Text 15352, 79 rader
Skriven 2008-10-20 19:19:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Southron Fried
==========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> In my family we always used fresh lard or crisco and a very deep cast
 DD> iron skillet reserved for the purpose. And as fried chicken was a
 DD> Sunday-only deal the left-over oil was used up in other things before
 DD> time to do the next batch.

 RH> My mom fried her chicken in an electric skillet with butter that was
 RH> used to make gravy when the chicken was cooked.  She coated it in
 RH> flour, seasoned only with salt & pepper; the extra coating was used as
 RH> thickener for the gravy.  We had it maybe twice a month or so.

Yeah, but, unless I misremember your Mom was a New York Yankee. Not a southron
fried belle. We couldn't afford to fry chicken in butter - even when we had
dairy cattle.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Watermelon & Tomato Salad
 Categories: Fruit, Salads, Vegetables
      Yield: 6 servings
 
      6 sl (1/2" triangular) seedless
           - watermelon; rind removed
           Olive oil for brushing
      6 sm Heirloom tomatoes;
           - quartered
      2 ts Raspberry vinegar
    1/2 c  Plain Greek-style yogurt
      2 ts Sherry vinegar
  1 1/2 c  Watercress sprigs
    1/4 c  Finely chopped basil
 
  Garnish: edible flowers (opt)
  
  “We usually think of tomatoes as vegetables,ö says Barber,
  “but this is really a fruit salad of sorts.ö An unexpected
  char on watermelon and the tang of yogurt take the salad in
  a savory direction. At Stone Barns, Barber typically crowns
  his with a yogurt foam; here, adapted for the home cook,
  it’s a yogurt dressing.
  
  Prepare grill for direct-heat cooking over medium-hot
  charcoal (medium-high heat for gas).
  
  Lightly brush one side of watermelon slices with olive oil.
  Season lightly with salt and pepper. Grill, oiled sides
  down, until grill marks appear, 2 to 3 minutes. Transfer
  to a cutting board. Cut into 1-inch pieces.
  
  Toss tomatoes with raspberry vinegar and 1/4 tsp each of
  salt and pepper in a bowl and let macerate 5 minutes.
  
  Whisk together yogurt, Sherry vinegar, 1/2 tsp salt, and
  1/4 tsp pepper.
  
  Top watermelon and tomatoes (with their juices) with water
  cress and basil and serve with dollops of yogurt dressing.
  
  Cooks’ note: If you aren’t able to grill outdoors, watermelon
  can be cooked in a hot oiled large (2-burner) ridged grill
  pan over medium heat.
  
  RECIPE BY DAN BARBER
  
  August 2008 | Gourmet
  
  Serves 6 (first course)
  
  Meal Master Format by Dave Drum - 04 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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