Text 7483, 71 rader
Skriven 2008-05-21 07:16:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Brunswick Stew
==========================
-=> RUTH HAFFLY wrote to DAVE DRUM <=-

 DD> States. The origin of the dish is uncertain, and there are two
 DD> competing claims as to the place in the South where it originated.

 RH> No, there are at least 3 that I know of. There's also Brunswick County,
 RH> NC claiming credit for the origins of the stew.

 DD> Everyone has an axe to grind in the eternal fight for prestige and
 DD> tourist dollars.

 RH> I think in this case it's more for the prestige than the tourist
 RH> dollar. Altho most tourists will probably eat it while visiting the
 RH> state, how many of them are likely to make/eat it once they get back
 RH> home?

Speaking as one who lives in a place where the second leading source of income
is tourism $$$ those prestige things pump up the revenues. Had we been the home
of, oh, say Millard Fillmore (who is from Joan's area) rather than Abe Lincoln
our potential tourist revenue would be much less than it is.

As to how many would make it when they get home ... depends on how much they
like stew and which of the recipes you are speaking of. I'd say the chicken or
pork based ones have a better chance than the squirrel, possum or racoon
versions. I'd make one or more of the chooken based versions.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sauteed Brussels Sprouts W/Lemon & Pistachios
 Categories: Five, Vegetables, Nuts, Citrus
      Yield: 5 servings
 
      3 tb Grapeseed oil
      1 tb Minced shallot
     12 lg Brussels sprouts (about 1
           - 1/2 lb), trimmed, leaves
           - separated from cores (about
           - 8 Cups), cores discarded
    3/4 c  Shelled unsalted natural
           Pistachios
      2 tb Fresh lemon juice
 
  A dish to convert all the Brussels sprout haters. By cooking
  the sprouts only briefly, you preserve their great nutty
  flavor. This side pairs nicely with roasted rack of lamb or
  whole chicken. For a Middle Eastern-flavored meal, rub either
  meat with olive oil, salt, pepper, cumin, paprika, and cayenne
  pepper before cooking.
  
  Heat oil in large nonstick skillet over medium-high heat. Add
  shallot and stir 20 seconds. Add Brussels sprout leaves and
  pistachios, and sauté until leaves begin to soften but are
  still bright green, about 3 minutes. Drizzle lemon juice
  over. Season to taste with salt and pepper. Transfer to
  bowl and serve.
  
  Dan Barber
  
  Bon Appétit | February 2008
  
  Makes 4 to 6 servings
  
  Meal Master Format by Dave Drum - 28 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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