Text 30191, 107 rader
Skriven 2015-08-25 20:29:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 30123 av Michael Loo (1:123/140)
Ärende: Re: picnic tastes 101
=============================
 -=> On 08-22-15  15:08,  Michael Loo <=-
 -=> spoke to All about picnic tastes 101 <=-

 ML> I also had a couple bags of macadamia Roca mishaps; these
 ML> turned out to have been doubly mishapped as I'd left them
 ML> in my suitcase, which then had been left out in less than
 ML> climate control. The candies had melted and reformed several
 ML> times, and by the time we opened them, well, they were
 ML> beyond recognition, visually, anyhow. I stuck them in the
 ML> freezer to reform, and they did so too enthusiastically,
 ML> so it took a combination of my pounding and Steve's knife
 ML> work to get them into bite-size pieces. They were, luckily,
 ML> not beyond recognition tastewise.

After all, to some of us -- taste is everything and presentation is a
distant second.
 ML> Evening tastes:

 ML> The Shipps had made chicken sauce piquante in the crockpot -
 ML> peppers, celery, onions, and garlic chopped into a tomato
 ML> gravy, then chicken parts browned and then stewed in that
 ML> until falling-apart tender. Pretty tasty despite being I
 ML> thought extremely mild. Ruth asked for the recipe for her
 ML> life group, commenting that she would have to tone it down
 ML> for that audience. The chicken was served with converted rice

The final dish was much milder than it is typically.   We had made
several tastings while the vegetables were cooking in the crockpot and
it seemed to have a moderate heat  (to me).  After the chicken went into
the crockpot, the heat level went down a good bit.  I'm not sure why
that happened, but it certainly did end up being milder than it should
have been.

The mussels that Steve got did not seem to have beards.  TTTT, I don't
know if I have ever seen a mussel beard -- just mussels in my beard :-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SEATTLE-STYLE CIOPPINO
 Categories: Soups, Seafood
      Yield: 4 Servings
 
MMMMM---------------------SWEET PEPPER SAUCE--------------------------
      2 tb Olive Oil
      1 md Red Bell Pepper, stemmed,
           Seeded and chopped
      1 md Green Bell Pepper, stemmed,
           Seeded and chopped
      1 md Onion, chopped
      2    Cloves Garlic, minced
      2 tb Fresh Basil Leaves, minced
      1 ts Dried Oregano
     28 oz Can Whole Tomatoes in
           Juice, coarsley chopped
      8 oz Bottle Clam Juice
      1 c  Italian Merlot Wine

MMMMM--------------------------CIOPPINO-------------------------------
      2 tb Olive Oil
      1    Yellow Bell Pepper, stemmed,
           Seeded and cut into chunks
    1/2    Onion, cut into chunks
      1 lg Clove Garlic, minced
      1 lg Plum Tomato, sliced
      3 tb Fresh Lemon Juice
      1 lb Live Mussels, scrubbed and
           Beards removed
  1 1/2 lb Red Snapper, cut in chunks
    1/2 lb Unshelled Shrimp
      2 lb Cooked Dungeness or other
           Crab, cleaned and cracked
           With body section cut into
           Pieces
    1/2 lb Calamari Mantles, cut into
           Rings
 
  Sweet Pepper Sauce: Heat olive oil over medium heat in a large
  skillet. Add peppers, onions and garlic and saute until soft, about
  10 minutes. Add basil, oregano, tomatoes and liquid, clam juice and
  wine. Reduce heat and simmer, uncovered, 1 hour, stirring
  occasionally. Keep warm.
  
  Cioppino: Heat olive oil over medium-high heat in a large Dutch oven
  or kettle. Add yellow pepper, onion and garlic and saute until soft,
  about 5 minutes. Add tomato and lemon juice and cook 2 minutes.
  
  Add mussels, clams, fish and shrimp. Cover and cook over medium heat 5
  minutes. Add crab and Sweet Pepper Sauce. Cover and simmer 5 minutes.
  Stir in calamari. Cover and cook 2-3 minutes longer or until calamari
  is opaque throughout, shrimp is pink and opaque, fish is cooked
  through, crab is hot and mussels and clams have opened. Discard any
  unopened mussels or clams.
  
  Serve cioppino in tureen or large soup bowls, dividing various
  ingredients among the bowls.
  
  Source: Il Bistro Restaurant, Seattle WA Typed by Katherine Smith
  Submitted By KATHERINE SMITH   On   08-06-94
 
MMMMM


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