Subj : Cookware was: Pick Your

Subj : Cookware was: Pick Your
To : Ruth Haffly
From : Dave Drum
Date : Fri Mar 03 2023 07:04:00

-=> Ruth Haffly wrote to Dave Drum <=-

DD> One time I had made some pestp using dandelion greens from the front
DD> yard and was having it with spaghetti noodles when a fried of Italian
DD> descent dropped by. I fixed him a plate and he exclaimed "This is like
DD> my old grandmother used to make!"

DD> Who knew ... I just made it up as I went along.

RH> And his grandmother had probably done the same. (G)

And learned it from HER mother.

8<----- EDIT ----->b

DD> I have a big red graniteware pot with a mesh basket to fit it for
DD> those purposes. I haven't a bowl big enough to use for more than one
DD> or two pieces of fruit - with the pour over boiling water method.

RH> I've got bowls ranging in size from 2 cups to 16 quarts in stainless
RH> steel or aluminum. The 16 qt one we bought fairly early on in our
RH> married life; it even travelled to Germany with us when we had to take
RH> a basic kitchen. I generally use a 5 or 7 qt bowl to hold peaches or
RH> tomatoes for skinning; they hold a good number of fruit.

DD> Don't got any metal dinnerware. Except some souffle' boats I bought
DD> off of eBay for use as chilli bowls. All my metal vessels are
DD> cookware. I do have a 3 qt (ish) heavy serving dish I got as a
DD> "premium" from Coca Cola rewards points. And a larger diameter, short
DD> walled bowl of about the
DD> same capacity - but that one would not allow for covering fruits with
DD> boiling water.

RH> We used to have a mix of pyrex and metal bowls, decided to go all metal
RH> when one more of the pyrex ones broke. Down side is that I can't use
RH> the metal ones in the microwave.

I've never broken (except by bring butter-fingered and dropping on the
floor) any Pyrex. I've got a set of amber visions sauce pans I aquired
from a friend's estate sale. I always have to remember to use a "hot
pot" when cooking with them because hot glass looks very much like cold
glass and there are no insulated handles.

This recipe calls for orange liqueur and tequila. TBH I don't see why.
If I ever make it I'll likely sub orange juice concentrate for the
flavour and blow off the tequila altogether.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Giant Shrimp in Habanero Sauce
Categories: Seafood, Vegetables, Chilies, Herbs, Dairy
Yield: 6 servings

1 oz Olive oil
4 cl Garlic; minced
3 Shallots; chopped
1/2 lg Onion; minced
1 Habanero chile; minced
1 Whole tomato; peeled
3 Bay leaves
6 Epazote leaves
3 Branches fresh thyme
7 Mint leaves
1 oz Orange liqueur (Curacao)
1 oz Tequila
8 oz Whipped cream
Salt & fresh ground pepper
36 Jumbo (u-12) shrimp; shelled
- de-veined

Recipe courtesy of La Serenata de Garibaldi

SERVING SUGGESTIONS: sliced roasted tomatoes and onions,
Champagne vinegar dressing, various herbs and spices

Heat a grill.

Heat the olive oil in a medium saute pan over medium-low
to medium heat. Add the garlic, shallots, and onion and
saute for 2 minutes. Add the habanero chile and tomato
and saute for 1 minute. Add the herbs and saute for an
additional minute. Increase the heat to medium-high and
bring the mixture to a boil. Once boiling, immediately
add the orange liqueur and tequila. Stir, remove from
the heat, and then add the whipped cream. Season, to
taste, with salt and pepper.

Grill the shrimp for a couple minutes on each side until
just cooked through; be careful not to overcook. Place 5
or 6 shrimp on each serving plate and top with the
habanero sauce. Garnish with 1 thick slice each of
roasted tomato and onion topped with Champagne vinegar
dressing and the herbs and spices of your choice.

"Best of Visions Cookware Skillet Recipes"

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

MMMMM

... Belgian food is just French food with German finesse
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