Subj : Chooken
To : Carol Shenkenberger
From : Dave Drum
Date : Mon Feb 05 2024 06:12:00
-=> Carol Shenkenberger wrote to Dave Drum <=-
CS> Interesting on the deboning a thigh, but not useful in the specific
CS> case (sorry). It was a stir fry and needed was the speed factor of
CS> cooking.
Still it's a nice skill to have I demoed it at the picnic that Janis
hosted for the dish I was cooking as my part of the grub. Once the meat
and bone are separated my practice is to pop the meat into the freezer
until it "stiffens up" and is not so squirmy . That lets me make more
even cuts with less danger of contributing blood to the dish.
CS> I suspect the tank bit was for Ruth? I have natural gas from the city
CS> line at the street.
It was. I noted in my reply to her that I had already commented in the
reply to you. I too have natural gas at my home and I expect that she
does also. But, I have a gas grill and a weed burner. Ruth and Steve
have a travel trailer which will use propane for heating and cooking.
I also have a camping stove - although it doesn't get a lot of use now
that I've retired from competitive chilli cooking. Still it's nice to
know that if the power grid goes down I can set the Coleman stove on
the electric cooktop and still have a hot meal.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: One-Pan Shrimp Scampi w/Orzo
Categories: Seafood, Citrus, Pasta, Wine, Chilies
Yield: 4 Servings
1 lb Large (U25) shrimp; peeled,
- deveined
3 tb Extra-virgin olive oil
1 tb Fresh lemon zest
+=PLUS=+
1 tb Juice; from 1 lemon
1/2 ts Red-pepper flakes
Salt & black pepper
4 cl Garlic; minced
2 tb Unsalted butter
1 c Orzo or rosmarina pasta
1/3 c Dry white wine
2 c Boiling water, seafood stock
- or chicken stock
3 tb Fine chopped parsley
In a medium bowl, stir together the shrimp, 1 tbsp
olive oil, the lemon zest, red-pepper flakes, 1/2
teaspoon salt, 1/4 teaspoon pepper and half the garlic.
Set aside to marinate (this step can be done up to 1
hour in advance).
To a medium skillet, add the butter, the remaining olive
oil and garlic, and heat over medium. When the butter
starts to bubble, add the orzo and 1/2 teaspoon salt and
cook, stirring often, until the orzo is toasted, about 2
minutes, adjusting the heat as necessary to prevent the
garlic from burning. Carefully add the wine (it will
bubble) and stir until absorbed, about 1 minute. Stir in
the water or stock, reduce heat to low, cover, and cook
until the orzo is al dente, about 12 minutes.
Add the shrimp in a snug, even layer on top of the orzo,
cover, and cook until all the shrimp is pink and cooked
through, 2 to 4 minutes. Remove from heat and let sit,
covered, 2 minutes.
Sprinkle with parsley and lemon juice, season to taste
with salt and pepper and serve immediately.
by Ali Slagle
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Kitchen
MMMMM
... Some of the worst mistakes of my life have been haircuts -- Jim Morrison
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