Text 14592, 88 rader
Skriven 2014-07-02 23:22:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 14590 av Dave Drum (1:18/200)
Ärende: Re: The Binnacle List
=============================
 -=> On 07-02-14  16:41,  Dave Drum <=-
 -=> spoke to Nancy Backus about The Binnacle List <=-

 DD> I go tomorrow (Thursday) to get some more teeth pulled. At the
 DD> dentist's  office this time. One more trip after that and I will be
 DD> able to pull off a  Gabby Hayes impression.

You and I are comrades, although you are waaay ahead of me.  I had a
second tooth pulled today, which leaves me with one isolated molar on my
upper left side.  I'm going to have to learn to eat on the right sided.
Originally, the denist was thinking of fixing the tooth but after it
started hurting on Sunday evening, and he took a closer look on Monday
-- the words "heroic measures" got involved in trying a save.  It would
have taken extensive decay removal, root canal and a new crown.  So -- I
said "out with it".
 
 DD> I envision a lot of pasta dishes, smashed potatoes, etc. Very little
 DD> crunchy granola stuff.
 
For at least a few days, same here.  Gail did spagetti and meat sauce
tonight.  That slid down well.

I saw a decent looking shrimp and grits recipe, but decided to grab the
next one down :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SHRIMP CREOLE 01
 Categories: _ethnic, Main dish, Seafood
      Yield: 6 Servings
 
      2 lb Fresh shrimp, heads off
    1/2 c  Vegetable oil
      2 ea Large bell peppers, chopped
     10 ea Lge. tomatoes, peeled&seeded
      1 ts Ground red pepper
    1/2 ts Ground white pepper
      1 tb Fresh basil or 2 t dried
      5 ea Bay leaves
      1 c  Parsley, chopped
      1 qt Water
      3 ea Med. yellow onions, chopped
      5 ea Celery ribs, chopped fine
      2 ts Salt
    1/2 ts Ground black pepper
      1 tb Fresh thyme or 2 t dried
  1 1/2 ts Sugar
      1 c  Green onions, chopped
 
  Peel and devein the shrimp.  Place heads (if you have them), and
  peels in a small saucepan and add the water.  Bring to a slow boil
  over medium-high heat and let boil slowly for 15-20 minutes.  Strain
  and discard the heads and peels.
     Place the oil in a Dutch oven or other large, heavy pot and place
  over medium-high heat.  Add the onions, peppers, and celery and saute
  stirring often, until the vegetables are very soft, about 45 minutes.
  Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock
  and return to simmer.  Reduce heat to medium and let simmer for 2
  hours, stirring occasionally,  This is your creole sauce; it can be
  prepared 1 or 2 days in advance and stored in the refrigerator (I
  find the sauce is even better after sitting a couple of days in the
  refrigerator).
     When you are ready to serve, return the sauce to a simmer and add
  the shrimp.  Cook until they turn pink, 5-7 minutes.  Stir in the
  green onions and parsley and let cook for 1 minute more. Serve on
  flat plates over beds of rice.
     Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA:  Prepare Shrimp
  Creole as above, but add about a pound of cubed ham and a 4-ounce can
  of tomatoe sauce to the finished sauce and simmer 45 minutes more.
  Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which
  will be your jambalaya base) by adding the shrimp, green onions, and
  parsley as above. (If you are using leftover Shrimp Creole, remove
  the shrimp and reheat the sauce, add the ham and tomato sauce, and
  proceed as above.  Return the shrimp to the pan at the end of
  cooking.)  Place the hot, cooked rice in a large bowl, pour the
  jambalaya base over, mix well, and serve.
     You can also prepare this dish with sausage instead of ham. From
  Alex Patout's "Cajun Home Cooking"
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:30:07, 02 Jul 2014
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