Text 11737, 116 rader
Skriven 2014-04-04 00:02:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 11721 av Dave Drum (1:18/200.0)
Ärende: Re: Picnic, 2014
========================
 -=> On 04-03-14  18:00,  Dave Drum <=-
 -=> spoke to Dale Shipp about Picnic, 2014 <=-

 DD> I always anticipate rubber bands when ordering clam strips or
 DD> squiddles. I am seldom disappointed and very occasionally pleasantly
 DD> surprised. The chief exception seems to be in Italian or Chinese
 DD> venues.  

We often get calamari at Carrabba's, which is Italian.  They are quite
good there.

 DS> For the picnic, I am planning on smoking some pork shoulder.  Last
 DS> picnic here you brought or made a rub that went on one of them.  As I
 DS> recall, it was well liked  -- hint, hint.

 DD> Well, I'm making up a batch of rub for my boss after giving 
 DD> him a sample - he's
 DD> a smoker, too. So, I'll make a bigger batch and bring some 
 DD> with. IIRC, Brian is
 DD> a chile-head. I have a nice surprise for him, as well.

Thanks.


 DD> And, if you can't wait:

 DD> Title: Uncle Dirty Dave's All Purpose Rub
 DD> Title: Dirty Dave's Country Rub
 DD> Title: Uncle Dirty Dave's Creole/Cajun Seasoning
 DD> Title: Uncle Dirty Dave's Creole/Cajun Seasoning #1
 DD> Title: Dirty Dave's Taco Seasoning Mix

Thanks for those.  How about your chili spice mix?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BEEF PITA~ GREEK STYLE #2
 Categories: Greek, Meats
      Yield: 12 Servings
 
      2 lb Ground Beef
      1 md Onion, Chopped
      4 cl Garlic, Minced
    1/2 lb Fresh Mushrooms, Sliced
      1    Bay Leaf
  1 1/4 ts Salt
    1/2 ts Chili Powder
    1/2 ts Cumin Powder
    1/4 ts Cinnamon
      8 oz (1 cn) Tomato Sauce
    1/3 c  Burgundy Or Rose Wine
      1    Egg
      8 oz (1 pk) Cream Cheese,
           Softened
      1 c  Creamed Cottage Cheese
    1/2 c  Crumbled Feta Cheese
    1/2 c  Unsalted Butter, Melted *
      8 oz (1/2 Pk) Phyllo Leaves **
    1/4 c  Dry Bread Crumbs

MMMMM-------------------------GARNISHES------------------------------
           Parlsey Sprigs
     12    Cherry Tomatos
           Fresh Fruit Kabobs (opt.)
 
  Contributed to the echo by: Jean Hores Beef Pita, Greek Style
  
  *  Unsalted margarine, melted, can also be used. ** Phyllo Leaves are
  Greek pastry and they should be defrosted.
  
  Combine ground beef, onion and garlic in a large frying-pan; cook,
  stirring frequently until beef loses pink color. Pour off drippings.
  Add mushrooms, bay leaf, salt, chili powder, cumin powder, and
  cinnamon; cook, stirring frequently, until mushrooms are tender about
  5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes,
  stirring occasionally.
  
  Remove bay leaf. Cool while preparing cheese filling. Combine egg and
  cream cheese in medium bowl, beat with electric mixer until smooth.
  Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking
  pan with melted butter. Line pan with 1 sheet of pastry, fitting
  pastry to contour of pan. (Pastry will come up over edges of pan.)
  Brush pastry with butter. Layer with 3 more pastry sheets, brushing
  each with butter.
  
  Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in
  layer over crumbs and 1/5 of the cheese filling over meat. Place 1
  pastry sheet over cheese filling, crinkling to fit inside dimensions
  of pan; brush with butter and layer with 1/5 of the meat and 1/5 to
  the cheese fillings. Repeat with 3 more pastry sheets, crinkling
  each, brushing with butter and topping with fillings. Turn bottom
  pastry ends up over filling. Place remaining 8 pastry sheets smoothly
  over top, brushing each with butter.
  
  Using spatula, tuck top pastry sheets around inside edges of pan. With
  sharp knife, score top lightly in half lengthwise and sixths
  crosswise. (Do not cut through.) Bake in moderate oven (350 degrees
  F.) 1 hour or until top is golden brown. Cool at least 10 minutes
  before cutting along scored lines. Place a cherry tomato on each of
  12 small wooden picks and insert pick in center of each serving.
  Garnish with parsley. Garnish individual servings with fresh fruit
  kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs,
  place chunks of fresh pineapple, cantaloupe, whole strawberries or
  other fruits in season on small wooden skewers.
  
  Servings: 12
 
MMMMM


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