Text 22747, 90 rader
Skriven 2015-01-09 04:22:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Mac & Cheese was:oddi
=============================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 ML>> Last night we went out with friends to this place that, as
 ML>> Mike gleefully said, was serving a prime rib special. I was
 ML>> in a mood and asked for mac & cheese as my side. Turned out
 ML>> the mac & cheese was, aside from the pitcher of Yuengling,
 ML>> the best part of the meal.

 NB>> Now that's sad.  Unless the mac & cheese was especially wonderful...

 DD> Mac & Cheese can be delightful .... although, I'm not sure that all
 DD> the dairy would treat MLoo kindly.

 NB> Ah, but that was a large part of my point... And given the rest of the
 NB> meal, I suspect that that mac & cheese might not have been super
 NB> delightful, even without the dairy issues...   :)

Sometimes it's worth burning through the lactase pills, though.
 
 DD> My favourite way of eating prime rib is to have it grilled to no more
 DD> than medium rare (leaning waaaay over toward rare) and served with a
 DD> baked potato. In which case most folks would call it a rib-eye steak.
 DD> Bv)=

 NB> Probably at that point it might as well be called a steak... ;)  I'd
 NB> certainly prefer it cooked (in whatever way) no more than medium rare,
 NB> preferably rare...  :)

Which was exactly what I meant. While a nice 10 or 24 ounce chunk or rare roast
beef can be quite delightful - it's MUCH more delightful (to me) done up as a
steak on a char-broil of some sort.  Bv)=

I've not made this - but, I probably will in future. And it would be worthy of
several pills were I lactose intolerant.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Macaronia Me Loukanika Ke Tiri
 Categories: Pork, Cheese, Pasta, Dairy, Wine
      Yield: 3 servings
 
      2 tb Extra-virgin olive oil
      6 oz Semi-cured Greek pork
           - sausages or sweet Italian
           - sausages; in 1" pieces
           Salt
      8 oz Pasta; preferably garganelli
           - or penne
    1/2 c  White wine
    1/2 oz Blue cheese; crumbled
    1/4 c  Heavy cream
    1/4 c  Loose packed fresh oregano
           - leaves
    1/4 c  Grated Parmesan cheese;
           - garnish
           Fresh ground black pepper
 
  Heat oil in a 12" skillet over medium-high heat. Add
  sausages and cook, stirring occasionally, until browned,
  about 7 minutes.
  
  Meanwhile, bring a 4 qt. pot of salted water to a boil.
  Add pasta and cook until al dente, about 9 minutes. Strain
  pasta, reserving 1/2 cup pasta cooking liquid; set aside.
  
  Add wine to sausages and cook until reduced by one
  quarter, about 2 minutes. Add the blue cheese, cream, and
  oregano and cook until the mixture is thick and the cheese
  has melted, about 2 minutes. Stir in reserved pasta and
  season with salt. (If sauce seems too thick, stir in some
  of the reserved pasta cooking liquid.) Transfer pasta to a
  small platter; garnish with grated cheese and season with
  black pepper.
  
  Serves 2-4
  
  FROM: http://www.saveur.com
  
  MM Format by Dave Drum - 20 October 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM


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