Subj : Re: Cookware (part #2)
To : Ruth Haffly
From : Dave Drum
Date : Mon Apr 15 2024 05:51:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> It's a nice addition and a recognition that the editors know that
DD> others than their "own" will be reading and (hopefully) making the
DD> recipes.
RH> Except for those that are literalists. (G)
DD> Or not used to the terms. When I'm inputting recipes I *always* change
DD> "cubed" to "diced" if referring to vegetable prep. Cubed, to me is an
DD> operation to tenderise a tough piece of meat.
RH> But it's also a legitimate term for larger than diced pieces.
Not im my house. Either large dice or chunks. Cubed, io my mind still
refers to smacking with a meat mallet or mechanical tenderising.
DD> I also swap "chilli spice mix" for "chili powder" where it's obvious
DD> that they're not talking about powdered chilies. And I disambiguate
DD> that from "chili powder" to ground chile (chilies).
DD> I said "prefer" not reject the other. Bv)= When I do the red gravy
DD> moussaka I keep thinking "Who put potatoes in the lasagna?" Also, the
DD> first experience I had with moussaka was the white version. As the
DD> twig is bent ....
RH> Yes, same as my favorite bbq is eastern NC pork. (G)
DD> I don't know if I've posted my version of N.C. sauce - which I make
DD> following an article in Chile Pepper Magazine. (see below)
DD> Title: North Carolina BBQ Sauce
DD> Categories: Bbq, Sauces, Chilies
DD> Yield: 1 Batch
RH> That's more of a Lexington or western NC BBQ sauce. Lexington style is
RH> a hybrid of eastern which is basically vinegar and spices, western
RH> which is a tomato sauce based with spices. Lexington is thinner than
RH> western NC, somewhat thicker than eastern. My favorite is eastern NC
RH> but Lexington is pretty good as a 2nd choice.
DD> Here's one I have yet to try .....
DD> Title: Big Bob Gibson's Alabama White BBQ Sauce
DD> Categories: Sauces, Chilies, Citrus, Bbq
DD> Yield: 2 quarts
RH> I think I'll take a pass on this one for pork.
I'd try it at least once. But approach it with caution.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Smothered Cube Steaks
Categories: Cajun, Beef, Herbs, Vegetables
Yield: 6 Servings
2 tb Butter
2 tb A-PFlour
1 1/2 c Rich beef broth
pn Sage leaves; crumbled
6 (6 oz or more ea) thick
- pieces round steak; cubed
1 c Flour for dredging
Salt & pepper
1/2 c Lard
3 lg Onions; peeled, sliced
3 cl Garlic; minced
1/4 c Celery; minced
No matter where they're served, smothered meat dishes are
extremely popular (and remarkably similar) throughout the
South: meat heaped high with sauteed onions and a spicy
brown gravy. This Mississippi/Louisiana recipe borrows
several New Orleans Creole techniques.
In a small saucepan melt butter over medium-high heat,
stir in the 2 tb flour, and cook, stirring constantly
with a wire whisk, until lightly browned. Stir in
broth and sage, mix well, remove from heat, and set
aside. This mixture will be the sauce.
Add salt and pepper to the 1 cup flour; dredge chops in
the mixture. In a large, heavy skillet heat 1/4 cup of the
lard over medium-high heat. Add steaks and cook until they
are browned. Move browned chops to a large, oven-proof
casserole with a cover.
Set oven @ 350oF/175oC.
Melt the remaining lard in skillet over high heat. Add
onions, garlic, and celery; lower heat to medium, and
cook, stirring frequently to avoid burning, until onions
are golden (about 8 to 10 minutes). Remove vegetables with
a slotted spoon and place over steaks in the casserole.
Pour off all lard from the skillet. Add reserved sauce,
raise heat to high, bring to a boil, and cook for 1 minute,
stirring vigorously and scraping the bottom of the skillet.
Pour sauce over chops in casserole, cover, and bake for 30
minutes. Serve with mashed potatoes.
Serves 6.
From "Regional American Classics", California Culinary
Academy, Chevron Chemical Company, 1987.
Posted by Stephen Ceideberg; November 3 1992.
Modified by Dave Drum for beef steaks
From:
http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... Few things are harder to put up with than the annoyance of a good example.
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