Text 26129, 111 rader
Skriven 2012-06-16 06:16:40 av Dave Drum (1:18/200.0)
  Kommentar till text 26096 av HAP NEWSOM (1:123/140)
Ärende: Visits
==============
-=> HAP NEWSOM wrote to DAVE DRUM <=-

 -> Will you guys be visiting the new Porter's? We'll expect a report from
 -> one or both, you know.

 HN> We did in fact go to the New Porters, smaller than the
 HN> old Porters (one you've not been to) but much the same.
 HN> He still does no advertising so we were almost alone
 HN> in the place. Mr Porter was not there (and the cooking
 HN> showed it) that evening as he was attending one of

Thanks for the report - but, I don't understand the "and the cooking showed it"
remark. At a rib-a-que, in my experience, nearly everything is prepared in
advance and dipped/sliced/plated to order. So an absence of someone for a few
hours should not make a difference in the quality of the grub.

 HN> his daughter's graduation. I had Ribs...pork ribs,
 HN> and they were moist, falling off the bone and good.
 HN> Anne had Pulled pork, I had a taste and it was good
 HN> as well. Our beans and rice all came a bit oversalted
 HN> and it's the first time I've noted that (and it had
 HN> to be pointed out by Michael and Anne as well). Corn
 HN> bread was good, hushpuppies were gooooood! Fried
 HN> okra was even nice. Michael got brisket with extra
 HN> fat, and he seemed to enjoy it (you'll have to get
 HN> his report to be sure) and as usual each one of us
 HN> came away with a box of what we could not manage to
 HN> eat!

 HN> Having a great time with Michael here...tonight
 HN> we'll be going out for CLAMSS!!! Last night we
 HN> went out on a gizzard quest but came up empty....
 HN> dang it!

Gizzards are best done at home anyway. Or in dirty rice.  Bv)= 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Dirty Rice
 Categories: Cajun, Rice, Poultry, Offal, Chilies
      Yield: 4 Servings
 
  1 1/2 c  Louisiana long grain rice;
           - or basmati/Texmati rice
      2 c  Chicken broth
      2 c  Water
      3 tb Oil
    1/2 lb Ground pork
           +=AND=+
    1/2 lb Ground chicken gizzards
           +=OR=+
      1 lb Ground chicken gizzards
      3 sl Bacon; chopped
    1/2 lg Onion; chopped
      2    Celery ribs; chopped
      1    (to 3) jalapeños; seeded,
           - chopped
      1 tb Cajun seasoning *
      2    Green onions; chopped
 
  * I switch back & forth between Louisiana Fish Fry (orange
  container) Products and Tony Chachere's (green container)
  Creole Seasoning - whichever I find in the cabinet first.
  
  Cook the rice according to the package instructions, but use
  chicken broth for one third of the cooking liquid. So, for
  example, if the package says to use 3 cups of water for 1
  1/2 cups of rice, use 2 cups of water and 1 cup of chicken
  broth. Once the rice has finished cooking, remove from heat
  and let sit for 5 minutes. Turn the rice out onto a sheet
  pan and drizzle 1 tablespoon of olive oil over it. Mix to
  combine and let cool.
  
  While the rice is cooking, finely chop the chicken gizzards,
  or purée briefly in a blender. In a large pan that can
  eventually hold the rice plus everything else, put 1 tb of
  oil plus the bacon in and cook over medium-low heat until
  the bacon is crispy.
  
  Add the ground pork (if using) and increase the heat to
  high. Allow the meat to brown before stirring. As soon as
  the pork starts to brown, add the final tablespoon of oil
  and add the celery, jalapeños, and onions.
  
  Brown them all over medium-high heat.
  
  You will notice that the bottom of the pan getting crusty.
  Keep it from burning by lowering the heat if needed. Add
  the minced gizzards and cook for a few minutes more.
  
  Add the remaining cup of chicken broth and deglaze the pan
  by scraping the bottom of the pan with a wooden spoon. Add
  the Cajun seasoning and turn the heat to high. Boil away
  most of the chicken stock and then add the cooked rice. Toss
  to combine.
  
  Turn off the heat and add the green onions. Toss once more
  to combine and serve hot.
  
  Serves 4.
  
  From: Dirty Dave's adaptive mind - which will file the
  serial numbers off of any recipe and call it his own.
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Nothing takes the taste out of peanut butter quite like unrequited love.
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)