Text 21771, 81 rader
Skriven 2012-02-27 23:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: MY TASTES 254 20227
===========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> I was happy that my Co-Op had seven kinds of fresh chilies:
 JW> Anaheim, Hungarian Wax, Serrano, Colorado, Jalapeno, Thai and
 JW> Habanero.

 GJ> You are lucky to have that choice.  My local s/market only has
 GJ> 2 or 3.
 
It's come along way over the years and is very responsive to
Yellowknife customers' changing tastes. As members we can get pretty
anything we want so long as one of the wholesalers that they (we)
use carry it.

 GJ> Have you come across the Red Scorpion?
 
 JW> I would give it a pass.
 
 GJ> I bought some anchos.
 
 JW> Very sensible; you don't want to die from a Scorpion sting.

 GJ> I'll leave that to brave Saint Michael to deal with.

Even he might have qualms but I'll let him speak for himself on the
matter.

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

      Title: Devilishly Good Deviled Crab
 Categories: Crab, Chilies, Condiments, Dairy, Sauces
      Yield: 4 servings

      1 lb Lump crabmeat
    1/2 c  Finely sliced scallions or
           Fresh chives
    1/2 c  Fresh celery or fennel;
    Finely diced
    1/2 c  Red bell pepper; finely
    Diced
      2 ts Dijon mustard
    1/2 c  Melted butter
    1/4 c  Heavy cream
      1 c  Soda cracker crumbs;
    Coarsely crushed
    Salt and tabasco sauce
    1/4 c  Additional crushed soda
    Cracker crumbs

  Preheat the oven to 350 degrees. Pick through the crabmeat to
  remove bits of cartilage etc. In a mixing bowl combine the
  crabmeat with the scallions, celery and bell pepper. (Make sure
  the green onions, celery and bell pepper are very finely chopped
  because they won't cook in the oven and you don't want their raw
  texture to be intrusive.) In a separate mixing bowl combine the
  mustard with the butter and cream. Combine the crabmeat mixture
  with the melted butter and cracker crumbs. Season with 1/2
  teaspoon of salt and Tabasco sauce to taste. Transfer the mixture
  to a baking dish. Top with additional cracker crumbs and bake for
  half an hour until the top has browned.

  Variation instead of combining crabmeat vegetables with the butter
  and cream combine it with 3/4 cup of evaporated skim milk mixed
  with 1 teaspoon dry mustard rather than the Dijon mustard.

  Recipe by: COOKING MONDAY TO FRIDAY SHOW - TVFN

  From: Gail Shermeyer

MMMMM

Cheers

YK Jim


... Fool, it's hot! I told you again! Were you born on the sun?

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)