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Rec.Food.Recipes Digest #188
Sat 12 Oct 1991
M: Crawfish Etouffee (burdick)
SLV: Orange Almond Salad (Lola McCrary)
BOV: Simple Wild Rice (James Peterson)
BOV: Wild Rice and Mushroom Casserole (Wendy)
BO: Wild Rice (Diane L. Olsen)
BM: Cornish Game Hen & Wild Rice (Elke Krausse)
BO: Wild Rice (Richard Wilmot)
MVol: Eggs Vindaloo (Murray Cornwell)
M: Chicken Vindaloo (Murray Cornwell)
----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#188 CRAWFISH-ETOU2 M "3 Oct 91" 1991
.RZ "CRAWFISH ETOUFFEE"
.KY FISH CAJUN
The following is a recipe for Crayfish Etouffee as garnered from \fIThe Whole
Chile Pepper Book\fR by Dave Dewitt and Nancy Gerlach (ISBN 0-316-18223-0).
.PP
I cannot purchase fresh crayfish, locally, so I substitute shrimp ... its
real good! The recipe is printed exactly as it appears; my changes and
comments are included at the end.
.PP
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
.PP
The word etouffee comes from the French word for \fIsmother\fR and in this
recipe, it refers to be smothered by a sauce. This dish, as with all
traditional Cajun dishes, begins with a roux - or the browning of flour in a
fat or oil for use as a thickening agent.
.IH
.IG "4 tsp" "Louisiana Hot Sauce"
.IG "1 small" "bell pepper,"
diced
.IG "1/3 cup" "vegetable oil" "75 ml"
.IG "\(14 cup" "flour" "30 g"
.IG "1 medium" "onion,"
chopped
.IG "2 cloves" "garlic,"
minced
.IG "2 stalks" "celery,"
diced
.IG "2 medium" "tomatoes,"
peeled and chopped
.IG "1 cup" "fish stock or clam juice" "225 ml"
.IG "\(12 tsp" "basil"
.IG "\(14 tsp" "thyme"
.IG "1" "bay leaf"
.IG "" "black pepper,"
freshly ground
.IG "1 lb" "crayfish," "450 g"
peeled
.IG "\(12 cup" "chopped scallions,"
including the greens
.PH
.SK 1
To make the roux: Heat oil in a heavy skillet until hot. Gradually stir in the
flour and stir constantly until the mixture turns brown. Be very careful you
don't burn roux.
.SK 2
Saute the onions, garlic, celery, and bell pepper in the roux for 5 minutes.
.SK 3
Add the tomatoes, stock, basil, thyme, and bay leaf. Bring to a boil,
stirring constantly. Reduce the heat and simmer for 15 minutes or until it
thickens to a sauce.
.SK 4
Add the hot sauce, crayfish, and scallions and simmer for an additional 5
minutes or until the crayfish/shrimp are cooked. Remove the bay leaf and
serve.
.SH "Serving Suggestions"
Serve with celery seed coleslaw, green beans, and corn bread.
.SH "Variations"
Use shrimp or lobster meat in place of the crayfish.
.PP
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
.PP
.SH "Comments"
.SK 1
For the inexperienced, making the roux can be tricky ... be certain to stir
the roux constantly (I mean constantly!) or it will burn (if you see dark
flecks forming in the roux, its burnt and it is best to throw it out and start
over again). Think of it this way - until you've done it a few times, operate
under the following edict: \fBYou can't stir the roux too much\fR. Cook roux
until it turns \fIpeanut butter brown\fR or darker.
.SK 2
Use only fresh tomatoes, even if they're the supermarket hothouse variety.
The first few times I made this stuff it was awful; I later learned why - I
had substituted canned tomatoes for fresh ones.
.SK 3
Instead of the required thyme, and basil try substituting the following:
.RS
1 Tbls of Paul Prudhomme's Poultry Magic.
.br
Increase the amount of Louisiana Hot Sauce to 2 Tbls;
.RE
In its original form, this recipe is pretty tame!
.SK 4
Serve over cooked rice with homemade biscuits (I use Bisquick).
.SH RATING
.I Difficulty:
moderate.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
burdick@zeppo.crd.ge.com
.RH REC.FOOD.RECIPES-#188 ORANGE-SALAD SLV "12 Oct 91" 1991
.RZ "ORANGE ALMOND SALAD"
We've started having this about once a week.
.IH
.IG "1 head" "green leaf lettuce"
.IG "11 oz can" "manderin orange segments" "300 g"
.IG "1-2 oz" "toasted almonds slivers" "25-50 g"
.PH
.SK 1
Toss together with an Italian dressing. I recommed Paul Newman's Own.
