Text 8944, 142 rader
Skriven 2014-01-19 08:32:02 av Dave Drum (1:18/200.0)
   Kommentar till text 8919 av Ruth Haffly (1:396/45.28)
Ärende: Posole
==============
Ruth Haffly Said to DAVE DRUM about Posole

RH> RH> So maybe if you had it cooked according to the proper Mexican
RH> RH> way, you might like it? Doubt it, but worth a try, but I suspect
RH> RH> you probably won't.

RH>  DD> Ah, but I will - even if it's only to prove to myself that I
RH>  DD> have tried another way and it failed. But, if it turns out I
RH>  DD> like (or can tolerate) hominy done that way I will be
RH>  DD> pleasantly surprised. So far the only way I have found that I
RH>  DD> like lye-treated corn kernels is as parched corn or the
RH>  DD> commercial salty snack "Corn Nuts".

RH> I've not had corn nuts in years! Once we found out Steve has a
RH> problem with corn, we stopped buying a lot of things with corn in
RH> them. Not that we ever bought a lot of corn nuts but did do so
RH> occaisionally.

As Dale pointed out they can be hard on teeth. I liked them pretty well 
for a salty snack until my teeth get pretty "iffy".

RH> RH>  DD> I hereby bequeath whatever grits allocated to me that I
RH> RH>  DD> don't use as wallboard spackle.   Bv)=

RH> RH> OK, I'll take them, as well as all the okra you feel like
RH> RH> tossing my way. In exchange, I'll send you all the coffee and
RH> RH> coconut I don't consume, saving the peanut butter and lima beans
RH> RH> for Steve.

RH>  DD> Dang! I was hoping for the lima beans.   Bv)=  They are one of
RH>  DD> my favourites - from the little green baby limas to the big,
RH>  DD> tan butter beans.

RH> OK, I'll let you have the lima beans and I'll take back the coconut
RH> for Steve. He's using a lot of coconut oil instead of butter now so
RH> I think he'd like having it back. I still use butter blend (butter &
RH> oilve oil), butter, canola oil and olive oil as my main fats for
RH> cooking.

I like fresh coconut. And I like soap made with coconut oil. But, dried 
shredded coconut isn't something I can ever do more than just tolerate.

RH> RH>  DD> BTW - the recipe is one I have adapted and adopted. The
RH> RH>  DD> quantity in the header is from the original recipe - but,
RH> RH>  DD> that's a guesstimate at best. I had my best friend, Dennis,
RH> RH>  DD> and his son Stephan over and there were no left overs.
RH> RH>  DD> Bv)=

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

RH> RH>  DD>       Title: Shrimp Gumbo
RH> RH>  DD>  Categories: Cajun, Seafood, Vegetables, Chilies, Herbs
RH> RH>  DD>       Yield: 6 servings

RH> RH> Looks pretty good to me. Lowe's had shrimp from Argentina on
RH> RH> sale last week but I'd rather have local shrimp so took a pass.
RH> RH> Maybe next time they have a sale, it'll be NC shrimp.

RH>  DD> Freshwater or saltwater? They do both in the Carolinas I have
RH> learned.

RH> Salt water, I believe. Caught along the Outer Banks. I didn't look
RH> for shrimp today, just did a quick in and out for a few things I
RH> needed.

RH>  DD>       Title: Butter Bean Soup
RH>  DD>  Categories: Soups, Vegetables, Herbs
RH>  DD>       Yield: 4 servings

RH> You can have my serving, thank you very much. (G)

Deal! I likes me butter beans, too.

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

      Title: Fava Bean & Shrimp Salad
 Categories: Seafood, Beans, Poultry, Herbs, Salads
      Yield: 4 servings

    1/2 lb Medium shrimp; peeled,
           - deveined
      1 lb Fava beans
    1/2 lb Small green beans
      2    Heads of fennel
    1/2 c  White wine or apple juice
    1/2 c  Chicken broth
    1/2    Lemon
      1 lg Tomato; fine diced

MMMMM--------------------------SAUCE--------------------------------
      1 tb Lemon juice
      2 tb White wine vinegar
    1/4 c  Olive oil
    1/4 c  Fresh basil leaves
      1 tb Capers
           Salt & pepper

  Shell the fava beans, discarding the pods. Cook in boiling
  water until tender. Drain and place in an ice water bath.

  Prepare the green beans in the same manner, set aside.

  Poach the shrimp in boiling water for 2 minutes, remove.

  Remove the tops from the fennel, as well as any brown
  outside pieces. Slice thinly lengthwise. Place in a large
  pan with the white wine or apple juice, lemon, chicken
  broth, and enough water to barely cover. Bring to a boil,
  then reduce the heat and simmer until tender, about 15
  minutes. Set aside.

  Make the sauce adding all the ingredients into a blender
  and pulse.

  On each of four plates, arrange first the fennel slices,
  then the shrimp, and beans in an attractive manner.
  Scatter the diced tomato around the plates and then
  drizzle each plate with some of the dressing. Decorate
  with some fennel fronds, and serve.

  Serves 4:

  Recipe via: Gladys Greenglass

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... Life is a fatal complaint and an eminently contagious one. - O. W. Holmes



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