Text 31641, 67 rader
Skriven 2015-10-06 12:59:12 av Sean Dennis (1:18/200.0)
  Kommentar till text 31626 av Dave Drum (1:261/38.0)
Ärende: Re: Didja Say Something? was:
=====================================
-=> Dave Drum wrote to Sean Dennis <=-

 DD> HUH? Speak up! We can't hear you ....   Bv)=

And that's what happens when you're distracted and close the window you had
open to connect to the BBS. :D

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Catalan rice
 Categories: Shellfish, Casseroles
      Yield: 6 Servings
 
  2 1/2 c  Fish stock
    1/4 ts Saffron threads
    1/4 c  Dry white wine
      6 tb Lard
    1/2 lb Chorizo, cut into 1/4-inch s
           -ices
  1 1/2 lb Pork loin, in 1-inch dice
      1 lg Onion, thinly sliced
      2 lg Green bell peppers, julienne
           -
      2 lg Tomatoes, peeled, seeded, an
           - chopped
      3 lg Squid
      2 c  Long-grained rice
    3/4 c  Blanched almonds
    1/3 c  Pine nuts
      3    Garlic cloves, minced
      1 c  Artichoke hearts, drained  (
           -anned)
     18 sm Clams or mussels, scrubbed w
           -ll
    1/2 c  Peas
    1/4 c  Pimientos, julienned
      2 tb Fresh parsley, minced
 
  Clean squid and cut body sacs into rings.  Cut tentacles in half.
  
  In a small saucepan, bring stock to a bare simmer.  Crush saffron and
  combine it with wine in a small bowl.  In a flameproof casserole or
  paella pan, heat the lard over moderately high heat. Saute the
  chorizo and pork, turning them until they are browned.  Add the
  onion, bell peppers, tomatoes, and squid and cook the mixture over
  moderate heat, stirring, for 15 minutes. Stir in the rice and cook
  for 1 minute, stirring. Stir in almonds, pine nuts, garlic, saffron
  mixture, and artichoke hearts. Ladle in enough stock to just cover
  the rice mixture. Bring to a boil and simmer it, covered, for 20
  minutes.
  
  Arrange the clams in the rice, add the peas, and simmer for 10-15
  minutes, or until the rice is just tender and the clams open. Discard
  any clams that do not open.  Garnish with pimientos and parsley.
  
  This is a recipe by Eliz. David, appearing in an article in 1972 by
  James Beard.  It originated on Spain's Costa Brava. "not a true
  paella, but it is quite good."
  
  a 1972 Gourmet Mag. favorite
 
MMMMM
 
--Sean
 
--- MultiMail/Linux v0.50
 * Origin: Outpost BBS * bbs.outpostbbs.net * Johnson City, TN (1:18/200)