Text 15463, 108 rader
Skriven 2014-08-04 06:45:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Sean Dennis
Ärende: Resets
==============
-=> Sean Dennis wrote to Dave Drum <=-

 DD> Oh, drat. And I finally(!) have a Scrabble game in which I am managing
 DD> to keep up with Nancy. Oh, well - maybe I can repeat that miracle.

 SD> I noticed that last night. <G>  I won't touch Scrabble for now.

Thanks.
 
 DD> To quote a notorious aphorism - it is what it is. If wishes were
 DD> horses, etc.

 SD> For as little use as it would get, the work involved
 SD> getting it to work would be immense.

 DD> But, of course: You don't specify leftover raw or leftover cooked. So,

 SD> Raw and frozen.

Those should be all right unless they get "freezer-burned". Of course there are
ways to rescue stuff that has been inadvertently freeze-dried. See the attached
recipe which is a favourite and I dunno why I didn't send it in the first batch
of stuff ...
 
 DD>       Title: Cube Steak Cacciatore

 SD> Thanks for both recipes!

Here's another - this one, you will note is an Uncle Dirty Dave's Kitchen
recipe. Which only means that I have made it and endorse it as being right
tasty. No matter that Stephen Ceideberg said in his original posting that it's
"Cajun" - there is no bell pepper (a part of the Cajun "trinity") but the lack
is easily corrected if you want authenticity. Me, I never missed it. And the
recipe originally comes from the California Culinary Academy - what would they
know, really, about Cajun cooking beyond reading a book or watching a Justin
Wilson re-run?
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smothered Cube Steaks
 Categories: Cajun, Beef, Herbs, Vegetables
      Yield: 6 Servings
 
      2 tb Butter
      2 tb Flour
  1 1/2 c  Rich beef broth
        pn Sage leaves; crumbled
      6    (6 oz or more ea) thick
           - pieces round steak; cubed
      1 c  Flour for dredging
           Salt & pepper
    1/2 c  Lard
      3 lg Onions; peeled, sliced
      3 cl Garlic; minced
    1/4 c  Celery; minced
 
  No matter where they're served, smothered meat dishes are
  extremely popular (and remarkably similar) throughout the
  South: meat heaped high with sauteed onions and a spicy
  brown gravy. This Mississippi/Louisiana recipe borrows
  several New Orleans Creole techniques.
  
  In a small saucepan melt butter over medium-high heat,
  stir in the 2 tb flour, and cook, stirring constantly
  with a wire whisk, until lightly browned. Stir in
  broth and sage, mix well, remove from heat, and set
  aside. This mixture will be the sauce.
  
  Add salt and pepper to the 1 cup flour; dredge chops in
  the mixture. In a large, heavy skillet heat 1/4 cup of the
  lard over medium-high heat. Add steaks and cook until they
  are browned. Move browned chops to a large, oven-proof
  casserole with a cover.
  
  Preheat oven to 350oF/175oC.
  
  Melt the remaining lard in skillet over high heat. Add
  onions, garlic, and celery; lower heat to medium, and
  cook, stirring frequently to avoid burning, until onions
  are golden (about 8 to 10 minutes). Remove vegetables with
  a slotted spoon and place over steaks in the casserole.
  
  Pour off all lard from the skillet. Add reserved sauce,
  raise heat to high, bring to a boil, and cook for 1 minute,
  stirring vigorously and scraping the bottom of the skillet.
  Pour sauce over chops in casserole, cover, and bake for 30
  minutes. Serve with mashed potatoes.
  
  Serves 6.
  
  From "Regional American Classics", California Culinary
  Academy, Chevron Chemical Company, 1987.
  
  Posted by Stephen Ceideberg; November 3 1992.
  
  Modified by Dave Drum for beef steaks
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Two wrongs don't make a right, but they make a good excuse. Thomas Szasz
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