Text 14840, 70 rader
Skriven 2014-07-15 23:19:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 14823 av Michael Loo (1:123/140)
Ärende: Re: Brats 666
=====================
 -=> On 07-14-14  23:01,  Michael Loo <=-
 -=> spoke to Dale And Dave about Brats 666 <=-

 ML> seasoning scheme. It seems that every little burg in Bavaria
 ML> has its own kind, and other places in Germany, too, for that
 ML> matter. And immigrants from those little burgs have settled
 ML> all over the place, bringing their techniques and taste
 ML> memories and adapting them to new homes and new ingredients.

Sounds similar to Louisiana.  We once ate our way around the state in
seven days, having about a dozen gumbos from hither and yon.  No two
alike and all very good.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Squid File' Gumbo
 Categories: Cajun, Seafood
      Yield: 8 servings
 
      2 c  Fish stock (recipe below)
      3 lb Squid, cleaned and cut
           -into rings
      2    Scallions, chopped
      2    Stalks Celery, chopped
      2    Bell peppers, chopped
      1 c  Canned tomatoes with juice
      5    Cloves Garlic, minced
      3    Bay leaves
      1 ts File' powder
           Salt and pepper to taste
           Cayenne to taste
      2 tb Vegetable oil
 
  Saute garlic in oil in a large, heavy casserole or stock pot over low
  heat until slightly browned. Add fish stock, tomatoes, scallions,
  celery, bell pepper, bay leaves, salt and pepper. Simmer, covered,
  for 15 minutes.
  
  Add squid, turn up heat to a medium boil and cook 3 minutes longer.
  Turn down heat to below boiling and add file powder. Sti, heat 30
  seconds more, remove from heat. Sprinkle with cayenne.
  
  Serve in bowls over rice with beer and toasted French bread or
  baguettes.
  
  Fish Stock: 3 Qts. Water 2 Lbs. Fish heads and/or collars 2 ea
  Carrots, roughly chopped 2 ea Onions roughly chopped 4 Cloves Garlic,
  peeled, whole 3   ea     Bay leaves 1/2 C Parsley, whole stems
  
  Simmer all the ingredients in a covered pot for 45 minutes. Skim off
  the foam every 10 minutes. Strain through a seive or cheesecloth.
  Salt and pepper to taste.
  
  Fish stock may be frozen for up to 1 month, or refrigerated for 3-4
  days.
  
  SOURCE:*The International Squid Cookbook, by Isaac Cronin,
  ISBN0-915572-61-3 POSTED BY: Jim Bodle 12/93
  
  KAREN MINTZIAS  (624) F-Cooking
 
MMMMM


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