Text 34232, 217 rader
Skriven 2015-12-13 06:50:02 av Dave Drum (1:18/200)
Kommentar till en text av MICHAEL LOO
Ärende: Re: Peppery 655
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-
> ML> Next time I check in to see how Glen is doing I'll
> ML> broach the subject again.
> I can probably predict the answer .... once out of the habit one is naked.
ML> I figure that there will be some polite talk about
ML> the weather and the current state of wildfires in
ML> the Antipodes.
Whose Antipodes? The Washington and Oregon wildfires will have been anitpodean
to M. Jamieson.
> ML> Possibly, but I don't find that particular taste
> ML> prominent enough to be objectionable in ripe peppers.
> IIRC you are the one who first broached the diesel-ness of bell peppers.
ML> But that's prominent only in unripe peppers. It diminishes
ML> in stripy ones and is muted if even present in the red/
> I had thought from that you had an objection to it.
ML> I do, mostly, though it adds a je ne sais quoi to a
ML> stew if used in moderation; also when green peppers
ML> are thoroughly cooked in oil over high heat, the
ML> objectionableness is minimized.
And I quite like the kerosene pong - if not too pronounced. It goes well with
the things that one tends to use as a dip for crudities - like peppercorn
ranch dressing or bleu cheese dressing. As well as contributing to the overall
deliciousness of stuffed bell peppers, or stuffed pepper soup.
> ML> It may be an artifact, but in my experience dried garlic
> ML> often has a smokyish aroma and/or flavor, which I believe
> ML> is caused by mold infestation or similar.
> I would suspect that dried minced garlic (something I do not stock and
> seldom (almost never) use) is more prone to getting mouldy or even botulin
> ridden.
ML> One needn't worry about botulinus if there's reasonable
ML> exposure to air. It's when foods are submerged in oil
ML> that the problem becomes serious.
It's fairly difficult to find dried minced garlic - the wet pack being more
readily available - even if less trustworthy. I probably transferred my
worries about botulism unfairly to the dried stuff. But, I seldom have either
on hand. If using minced garlic I prefer to do it myself.
> No brandy/rum either as an ingredient or a sauce? Mother, in this
> instance does *not* know best.
> ML> Source: Mother's Restaurant, New Orleans
ML> This particular mother doesn't generally know much at
ML> all, and almost any dish you or I make (except some
ML> experimental ones maybe) will be better than almost
ML> any dish one can get at this restaurant. I have heard
ML> from one friend who heartily recommends the place that
ML> one advantage is that they serve bloody marys to the
ML> people in line waiting for food.
In hope they won't notice the low quality of the comestibles they are being
overcharged to eat?
ML> Mother's Red Beans
ML> categories: Cajun/Creole, main, side
ML> yield: 1 lg batch
ML> 2 lb Red beans
ML> 1 lb Smoked sausage
ML> 1 lb Ham, grade A
ML> 1/4 lb Ham fat, rendered
ML> 1 Ham bone
ML> 1/2 lb Onions, diced
ML> 1/4 lb Green onions, diced
ML> 1/3 lb Bell pepper, diced
ML> 3 oz Garlic, minced
ML> 2 Bay leaves
ML> 1/2 ts Thyme
ML> 1/3 ts Salt
ML> 1/4 ts Black pepper
ML> 2 qt Chicken stock
ML> 2 qt Debris Gravy
ML> Render ham fat in skillet. Remove cracklins from the
ML> remaining fat. Saute sausage and ham. Add onions, bell
ML> pepper and green until tender. Add garlic, salt, pepper,
ML> thyme, bay leaves. Add red beans and stir into vegetables.
ML> Add stock and debris gravy. Bring to a boil, reduce heat
ML> and simmer until red beans are tender and become creamy.
ML> M's note. The red beans and rice actually served at
ML> the restaurant is a weak, pale imitation of this,
ML> which looks pretty good.
IOW they don't follow their own recipes? I do wonder why, since they have all
that pork in the recipe they wouldn't use pork stock?