.NX
Instead of buying toasted almond slivers, toast them in a toaster over until
they are your favorite doneness. We like them pretty brown.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
measure ingredients.
.WR
Lola McCrary
lola%karoshi@lucid.com
.RH REC.FOOD.RECIPES-#188 WILD-RICE-1 BOV "12 Oct 91" 1991
.RZ "SIMPLE WILD RICE"
This is a simple recipe I like. Remember that Wild Rice takes longer to cook
than regular rice (because it is not really rice, but a wild grass seed).
.IH
.IG "" "wild rice"
.IG "" "regular rice"
.IG "1 part" "sherry"
.IG "2 parts" "boullion"
(chicken or beef)
.IG "" "butter"
.IG "" "raisins"
.PH
.SK 1
Cook wild rice in an equal amount of water: about 10 minutes at a boil. Drain.
.SK 2
Add partially cooked wild rice to an equal amount of uncooked regular rice,
add 1 part dry sherry to 2 parts boullion (chicken or beef) adding twice as
much of the sherry/boullion mixture as the total volume of rice (both kinds).
Bring to boil, simmer for 12-14 minutes (I am screwed up here because I live
at about 1500 meters, and such things take longer to cook) until cooked.
.SK 3
When cooked through properly add a chunk of butter and some raisins. Cook
through till warm and serve.
.NX
My forebears settled a century or so ago in Wisconsin, where wild rice is
grown. They came from Denmark and Germany. This recipe has some teutonic
origins, I am certain.
.PP
You may also, by the way, add chopped onion, celery and apple to this dish.
.SH RATING
.I Difficulty:
very easy.
.I Time:
25 mins.
.I Precision:
measure ingredients.
.WR
James Peterson
peterson@debussy.cs.colostate.edu
.RH REC.FOOD.RECIPES-#188 WILD-RICE-2 BOV "12 Oct 91" 1991
.RZ "WILD RICE AND MUSHROOM CASSEROLE"
.IH
.IG "\(12 cup" "wild rice" "100 g"
.IG "1 large" "onion"
.IG "1 large stalk" "celery"
.IG "\(12 lb" "fresh mushrooms" "225 g"
.IG "4 oz" "butter" "100 g"
.IG "" "sage, thyme, salt, pepper,"
to taste
.PH
.SK 1
Rinse wild rice, put in a pot of boiling water (approx.
.AB "3-4 cups)" "\(34 l),"
, cover, boil gently until rice grains burst and are quite soft (about 40
minutes). Drain.
.SK 2
Dump in
.AB "1 cup" "225 ml"
or so of cold water to fluff, drain. This gives you around 3 cups of cooked
rice.
.SK 3
Mince onion and celery fine.
.SK 4
Melt about 2/3 of butter in pan, add onion and celery, and saute for about 3
minutes, stirring. Add to rice.
.SK 5
Clean mushrooms, slice coarsely.
.SK 6
Melt remaining butter in pan, add mushrooms, and saute gently until mushrooms
barely start releasing liquid. Add all to rice.
.SK 7
Add flavorings to taste, toss rice, serve if hot. Otherwise, put in casserole
in medium oven
.TE (350 (180 )
until heated through.
.NX
I serve this with roast duck and orange sauce, and add the giblets and neck
meat, also cut up and sauteed in a little butter. This started out as Irma
Rombauer's (The Joy of Cooking, c. 1960) wild rice dressing, and has been
added to over the years.
.SH RATING
.I Difficulty:
easy.
.I Time:
50 mins.
.I Precision:
measure ingredients.
.WR
Wendy
wgoble@BBN.COM
.RH REC.FOOD.RECIPES-#188 WILD-RICE-3 BOV "12 Oct 91" 1991
.RZ "WILD RICE"
.IH "Makes 2-3 servings"
.IG "1 Tbls" "butter" "15 g"
.IG "1-2 Tbls" "minced shallots"
.IG "1 cup" "chicken stock" "225 ml"
.IG "\(12 cup" "wild rice"
.IG "1-2 tsp" "maple syrup"
(optional)
.PH
.SK 1
Melt butter in a small saucepan over low heat. Add shallots. Saute briefly
but do not brown.
.SK 2
Add chicken stock. Bring to a boil.
.SK 3
Stir wild rice into boiling stock. Cover and reduce heat to a very slow
simmer. Cook 40-50 minutes until rice is tender and liquid is absorbed. If
rice is dry, add
.AB "1-2 Tbls" "15-30 ml"
water, cover and steam until absorbed.
