Text 7148, 165 rader
Skriven 2013-11-27 07:14:00 av Dave Drum (71338.cooking)
   Kommentar till text 7123 av Ruth Haffly (1:396/45.28)
Ärende: Budget was mango chicken
================================
Ruth Haffly Said to Dale Shipp about mango chicken

RH>  RH> Got to go with what's on sale, especially the BOGO type of
RH> sale.

RH>  DS> Actually, we would much rather that the stores state a real
RH>  DS> price instead of the BOGO advertisements.  BOGO at store
RH>  DS> regular price is often not really that great a buy.  Example --
RH>  DS> our buy point on boneless skinless chicken breasts is $2.
RH>  DS> Normal retail price is well more than
RH>  DS> $4, perhaps close to $5.  So a BOGO sale is not as good as a
RH>  DS> fixed price $2 sale.  In addition, if the weights are variable,
RH>  DS> you only get the
RH>  DS> lesser valued package for free.

RH> OK, I might have to look into doing that. But sales don't always
RH> coincide with payday so I have to stock when the money is there.

Or hold some $$$ in reserve JIC there is a good sale on. I hit a sale at 
the new (to us) Ruler Foods the other day. Banquet 7 oz pot pies for 
49c. Grabbed a fast 20 of them - even with tax less than U$10. 

I know that they aren't a gourmet item. But, many times I will be 
wailing away on some computer project or other when the hunger pangs 
hit. With my reduced stomach capacity since it got shrunken during the 
week of no food --- a 7 oz pot pie just fills the hole. And no dishes to 
wash - just the fork I used.   Bv)=

Plus Con-Agra has a code on each box, which, when entered on-line is 
supposed to provide a meal for 1 person in a third world country. I have 
no idea if that is, in fact, true. But, it makes me feel better about 
myself.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Creek Shrimp Pot Pie w/Tarragon Shrimp Bisque - PT 1
 Categories: Pastry, Seafood, Herbs, Vegetables, Dairy
      Yield: 4 pies

      1 tb Olive oil
     20 sm Pearl onions; peeled
      8    Whole baby carrots
      2 tb Unsalted butter
    1/4 c  Fine diced onion
    1/4 c  Fine diced celery
    1/2 c  Sliced baby carrots; cut on
           - diagonal in 1/4" slices
    1/4 ts Fine minced garlic
      2 tb All-purpose flour
  1 1/2 c  Hot shrimp stock
    1/2 ts Chopped fresh thyme
    1/2 ts Chopped fresh tarragon
           Salt & fresh black pepper
    1/4 c  Heavy whipping cream
    1/2 c  Sweet green peas; fresh or
            - frozen
      4     Sprigs fresh thyme
    1/2 lb Small fresh creek shrimp;
           - peeled, deveined
           Homemade puff pastry dough
           +=OR=+
      1    Sheet Pepperidge Farm or other
           - frozen puff pastry dough,
           - thawed in refrigerator
      1 lg Egg; beaten lightly for egg
           - wash

  Equipment: Four 8-ounce ramekins sprayed with non-stick
  baking spray; 1 baking sheet with sides

  Preheat the oven to 375øF/190øC.

  Heat a large saute pan over medium-high heat until
  smoking. Add the olive oil, pearl onions, and whole baby
  carrots, and shake the pan to coat the onions and carrots
  with oil. Immediately place the pan in the oven.

  Shaking the pan every 2 minutes, roast the onions and
  carrots for about 5 minutes, or until they have begun to
  brown and become slightly tender. Remove from the oven and
  set aside 4 of the pearl onions and all of the whole baby
  carrots for the garnish.

  In a medium non-reactive saucepan, heat the butter over
  medium heat until foaming. Add the diced onion, celery,
  carrots, and garlic. Saute for 1 to 2 minutes, or until
  the onions and celery are soft. Add the flour and stir for
  2 minutes. Whisk in the hot shrimp stock, being careful to
  not leave lumps, and bring to a boil.

  Add the thyme, tarragon, 1/4 teaspoon of salt, 1/8
  teaspoon of pepper, and the cream and simmer for 5 to 8
  minutes, stirring occasionally, to cook the flour enough
  to remove its raw taste. Remove from the heat and add the
  peas.

  Raise the oven temperature to 450øF/230øC. Place the
  ramekins on the baking sheet.

  Lightly sprinkle the shrimp with kosher salt and freshly
  ground black pepper. Divide the shrimp and pearl onions
  between the ramekins. Ladle the bisque over them, being
  sure that each ramekin gets carrots and peas. Stir each
  ramekin so that the shrimp will be evenly distributed in
  the bisque.

  Roll out the puff pastry 1/8" thick. Let set for 5 minutes.

  Cut 4 circles of dough that are 3/4" larger than the
  ramekins. Using a 1/2" round cutter, make a hole in the
  back third of each of the 4 circles of dough. Brush the
  circles with egg wash, and place them over the ramekins,
  egg wash-side down. Press the overlapping dough down on
  the outside of the ramekins. Brush sides and tops with egg
  wash.

  CONTINUED IN PART TWO

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Creek Shrimp Pot Pie w/Tarragon Shrimp Bisque - PT 2
 Categories: Pastry, Seafood, Herbs, Vegetables, Dairy
      Yield: 4 pies

           DIRECTIONS CONTINUE
  
  Place the ramekins on the baking sheet and bake the pot
  pies for 10 to 12 minutes, or until their crusts are
  golden brown.

  While the pot pies are baking, heat the 4 pearl onions and
  8 whole carrots.

  When the pot pies are done, place 1 pearl onion, 2 roasted
  carrots, and a sprig of thyme coming out of the hole in
  the crust in each pot pie. Serve immediately.

  Advance Preparation Tip: You may prepare the shrimp stock
  ahead and reheat it to make the bisque, but the bisque
  will be best if made on the day you are serving the pot
  pies. When ready to assemble and bake the pot pies, heat
  the bisque with the peas and carrots and follow the
  directions to assemble.

  Makes 4 pot pies

  Source: Peninsula Grill

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

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