I prefer my red beenz as R.B.R., though.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Satchmo's Autograph * New Orleans Red Beans & Rice
Categories: Pork, Vegetables, Rice, Beans
Yield: 4 Servings
1/2 lb Dried red (kidney) beans or
+=OR=+
30 oz (2 cans) red kidney beans
4 sl Bacon
1 c Chopped, cured ham
1/2 lb Andouille sausage; 1/2" pcs
1 Ham bone at least 4" long
+=OR=+
1 Ham hock (preferred - UDD)
2 md Onions; chopped
1 lg Bell pepper
1/2 c Chopped celery
2 cl Garlic; pressed
1 ts Dried thyme
1/2 ts (ea) salt & ground pepper
1 Bay leaf
3 Roma tomatoes; chopped
2 c Chicken or pork broth
1 tb Red wine vinegar, Balsamic
- vinegar, or lemon juice
1 ts Trappey's hot sauce
1 1/2 c Uncooked white rice
MMMMM------------------NONTRADITIONAL GARNISHES-----------------------
1/4 c Chopped green onions
2 lg Jalapenos; seeded, chopped
2 Roma tomatoes; 1/2" chunks
* the estimable Louis Armstrong signed his autograph "Red
beans and ricely yours".
About the meats. None of these quantities is set in
concrete. You can add more of any, or leave any out. But
try to get a ham hock. -- UDD
About the bacon. Although it adds flavor, it is here
mainly for the oil needed to brown the meats and cook the
trinity. You can skip it and just use 2 tb of butter or
lard. If you do skip the bacon, use a ham hock instead of
the ham bone so you can get that smoky flavor.
About the sausage. There is no exact substitute for good andouille,
so make a serious effort to find some. If you can't use a smoked
sausage such as kielbasa and add a little more hot sauce.
About the cured ham. You can buy a cured ham steak and chop it up
or just use leftover ham from Easter.
OPTIONAL SEASONINGS: Some folks like to add cumin and/or
chilli spice, parsley is common, and cilantro is often
used.
Decide which you will use. If you plan to use dried beans,
follow the instructions there for soaking them. Don't
discard the soaking liquid. It's got good stuff in it. Set
both the beans and the liquid aside.
In a 4 qt pot, cook the bacon over medium high heat. Just
before it is crispy, add the sausage and ham, and brown
them. Add the onions, bell pepper, celery, garlic, bay
leaf, thyme, salt, and black pepper & stir occasionally
until the vegetables are limp, scraping all the brown bits
off the bottom of the pan. Add 2 cups of the bean soaking
water, the tomatoes, broth, vinegar, hot sauce, bacon,
beans, and the ham bone or ham hock. Crank up the heat,
bring everything to a boil and back it down to a simmer.
Let it simmer, uncovered, until the beans are tender,
about 2-3 hours. If it gets too thick, add some of the
water drained from the beans, or add broth, or just plain
water.
After about 2-3 hours, when the beans are tender, and most
of the liquid has been absorbed, with a ladle or a large
spoon, mash about 20% of the beans against the bottom or
side of the pot. Remove the bay leaves and pork bones and
toss them. Taste and adjust the salt, vinegar, and hot
sauce to your preference. Turn to low. If you're using
fresh chopped peppers, now's the time to add them.
Spoon the rice in the center of a plate, top with the
stew, and garnish.
SERVE WITH: A green salad, baguette, and Abita beer from
New Orleans.
MAKES: Enough to serve 4 people about 2 cups each.
NOTES: The beans should soak at least 6 hours or you can
let them go up to 12 hours.
Everything else takes about 40 minutes to prepare and 3
hours to cook.
If there is any left over, you can just dump the beans and
rice together in the fridge. When it is time to reheat you
can refry with a little oil in a pan, and add a little
water. I like to brighten the flavors with fresh peppers,
tomato, onion, and maybe a splash of lemon juice.
From: http://www.amazingribs.com
Uncle Dirty Dave's Kitchen
MMMMM
... Danish isn't a language, it's a throat condition.
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* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)
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