Text 16416, 78 rader
Skriven 2011-10-08 23:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: upside downside 01
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 DS> Thanks for the update.  Although we do not know her except vicariously
 DS> through you -- let her know that we wish her the best, and a good
 DS> recovery.

Thanks much for that. She's a neat lady, and we form an odd but
functional traveling unit. She wouldn't fit in here as she eats
mostly burgers and roast pork with about as unadventurous a
palate as I know. In that respect Benita was a much better match;
but Benita snored - and furthermore disappeared for some years:
she's sort of resurfaced but I am no longer in close touch. The
Swishers met Lilli at the Alaska State Fair a year or two ago - she
had bbq, I had local oysters, at which she was somewhat squeamish.
Anyhow, she's much better, and her e-mail yesterday said

  I am well, back on normal diet, free to travel, next blood
  work and appt on Oct 24. 

So one says whew, thanks be, or whatever to that.

=

 DS> We don't object to Perdue brand, which the last time we looked had 2
 DS> or 3% water from the bath.  What we object to are the Safeway and Giant
 DS> brands which now announce 15% water weight.

If they cost 7/8 the amount or less, they might be worth it.
The water weight isn't so troublesome for a roasting bird,
which one might be tempted to brine anyhow. What I find
really reprehensible is the soaking of beefsteaks and the
like: Wal-Mart used to be a prime offender (I haven't been
in one for years so don't know the current status).

GEORGE DICKEL SMOKED SHRIMP
cat: starter, main, shellfish
servings: 4 to 8

2 lb shrimp, peeled and deveined
h - brine
2 c water
1/4 c pickling spice
1 Tb salt
h - for smoking
wood chips
h - vinaigrette
1/4 c George Dickel Tennessee Whisky No.12
2 cloves garlic, minced
1 shallot, minced
2 Tb fresh squeezed lime juice
3/4 c olive oil
Salt and pepper to taste

After cleaning the shrimp place them in cool water with
the pickling spices and salt. Keep in the refrigerator
for at least 2 hr. Meanwhile combine all vinaigrette
ingredients except the oil in a bowl. Slowly drizzle in
the oil while mixing to emulsify the vinaigrette. Reserve.
Remove the shrimp from the liquid and let them dry on a
cooking sheet with a rack. Meanwhile in your barbecue
grill, heat on one side of the grill only and add wood
chips to the fire. Once the shrimp are dry and the grill
is smoking, place the shrimp on the cooler side of the
grill and close the top. The shrimp will cook and be
smoked very slowly, about 10 min. Be careful not to
overcook. When the shrimp become firm and pink remove
from the grill. Place the shrimp into the vinaigrette
while they are still hot. They will absorb the vinaigrette
flavors. Serve chilled.

You can also use the remaining vinaigrette in a mixed
green salad and top with the Dickel Shrimp.

Recipe compliments of Chef Nancy Donaho of Napa Valley, CA.

M would be tempted to reduce the whiskey by maybe 10-25%
to cut the boozy bite but retain most of the character.
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