Subj : Re: Line Camp Chili
To : Ben Collver
From : Dave Drum
Date : Thu Mar 20 2025 05:53:34
-=> Ben Collver wrote to Dave Drum <=-
DD> I've quit cooking in competitions. Being a judge lets you hang with a big
DD> herd of chilli folks, lets you try some really good ...
DD> bowls of chilli without sending you to the poor house.
BC> Where do you cook the chili? I've always imagined it was an outdoor
BC> affair with propane burners and dutch ovens or giant stock pots.
Some cook-offs are outdoors, some are in gymnasiums or banquet halls
If you're cookin g out doors be sure to have a pop-up canopy so birdy
birdy in the sky drops no whitwash in your eye. Bv)=
BC> Here's a recipe Michael Loo posted:
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Hellish Relish
BC> Categories: Condiment, Relish
BC> Yield: 16 Servings
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Filet of Skate w/Red Peppers, Potatoes, Capers & Ham
Categories: Seafood, Potatoes, Vegetables, Pork, Citrus
Yield: 4 Servings
2 Red bell peppers; cored,
- sliced in 1 cm strips
1 Lemon; juice only
1 tb Flour
6 tb Olive oil
2 ts Capers; small or minced
350 g New potatoes; cooked, sliced
25 g Unsalted butter
4 (175g ea) skate filets
6 sl Bayonne ham; in thin strips
Mixed salad leaves
Salt & fresh ground white
- pepper
Core and halve the peppers lengthwise, remove the seeds
and cut into 1 cm (1/2 in) slices lengthwise.
Mix the lemon juice with 4 T olive oil and season with
salt and pepper.
Fry the peppers in a little olive oil, colouring and
softening slightly, then mix with the potatoes and capers.
Dust the skate with flour, brush with butter and season
with salt and pepper. Preheat a frying pan and brush with
olive oil. Set the wings in the pan, presentation side
down, and fry quickly for 2 min, then turn and cook for 1
min more. Meanwhile, heat another pan and fry the ham in
virtually no fat, cooking and tossing until crisp. Divide
the potatoes and peppers between the plates. Toss the
salad leaves in a little dressing and arrange on top. Sit
the skate on the leaves and spoon the crisp ham over the
top.
Fileting skate is quite unusual: skate wings are normally
cooked on the bone but it really suits this dish.
It's a simple recipe with not too many flavours, just
enough to help each other. Bayonne is a cured ham usually
made in Orthez near Bearn in south-west France. It has a
similar texture to Parma ham but the flavours are
different. Bayonne is usually lightly smoked to lift the
taste. If you can't find any, substitute Parma ham. Cut
the thin slices into 1 cm (1/2 in) strips ready to fry
until crisp.
http://www.mitchell.demon.nl/
From: Michael Loo
Uncle Dirty Dave's Archives
MMMMM
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