Text 7948, 97 rader
Skriven 2008-05-28 14:29:37 av Ruth Haffly (1:396/45.28)
   Kommentar till text 7858 av DAVE DRUM (1:123/140)
Ärende: Brunswick Stew
======================
Hi Dave,

 RH> I know; I'm living in Paula Deen's turf.  I think a good proportion of
 RH> the tourists that come to Savannah want to eat at her place.  Yes, I've
 RH> never eaten at The Lady & Sons but have been to Uncle Bubba's a fair
 RH> amount.  It's out of the beaten path so isn't as well known but the
 RH> food is really good--mostly seafood/fish meals. But, once Paula's star

 DD> I'm not all that impressed by Paula Deen. I just get this feeling that
 DD> she is more about marketing hype than substance. That being said - I
 DD> have never eaten at any of her venues ... and might be forced to
 DD> change my mind on her phoniness once I had. But, I don't think so.

Her cooking is typical Southern; she happened to be "the" one who made
it big.  From what I've seen on her (on TV), it's probably her
personality that made her into a star, not neccessarily her food. She
actually has just the one restaurant that specialises in Southern
cooking; her brother's is more of the seafood.  But, he only uses fresh,
local (His oyster bar has a sign informing diners where the oysters came
from.) seafood, thus making it far better than most of Carey Hilliard's
or some of Red Lobster's offerings.  Fiddler's Crab House & Oyster Barn,
another of our favorites, also uses fresh, local seafood.

 DD> As to how many would make it when they get home ... depends on how
 DD> much they like stew and which of the recipes you are speaking of. I'd
 DD> say the chicken or pork based ones have a better chance than the

 RH> I know; the one I made from Paula's book is chicken based. Thing is,
 RH> how many people know that you can sub chicken, beef or pork for
 RH> squirrel, possum or raccoon? I can't make the pork ones and expect
 RH> Steve to eat them (Tho he's had several pieces of Canadian bacon in the
 RH> past week, he's not going "whole hog" for pork yet.) so the all chicken
 RH> one was a good find.

 DD> How about you don't tell him until after he expresses his appreciation
 DD> of a fine bowl of stew? Or would he get his jaws all torqued at being
 DD> 'tricked'?

I'd rather not try to trick him. Since he shops with me, he knows what
I'm getting and will, at times, question the use of something I pick up.
Pork is one where he would question me so it would be hard to trick him.


 DD>       Title: Sauteed Brussels Sprouts W/Lemon & Pistachios
 DD>  Categories: Five, Vegetables, Nuts, Citrus
 DD>       Yield: 5 servings

 DD>   A dish to convert all the Brussels sprout haters. By cooking
 DD>   the sprouts only briefly, you preserve their great nutty
 DD>   flavor. This side pairs nicely with roasted rack of lamb or
 DD>   whole chicken. For a Middle Eastern-flavored meal, rub either
 DD>   meat with olive oil, salt, pepper, cumin, paprika, and cayenne
 DD>   pepper before cooking.

 RH> Might be worth giving a try on the brussels sprouts non eater in this
 RH> household. Have to see what he thinks of it when he sees the recipe.

 DD> The longest journey begins with a single step .... Bv)=


Yes, and you have to walk before you can run.  Canadian bacon today,
maybe smoked pork chops next month?


 DD>       Title: Orrechiette Carbonara
 DD>  Categories: Pasta, Eggs, Pork, Cheese
 DD>       Yield: 4 servings

 DD>       4 sl Applewood-smoked bacon;
 DD>            - diced
 DD>       2 md Leeks (white and pale green
 DD>            - Only), halved lengthwise,
 DD>            - then cut crosswise into
 DD>            - 1/3-inch pieces
 DD>      10 oz Orecchiette or small shells
 DD>       2 lg Eggs; room temp
 DD>     1/2 c  Fresh grated Parmesan
 DD>            - heese; plus additional for
 DD>            - serving
 DD>       1 tb Chopped fresh Italian
 DD>            - parsley

Still too early to try something like this with Steve. A few weeks ago,
I thought I'd grabbed shells at the store--went to use them and found
out it was orecchietta.  Worked just as well in the dish but made for an
interesting look.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)