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-=> Ruth Haffly wrote to Dave Drum <=-
DD> Most places I`m a member of the "clean plate club". Except Sweet Basil
DD> Cafe. I proposed them for lunch one day and my friend, Les, declined.
DD> "Too much food." he said. He`s right, the portions are huge. I began
DD> my Trip Advisor review with "You`d better come hungry." Bv)=
RH> Most of the time I automatically split my entree in half when it`s
RH> served. Used to be, I could eat the whole thing at once but a
RH> combination of portions getting bigger and stomach getting smaller,
RH> that`s not realistic any more. Same place does serve some of their menu
RH> as lunch (smaller) portions but that one is not in the lunch listings.
Oriental, especially Chinese, venues seem to do gargantuan sized dinner
and reasonable sized lunches. Even when I was younger and ate heartily
most of the time I could not finish my diner serving at Ti Pan or Golden
Dragon. So I soon learned to just go during lunch hours.
And now my appetite seems diminished. No more 3 meals a day. I have a
decent breakfast - usually eggs, meat, taters and toast/biscuit/pancake.
I`m not hungry again until mid-afternoon to early evening. And a light
meal usually suffices. I`ve noticed that my trousers aren`t as tight as
they used to be. A visit to my cardiologist told me that I`ve lost 35#
in the past couple of moths - according to their scale. If this keeps
up it could get expensive. There`s a limit to how much pants can be
"taken in."
DD> I gave my instant pot to my sister-in-law so I fake it using my Mom`s
DD> old pressure cooker and the usual kitchn stuff.
RH> We have 2 non name brand instant pots, one for the camper, one for the
RH> house. The pulled pork looks like it would be a good thing to try,
RH> maybe make a batch to split between supper one night and freeze for
RH> taking camping. We`ve got a couple more trips planned this year, may
RH> try to do another one at some point.
DD> Title: Instant Pot Mexican Pulled Pork (Carnitas)
DD> Categories: Pork, Herbs, Chilies, Fruits
DD> Yield: 9 servings
DD> I recently received a triple crock pot as a birthday gift. I
DD> appreciated the thought. But it just doesn`t fit my tiny kitchen, nor
DD> my non-existing dining room. I`m going to ask around to see if I can
DD> re-gift it to some feed the hungry program or soup kitchen.
RH> I saw those in the big box (Sam`s and Costco) stores a few years ago,
RH> thought the idea was good for some applications but for my use, a full
RH> size crock pot was better. I`ve got (in addition to the "instant pots")
RH> a 6 quart crock pot, a 4 quart pot with a separate base (from my MIL)
RH> and a "baby" (1.5 quarts) crock pot. Smallest one gets the most use for
RH> just the 2 of us.
I, too, have an assortment ... all with removable pots. 6 qt., 5 qt.,
the casserole CrockPot, and the little guy (1 1/2 qt). The casserole
pot and the small one get the most use.
DD> Here`s one that would work in the triple header. I`d leave off the
DD> okra and substitute file` powder as the thickener.
DD> Title: Sausage & Chicken Gumbo
DD> Categories: Pork, Poultry, Vegetables, Herbs, Chilies
DD> Yield: 6 Servings
RH> I`d probably cut it into 1/2 or 1/3 recipe and use the baby crock pot.
RH> Not sure about the okra; I like it but Steve doesn`t.
Even though the African word for okra is "gumbo" which gave the dish its
name - I still call m`em "snot pods". Even battered and deep fried they
give me a slimy mouth feel..
This recipe makes a *LOT*. Fortunately it freezes well.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Good News Creole Gumbo
Categories: Pork, Beef, Seafood, Chilies, Herbs
Yield: 20 Servings
1 c All-purpose flour
3/4 c Bacon drippings
1 c Coarse chopped celery
1 lg Onion; coarse chopped
1 lg Bell pepper; cored, coarse
- chopped
2 cl Garlic; minced
1 lb Andouille sausage; sliced
3 qt Water
6 ts Beef bouillon granules
1 tb Granulated white sugar
Salt; as needed
2 tb Hot pepper sauce; to taste
1/2 ts Tony Chachere`s Cajun
- seasoning (green can)
4 Bay leaves
1/2 ts Dried thyme leaves
14 1/2 oz Can stewed tomatoes
6 oz Can tomato sauce
2 ts Gumbo file powder
2 tb Bacon drippings
20 oz Frozen, cut green beans;
- thawed
1 lb Lump crabmeat
3 lb Uncooked medium shrimp;
- peeled, deveined, tails
- off
2 tb Worcestershire sauce
2 ts Gumbo file powder
Make a roux by whisking the flour and 3/4 cup bacon
drippings together in a large, heavy saucepan over
medium-low heat to form a smooth mixture. Cook the roux,
whisking constantly, until it turns a rich mahogany brown
color. This can take 20 to 30 minutes; watch heat
carefully and whisk constantly or roux will burn. Remove
from heat; continue whisking until mixture stops cooking.
Place the celery, onion, green bell pepper, and garlic
into the work bowl of a food processor, and pulse until
the vegetables are very finely chopped. Stir the
vegetables into the roux, and mix in the sausage. Bring
the mixture to a simmer over medium-low heat, and cook
until vegetables are tender, 10 to 15 minutes. Remove
from heat, and set aside.
Bring the water and beef bouillon cubes to a boil in a
large Dutch oven or soup pot. Stir until the bouillon
cubes dissolve, and whisk the roux mixture into the
boiling water. Reduce heat to a simmer, and mix in the
sugar, salt, hot pepper sauce, Cajun seasoning, bay
leaves, thyme, stewed tomatoes, and tomato sauce. Simmer
the soup over low heat for 1 hour; mix in 2 teaspoons of
file gumbo powder at the 45-minute mark.
Meanwhile, melt 2 tablespoons of bacon drippings in a
skillet, and cook the green beans over medium heat for 15
minutes; remove okra with slotted spoon, and stir into
the simmering gumbo. Mix in crabmeat, shrimp, and
Worcestershire sauce, and simmer until flavors have
blended, 45 more minutes. Just before serving, stir in 2
more teaspoons of file gumbo powder.
Serve over cooked rice.
RECIPE FROM:
http://allrecipes.com
Uncle Dirty Dave`s Archives
MMMMM
... Any sandwich can be a breakfast sandwich if you eat it before lunch.
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