.SK 4
Just before serving, stir in maple syrup.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Diane_L._Olsen.osbu_north@xerox.com
.RH REC.FOOD.RECIPES-#188 WILD-RICE-4 BM "12 Oct 91" 1991
.RZ "CORNISH GAME HEN & WILD RICE" "Game hen with wild rice stuffing"
.IH "Makes 2 servings"
.IG "1 \(12 lb" "cornish game hen" "2/3 kg"
.IG "" "Wild Rice Stuffing"
(recipe below)
.IG "" "salt and pepper"
to taste
.IG "2 Tbls" "butter" "25 g"
.IH "Glaze (optional)"
.IG "\(14 cup" "red currant jelly"
.IG "2 Tbls" "brandy or cognac" "30 ml"
.IG "" "salt"
to taste
.PH
.SK 1
Thaw game hen and remove giblets. (Hint: Put giblets in a small saucepan
with about
.AB "2/3 cup" "150 ml"
water and bring to a boil. Reduce heat, cover, and let simmer for 15-20
minutes if you have time so you can use the stock in the stuffing).
.SK 2
Prepare Wild Rice Stuffing.
.SK 3
Preheat oven to
.TE 375 190 .
.SK 4
Cut hen in half. Rinse and dry hen halves. Sprinkle salt and pepper on inner
surfaces. Fill with Wild Rice Stuffing. Place a square of aluminum foil on
each half; invert onto a small shallow baking sheet. To prepare ahead,
completely cool stuffing before using and refrigerate stuffed hen halves up to
24 hours.
.SK 5
Melt butter in a small saucepan and brush over hen halves. Bake 20 minutes.
.SK 6
Add red currant jelly and brandy or cognac to remaining butter in saucepan.
Heat and stir until jelly is melted and mixture is smooth. Brush jelly glaze
over hen halves. Bake 20-30 more minutes, basting with glaze every 10
minutes.
.SK 7
Move foil and hen halves together onto serving plates; slip foil out. Bring
remaining glaze to a boil and season with salt. Pour over hen halves.
.SH "Wild Rice Stuffing"
.IH
.IG "1 Tbls" "butter" "15 g"
.IG "2 Tbls" "minced celery"
.IG "2 Tbls" "minced shallots"
.br
or
.IG "\(14 cup" "minced onion"
.IG "2 Tbls" "minced green pepper"
.IG "1 Tbls" "minced parsley"
.IG "2/3 cup" "chicken stock" "150 ml"
or stock from simmered giblets
.IG "1/3 cup" "wild rice"
.IG "\(12 tsp" "mixed herbs"
such as basil, chervil, marjoram or poultry seasoning
.IG "" "salt"
to taste
.PH
.SK 1
Melt butter in a small saucepan over medium heat. Briefly saute celery,
shallots or onion, and green pepper.
.SK 2
Stir in parsley. Add chicken stock or stock made from giblets. Bring to a
boil.
.SK 3
Rinse wild rice in a small bowl and pour off rinse water. Add rice to
boiling stock. Cover and slowly simmer for 45 minutes or until liquid is
absorbed. Salt if desired.
.SH RATING
.I Difficulty:
moderate.
.I Time:
2 hours.
.I Precision:
measure ingredients.
.WR
Elke Krausse
krausse@sfb256.iam.uni-bonn.de
.RH REC.FOOD.RECIPES-#188 WILD-RICE-5 BOV "12 Oct 91" 1991
.RZ "WILD RICE"
Wild rice (which is a grass seed, not a real rice, but high in protein, low
in fat and a good source of B vitamins) is available in the U.S. at Trader
Joe's outlets for $1.99. This is far cheaper than it was when I was a teenager
($4.00/4oz in REAL 1950s $). I understand that this dramatic price decrease is
because it has been domesticated and is being grown in a remote part of
northeastern California (Hwy 299 east of Redding).
.PP
.AB "1 lb" "450 g"
of dried wild rice kernels will, when cooked up with water, make a huge amount
of what we eat.
.PP
This recipe is from \fINew Laurel's Kitchen\fR.
.IH "Makes about 5 cups"
.IG "1 cup" "wild rice"
.IG "1/3 cup" "brown rice"
.IG "1" "carrot"
.IG "1 large stalk" "celery"
.IG "6" "green onions"
.IG "1 clove" "garlic"
.IG "2 Tbls" "oil" "30 ml"
.IG "5 cups" "boiling water" "1125 ml"
.IG "1 tsp" "marjoram"
.IG "\(14 tsp" "thyme"
.IG "pinch" "rosemary"
.IG "1 tsp" "salt"
.IG "dash" "pepper"
.IG "1/3 cup" "toasted almonds"
.PH
.SK 1
Rinse the grain (wild rice) well, taking out any gravel, etc.
.SK 2
Chop carrot & celery in
.AB "\(14 inch" "\(12 cm"
cubes.
