Text 25822, 101 rader
Skriven 2009-07-10 18:38:57 av Sean Dennis (1:18/200)
  Kommentar till text 25819 av Ruth Haffly (1:396/45.28)
Ärende: Smokey Bones (was dad)
==============================
Hello, Ruth.

Friday July 10 2009 at 15:39, you wrote to hap newsom:

 RH> It was our first time but we enjoyed it. Steve thought the turkey was
 RH> a bit drier than our favorite place in Savannah but the cole slaw was
 RH> the best we've eaten (outside of my home made) in a long time.

I enjoyed the pulled pork I had and the smaller portion size was good too as it
filled me up (surprisingly so).  It was a bit dry for me, but it was
well-seasoned.  I especially liked the broccoli and the spices (as well as the
butter :) that were on it.  Maura and I have discussed going back there one of
these days when we have the time and the money - a combination that is becoming
harder and harder to find.

The service could have been better though.  Our waiter was close to us several
times but did not check on us.  I've had much worse service, though, so no
complaints here.

Oh, Maura put in her financial aid application and was approved for loans (no
grants; ol' Uncle Sam still thinks I'm rolling in the dough or something), so
she is going to speak with ETSU's financial aid office next week.

This is something I'd like to make for Maura using goat's milk, but at nearly
$4 a quart, this would be a "special" recipe for us:

=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Yankee Doodles' Macaroni with Goat Cheese
 Categories: Pasta, Lamb, Ceideburg, Chilies
      Yield: 6 Servings

           Stephen Ceideburg
      2 qt Milk
           Salt, to taste
    1/8 ts Cayenne pepper
    1/8 ts White pepper
      1 lb Small elbow macaroni
    1/4 c  Butter (1/2 cube)
    1/2 c  All-purpose flour
      6 oz Shredded Monterey jack
           -cheese (1 1/2 cups)
  3 1/2 oz Goat cheese, cut up
      3 tb Olive oil
      2 c  Day-old bread, torn into
           -small pieces
      1 ts Chopped garlic (1 clove)
      3 tb Grated Parmesan cheese

  Combine milk, salt to taste, cayenne and white pepper in saucepan.
  Cook gently over medium heat until milk comes to simmer. Remove from
  heat.

  Cook macaroni in boiling, salted water until al dente. Drain and
  aside.

  Melt butter over medium heat and whisk in flour, stirring frequently,
  1 to 2 minutes. Remove from heat and cool slightly.

  Whisk in milk mixture until well-blended. Simmer 4 to 5 minutes.

  Over low heat, whisk jack cheese and goat cheese into mixture until
  cheese barely melts. Combine cooked macaroni with sauce, mix well.
  Adjust seasonings to taste, then transfer to 2-quart casserole. Bake
  at 350 degrees for 15 minutes.

  Heat olive oil in skillet over medium heat. Add bread crumbs cook,
  stirring frequently, until crisp, about 5 minutes. Add chopped garlic
  at last minute. Cool mixture, then crumble coarsely by hand or in
  food processor. Toss with Parmesan cheese.

  Sprinkle partially cooked macaroni with garlic bread crumbs bake 10
  to 15 minutes longer.

  Note: For more goat cheese taste, add 1 1/2 to 3 more ounces. In the
  restaurant, the cooked macaroni and cheese is not baked but ladled
  into individual heat-proof serving dishes, sprinkled with the crumb
  mixture and browned under a broiler.

  Makes 6 to 8 servings.

  Per serving: 794 calories, 34 grams protein, 35 grams fat, 74 grams
  cholesterol, 86 grams carbohydrate, 603 milligrams sod less than 1
  gram fiber.

  From the Oregonian's FOODday, 1/26/93.

  Posted by Stephen Ceideburg

MMMMM
=== Cut ===

Later,
Sean

//sean@nsbbs.info | http://nsbbs.info | ICQ: 19965647

... Etorre's Observation: the other line moves faster.
--- GoldED/2 3.0.1
 * Origin: Nocturnal State BBS - Johnson City, TN - nsbbs.info (1:18/200)