Subj : Re: Shrimp was: Chilies
To : Ruth Haffly
From : Dave Drum
Date : Sun Dec 22 2024 05:53:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> You will really appreciate the self defrosting unit. Use the old one
RH> for bulk storage of stuff you don't use that often--extra flour, oats,
RH> meats and so forth. Keep an inventory on the door of what's in there,
RH> how much and the date it went in; it'll save you the "wonder when this
RH> went in" and "how much of XYZ do I have on hand". I do that with my
RH> upright freezer, fridge one is for daily "whatevers".
DD> I mostly write dates on the stuff I sucky-bag. It does help.
RH> I do that too, but to keep track of what I have and how much of what I
RH> have, the inventory on the door is a big help. It lets if I need to
RH> pick up some ground beef if I want to make meat balls or chicken leg
RH> quarters if we want to marinade/grill chicken for a Saturday night
RH> supper.
Leg quarters (Marylands) do not make the freezer. When there is a "killer"
special on ... like 59c/lb - a 10# bag somes home with me and right into
the crock pot(s). Then it gets broken down into meat, bones and skin. The
bones get used for stock, the skin used to thicken that stock, and the
shredded chicken that didn't go into the big pot of chicken & noodles
makes it into the freezer in batch sided packs. The chicken fat (schmaltz)
goes into the ice box for various tasty things.
DD> My counter space is so scant that the tops of both the fridge and the
DD> freezer hold much stuff.
RH> Same here, we also have stuff on the tops of cabinets. (G)
I can't do that. My cabinets are hung from the ceiling.
DD> 8<----- CLIP ----->8
DD> Whole birds are bought w/giblets - which most times includes the neck.
DD> Gizzards and hearts are either ground in the meat grinder using a
DD> coarse plate - or chopped by hand for inclusion in the giblet gravy.
DD> Livers get cooked with the bird as a "chef's treat". And the necks go
DD> into the can of stock ingredients in the freezer. Nothing much goes to
DD> waste not even the "parson's nose" which is a doggy treat. Bv)=
RH> When I was growing up, that bit went to the family cat. (G) Necks
RH> automatically go into the stock zipper bag; I've made quite a few
RH> chicken soups with them as the main source of meat. The pot-au-feu I
RH> made the other night had beef stew meat, plus various vegetables. I
RH> wasn't able to get the savoy cabbage the recipe called for but subbed
RH> baby bok choy leaves; they weren't as strong as the cabbage but added
RH> an interesting taste of their own. Stalks are going into a chicken soup
RH> next week.
DD> Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
DD> : Culinary Arts Press, 1936.
RH> I've got a copy of that floating around somewhere in my cook book
RH> collection.
The only 2 cookbooks I still own are the early 1960's New York Times
Cookbook and the BH&G cookbook I bought in the early '70s. All the
rest have found new homes and their contents are in my Meal Master. The
last cookbook I bought - "Two Fat Ladies - Obsessions" is wrapped and
will be gifted to my S-I-L as a holiday gift.
Here's one of my favourite dishes that I discovered whilst browsing the
NYT cookbook my Mom gave me: (both versions - original and my take)
2 lb Fish filets or steaks
26 oz Jar Onofrio's Basilico sauce
- or Marinara sauce *
Salt & fresh black pepper
1 lb Mozzarella or Provolone;
- sliced or shredded
1 lb Crimini/Swiss Brown button
- mushrooms, cleaned, sliced
- reserving 8 buttons
Fresh grated or shaved
- Parmesan cheese
8 tb Butter; melted
Set oven @ 425oF/220oC.
Spread a thin layer of sauce over bottom of baking dish
place a layer of firm whitefish filets on the sauce. Salt
and pepper the fish. Sprinkle some sliced mushrooms over
fish and place cheese in a layer over the mushrooms.
Spread a layer of sauce over the cheese and repeat the
fish, mushroom, cheese layers until the baking dish is
near full or you run out of fish.
Top the last layer with cheese, the remaining sauce in
the jar and the 8 reserved mushroom buttons. Grate or
shave Parmesan over until you are ashamed of yourself or
until you run out of cheese.
Drizzle the melted butter over the cheese and bake until
fish is done - 15 to 20 minutes
* Available from www.onofrios.com. Or you may use Rao's,
Filippo Berio, Classico, etc.
I like the addition of the basil in the Basilico sauce. If
you don't care for basil with your fish use the straight
marinara. - UDD
Adapted from a NYT Cookbook recipe and served many times
from Dirty Dave's Kitchen.
MM Format by Dave Drum - 10 June 1997
MMMMM
... May the wind at your back not be the result of the chilli you had for
unch.
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