Text 17368, 89 rader
Skriven 2008-12-06 00:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Re: CA$H REGI$TER$  81124
=================================
-=> Quoting Bill Swisher to Jim Weller <=-

 > "KIDS SHOULDN'T HAVE TO PAY TAXES IF THEY'RE NOT ALLOWED TO VOTE!"

 BS> Seems like there was some unpleasantness between parts of North
 BS> America and the English over something similar.

 BS> "If Patrick Henry thought that taxation without representation was
 BS> bad, he should see how bad it is with representation."

[g]


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sicilian Sweet And Sour Grilled Pumpkin
Categories: Italian, vegetables, Grill
  Servings: 4

  1 1/2 lb sugar pumpkin
      2 TB olive oil
      1    clove garlic, pressed or
           minced
           kosher salt
      3 TB wine vinegar (red or white)
      3 TB white sugar
           chopped fresh mint or
           parsley (optional)
           thinly sliced garlic
           (optional)

Zucca Gialla in Agrodolce

Prepare coals or preheat your gas grill. Cut Pumpkin in half, scrape
out seeds and membrane. Peel each half and cut into 1/4-1/2 inch
slices.

In a large bowl, whisk together olive oil, one clove of minced
garlic, and a generous pinch of kosher salt.  Add pumpkin slices and
toss well to coat.

Grill pumpkin slices over medium to medium-heat for a few minutes on
each side or until just tender. Watch closely and don't let them
burn.  Remove grilled pumpkin to a serving platter.

In a small saucepan, mix vinegar, sugar, and any garlic oil left in
the bowl.  Cook until sugar is dissolved and mixture thickens just
slightly.  Drizzle sweet and sour sauce over the pumpkin on the
serving platter.  Garnish with fresh chopped mint or parsley and
thin slices of raw garlic if desired.

Recipe Notes: *If you can't find sugar pumpkins, try substituting
butternut squash or acorn squash.  If you decide to saute the
pumpkin slices rather than grill them, start with two tablespoons of
oil in the pan, and add more as needed.  When all the slices have
been cooked, add the vinegar and sugar to the remaining olive oil in
the pan and heat until sugar is dissolved and sauce thickens just a
bit.  Serving the pumpkin with thinly sliced fresh garlic and fresh
chopped mint is traditional.  I prefer to skip the raw garlic and
serve it with either fresh chopped mint or parsley.

You may revert to the original recipe and brown the pumpkin slices
in olive oil rather than cooking them on the grill. You could even
throw a smashed clove of garlic into the oil to flavor it while it's
heating.  Just remove the garlic before adding the pumpkin so it
doesn't burn.  Brown the pumpkin slices in batches over medium heat,
adding olive oil as needed, then remove them to a serving platter.
Drizzle with the sweet and sour sauce before serving.

The old Sicilian way to serve this dish is with thinly sliced raw
garlic and chopped fresh mint adorning each slice of pumpkin.  I
didn't do that, but feel free to try it!

from Alberto and Liliana in Catania.


From: Http://Pinchmysalt.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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