Sausage, Cajun
      Yield: 1 servings
 
      4 lb Russet potatoes, peeled, cut
           -into 1/4-inch cubes
      6 tb Olive oil
  1 1/2 lb Andouille sausage or other
           -fully cooked smoked
           -sausage (such as kielbasa),
           -cubed
      2 c  Chopped onion
      2 c  Chopped green bell pepper
    1/4 c  Chopped garlic
  1 1/4 c  Chopped green onions
      2 ts Creole or Cajun seasoning*
 
  Roll potatoes in towel; press to absorb excess moisture. Heat 3
  tablespoons oil in heavy large nonstick skillet over high heat. Add
  half of potatoes; cook until brown, tossing often, about 12 minutes.
  Place in bowl. Repeat cooking with remaining oil and potatoes. Add to
  bowl.
  
  Saute sausage in same skillet over high heat 5 minutes. Add onion,
  bell pepper and garlic; saute 4 minutes. Add to potatoes. Add green
  onions and Creole seasoning to potatoes. Season with salt and pepper.
  Transfer to baking pan. (Can be made 2 hours ahead.)
  
  Preheat oven to 450-F. Bake hash until heated through, stirring
  occasionally, about 15 minutes.
  
  *Available in the spice section of most supermarkets across the
  country.
  
  Source: p.64, Bon Appetit, September 1994
  Chef: Emeril Lagasse of Emeril's; New Orleans, LA
  From: Sallie Krebs
  
  Andouille, a popular Cajun smoked pork sausage, spices up this
  terrific hash.
  From: Sallie Krebs                    Date: 08-24-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:56:36, 27 Nov 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)