Text 5918, 75 rader
Skriven 2011-01-17 12:01:30 av Janis Kracht (1:261/38)
   Kommentar till text 5803 av Dale Shipp (1:261/1466.0)
Ärende: Re: Spuds
=================
Hi Dale!

>> one of the appetizers was shrimp on fried green tomatos.  Gail had it,
>> and it was a very good combination.

>> Interesting ;)  fried shrimp? I would never have thought of that
>> combination.

> Not fried shrimp -- pretty sure that they were grilled.  I just went to
> look at the web page and the menu has changed, so cannot say for sure.

Love them, that's for sure.  Now I'm wishing I had some green tomatoes around
(g).

>> I had a ham and black-eyed pea
>> gumbo, also unusual, also good.

>> I don't think I've ever had black-eyed peas.. I love gumbo
>> though.. it was one of the recipes I picked up in
>> Louisville at a n'orleans-type restaurant. I even learned
>> what file powder was, though it wasn't one of my favorites
>> :) I guess file powder can be an acquired taste...

> When we put file powder into our gumbo in small amounts, you don't
> really taste it as a distinct flavor in the finished product.

I think it was the slimy texture that got to me Lol

>  I often
> will add a sprinkle of file powder onto the top of my bowl -- that does
> produce a distinct flavor.  I like it, Gail does not.

I'm with Gail on that one (grin)  but I do put it in burgoo :)


==Kentucky Burgoo==
We spent about 7 years in Kentucky, and the burgoo there was fantastic. It's
one hearty meal.  It makes a large batch, so I store it in individual serving
containers in the freezer.

1 2 1/2-3 lb. stewing chicken
1 pound round steak
1 pound pork roast
2 cups spicy barbecue sauce
5 black peppercorns
4 medium potatoes, peeled
2 carrots, cut into two inch lengths 2 stalks celery, cut into two inch lengths
1-7 oz. package corn
2 tablespoons tomato paste or 4 whole tomatoes 2 large onions
salt, pepper
1 Tablespoon file powder
[Optional:]  A pinch of cayenne to taste, or a few drops of Tabasco sauce

Put the  whole chicken into a large stock pot and cover with water.  Add the
peppercorns.  Bring to a boil, remove the scum and then let simmer for 2 hours.
 Bring the contents of the pot to a boil, and add the beef.  Reduce the heat
and simmer for another hour.  Bring the contents of the pot to a boil again and
add pork.  Reduce the heat and simmer for another hour.  By now the various
meats should be getting tender to the fork.  When the chicken starts to fall
off the bones, remove the bones.  Continue simmering until the meat is
shredded.

Add the potatoes, carrots, celery and corn.  Add the barbecue sauce, file
powder and tomato paste or tomatoes.  Add salt and pepper to taste.

Continue simmering for another hour.  You can thicken the Burgoo if desired.
Some people really like Burgoo spicy - you can add a pinch of cayenne to taste,
or a few drops of Tabasco sauce.
==

Take care,
Janis

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