.SK 3
Chop green onions and saute them with garlic in oil. Crush garlic cloves with
fork. Add water & bring to a boil.
.SK 4
Stir in vegetables, rice, herbs, salt, & pepper. Bring to a boil. Cover,
reduce heat, and cook gently for an hour or more (this aint quick), until
rice is tender (and puffed up with the water - use a big pot).
.SK 5
Chop the almonds and add them about 20 minutes before serving.
.NX
I'm not cooking this as we are still getting too many fresh vegetables from
garden and farmers' markets.
.PP
Really good later in the year when it's cold outside.
.PP
Keeps well in the refrigerator (if well drained first) but does not freeze at
all well.
.PP
(I vary this a bit from time-to-time. I like to add 1/3 cup Basmati or brown
rice and some other spices (e.g. sage). It then makes 6+ cups).
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Richard Wilmot
rbw00@juts.ccc.amdahl.com
.RH REC.FOOD.RECIPES-#188 VINDALOO-EGG MVol "12 Oct 91" 1991
.RZ "EGG VINDALOO" "Anda vindaloo"
.KY INDIAN
.IH
.IG "4 cloves" "garlic,"
crushed
.IG "1 Tbls" "grated ginger root"
.IG "1 tsp" "ground chili"
.IG "1 tsp" "ground cumin"
.IG "1 \(12 tsp" "salt"
.IG "1 Tbls" "brown sugar"
(dark)
.IG "2 Tbls" "wine vinegar" "30 ml"
.IG "3 Tbls" "peanut oil" "50 ml"
.IG "1 stick" "cinnamon"
(appx.
.AB "2 inches" "5 cm" )
.IG "3 large" "onions,"
chopped
.IG "2 tsp" "paprika"
.IG "3 tomatoes,"
skinned and chopped
.IG "8" "eggs"
.IG "pinch" "garam masala"
.PH
.SK 1
Mix first seven items above. Stir until salt and sugar dissolve.
.SK 2
Heat pan. Add oil and heat. Add cinnamon stick. Stir fry a few seconds and add
onion. Stir fry until translucent.
.SK 3
Add paprika, spice and vinegar mixture, tomatoes,
.AB "\(34 cup" "170 ml"
water. Stir well and simmer for 10 minutes.
.SK 4
Hard boil eggs. Cool and shell. Cut in half lengthwise.
.SK 5
To serve: Warm sauce. Stir in garam masala. Remove cinnamon stick. Pour sauce
into warm serving dish. Arrange eggs yolk (cut side) up.
.SH RATING
.I Difficulty:
easy.
.I Time:
\(12 hour.
.I Precision:
measure ingredients.
.WR
Murray Cornwell
mjc@csl.dl.nec.com
.RH REC.FOOD.RECIPES-#188 VINDALOO-CHICK M "12 Oct 91" 1991
.RZ "CHICKEN VINDALOO" "Murghi vindaloo"
.IH
.IG "2 lb" "roasting chicken pieces" "900 g"
.IG "4 tsp" "ground tumeric"
.IG "2 Tbls" "ground chili"
.IG "2 tsp" "ground cumin"
.IG "2 tsp" "salt"
.IG "\(34 cup" "wine vinegar" "170 ml"
.IG "4" "bay leaves,"
chopped
.IG "5 Tbls" "ghee" "80 ml"
(or clarified butter)
.IG "1 large" "onion,"
chopped
.IG "8 cloves" "garlic,"
crushed
.IG "2" "green fresh chilies with seeds"
.IG "1 Tbls" "grated ginger root"
.IG "\(12 tsp" "cardamon seeds"
.IG "2" "tomatoes,"
chopped and skinned
.IG "1 Tbls" "dark brown sugar"
.IG "2 Tbls" "grated fresh coconut"
.IG "" "coriander leaves"
.PH
.SK 1
Wash, dry, and make several small cuts in the chicken pieces.
.SK 2
Make a paste of the tumeric, ground chili, cumin, salt and vinegar, using only
enough vinegar to make the paste. Rub on chicken pieces. Marinate half hour
or longer.
.SK 3
Put in bowl. Add balance of vinegar and enough cold water to cover. Marinate
again for at least 4 hours.
.SK 4
Fry onion in ghee until translucent. Add garlic, green chilies, cardamom
seeds and ginger. Fry until light brown.
.SK 5
Drain chicken (save marinade) and add to pan to fry about 10 minutes or until
light brown.
.SK 6
Add tomatoes, marinade, brown sugar. Simmer until sauce is thick (about a
half hour). Top with coconut and coriander and serve.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 hour + 4 \(12 hours marinating.
.I Precision:
measure ingredients.
.WR
Murray Cornwell
mjc@csl.dl.nec.com