Text 26826, 65 rader
Skriven 2015-05-09 07:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: bbq 629
===============
 ML> one, KC sauce is terrible, and two, I'd have a heck of
 ML> a time getting it past airport security. So Shipps, you
 ML> are getting unsauced brisket, like it or lump it.
 DS> We liked it.  Brisket that good, you don't eat all at once -- so there
 DS> are a few small slices left that might disappear tonight.

Brisket that good doesn't need sauce, but you have as
I notice plenty of in-house options.

 DS> Nice combination of ingredients, but couple of comments:
 DS> a. 2 servings?
 DS> b. 1/2 ts saffron?
 DS> c. almost no spices to speak of.
 DS> Title: Creole Casserole

a. Pay no attention to servings! Especially the ones
that claim 1 or 2. SOW, last night I had 6 oz of pork
belly as an appetizer. Luckily I didn't get a main course.

b. Doubtful, but some recipes refer to turmeric or
marigold petals as "saffron." 1/2 ts of real saffron
would cause major damage to the pocketbook for most
people. OTOH, see below.

c. Creole is a code word for Cajun with no teeth. The
Creoles claim that it's more refined.

Creamed Mussel Soup with Rice
cat: main, shellfish, soup
servings: 4

3 qt mussels
2 Tb olive oil
1 c minced onion
1/2 c minced celery
2 tomatoes, peeled, seeded, chopped
1 ts minced garlic
1 ts saffron threads
4 c white fish stock or water
bouquet garni -
- 6 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
1/4 c rice, rinsed
1/4 c creme fraiche
s, p

Clean and steam mussels. Shell the mussels, reserving the
liquor, remove and discard the black rims, and put the
mussels in a bowl. Strain the reserved liquor through a
cheesecloth-lined sieve into the bowl. In a large saucepan
wilt onion and celery in olive oil. Add tomatoes and garlic
and simmer the mixture for 5 min. Stir in saffron and the
liquor, reserving the mussels. Add stock or water and
bouquet garni and bring the liquid to a boil. Sprinkle in
rice and simmer the soup for 20 min, or until the rice is
tender. Remove and discard the bouquet garni, whisk in
creme fraiche, and simmer the soup for 5 min. Add the
reserved mussels and salt and pepper to taste. Divide
the soup among 4 heated bowls.

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