Text 6999, 101 rader
Skriven 2011-02-11 06:24:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av GLEN JAMIESON
Ärende: Snot Pods
=================
Glen Jamieson Said to Dave Drum about ASPARAGUS  10209

GJ>  JW>   Sprinkle with coriander.
GJ>  JW>   (Or not, according to taste. Parsley would work well here.
GJ>  JW>   -JW) Cook for 30 seconds longer.

GJ>  DD> I used to totally abhor soapweed (coriander/cilantro) but, have
GJ>  DD> come to  learn that if one does not overload it in a dish and
GJ>  DD> does a comparison  tasting - it is a necessary ingredient for
GJ>  DD> *some* dishes to taste  "right". Salsa fresca, for instance.
GJ>  DD> Pico de gallo, certainly.

GJ> I am flabbergasted!  Dare I hope that you will next discover the
GJ> delights of okra, aka snotpods?

Don't bet anything you can't afford to lose on that one.

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

      Title: Verina's Northwest No-Okra Gumbo
 Categories: Stews, Seafood, Vegetables, Rice, Chilies
      Yield: 13 servings

      1 c  Oil
      1 c  All-purpose flour
      1 lb Onions; minced
      1 lb Bell peppers; stemmed,
           - seeded, minced
      3 qt Fish broth; directions below
      2 lb 26-30 per lb shrimp
      2 lg (3 lb. ea) cooked Dungeness
           - crabs, cleaned, cracked
    1/2 lb Shelled, cooked Dungeness
           - crab
  1 1/2 lb Kielbasa; in 1" chunks
      2    Jars (10 oz. ea) sm Olympic
           - or Pacific oysters
           Liquid hot pepper seasoning
    1/4 c  Chopped parsley
     12 c  (to 14 c)hot cooked long-
           - grain white rice
           Salt

  Pour oil into a heavy 10" to 12" frying pan on medium-high
  heat; when oil is hot (about 325øF), add flour all at once.
  Stir often until roux is a rich, deep caramel color, 7 to 8
  minutes. Off the heat, dump in the onions and bell peppers
  all at once. Stir until foaming stops and vegetables are
  soft, about 1 minute.

  Meanwhile, in a 12 to 16 quart pan, bring broth to boiling;
  stir in the hot roux. If made ahead, cover and chill up
  until next day. Cover and reheat to simmering.

  Devein shrimp in shell by sliding a thin wooden skewer into
  back and under vein, then gently pulling vein out; repeat in
  several places along back. Rinse shrimp; add all at once to
  broth with crab in shell, crab meat, sausage, and oysters
  (with liquid). Cover and simmer very gently so flavors
  mingle, 15 to 30 minutes. Add 2 tablespoons hot pepper
  seasoning.

  Transfer gumbo to a large serving bowl and sprinkle with
  parsley. Ladle portions over rice in wide soup bowls. Add
  liquid hot pepper seasoning and salt to taste.

  Makes 12 to 14 servings.

  Fish broth. Rinse well 1 pound cod or rockfish, about 4
  pounds heads, bones, and trimmings from white-flesh fish
  such as cod, rockfish, ling cod, sole, or halibut; put into a
  10 to 12 quart pan. Add 4 quarts water, 2 large (about 1
  lb. total) chopped onions, 4 dry bay leaves, 2 teaspoons
  black peppercorns, 2 bottles (8-oz. size) clam juice, and 2
  ribs celery (chopped). Bring to a boil, cover, and simmer
  5 to 6 hours.

  Pour broth through a fine strainer into a large bowl;
  discard residue. Boil on high heat, uncovered, until reduced
  to 3 quarts. If made ahead, cover and chill up until next
  day, or freeze for longer storage. 

  Makes 3 quarts.

  Recipe by Sunset Publishing Corp. 1990

  From: http://findarticles.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

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