Text 8639, 100 rader
Skriven 2006-12-10 01:42:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: commisary
=====================
 -=> On 12-08-06  14:06,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about commisary <=-

 RH> Long handle tongs and spatula (flipper thing) are the most important
 RH> after a good thermometer and set of long mitts.  Anything else is

   We got a decent price on a thermometer from Target.   Probe on the
   end of a long cord that you could stick into the meat and have the
   reader sit outside the box.  Price was under $20.  I don't know how
   good it is yet, but I have seen other similar models for $40+ at a
   lot of places.

 RH> either not needed or a luxury (used once or twice in a season, if
 RH> that). 

   I got assigned one drawer in our kitchen for my various BBQ / Smoker
   tools.

 DS>       Title: Seafood Dirty Rice
 DS>  Categories: Cajun, Main dish
 DS>       Yield: 6 servings

 RH> Looks good.  Have you tried making it before?

  We've made some sort of dirty rice, but not that particular recipe.  I
  chose it because it looked decent and had seafood which should be
  available to you where you are.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crawfish Turnovers
 Categories: Cajun, Seafood
      Yield: 4 Servings
 
      3 c  Flour
      1 ts Salt
  1 1/2 c  Solid vegetable shortening
    3/4 c  Ice water
    1/2    Stick butter
      1 c  Chopped onions
    1/2 c  Chopped bell peppers
    1/2 c  Chopped celery
           -Salt and cayenne pepper
    3/4 ts Paprika
      1 lb Peeled crawfish tails
      2 tb Flour
    1/2 c  Water
      3 tb Chopped parsley
      3 tb Chopped green onions
      1    Egg, beaten
 
  Combine the flour and salt in a mixing bowl. Add the shortening and
  work it in with your hands until the mixture resembles coarse meal.
  Using the tines of a fork, stir as much of the water as you need to
  bring the dough together, 1 tablespoon at a time. Work it with your
  hands until you have a smooth ball of dough. Do not over handle the
  dough. Wrap it in plastic wrap and refrigerate for at least 1 hour.

  In a large saute pan, over medium heat, melt the butter. When the
  butter as melted, add the onions, bell peppers, and celery. Season
  with salt and cayenne. Saute the vegetables until soft, about 6 to 7
  minutes. Stir in the paprika. Add the crawfish tails and cook for 5
  to 6 minutes, stirring occasionally. Dissolve the flour in the water
  and add to the crawfish mixture. Stir for 1 to 2 minutes, or until
  the mixture thickens. Remove from the heat and add the parsley and
  green onions. Cool to room temperature.

  Preheat the oven to 375 degrees and lightly oil a baking sheet. Remove
  the dough from the refrigerator and place it on a lightly floured
  surface. With a knife, cut the dough into 8 equal portions. Lightly
  flour each piece. Using your fingers, flatten each piece into a 6 in.
  round, about 1/4 in. thick. Fill the center of each one with 1/3 cup
  of the crawfish mixture. Brush the edges of each round with some of
  the beaten egg. Fold the rounds in 1/2 and crimp the edges with the
  tines of a fork. Brush the tops of the turnovers with the remaining
  beaten egg.

  Place the turnovers on the baking sheet about 1 in. apart. Bake for 45
  minutes or until golden brown.
  
  Yield: 8 turnovers
  
  SOURCE: Emeril Live! Cooking Show
  Copyright 1996, TV FOOD NETWORK
  SHOW #EMIA70
  REAL AND RUSTIC LAGNIAPPES
  Adapted from: Louisiana Real and Rustic by Emeril Lagasse
  
  From: Dave Drum                       Date: 02-25-98
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:58:26, 09 Dec 2006
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