Text 14342, 91 rader
Skriven 2011-08-05 05:50:00 av Dave Drum (53105.cooking)
  Kommentar till text 14306 av Ruth Haffly (1:396/45.28)
Ärende: Recipes
===============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD>       Title: Spageto Me Sikotakia Poulion *
 DD>  Categories: Poultry, Pasta, Cheese
 DD>       Yield: 6 servings

 RH> Something different, I've never had liver on spaghetti before. (G)

 DD> I went over to my brother's house the other night and made this. His
 DD> wife is down at Lake of The Ozarks helping her sister get all her
 DD> plunder cleared out from the bar & grill they are selling and retiring
 DD> from. So, I had mentioned this recipe - and Phil said, c'mon over and
 DD> use my kitchen and we'll both try it out.

 RH> Sounds like you two had fun. You got the better end of the deal in that
 RH> your place didn't have the liver smell in the air after cooking.

Chicken livers don't stink up the joint. Especially not like, say boar's liver.
If you are ever offered a deal on boar's liver - run away as fast as your legs
will churn. Else your whole house will smell of kids whizzing on a hot steam
radiator.  Bv)=

Actually, what I do with chicken livers that are to be cut up - is to soak them
in salted water for a period of time and then change the water and par-cook
them lightly, just until they begin to firm up and are no longer "squirmy".
Works just as well as putting them into the food processor and pulsing it a few
times ... and is a lot easier to clean up. And I don't get a lot of "liverish"
aroma when I finish the chicken livers.  Bv)=
 
 DD> So, I did. Subbed Havarti cheese for the Gruyère - but, other than
 DD> that pretty much followed the recipe. Next time I think I'll add some
 DD> toasted breadcrumbs or panko to the top of the cheese sauce when it
 DD> goes into the oven. There were no leftovers - and I had to print out
 DD> the recipe for Phil to present to Vicky when she comes back home.
 DD> Bv)=

 RH> You hit a home run with that one. I first tried Havarti back in the
 RH> late 70s when I was part of a food co-op in eastern NC. It's been one
 RH> of my favorite cheeses since. Picked some up tonight to go on
 RH> sandwiches for travel tomorrow.

I have liked Havarti since my first experience with it back in the mists of
time. Edam, too - which, other than the red rind it sort of reminds me of. I
like it as an ingredient or just to snack on with or without Ritz (style)
crackers.

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

      Title: Horseradish-Garlic Burgers
 Categories: Sandwiches, Cheese, Herbs, Beef
      Yield: 2 servings

    3/4 lb Ground chuck
      1 tb Prepared horseradish
      1 tb Roasted garlic paste
      1 ts Fresh thyme;chopped
      1 ts Fresh chives; chopped
           Salt & pepper
      2 sl Havarti cheese; fairly thick
      2    Onion rolls; split, toasted
      1 tb Butter; softened
           Waffle-cut potatoes; fried
           - as a garnish
 
  Preheat a barbecue or stovetop grill to very hot. Combine
  beef, horseradish, garlic paste and herbs.

  Mix well and season with salt and pepper to taste. Divide
  mixture and form 2 firm, round, thick, bun-diameter patties.
  Place on hot grill and cook 5 minutes. Meanwhile, slice buns
  in half and brush with butter. 

  Flip burgers and continue to cook 5 more minutes. Place
  buns, butter side down, on cooler part of grill and toast.
  Top each burger with a slice of cheese and continue to cook
  until cheese melts.

  Assemble burgers and serve them with fried potatoes. 
 
  Yield: 2 servings 

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Thank you for sending me a copy of your book. I'll waste no time reading it
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