Text 14607, 75 rader
Skriven 2008-10-02 23:26:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Lima Beenz
======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> succotash (basically green beenz and superannuated corn)

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

 JW> I live far north of the succotash zone but all my reading leads me
 JW> to believe lima beans are the default.

You're probably right - I am as guilty as any in thinking the customs of my
tribe are laws of nature.   Bv)=

 JW> I find the dish much improved with siced ham, ham bone broth, stewed
 JW> tomatoes, fried onions and/or fresh chopped chilies. But that
 JW> probably isn't true succotash anymore.

Yeah, but it would be good.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salad Of Butter Lettuce, Romano Beans, Etc
 Categories: Salads, Dressings, Fruit, Beenz
      Yield: 4 servings
 
MMMMM--------------------------DRESSING-------------------------------
    1/2    Ripe avocado
    1/4 c  Buttermilk
      2 tb Light olive oil
    1/2    Lime; juiced
      1 tb Kosher salt; to taste
    1/2 tb Cracked black pepper

MMMMM---------------------------SALAD--------------------------------
    1/2    Head butter lettuce
  1 1/2 c  Romano beans
    1/2 c  Sweet cherry tomatoes;
           - halved
      8    Leaves basil; chiffonade
 
  From Anthony Paone of Sea Salt in Berkeley.
  
  For the dressing: Put avocado, buttermilk, olive oil, lime
  juice, Salt & pepper into a blender. Puree until smooth.
  Set aside.
  
  For the salad: Wash and dry butter lettuce, then rip into
  bite-size pieces. Snap the tails off the Romano beans. Bring
  a pot of water to a boil and cook beans for 7-9 minutes
  until crisp tender. Drain and shock beans in an ice bath to
  stop the cooking.
  
  The preparation can be done ahead by 1-2 hours to this point.
  Store ingredients separately in the refrigerator.
  
  Divide lettuce, beans and tomatoes between four plates.
  Chiffonade the basil by rolling up the leaves into a tight
  little cylinder, then cutting thinly crosswise.
  
  Drizzle each serving with 2-3 tablespoons dressing and
  garnish with basil.
  
  Serve immediately.
  
  Serves 4
  
  MM Format by Dave Drum - 05 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "*THIS* is the assignment I wanted." Bashir re DS9
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