Text 37434, 149 rader
Skriven 2010-05-06 06:39:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: New Authors to read
===========================
-=> Ruth Haffly wrote to DAVE DRUM <=-

 RH> I've even been known to read one of those a few times, out of
 RH> desperation. I didn't go back for a third one.

 RH> I've read, I think, a total of one.  I'd rather read Tom Clancy, James
 RH> MIchiner, Jean Auel, etc.

 DD> I can recommend two more for your copious spare time ...  Bv)=

 DD> Jeffrey Archer and Ridley Pearson.

 RH> What sort of fiction do they write?  I recognise the names, just not
 RH> familiar with their writing.  Spare time should increase in a couple of
 RH> weeks; my class final is on May 20.  Classes start again on August 19
 RH> but we've got plans for the latter part of June into mid July-ish.

Jeffrey Archer, Baron Archer of Weston-super-Mare is an English author, actor,
playwright and former politician. "A master at mixing power, politics, and
profit into fiction."

Ridley Pearson, is an American writer. He has historically written suspense and
thriller novels (mostly "police procedurals") for an adult audience, but has
also begun branching out by writing adventure books for children (with Dave
Barry).
 
 DD> I've got more. But, those should keep you busy for a bit.

 RH> As in you have the books or what.  Are Louis L'Amour & Tony Hillerman
 RH> as good as I've heard?

Louis is a good read ... mostly. He has his fans and his detractors. Sometimes
his plot lines and stories are a bit suspect. But, overall, his stuff is mostly
formula written and much of his "research" was spotty and not a little suspect.
He was quick to file the serial numbers off a previous tale and change a few
names to bring out a "new" book. Read him for entertainment, not for thought
provoking issues.

Tony Hillerman is an author of detective novels (mostly about a couple of
Navajo cops) and non-fiction works. His stuff is pretty readable, flows right
along and is well-researched, well written and insightful.
His books are both entertaining and thought provoking.
 
 DD>       Title: New York Times Cook Book Paella
 DD>  Categories: Seafood, Shellfish, Pork, Vegetables, Rice
 DD>       Yield: 8 servings

 DD>       3 tb Tomato sauce
 DD>   2 1/4 c  Rice; washed, drained

 RH> Two questions--how big a pan do I need--looks like a huge one and can I
 RH> sub brown rice?

Don't see why you couldn't sub brown for polished rice. Adjust your cooking
times or par-cook the brown rice, though. As to the size of the pan - paella
pans tend to be wide and shallow with handles on two sides. Here's a link to a
source (not the ONLY source by any means) http://tinyurl.com/HOT-PAELLA

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Paella a la Valenciana
 Categories: Latino, Poultry, Seafood, Rice, Citrus
      Yield: 6 servings
 
      6 c  Chicken stock
      1 lg Onion, peeled
    1/2 t  Saffron threads
      1 lb Large shrimp
     12    Little neck clams; opt
  3 1/2 lb Broiler/fryer; in 9 pieces
           Salt & pepper
      1 lb Chorizo sausage; sliced
      3 tb Olive oil
      1 md Onion; peeled, coarse
           - chopped
      4 oz Salt pork; coarse chopped
      1 tb Minced garlic
      1 c  Dry white wine; opt
      1 tb Paprika
      1 c  Chopped tomatoes
      1 tb Fresh Italian parsley;
           - chopped coarse
      3 c  Short-grain rice
      1    Bay leaf; crumbled
           Juice of 1 lemon

MMMMM-------------------------GARNISH------------------------------
           A handful of frozen peas
           A few strips of pimiento
           -or roasted pepper
  
  In a saucepan, combine the chicken stock, whole onion and
  the crushed saffron threads. Cover the pan, and simmer over
  low heat while you prepare the rest of the ingredients.
   
  Peel and devein shrimp. Wash the clams. Rinse the chicken in
  cold water and pat dry.
   
  Slice the chorizo into 1/8" discs. Place in a paella pan or
  skillet, and cook over medium heat until fat is rendered.
  Remove with slotted spoon, and reserve. Wash or wipe out the
  skillet. Saute shrimp in 1 tablespoon olive oil until pink;
  remove and reserve.
   
  Wash or wipe out the pan. Salt and pepper chicken pieces.
  Brown chicken in 1 tablespoon of oil, turning until all
  sides are browned but not fully cooked. Remove from pan and
  reserve. If desired, remove the skin from the chicken pieces
  and discard.
   
  Drain fat from pan. Add final tablespoon of oil to pan. Add
  onions and salt pork. Over medium-high heat, saute the
  mixture until onions are wilted. Add garlic, and saute about
  30 seconds. Add white wine, stir and cook over medium-high
  heat until most of the wine has evaporated.
   
  Remove pan from heat. Add paprika and tomato and parsley,
  and stir well. Return pan to heat, and cook until mixture
  thickens. Add rice, and stir until rice is coated with
  tomato mixture.
   
  Remove whole onion from chicken stock. Add chicken stock and
  saffron to rice mixture. Raise heat to high; stir and add
  chicken pieces, shrimp, clams, chorizo, bay leaf and lemon
  juice. Gently stir ingredients.
   
  Cover and cook over low heat until the rice has absorbed the
  liquid and the clam shells have opened, about 25-30 minutes.
   
  Five minutes before the end of cooking time, sprinkle top of
  paella with peas. Cover and continue cooking. Garnish with
  pimiento.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

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

 

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