Subj : Re: Carrots was: Books
To : Mike Powell
From : Dave Drum
Date : Mon Aug 12 2024 05:43:00
-=> Mike Powell wrote to DAVE DRUM <=-
> I was introduced to that little factoid in a similar fashion. A guy I
> knew was in a multi-level-marketing scheme for some brand of waterless
> cookware and he was both trying to hustle me to buy a set of his pots
> and pans and to sign me up as an underling. I passed on both of those
> "opportunities". But I did learn a few things from the demo he did. Bv)=
MP> "Waterless" cookware? How do you keep it clean. ;)
Magick. Or let the dogs wash it. Waterless refers to cooking. I asked
they guy doing the presentation "How do you steam something, then?"
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cider-Steamed Mussels w/Applejack Cream
Categories: Seafood, Vegetables, Fruits, Dairy, Booze
Yield: 4 Servings
1 lg Onion; sliced thin
1 c Apple cider
32 Mussels; cleaned
1/4 c Laird's Applejack
2 c Heavy cream
White pepper & salt
1/4 c Minced fresh parsley leaves
Perfect for fall, when apples and mussels are in
abundance.
In a large skillet with a tight-fitting lid, combine the
onion, cider, and 1/2 cup water; bring to a boil over high
heat. Add the mussels and cook them, covered, for 3-5
minutes, or until they are opened. Transfer the mussels
with a slotted spoon to a hated serving dish, discarding
any unopened ones. Cover them with a hot, damp dishcloth
to keep them from drying out.
Add the AppleJack to the skillet and reduce the liquid to
about 1/2 cup. Add the cream, a little at a time, bringing
the liquid to a boil after each addition, and reduce this
liquid until it measures about 3/4 cup. Add the white
pepper and salt it to taste. Strain the sauce through a
fine sieve over the mussels, and sprinkle the mixture with
minced parsley.
Yield: 4 servings
Source: The Winnetka Grill, Winnetka, Illinois
From:
http://www.lairdandcompany.com
Uncle Dirty Dave's Archives
MMMMM
... Bananas on pizza? You've gone too far. I'm calling the police.
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