Text 34271, 120 rader
Skriven 2013-03-01 17:31:57 av Dave Drum (1:18/200.0)
  Kommentar till text 34234 av Nancy Backus (64416.cooking)
Ärende: Hominy
==============
-=> Nancy Backus wrote to DAVE DRUM <=-

 NB>> The only thing I ever remember Daddy agreeing with us wasn't good to
 NB>> eat was canned hominy.  Mommy tried a number of different ways to make
 NB>> it at all palatable, and nothing worked... we all agreed...

 DD> Smart man, your Dad. About the only way I can tolerate hominy is in
 DD> menudo ... and then I don't really *like* it - I just put up with it.

 NB> If it's part of something else, I've been known to tolerate it, too...
 NB> But homimy is one of the few things I still honestly don't care for.

 DD> And of course they grind up hominy to make grits (another of my hated
 DD> things that some people love). I have had otherwise normal people tell
 DD> me "Try this (hominy/grits/okra dish) done this way. I guarantee you

 NB> Grits and okra I have no troubles with, in fact I rather like them most
 NB> ways...

Nearly all the food items with which I have problems are in that category due
to texture issues. Hominy squeaks on my teeth when bitten into. Grits (polenta,
too, you Dagoes and Cream Of Wheat for good measure) is just mushy mush - which
is OK fried in bacon dripping, but otherwise good wallboard spackle. Okra has a
mouth-feel of something I would spit into a Kleenex after a racking cough - or,
if unobserved, spit against a wall window to watch it trickle to the bottom.
And I would never make a good Brit - as I don't like mushy peas. Fresh, frozen,
freeze dried, encaked in wasabi, pea pods - yeah, baby ... bring 'em on. But,
canned or boiled into paste/much you can just eliminate the middle man and bin
them right off the stove.
 
 DD> will like it." Of course there is no location listed to cash out that
 DD> guarantee - as I have not liked any of those "miraculous" recipes.

 NB> There's no guarantee that anyone can be made to like anything... with
 NB> whatever preparation... but some dishes are better than others... ;)

If it was starvation (not just going hungry for a while) I could manage any or
all of the things mentioned. But, I would have to be near the end of my wick.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Etouffee W/Polenta
 Categories: Seafood, Sauces, Chilies, Poultry
      Yield: 5 servings
 
      1    To 1 1/2 tubes precooked
           - polenta
      1 tb Olive oil
           Salt & pepper
      2 lb Peeled & deveined large
           - shrimp
  1 1/2 ts Cayenne pepper
    1/2 ts Paprika
    1/2 ts Celery seed
    1/2 ts Cumin
    1/4 ts Turmeric
      2 ts Tomato paste
      2 c  Chicken stock
      2 tb Butter
      1 md Onion; fine chopped
      2    Ribs celery; fine chopped
      1    Red bell pepper; sliced
           - thin
      2 cl Garlic; minced
      2 tb Flour
      1    Bay leaf
      2    Sprigs thyme
      1 tb Minced parsley
    1/4 c  Thin sliced green onion
 
  This 40-minute recipe comes from Madelyn Feldman.
  
  Preheat the oven to 350øF/175øC. Slice the polenta about
  1/3" to 1/2" thick and arrange on sheet pan. Drizzle olive
  oil, salt and pepper over the polenta. Bake the polenta
  just slightly browned, 15-20 minutes.
  
  Pull the tails off the shrimp. Mix about 1/2 teaspoon of
  the cayenne pepper with 1 1/2 teaspoons of salt and 1/4
  teaspoon of black pepper and toss with the raw shrimp.
  Set aside.
  
  In a separate bowl combine 1/2 to 1 teaspoon of the cayenne
  pepper, depending on desired heat, with the paprika, celery
  seed, cumin, turmeric and a pinch of salt and pepper. In
  another container, whisk the tomato paste into the chicken
  stock.
  
  Melt the butter in a large skillet over medium heat, then
  cook the onions and celery until almost tender, 2-3 minutes,
  then add the bell pepper and continue stirring over low heat
  until they begin to soften, another 1-2 minutes. Add the
  garlic. Cook for a minute or so, and add the flour, stirring
  continuously, and cook until the flour's raw flavor has
  cooked off, 2-3 minutes; be careful not to burn. Stir in
  the stock, bay leaf and thyme. Bring to a simmer and
  reduce slightly, then add the shrimp. Mix in the spice
  blend, give it a stir. Cover and cook until the shrimp
  are no longer translucent, about 4 minutes. Check and
  stir about every minute or so. Take off the heat and
  discard the bay leaf and the thyme. Add the parsley and
  green onions, saving a little of each for garnish. Adjust
  seasoning to taste.
  
  Arrange polenta slices on plates and top with the shrimp
  etouffee. Garnish with reserved parsley and green onions.
  
  Serves 4-6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 01 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And now, the sound of John Denver being strangled"
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