Text 4928, 88 rader
Skriven 2010-12-13 18:27:00 av Dave Drum (48602.cooking)
   Kommentar till text 4890 av JIM WELLER (1:123/140)
Ärende: Brrrrrrrrr ....
=======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> It's our first cold snap too

 JW> We hit two days of -39 C before things improved. The nice thing about
 JW> cold Arctic highs though is that we also get clear skies, no clouds,
 JW> no snow and rarely any wind.

 DD> I don't wanna adjust. It would be nicer for me if the temperatures
 DD> dipped below freezing just enough to croak all the bug-nasties and
 DD> trigger the cycles of those beneficial plants which need a freezing in
 DD> their life cycle. Then go back to lows of 40øF/4øC until spring and
 DD> warmer temps.

 JW> That would be ideal. But those parts of the world which enjoy those
 JW> temps also have unbearably hot summers too.

 JW> Bermuda enjoys temps year round in the range of 63-83 F but isn't
 JW> nearly big enough for all of us to go live there.

Yeah, but that also get regular hurricanes and tropical depressions and you'd
have to live on nothing but conch and Bermuda onions.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: McT's Conch Chowder
 Categories: Soups, Shellfish, Potatoes, Chilies
      Yield: 4 Servings
 
      2 lg Onions; diced
      1    Bell pepper; diced
      2 lg Potatoes; peeled & cubed
      6 oz Bacon; cut in 1/4" dice
     15 oz Can tomato puree
      8 oz bottle clam juice
      8 oz can diced tomatoes in juice
      2 lb Conch; diced
      1 tb Salt
      1 tb Thyme, use fresh if
           Available
      2 ts Black pepper
      1    Bay leaf, crushed
      2 oz Hot sauce or salsa *
      1    Jalapeno; fine diced
 
  Saute bacon until soft-cooked; add green peppers and onion
  to skillet and saute to al dente stage. Place in a large
  pot and add tomato puree, diced tomatoes, clam juice,
  salt, pepper, bay leaf, thyme, potatoes, jalapeno, hot
  sauce, and conch. Bring to a low boil for 15 minutes, then
  simmer for 1 hour. To hold until serving time, cool to room
  temperature and refrigerate.
  
  NOTE: At McT's, the diced conch meat is marinated overnight
  in papaya juice to tenderize it. The papaya juice can be
  rinsed off with a little left in to give a slight sweet
  flavour to the chowder.

  * The restaurant uses Pico Pica hot sauce, usually only
  available to the trade, but La Victoria hot salsa, which
  is more available, may be substituted, Buchholz says.
  
  From McT's Shrimp House and Tavern, 1523 Periwinkle Way, Sanibel
  Island, FL.

  Recipe supplied by Lillian Austin, former Food Editor of
  the Ft. Myers News Press from a cookbook she had.

  From: Michael Hackmann
  Date: 16 Oct 96
 
  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 

 

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