Text 328, 111 rader
Skriven 2010-08-18 07:29:00 av Dave Drum (44023.cooking)
    Kommentar till text 311 av Dale Shipp (1:261/1466.0)
Ärende: Fricassee
=================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> No roux - can't be a gumbo - altho it might be a stew. All
 DD> "real" gumbo recipes start out "First you make a roux ... "

 DS> Which goes with my statement of I don't know why Gumbo is in the title.

I knew what you meant. That was a reinforcing comment.  Bv)=
 
 DS> I was ok with this recipe until I got the adding of 1 1/2 quarts water.
 DS> Seems to me that would turn it into a soup.  I'd use a lot less water,
 DS> just enough to cover and not cook the shrimp and crab anywhere near
 DS> that long.

It might thicken up nicely, though with that much roux ...
 
 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: Crab And Shrimp Fricassee
 DS>  Categories: Cajun
 DS>       Yield: 6 Servings

 DS>     3/4 c  Olive Oil
 DS>       1 c  Flour

 DS>   crabs, shrimp, potetoes and pepper. Smother for 10 minutes. Add about
 DS>   1 1/2 quarts hot water. Cook about 30 minutes or until sauce is
 DS> thick.

And a fricassee is a stew ... and stews come in all manner of thickness.  Bv)=

Fricassee, n - pieces of chicken or other meat stewed in gravy with e.g.
carrots and onions and served with noodles or dumplings.
www.thefreedictionary.com/fricassee

I went and got the recipe below because it was about fricassee ... but, since I
like citrus and chooken it's also going to go into my "Got To Make This" file. 
 Bv)=

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

      Title: Fricase de Pollo (Cuban-Style Chicken Fricassee)
 Categories: Latino, Stews, Poultry, Citrus, Wine
      Yield: 8 servings
 
    1/2 c  Sour orange juice
           +=OR=+
    1/2 c  Mixed sweet orange & lime
           - juices
           Half & half
      4 cl Garlic; peeled, minced
  1 1/2 ts Salt
    1/2 ts Fresh ground black pepper
      4 lb Chicken pieces; skinned
    1/3 c  Oil
      2 lg Onions; peeled, chopped
      1 lg Bell pepper; seeded, chopped
      1 c  Tomato sauce
      1 c  Dry white wine
    1/4 c  Capers
    1/2 c  Stuffed green olives
    1/2 c  Raisins
      1 lb Potatoes; peeled, cubed
 
  Combine the sour orange juice, garlic, salt and pepper in a
  container suitable for marinating the chicken. Add the
  chicken pieces to the marinade, cover and refrigerate 1 to 2
  hours. Remove the chicken and blot in on paper towels.

  Reserve the marinade.
 
  Warm the oil in a large Dutch oven over medium heat and
  brown the chicken pieces. Do this in batches rather than
  overcrowd the pan. Then return all the chicken to the pan.
  Add onions and green pepper, sauteing with the chicken until
  onions are translucent, about 3 minutes. Add reserved
  marinade, tomato sauce, wine, capers, olives, raisins, and
  potatoes.

  Reduce heat to low, cover pan and simmer for 30 minutes.
  Transfer chicken to a large serving dish and spoon the sauce
  over it.
 
  NOTES : "This is one of many Andalusian dishes introduced to
  our home by my father's mother. My mother served it often.
  Though raised in the traditions of her Basque and Catalonian
  ancestors, she enthusiastically adopted her mother-in-law's
  ways".

  Dish’s flavor improves if made one day ahead.
 
  Recipe By: "A Taste of Old Cuba" by Maria Josefa Lluria
  de O'Higgins

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Love and scandal are the best sweeteners of tea. - Henry Fielding
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: :::The Holodeck BBS:::  Telnet://holo.homeip.net (1:261/1381)