Text 14295, 114 rader
Skriven 2008-09-28 16:58:00 av Dave Drum (1:124/311)
     Kommentar till en text av JANIS KRACHT
Ärende: Re: Lima Beenz
======================
-=> Janis Kracht wrote to Dave Drum <=-

 > Baby Limas, Fordhooks, Butterbeans, Big Mamma, Giant Calico, Henderson,
ixie
 > Butterpea, Xmas Pole Limas, Wood's Prolific or Speckled Calico ... they're 
 > all tasty and make wonderful soups, too.

 JK> I'll have to try a soup... I'll admit my only experience has been in
 JK> succotash :)

Eeeeewwwwww!!! My grandmother used to serve succotash (basically green beenz
and superannuated corn) boiled together until any trace of flavour or texture
was left. And I liked gennz beenz and/or corn by themselves ... and not quite
so "done". Then I discovered a recipe that called for the beenz and corn to be
fried together in rendered bacon grease - with the bits of bacon gribbens still
in it.  Yuuuuummmm!

But, I've never had Lima beenz presented as a part of succotash. Must be a
regional thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ham & Cheese Croquettes
 Categories: Pork, Dairy, Breads
      Yield: 36 servings
 
      8 tb Unsalted butter
    1/2 c  Fine minced onion (opt)
      2 c  Flour; divided
  3 1/4 c  Hot milk
           Salt, pepper & fresh grated
           - nutmeg
    1/2 c  Chopped serrano ham
      1 c  Fine diced cheese
           Chopped herbs of your choice
           - (opt)
      2    Beaten eggs
           +=MIXED WITH=+
      2 tb Cold water
      1 c  Dry breadcrumbs
           Oil for frying

MMMMM---------------------------AIOLI--------------------------------
      1 tb Fine chopped garlic
           Kosher salt
      2 lg Egg yolks
      4 tb Lemon juice
  1 1/2 c  Pure olive oil
 
  Putting the oil in a squeeze bottle makes it easy to add in
  a slow, steady stream.
  
  Place garlic in a mortar and mash to a fine paste with a
  little salt.
  
  Put egg yolks in a blender or food processor. Add 3 tbs
  lemon juice and blend. With the machine running, gradually
  add the olive oil, a few drops at a time, until mayonnaise
  is emulsified. Add the garlic and remaining lemon juice to
  taste. Salt to taste as well.
  
  Makes about 2 cups
  
  CROQUETTES:
  
  Melt the butter in a medium saucepan. Add a bit of fine
  chopped onion if you want to flavor the base. Cook for a
  few minutes. Add 1 cup of the flour and stir well to combine.
  Cook for a few minutes over low heat. It will be a very, very
  thick paste. Gradually add the hot milk and cook, stirring
  constantly until you have a very thick bechamel sauce. Season
  it with salt, pepper and nutmeg. While this mixture is hot,
  fold in the serrano ham, cheese and herbs, if using. Adjust
  seasoning.
  
  Pour into a well-oiled baking pan or dish (such as a 9-inch
  square brownie pan) and spread out to cool. (I pat it down
  with my hands.) Cover the top with plastic wrap and chill the
  mixture completely. (Some cooks line the baking pan with plastic
  wrap and after the mixture has cooled turn it out onto a counter
  using the wrap as a device to get the mixture out of the pan.
  They then cut it with a knife or circular cookie or biscuit
  cutter instead of rolling the croquettes into the traditional
  football or rounded shape.)
  
  To assemble: Arrange three shallow bowls on the counter: one
  with the remaining cup of flour, one with the egg mixture and
  one with breadcrumbs. Dip a tablespoon in cold water and scoop
  up some of the croquette mixture. With wet hands roll it into
  a 3/4-inch round or the traditional torpedo shape, about 2"
  long. Drop it into the flour and roll it around. Dip into eggs
  and the drop into the breadcrumbs and roll around to coat. Set
  on a rack over a sheet pan to dry, or arrange on parchment-lined
  baking sheets. Refrigerate overnight, or until well chilled.
  
  To fry: Heat oil to the depth of 3 inches in a deep frying pan
  or wok. When the oil is at 360°, drop in the croquettes in
  batches. When golden, about 30 seconds to 1 minute, remove
  with slotted skimmer to drain on paper towels. Transfer to
  a platter and serve with aioli as a dipping sauce.
  
  Yields about 3 dozen small fritters
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "All blonde not blonde by cracky"
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