Text 14125, 128 rader
Skriven 2014-06-11 23:28:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 14086 av Ruth Haffly (1:396/45.28)
Ärende: Cheesecake
==================
 -=> On 06-10-14  21:31,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Gas prices <=-

 DS> another restaurant close by is The Cheesecake Factory.  We also like
 DS> their happy hour appetizers and have had some pretty good entree items
 DS> there.  They do a wide variety of ethnic types of dishs, from meatloaf
 DS> and gravy to cashew chicken to Thai, and lots in between.

 RH> We have eaten at one, down in Raleigh and found it pretty good. The
 RH> calamari was some of the best we've had--and the waitress said that
 RH> they get it in fresh every day. Good to hear that. We had enough to eat
 RH> that we ended up taking our desserts home, after taking a good while
 RH> trying to decide what ones to try. (G)
 
We have never had any room left to order desserts there.  One of these
days we are going to get a couple of appetizers and then desserts, skip
the entree.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Paella With Chicken And Shellfish
 Categories: Chicken, Seafood, Shrimp, Spanish, La times
      Yield: 6 servings
 
      1    Dozen mussels
      1 lb Jumbo shrimp
    1/4 c  Olive oil
  1 1/2 lb Chicken legs and breasts,
           -skinned, boned, cut into
        sm Pieces
    1/4 lb Pork, cut in 1" cubes
    3/4 lb Squid, cleaned, cut in
           -rings
      1    Green bell pepper, cut in 1"
           -squares
      2 cl Garlic
      1 lg Tomato, peeled, seeded,
           -chopped
    1/2 c  Frozen peas, thawed [or
           -parboiled fava beans]
      2 sm Artichokes, quartered,
           -parboiled, opt
  4 1/2 c  Water or broth
      2 c  Spanish short-grain rice
    1/4 ts Saffron threads, crushed
    1/2 ts Pimenton
      4 dr Yellow food coloring
           -Freshly ground pepper
      1    Bay leaf
      2 ts Salt or to taste
      2 oz Jar red pimentos, drained,
           -cut into strips
    1/2    Lemon, for garnish
 
  Active Work Time: 45 minutes
  Total Prep Time: 1 hour 20 minutes
  
  Place the mussels in a large pot with 1/4 cup of water and
  cover.  Steam the mussels over high heat until they open;
  about 4 to 5 minutes.  Discard any empty half-shells.
  Strain the liquid and reserve it.
  
  Cook 4 to 6 unpeeled shrimp in boiling water 1 minute. Reserve them
  and add the cooking liquid to the mussel liquid.  Shell the
  remaining shrimp and set them aside.  {If preparing a broth
  in which to cook the rice, the shrimp shells can be cooked
  with the stock.]
  
  Heat the oil in a 12" paella pan.  Cook the pieces of
  chicken and pork on medium heat until they are lightly
  browned, 4 to 5 minutes.  Add the pieces of squid and
  continue cooking.
  
  Add the bell pepper and garlic and cook 2 minutes more.
  Add the tomato and increase the heat so it quickly loses
  its liquid.  Stir in the peeled shrimp, peas or fava beans
  and artichokes, if using.
  
  Add enough water or broth to the reserved liquid to equal 4 cups.
  Add the liquid to the pan and bring it to a boil over high heat.
  Add the rice.
  
  Combine the saffron, pimenton and food coloring with 1/4
  cup of water.  Dribble this into the pan.  Add pepper to
  taste, the bay leaf and salt.  {If the broth was salted,
  less will be needed].  Stir to distribute all the
  ingredients.  Cook on high heat for 5 minutes.
  
  Reduce the heat and cook 10 minutes more.  Do not stir the
  paella.  Arrange the mussels and cooked shrimp on top of
  the rice.  Garnish with strips of pimento.  Add additional
  liquid if necessary.
  
  Cook until the rice is tender and all the liquid is
  absorbed, 5 to 6 minutes more.
  
  Let the paella rest 5 to 10 minutes before serving.  Place
  a half-lemon in the center or lemon wedges around the
  edges.  Many people like to add a squeeze of lemon to their
  serving of paella.
  
  4 to 6 servings.  Each of 6 servings:  673 calories; 1,136
  mg sodium; 384 mg cholesterol; 29 gr fat; 7 gr saturated
  fat; 36 gr carbohydrates; 63 gr protein; 1.76 gr fiber.
  
  VARIATION
  For a 16" paella pan, serving 6 to 8: Increase the quantity
  of rice to 3 cups; increase liquid to 6 1/2 cups.  Prepare
  the sofrito on top of the stove.  Add the liquid to the
  paella pan and bring to a boil.  Add the rice and bring
  again to a boil.  Place the pan in a 375-degree oven and
  cook 20 minutes.
  
  Source:  LA Times Food Section, "Paella Where It Grows"
  article by Janet Mandel, Wednesday, April 11, 2001
  
  From: Connie Simien                   Date: 05-10-01
  Cooking
 
MMMMM


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