Text 21180, 107 rader
Skriven 2007-10-09 08:39:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Seasonal Foods
======================
On 09-18-07 CAROL SHENKENBERGER Scribbled to DAVE DRUM about Pulling for 

CS>DD>I've never understood the idea of "seasonal" appropriate foods. I
CS>DD>do understand the idea of cooking with seasonal produce - but,
CS>DD>with modern transport and refrigeration we can pretty much enjoy
CS>DD>things year 'round.

CS>The idea as expressed here is it is healthier as you get more variety
CS>overall through the course of the year.  Minor mineral differences
CS>and less of the pallid hot-house grown foods.

CS>You also dont get tired of the 'same old thing all the time' as it
CS>isnt. It shifts almost weekly here in Sasebo to an extent.

As I said "I do understand the idea of cooking with seasonal produce". 
But, what I was carping about is the fiat from the kitchen that decrees 
that chilli (or some other dish) is only for (insert your season here) 
when, in fact, it is appropriate year 'round.

I would not expect a restaurant to feature fried smelt out of smelt 
season. Nor fresh asparagus after late spring. But, chilli? Stew?

Heck Mickey D's around here have a bratwurst season (early fall). The 
mind boggles.

All that aside - my dehydrator is busily putting delightful aromas into 
the atmosphere of my trailer as the last of the season's bell peppers 
are dried to be used through the winter.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Courtboullion
 Categories: Emeril, Seafood, Chilies
      Yield: 4 servings
 
    1/3 c  Vegetable oil
    1/3 c  Flour
      1 c  Chopped celery
      2    Bay leaves
      1 tb Minced garlic
      2 c  Chopped peeled and seeded
           - tomatoes 
           -=OR=-
      2 c  Chopped, canned tomatoes
    1/2 c  Chopped bell peppers
      2    Mild green chilies or banana
           - peppers, halved lengthwise
           - and seeded
      1 c  Chopped onions
  1 1/2 lb Shrimp
      1 tb + 1 ts Creole Seasoning
      1 c  Water
  1 3/4 c  Chicken broth
    3/4 ts Salt
    1/4 ts Cayenne pepper
    1/4 c  Chopped green onions
      2 tb Chopped parsley
           Cooked rice
 
  Season the shrimp with Creole seasoning. Set aside in the
  refrigerator.
  
  Make a roux by combine the oil and flour in a large cast iron or
  enameled cast iron Dutch oven over medium heat. Stir slowly with a
  wire whisk or wooden spoon for about 15 to 20 minutes, or until the
  roux becomes dark brown, the color of chocolate. Add the celery,
  onions, bell peppers, and chiles. Cook, stirring often, for 6 to 7
  minutes. Add the bay leaves and garlic and cook for about 2 minutes.

  Add the tomatoes and water. Season with Creole seasoning. Reduce the
  heat to medium-low and cook, uncovered, for about 1 hour, or until a
  thin oil film appears on the surface. Stir occasionally to prevent
  the mixture from sticking. Increase the heat to medium, add the
  broth, salt, and cayenne and cook for about 15 minutes.

  Add the shrimp and cook for about 10 minutes, or until the shrimp turn 
  bright pink and the tails curl in. During the last 5 minutes of 
  cooking time, add the green onions and parsley. Remove the bay leaves. 

  Spoon the rice in the center and ladle the Courtbouillon over the 
  rice. Garnish with parsley.
  
  Yield: 4 servings
  
  Recipe courtesy Emeril Lagasse, 2002; from Emeril.com
  
  MM Format by Dave Drum - 01 May 2002
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... Porky Borg: Prepare to be asim.. asim... asi.... I'm taking over!

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)