Text 8476, 124 rader
Skriven 2006-12-06 02:38:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: packaged foods 621
==============================
 -=> On 12-05-06  05:55,  Michael Loo <=-
 -=> spoke to Dale Shipp about packaged foods 621 <=-

 ML> Here's one I couldn't figure out - neither of the categories
 ML> seemed to fit ...

 ML> Title: Stuffed Plantains
 ML> Categories: Desserts, Cajun
 ML> Servings:  6

 ML> 3    Ripe plantains
 ML> 2 tb Butter
 ML> 2 tb Cornstarch
 ML> 1/4 lb Cheddar cheese, shredded

 ML> Salt and pepper to taste

 ML> A plantain is similar to a banana.

    About as similar as a porpoise is to a shark:-}}  They are similar
    in appearance, but it ends there IMO.

    I don't recall having seen plaintains in Cajun recipes before, but
    they are part of many Latin Cusines.   That Cuban restaurant we went
    to in Burtonsville served two sorts of plaintains with the meals.

 ML> Ok, let us know when you figure out the proper ratio. I could never
 ML> find a decent use for the liquid crab boil.
 
 ML> thing, or if you can't get it, use Old Bay and add some mustard
 ML> and hot pepper.
 DS> What do you mean by "using the real thing"?   Old Bay is certainly
 DS> readily available, but quite a different taste.

 ML> The real thing is Zatarain's regular crab boil, which bears a
 ML> somewhat closer resemblance to Old Bay than the liquid stuff.

  Actually we had seen that around before -- and were searching for the
  liquid version that was used in the Cooking class.
 
 ML> Who was it who posted the utterly charming recipe that invoked
 ML> the pastrami elves?

  Did I do that?   Sometimes I post things I have not really read well,
  usually because something catches my eye about the recipe in a scan.

 ML> One could do the same thing in a smoker stoked very low.

  That is the nice thing about this smoker we got.  It has a thermostat
  that can be set for any temperature from 150 to 275.  Don't have to
  put wood into the smoker tray.  I've been wondering what a prime rib
  roast might do in it, but we've been successful with prime rib in the
  oven (thanks to some suggestions from echo folks over the past year or
  two).

  Here is a Cajun recipe full of ingredients you like -- and a few you
  don't:-}}   I'd expect you to substitute your own rice and tinker with
  the spices.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Dirty Rice
 Categories: Cajun, Poultry, Pork, Rice
      Yield: 4 Servings
 
      2 tb Chicken fat or vegetable oil
    1/2 lb Chicken gizzards, ground
    1/4 lb Pork, ground
      2    Bay leaves
    1/2 c  Onion, finely chopped
    1/2 c  Celery, finely chopped
      2 ts Cayenne, ground
  1 1/2 ts Salt
  1 1/2 ts Black pepper
  1 1/4 ts Paprika

MMMMM-----------------------SEASONING MIX----------------------------
      1 ts Mustard, dry
      1 ts Cumin ground
    1/2 ts Thyme leaves, dried
    1/2 ts Oregano leaves, dried

MMMMM--------------------------THE RICE-------------------------------
    1/2 c  Green pepper finely chopped
      2 ts Garlic, minced
      2 tb Butter unsalted
      2 c  Chicken stock
    1/3 lb Chicken livers, ground
    3/4 c  Rice uncooked (converted)
 
  From Paul Prudhomme's Louisiana Kitchen
  
  Combine the seasoning mix ingredients in a small bowl and
  set aside
  
  Place the Chicken fat, gizzards, Pork and bay leaves in a
  large skillet over high heat; cook until meat is thoroughly
  browned, about 6 minutes, stirring occasionally.
  
  Stir in the seasoning mix, then add the Onions, Celery, bell
  Peppers and Garlic; stir thoroughly, scraping pan bottom well.
  Add the Butter and stir until melted. Reduce heat to medium
  and cook about 8 minutes, stirring constantly and scraping
  pan bottom well (if you're not using a heavy-bottomed skillet,
  the mixture will probably stick a lot). Add the stock and stir
  until any mixture sticking to the pan bottom comes loose; cook
  about 8 minutes over high heat, stirring once. Then stir in the
  Chicken livers and cook about 2 minutes. Add the rice and stir
  thoroughly; cover pan and turn heat to very low; cook five
  minutes. Remove from heat and leave covered until rice is
  tender, about 10 minutes. (The rice is finished this way so
  as not to overcook the livers and to preserve their delicate
  flavor.) Remove bay leaves and serve immediately.
  
  From: Dave Drum                       Date: 12-31-00  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:32:54, 06 Dec 2006
___ Blue Wave/DOS v2.30

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