Subj : Re: Farmhouse B'fast Week
To : Ruth Haffly
From : Dave Drum
Date : Tue Feb 06 2024 06:46:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I prefer the dark meat unless it's free range chicken. The dark has
DD> way more flavour than the pale meat. A free range bird that has lived
DD> outside a cage and scratched for its food is much tastier (and
DD> expensive) than the battery chicken that is more common in stores.
RH> But there are lots of ways to add flavor to the chicken--and I've got a
RH> well stocked spice cabinet. (G)
DD> As do I. But, it's a lot better, IMO, to enhance what's already there
DD> than to have to provide all of the flavour from your cans, bottles,
DD> and grater.
RH> Quickest and easiest way to add flavor is to cook it over a wood fire
RH> grill. May not be the quickest way to cook but it does add flavor fast.
As may be. And depending on the wood used. Then there's the convenience
factor. Lots easier to fire up the stove than the grill or fire pit.
8<----- HACK ----->8
RH> Electric slicers are good for some things; we have one that gets used
RH> from time to time.
DD> I like the slicer for meat and cheese that need to have uniform
DD> slices. Otherwise - my knives are *always* kept sharp. And veggies,
DD> etc needed uniform slicing get done on my mandoline.
RH> I've got a mandoline but 99.99% of the time do my slicing by hand. I've
RH> a good collection of knives and can cut fairly uniform slices by eye.
RH> Plus, the cutting board goe into the dishwasher, knife into dish water,
RH> only one thing to clean by hand. (G)
I don't have a mechanical dishwasher. Just the meat ones at the ends of
my arms. Bv)= If I'm doing quantity or the stuff needs to be uniform
for presentation or ease of cooking the mandoline and the "onion" chopper
get a workout. Mostly they clean up with a good hot water rinse - unless
I've been cutting meats.
DD> Another of the shrimp recipes - for tonight's dinner.
DD> Title: Scalloped Shrimp
DD> Categories: Seafood, Vegetables, Dairy, Breads
DD> Yield: 6 Servings
RH> Looks good. We went out to lunch after church with a friend of ours,
RH> went to Shomar's--it advertises itself as "Southern, Greek, Modern"--
RH> just a couple of restaurants in the state so not a chain yet. I had
RH> calabash fried shrimp with a side salad and fruit cup, brought the
RH> fruit and about half the shrimp home. Should have gone with the Greek
RH> salad as mine was a lot of lettuce and red onion, a couple of slices
RH> each of (roma) tomato and cucumber. Least offensive dressing was
RH> vinegar and oil & that's what they brought out--small cups each of red
RH> wine vinegar and (I think) canola oil. Steve got the the Greek salad;
RH> he had feta and kalamata olives plus a pepperincini pepper--next time
RH> I'll go with that.
I wish we had a Greek restaurant here. Closest thing is the Star 66 Cafe
at the truck 'rm up stop. The owners are from Macedonia and Albania -
IOW Northern Greece .... same chow. Their only regular Greek offering
is spanokopita. Once in a while Janos (John) will have a jones for some
spanokopita w/bechamel. It's not popular with the truckers but he has a
list of people (like me) who will show up and help him eat it if he lets
us know it will be on the menu.
I don't understand why they don't ad this soup to their mix. They are
known throughout the area for great soups.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 servings
4 c Water
2 lb Bone-in, skin-on chicken
- thighs and/or legs
1 md White onion, quartered
2 lg Carrots; in chunks
2 Ribs celery; in chunks
2 Bay leaves
1/4 c Long-grain white rice;
- rinsed, drained
1 Egg white; room temp
3 Egg yolks; room temp
1 tb Lemon zest
1/4 c Lemon juice
1 ts Salt
1/2 ts Pepper
Fresh parsley, dill &
- oregano; garnish (opt)
Fresh lemon zest; garnish
- (opt)
PREPARE THE CHICKEN BROTH: In a large soup pot, combine
the water, chicken, onion, carrots, celery and bay
leaves. Bring to a boil over medium-high heat and then
reduce to a simmer. Let cook for 2-3 hours, skimming
foam from the top, as needed, until a rich chicken broth
forms. (Learn more about making chicken broth, if this
is new to you.)
After 2-3 hours, discard the veggies and bay leaves and
remove the chicken from the broth. Separate the chicken
meat from the skin and bones, shred and set aside.
Step 3: Cook the rice Remove 1 cup of broth from the
stockpot and set aside. Then, bring the remaining broth
back to a boil and add the rice. Reduce to a simmer and
cook the rice until tender, about 15-20 minutes.
EDITOR'S TIP: You may be tempted to skip rinsing your
rice, but please, don't. Rinsing the rice removes
surface starch from individual grains, which can cause
them to become gummy as they cook and clump together.
For fluffy rice with a better texture, always rinse!
PREPARE THE AVGOLEMONO: While the rice cooks, prepare
the avgolemono. In a stand mixer fitted with a whisk
attachment, beat the egg whites to soft peaks; it will
take 2-3 minutes.
Then, add the egg yolks and beat for another 1-2 minutes
until frothy. Slowly add the lemon juice and zest and
stir to combine. Then, temper the lemon-egg mixture by
gradually adding the reserved cup of hot broth to the
mixer in a slow, steady stream while whisking
continuously. Continue to beat the mixture until
well-blended; 1-2 minutes.
ADD AVGOLEMONO TO SOUP: Slowly transfer the avgolemono
to the pot of broth and fully cooked rice on the stove.
Stir to combine and then bring the soup to a simmer. Add
salt and pepper and cook for 10-12 minutes, or until the
soup thickens.
Ladle the soup into bowls and top with a bit of the
reserved shredded chicken, if desired. Garnish with
fresh parsley, dill, oregano and lemon zest, and serve
with crusty bread.
NOTE: You can save a lot of time by opting for a
high-quality store-bought chicken broth rather than
making your own. Simply pick up this recipe at Step 3
if using store-bought broth.
UDD NOTE: Broth is easy and easily done on an otherwise
lazy Saturday afternoon. And making the broth also gives
you the shredded chicken for many recipes.
Lauren Habermehl, Mikwaukee, Wisconsin
Makes: 4 - 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Kitchen
MMMMM
... Nazis hate being called Nazis. But not enough to stop being Nazis.
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