Text 10449, 88 rader
Skriven 2014-03-01 22:50:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus (1:261/1381.0)
Ärende: Re: Peppers
===================
 -=> On 03-01-14  14:42,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: Peppers <=-

 DS> recurring request has been okra, plantains and goat.  This week she
 DS> asked for a half pound of habanero peppers.  We both wonder what on
 DS> earth she is going to make with that amount of peppers!

 NB> Probably just have them on hand for when she wants them... maybe dry
 NB> some (most?) of them...   Or maybe she wants to make a pepper
 NB> preserve...  :)

Gail found out that she made a stew with the goat and used two habaneros
in it.  Boggles my mind.  That is one hab per pound of goat.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crisp Pasta and Goat Cheese Salad
 Categories: Pasta, Greek, Salads
      Yield: 4 servings
 
     12    Wonton skins
           Corn oil, for frying
      4 oz Goat cheese
      1 oz Cream cheese
      1 oz (about 2 Tbsps) sour cream
      1 tb Chives, chopped
      1 tb Fresh parsley
    1/2 ts Fresh thyme leaves
      1 ts Garlic, chopped
      1 ts Shallots, chopped
           Black pepper, freshly ground
      4    Hearts palm, cut into 1/4-in
           -slices
     16    Cherry tomatoes or yellow
           -teardrop tomatoes
           SALAD DRESSING:
      2 tb Dijon mustard
    1/2 ts Garlic, chopped
      1 ts Salt
    1/3 ts White pepper
      1 tb Red wine vinegar
      5 tb Olive oil, extra virgin
           SALAD MIX:
      1    Head Boston lettuce
  1 1/4    Head red tip lettuce
      1    Belgian endive
    1/2    Head radicchio
 
  In a pan in hot corn oil, deep-fry the wonton skins, one at a time
  until crisp, about 15 seconds per side (do not allow oil to smoke).
  Set aside.
  
  In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream,
  chives, parsley, thyme, garlic, and shallots. Season to taste with the
  freshly ground pepper. Set aside.
  
  TO PREPARE THE DRESSING:  In an electric blender, place the mustard,
  garlic, salt, pepper, and vinegar. With blender running, slowly add
  the olive oil in a thin, steady stream until mixture is thickened to
  dressing consistency. Set aside.
  
  TO PREPARE THE LETTUCE:  Separate the lettuce leaves; then tear each
  leaf into bite-size pieces. In a large bowl, toss the lettuce and
  dressing, using just enough of dressing to evenly coat all the
  pieces. Set aside.
  
  TO ASSEMBLE THE EACH SALAD:  Spread over one side of each deep-fried
  wonton skin some of the goat cheese mixture.  On 4 plates, place a
  wonton, cheese- side up.  Stack some of the lettuce pieces on the
  wonton.  Top with a second wonton, cheese-side down. Some of the
  lettuce will spread out onto the plate.
  
  Garnish each salad with heart of palm slices and cherry/yellow
  teardrop tomato halves drizzled with the remaining salad dressing.
  Makes 4 salads.
  
  Recipe:  Chez Nous, 217 S. Avenue G, Humble, TX
  Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 22:53:13, 01 Mar 2013
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)