Subj : Re: Plan Aheads
To : Ruth Haffly
From : Dave Drum
Date : Sun Mar 09 2025 06:27:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> That's where I got the shrimp for the recipe in the previous post.
RH> I know we have some on hand but I'm not quite sure what I want to do
RH> with it yet, maybe a shrimp scampi with extra garlic.
DD> Remember - there is no such thing as too much garlic. Bv)=
RH> I know, and I don't stint with it. Keeps the vampires away.
I regularly stock garlic in cloves/heads, mined (in a jar), granules
(dehydrated and ground) and powder. NOTE TO SELF: Snag another big
jug of garlic granules when youmake the rotissiere chicken run to the
GFS store.
DD> Found some skinned, boned chicken thighs which will become tonight's
DD> supper. I'll make the can of diced tomatoes be w/chopped green
DD> chilies. Should add just a bit of a wake-up call. And I've got it in
DD> stock.
RH> Sounds good to me.
DD> 'Twas. And found some more shrimp. Time for a nice pot of file gumbo
DD> The recipe says 6 servings. I'm feeding my brother, his wife and the
DD> wife's oldest girl (and me). Doubt there will be any leftovers. I'll
DD> substitute orzo for the rice because Phil has a thing asbout rice ever
DD> since his Vietnam service.
RH> My dad was Navy, WWII Pacific theater. My FIL was Army, Occupied
RH> Germany/Austria post WWII. Neither of them were very fond of rice but
RH> did eat it from time to time. Do recall one letter from my mom telling
RH> us of one Sunday when she realised she was out of potatoes for dinner.
RH> She and dad went to (IIRC) 4 or 5 stores in/around their small town
RH> before they found one with potatoes. Dad would not have settled for
RH> rice with his roast beef.
Phil tells me it's just a mental thing with him. But he can't seem to
beat it. Cous cous, orzo and rosmarina all look like rice but are pasta
and he can get them past his lips.
One of the things I'm going to use the rotisserie (U$3 per) for:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hank's Avgolemono Soup
Categories: Soups, Poultry, Citrus, Rice, Eggs
Yield: 7 Servings
2 tb Olive oil
1 c Chopped yellow onion
5 c Chicken stock
+=PLUS=+
1 c Water
1/2 c Orzo or rice
1 lb Chicken; 1/4" cubes
Salt
3 tb Lemon juice
3 lg Eggs
Fresh parsley to garnish
Heat the olive oil in a medium pot and saute the onions
over medium-high heat 'til they are soft & translucent,
4-5 minutes. While the onions are cooking, bring another
pot of salted water to a boil and add the orzo or rice.
When the onions are ready, add the chicken stock and
water and bring to a bare simmer. When the orzo or rice
is nearly done - firm, but mostly cooked - drain the
boiling water and add the pasta or rice to the chicken
broth. Add the diced chicken to the pot. Let this cook
5-8 minutes, then taste the soup for salt.
Beat the eggs in a bowl. Whisking constantly, add the
lemon juice to the eggs. You will need to temper the
eggs before you add the egg-lemon mixture to the soup.
It takes both hands to do this. With one hand, whisk the
egg-lemon mixture vigorously. With the other, slowly
pour in a ladle's worth of hot broth. Do this at least
twice, and you can add as many ladle's worth of broth
as you want to the mixture.
Turn the heat off the soup. Whisk the soup with one
hand while you pour the hot egg-lemon mixture in with
the other. Serve at once, garnished with parsley.
Yield: Serves 6-8.
Recipe by: Hank Shaw
From:
http://simplyrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... I either want less corruption, or more chance to participate in it.
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