Text 13086, 90 rader
Skriven 2014-05-07 23:39:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 13084 av Nancy Backus (1:261/1381.0)
Ärende: Re: Garlic
==================
 -=> On 05-07-14  12:57,  Nancy Backus <=-
 -=> spoke to Dave Drum about Re: Garlic <=-

 NB> It's kind of a family joke here, when vegetables usually/often used as
 NB> seasoning, such as onions or garlic (mince small, toss in for extra
 NB> flavor), are cut large and are a prominently visible and abundant part
 NB> of the dish.  An approving family observation, one might add...  :)

In several recipes that I use (my gumbo comes to mind) the vegetables
are cut in two sizes.  A large cut which remains visible in the finished
product, and finely minced which disappears into the background of the
broth and other ingredients.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Smoked Chicken And Pepperoni Gumbo
 Categories: D/g, Cajun, Chicken
      Yield: 6 servings
 
           -Spice mixture:
    1/4 ts White pepper
    1/4 ts Red pepper
    1/2 ts Black pepper
    1/2 ts Thyme
      1 ts Dry parsley flakes
    1/2 ts Gumbo file powder
           -(optional)
           -Vegetables:
      2 c  Onion
      2 c  Green pepper
      2 c  Celery
           -meats:
      2    Smoked chicken breasts.
     12    Inches pepperoni.
           -broth:
      6 c  Chicken broth
 
  **One hour to prep
    1/2 hour to get to simmer
    1/2 hour on slow simmer
  
  Ready time to table = 2 hours.
  
  
  Prepare vegetables.
  Cut half in larger hunks (say 1/2 inch) and cut rest
  in fine chop (or use food processor).
  
  Meats:
  two smoked chicken breasts, pulled from bone, skinned and
  pulled into bite size pieces by hand.  If you do not have smoked
  chicken, you may get away with using a small amount of liquid
  smoke.  I would guess no more than 1/4 teaspoon.
  one stick (about 12 inches) pepperoni, cut into moderately
  thick slices. (say 1/8 inch or about twice as thick as presliced
  pizza pepperoni usually is)
  
  Preparation:
  Using cast iron dutch oven, take the large cut onions and
  singe them over medium high heat in the dry pan for about 3-4
  minutes, stirring constantly. Then add the rest of the vegetables
  and cook for about 5 minutes more on medium heat, stirring
  frequently. Then add spice mixture and stir to incorporate. Stir
  in about 2 tablespoon dry roux. Add the broth and the pepperoni
  slices. Turn heat down to medium low and simmer for at least 1/2
  hour or until vegetables are tender and flavors are merged. About
  5 minutes before serving, add the chunks of chicken breasts to
  the mixture.  At the same time, add more roux to thicken if
  desired.
  
  Serve in bowl over lots of rice.
  
  For additional smoke flavor, wrap the chicken bones
  and skin in cheese cloth and place in the mixture at the same time
  as the pepperoni.  Remove all the bones and all the skin before
  stirring in the chicken pieces.
  
  Makes 8 to 10 servings.
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:43:42, 07 May 2014
___ Blue Wave/DOS v2.30

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