Text 39706, 82 rader
Skriven 2010-07-01 23:50:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Sneak attack
====================
 -=> On 07-01-10  07:22,  Michael Loo <=-
 -=> spoke to Dave Drum about cubs and sausage 347 <=-

 DD> Title: Knockwurst for Garlic Lovers
 DD> 1 c  No-fat milk powder; binder
 ML> WHAT?
 DD> Not my recipe. But, many sausages use milk products (usually whey) as
 DD> a binder. 

 ML> But in knockwurst? That's hideous and unfair.
 
I believe that you might call that a sneak attack -- i.e. dairy where
you don't expect it and thus don't take a pill.

I suspect that in the recipe below, you might go in the opposite
direction from what the note suggests.  Perhaps even to the point of
substituting something at a higher heat level than a jalapeno.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Sauce Piquant
 Categories: Cajun, Sauce, Fish
      Yield: 8 servings
 
      2 T  Unsalted butter
  2 1/4 c  Chopped onions
  1 1/2 c  Chopped green bell peppers
    3/4 c  Chopped celery
      3 c  Peeled & chopped tomatoes
      1 c  Canned tomato sauce
      3 T  Minced jalapeno (see note)
      2 ea Bay leaves
  5 1/2 t  Ground cayenne pepper
  1 1/2 t  White pepper
      1 t  Ground black pepper
  1 1/2 t  Minced garlic
  2 1/4 c  Basic seafood stock
  1 1/2 t  Dark brown sugar
    3/4 t  Salt
      2 lb Peeled large shrimp
      4 c  Hot basic cooked rice
 
  NOTE:  Fresh jalapenos are preferred; if you have to use pickled ones,
  rinse as much vinegar from them as possible.
  
     Melt the butter in a 4-quart saucepan over high heat.  Add the
  onions, bell peppers and celery; saute about 2 minutes, stirring
  occasionally. Add the tomatoes, tomato sauce, jalapenos, bay leaves,
  ground peppers and garlic; stir well.  Continue cooking about 3
  minutes, stirring often and scraping the pan bottom well.  Stir in
  the stock, sugar and salt and bring to a boil.  Reduce heat and
  simmer until flavors are married, about 20 minutes, stirring often
  and scraping pan bottom as needed.  (If mixture scorches, quit
  stirring and pour mixture into a clean pot, leaving the scorched
  ingredients in the first pan.)
     Add the shrimp to the hot (or reheated) sauce and stir.  Turn heat
  up to high, cover pan, and bring mixture to a boil.  Remove from
  heat.  Let sit covered for 10 minutes.  (Meanwhile, heat the serving
  plates in a 250F oven.)  Stir, remove bay leaves, and serve
  immediately.
     To serve, mound 1/2 cup rice in the center of each heated serving
  plate; then pour about 1/2 cup sauce around the rice and arrange
  about 8 shrimp on top of the sauce.
  
  LAGNIAPPE:  "Piquant" to a Cajun means "it's hot and 'hurts like a
  sticker in your tongue.'"  If you want less "piquant," reduce the
  jalapeno peppers by half.  Sauce Piquant is enjoyed with such gusto
  in Louisiana that the town of Raceland has a Sauce Piquant Festival
  every year dedicated to nothing but fish, meat, fowl and seafood made
  with variations of this sauce.
  
  From Paul Prudhomme's Louisiana Kitchen
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:53:22, 01 Jul 2010
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)