Subj : Re: Line Camp Chili
To : Ben Collver
From : Dave Drum
Date : Sun Mar 23 2025 17:09:00
-=> Ben Collver wrote to Dave Drum <=-
DD> Some cook-offs are outdoors, some are in gymnasiums or banquet halls
DD> If you're cookin g out doors be sure to have a pop-up canopy...
BC> Makes sense. I've only been to a scout camp chili cookoff and that was
BC> done outdoors. It was a small, informal affair. They did it the last
BC> day of camp. Looking back, i wonder whether that was to avoid any
BC> repercussions.
Repercussions are inevitable per Blazing Saddles. Theyn take a while to
develop
though. So it's a good idea to stay upwind.
DD> Title: File(per t of Skate w/Red Peppers, Potatoes, Capers & Ham
BC> Now i'm swimming with the sharks!
BC> MMMMM----- Recipe via Meal-Master (tm) v8.01
BC> Title: Rainbow Jelly Fish
BC> Categories: Appetizers, Chinese, Seafood
BC> Yield: 1 Batch
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Kung Pao Squid
Categories: Oriental, Seafood, Vegetables, Chilies
Yield: 4 Servings
3/4 lb Squid tubes (or tubes and
-tentacles)
+=OR=+
1 1/2 lb Whole squid; cleaned
MMMMM--------------------------MARINADE-------------------------------
2 ts Cornstarch
1 ts Sesame oil
1/4 ts Salt; (opt)
pn White pepper
MMMMM----------------------CHILE SEASONING---------------------------
6 sm Dry red chilies
2 ts Minced fresh ginger
1 ts Minced or pressed garlic
1/2 ts Crushed hot red pepper or
- chile flakes
MMMMM---------------------------SAUCE--------------------------------
1/3 c Chicken broth
3 tb Balsamic or Chinese black
- rice vinegar
2 1/2 tb Soy sauce
5 ts Sugar
1 1/2 ts Sesame oil
MMMMM-------------------------VEGETABLES------------------------------
2 tb Oil
2 Ribs celery; in 1/2" slices
1 sm Green or red bell pepper;
- in 1" squares or julienne
1 sm Onion; in 1" chunks, layers
- separated
15 oz Can whole bamboo shoots;
- drained, cut in 1/2" cubes
+=OR=+
8 oz Can sliced bamboo shoots;
- drained
1 1/2 ts Cornstarch
+=DISSOLVED IN=+
1 tb Water
Cut cleaned squid tubes lengthwise to open; lay flat
on a cutting board. Holding a long sharp knife at a
slight angle to the board, score the inside of the
squid tube diagonally in one direction every 1/4 inch.
Turn the squid 1/4 round and score again to produce a
crosshatch pattern. Repeat with all squid. Be careful
not to cut all the way through. Cutting along score
lines, cut each squid tube crosswise into 3/4 inch
wide strips. (The scoring will make each strip curl
when cooked.)
Combine marinade ingredients in a medium bowl. Add
squid and stir to coat; set squid aside. In separate
small bowls, combine chili seasoning and sauce
ingredients; set aside.
Place a wok or 10" to 12" frying pan over high heat.
When hot, add 1 tablespoon of the oil and swirl to
coat cooking surface. Add squid and stir until opaque,
45 seconds to 2 minutes. Transfer squid to a bowl.
Add remaining tablespoon of oil to wok. Add chile
seasoning and stir until fragrant, about 10 seconds
(press lightly on whole chilies to release their heat).
Add celery, bell pepper, onion and bamboo shoots and
stir for 2 minutes. Stir in sauce mixture, cover and
cook 1 minute more. Return squid and their juices to
the wok and add cornstarch mixture. Stir until sauce
boils and thickens slightly. Serve over rice.
Makes 4 servings.
Note: Shrimp, scallops, cubed swordfish or halibut may
be substituted for the squid.
SOURCE: *Simply Seafood, Spring 1992
SHARED BY: Jim Bodle 3/93
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... Tea is a kind of session coffee.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
