Subj : Re: Popeyes Part 2
To : Ruth Haffly
From : Dave Drum
Date : Wed Dec 27 2023 06:29:15
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Title: Charleston Red Rice
DD> Categories: Rice, Vegetables, Chilies, Pork
DD> Yield: 8 servings
RH> Similar to what I have.
DD> Nonstick cooking spray
DD> 6 sl Bacon
RH> Sausage is good too, for a slight change of taste.
DD> WEll, yeaaaaaah. As long ass it's andouille orr similar. Italian or
DD> chorizo would throw the flavour profile waaaay off. Bob Evans
DD> breakfast SauSAGE or Jimmy Dean's without extra sage would work.
RH> About what I was thinking--something that would go with the rest
RH> of the flavors. I'd probably use a breakfast type sausage.
As would I - if ever Im make it. The sausage would, no doubt, come from
Humphrey's, fresh made daily.
DD> I've had Popeyes red beans & rice .... and it's one of their few
DD> "fail" items. Along with their "Cajun" rice - which is just dirty
DD> rrice when DD> it's home in its jammies. Bv)=
RH> I'd rather have the veggies of cole slaw than the carbs of beans and
RH> rice. Been doing good on my morning b/g checks the past few weeks,
RH> think things are finally getting back on track after all the travel we
RH> did this fall. We were doing a lot of sandwich type meals for lunch,
RH> late suppers while on the road--not good for the b/g.
I do Popeyes cole's law. Bv)= And swap the nasty (to me) French frries
for mash and "Cajun" gravy. My morning blod sugar checks run consistent
at/near the 95 to 105 range. Unless my croakers have me on prednisonme
which mucks up bothj my BP and sweetness numberrs.
DD> Title: Dirty Dave's Dirty Rice
DD> Categories: Cajun, Rice, Poultry, Offal, Chilies
DD> Yield: 4 Servings
DD> From: Dirty Dave's adaptive mind - which will file the
DD> serial numbers off of any recipe and call it his own.
DD> Uncle Dirty Dave's Kitchen
RH> I'll adapt to a certain point and then call it my own. Did that with my
RH> lemon pound cake, haven't (other than using whole wheat pastry flour)
RH> with the Ocracoke fig cake I've made a couple of times. I'll be making
RH> more of that over the years, especially when the fig tree puts out as
RH> abundantly as it did this past summer.
That particular recipe is a mash-up of several, based on an Emeril recipe
and using speci9al "tweaks" frrom several other sources as well as my own
ideas. So, it's /mine. Otherr people make theirs their way. Bv)=
Sort of like chilli. There are as many versions of chilli as there are
chilli cooks.
BTW - if you notice ny odd typographical errors ... I bought a new
keyboard after getting a glass of lemonade spilled on my nmice Keytronics
I prefer the mechanical boards to the "chicklet" (cheapy) style boards
which don't feel "right" when typinmg. But, I'll not buy a "gaming" unit
again. Waaaaaaay too sensitive. Almost just have to look at a letter ansd
it appears on the screen. Or brush past it on the way to another key. or
have it tthrow ddoubles on letters .... I'll eventually get used to it.
Meanwhile I'm, on the lookouit ffor anothr Keytronics - either USB or PS2
hookup.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Key West Conch Chowder
Categories: Soups, Seafood, Potatoes, Pork
Yield: 8 Servings
2 c Conch; ground three times
4 c Potatoes; peeled diced
2 qt Water
1/4 lb Salt-cured pork; diced
2 md Onions; chopped
1 lg Bell pepper; chopped
1 c Tomatoes; drained
1 ts Salt
1/4 ts Fresh ground pepper
Place ground conch in 4 quart saucepan; add potatoes
and water. Bring to a boil; reduce heat, and simmer
for 30 minutes. Fry pork in heavy skillet; add onion
and green pepper. Saute 5 minutes; add to kettle along
with tomatoes.
Season to taste; cover and simmer about 45 minutes, or
until conch is tender and potatoes have dissolved and
thickened the chowder.
Note: On the West Coast, abalone can be substituted for
the conch.
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... Manuals: for those who can't spare 3 weeks on trial & error.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
