Text 14205, 127 rader
Skriven 2014-06-15 07:34:58 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Picnic incidents was: egg-planting
==========================================
-> Hi Dave,

->  DS> Pretty much anything in our kitchen is up for grabs -- so long as
->  DS> there are not too many folks trying to grab the same thing at the 
->  DS> same time.

->  RH> I doubt there'll be much competition for your bundt pan. (G)

->  DS> There was an infamous incident at the picnic near Montreal when a
->  DS> certain person (no longer in the echo) tried to claim the only
->  DS> decent knife as her royal right.

->  RH> That must ave been interesting. (G)

->  DD> It was. Also at the Fly-Fest at Burt's where she wanted to claim a
->  DD> hand-blown tequila bottle that was intended for the hosts (Burt and
->  DD> Shirley). She and Georgia nearly came to blows over that before I
->  DD> settled things by announcing that, as the bottle was not empty it
->  DD> was going back home with me. Later I slipped to it to Burton on the
->  DD> sly.

-> Sometimes you have to go about things in a round about manner to
-> accomplish your goal. Good thinking on this one--it got the bottle to
-> the intended recipient.

->  DD> But, my money would have been on Georgia had it come to a knock-
->  DD> down, drag-out hair pull.

-> Is her back doing any better or will she have to live with the problems
-> as best she can? Seeing how Steve's back degenerated fast, the surgery
-> and how well he's doing now made me appreciate that something could
-> be/was done quickly and he benefitted from it.

It's a good thing that she is the strongest-willed person I know. She is
stuck with the wonky back until the end. Her daughter, Erin, has the same
genetically linked degenerative disk problem. But, she is young enough that
she can have (and is getting) the disk replacemnt surgeries. Geotgia,
unfortunately, was too old for that technique by the time it was developed.

Steve should thank his lucky stars that the fix worked. It doesn't always.

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

      Title: The Ultimate Stuffie
 Categories: Seafood, Pork, Vegetables, Breads, 
      Yield: 4 servings

     12 lg Quahogs; scrubbed
      1 tb Olive oil
    1/2 lb Ground chourico *
      1 lg Onion; fine chopped
      1 tb Chopped garlic
      1 c  Corn niblets
    1/2 c  Coarse ground, toasted,
           - Italian/Portuguese bread
           - + add'l if necessary *
    1/4 c  Chopped fresh oregano

  In a large pot, bring about 1" of water to a boil. Add the
  clams, return to the boil, reduce the heat to medium, and
  cook, covered, until the shells pop open, 5 to 10 minutes.
  Remove the clams with a slotted spoon and cool, reserving
  the cooking broth. Working over a bowl to catch the
  juices, scrape the clam meat out of the shells. Reserve 12
  of the shells. Pulse the clam meat in a food processor
  until finely chopped.

  In a large skillet, heat the oil. Add the chourico and
  onion and cook over medium heat, stirring frequently,
  until the meat is lightly browned, about 5 minutes.

  Add the chopped clams, garlic, and corn and cook for about
  5 minutes.

  Add the reserved clam juices and 1 cup of the cooking
  broth, bring to a boil, and cook until the liquid is
  reduced by about half.

  Remove from the heat and stir in the breadcrumbs, oregano,
  and sage. If the mixture is dry, add a couple of
  tablespoons more of the reserved cooking broth. If too
  liquid, add a tablespoon or so more crumbs. Season to
  taste with salt and pepper.

  Loosely pack the stuffing into the reserved shells (can be
  made up to a day ahead and refrigerated).

  WHEN READY TO COOK: Preheat the oven to 400øF/205øC.

  Arrange the stuffed clams on a baking sheet. Bake,
  uncovered, in the preheated oven until the tops are crusty
  and lightly browned, about 7 minutes. Place a slice of
  butter on top of each clam to melt, garnish with lemon and
  serve.

  * The Back Eddy buys Mello brand chourico in bulk. If
  you can only get the sausage in its casing, peel off the
  casing and finely chop the meat in a food processor or
  with a large chef’s knife.

  * The Back Eddy toasts sliced Portuguese bread in the oven
  until crisp and coarsely pulses it in the food processor.

  The Back Eddy Restaurant in Westport, Massachusetts, is a
  wonderful combination of upscale, down-to-earth, stylish,
  and unpretentious - and with fabulous food to boot.
  Founder Chris Schlesinger’s menu is eclectic and upbeat
  and reflects his love of earthy, highly seasoned dishes
  from around the world, but he is also dedicated to
  showcasing the best ingredients from local farmers,
  fishermen, and purveyors.

  Makes 4 servings

  Source: The New England Clam Shack Cookbook: Favorite
  Recipes from Clam Shacks, Lobster Pounds & Chowder Houses
  by Brooke Dojny

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... She ate so many clams that her stomach rose and fell with the tide
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