On 07-23-22 14:25, Ruth Haffly <=-
spoke to Sean Dennis about measurements <=-

Take out the cilantro and it's a "go' here. Last night Steve took me
to our favorite seafood place in Raleigh for a one day after my
birthday dinner. I had a seafood chowder for starters--very thick,
loaded with seafood and a good bacony side note. Entree was shrimp and grits--presentation was in a bowl with a scoop of grits on the side,
not very pretty but the taste was good. Coould have used some more
shrimp; I only had 5. Steve started with a red pepper bisque, again
very good. His entree was shrimp scampi--said it was lacking in lemon
and garlic but he had 6 shrimp. His came with a couple of pieces of
garlic bread, (mine could have used some) said it also had black pepper
on it. We will be back, however, the food is good.

In the restaurants here it seems that every shrimp dish has exactly six
shrimp. They are moderately good sized and so that does make a good
meal. I have had their shrimp and grits in a restaurant and enjoyed it,
both for the shrimp and for the grits. BUT, we are on quarantine for
Covid for the past ten days and are thus getting meals delivered to the apartment. One of the choices is shrimp and grits. I ordered that once
and it was not good. The shrimp were decent, but the grits lacked
something. They were not fresh because of being prepared hours earlier
and had turned into paste.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cracked Wheat
Categories: Bread, Machine, D/g
Yield: 1 servings

1 1/4 c Milk (or use 1 cup milk and
1 Egg)
3 tb Butter
2 tb Honey
3/4 ts Salt
2 c Bread flour
1 c Wheat flour
1/4 c Cracked wheat
1 ts Bulgar wheat (soaked)
1 ts Bran
1 tb Wheat germ
2 1/4 ts Active Dry Yeast

Bake at Med setting.

For rolls.

Use dough setting. Form into 8 rolls, flatten, brush with water
and sprinkle Sesame Seeds on top of rolls.

Let rise 1 1/2 hours

Bake at 375 for 20 min.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

MMMMM


... Shipwrecked in Silver Spring, Maryland. 11:40:37, 25 Jul 2022
___ Blue Wave/DOS v2.30

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* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

Take out the cilantro and it's a "go' here. Last night Steve took me
to our favorite seafood place in Raleigh for a one day after my
birthday dinner. I had a seafood chowder for starters--very thick,
loaded with seafood and a good bacony side note. Entree was shrimp and grits--presentation was in a bowl with a scoop of grits on the side,
not very pretty but the taste was good. Coould have used some more
shrimp; I only had 5. Steve started with a red pepper bisque, again
very good. His entree was shrimp scampi--said it was lacking in lemon
and garlic but he had 6 shrimp. His came with a couple of pieces of
garlic bread, (mine could have used some) said it also had black pepper
on it. We will be back, however, the food is good.

In the restaurants here it seems that every shrimp dish has exactly
six shrimp. They are moderately good sized and so that does make a
good

Six isn't that bad a number but I like shrimp and would be happier with
more. (G) Some of the best shrimp we ever had was 10 years ago when we
went to New Orleans for the Southern Baptist Convention. One night we
ate at a place called "Mothers"; it looked like one of these "add a room
here & there, no logical layout" to the place but there was a waiting
line. I forget what Steve ordered but I ordered the steamed shrimp and
got a good sized bowl of them, so big that he had to help me finish it.
(G) Nice and tender, just about melt in your mouth with minimal seasoning--yummy!

meal. I have had their shrimp and grits in a restaurant and enjoyed
it, both for the shrimp and for the grits. BUT, we are on quarantine

I'd never had it before moving to Savannah but I do enjoy it now that I
know about it.

for
Covid for the past ten days and are thus getting meals delivered to
the apartment. One of the choices is shrimp and grits. I ordered
that once and it was not good. The shrimp were decent, but the grits lacked
something. They were not fresh because of being prepared hours
earlier and had turned into paste.

One of the down sides to institutional cooking--you lose something,
somewhere.

Title: Cracked Wheat
Categories: Bread, Machine, D/g
Yield: 1 servings

For rolls.

I think I'd do the rolls more than the bread. I tend to make dough for
rolls, pizza, etc in the bread machine but if I'm making bread, I pull
out the Kitchen Aide mixer so I can do 2 loaves' worth.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Always butter up the SYSOP, they taste better that way.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Dale Shipp <=-

New Orleans ... a place called "Mothers"

It was easy to find online, including its history and its current
menu. It does sound and look amazing.

---------- Recipe via Meal-Master (tm) v8.06

Title: Barbecued Shrimp Brushed with Creole Butter
Categories: Shrimp, Grill, Creole
Yield: 4 servings

1 1/2 lb Large shrimp; shells on
8 Cloves garlic
4 Shallots
1/4 c Fresh oregano leaves;
Chopped
2 tb Fresh thyme leaves
1/2 lb Unsalted butter; softened
1 tb Worcestershire sauce
1/2 ts Salt
1/2 ts Freshly ground black pepper
1/2 ts Freshly ground white pepper
1 ts Cayenne pepper
2 Lemon; cut in wedges

Using small, sharp scissors, snip along the top ridge of each
shrimp shell. Using a small knife, cut into the top surface of the
shrimp to reveal the vein, then rinse it away.

In a food processor, mince the garlic, shallots, oregano and
thyme. Add the butter, Worcestershire sauce, salt, and peppers and
process until thoroughly blended. Fit the Creole Butter between
the shell and shrimp and refrigerate. Set aside the lemon wedges.
The recipe up to this point can be completed 8 hours in advance of
cooking.

Preheat a gas grill to medium. When the grill is preheated, brush
it with oil, then place the shrimp on the grill. When the shells
turn pink on the underside, turn the shrimp over. Cut into a
shrimp to test for doneness. The shrimp are done when the shells
turn pink and the shrimp meat has lost its raw inside color, about
6 minutes. (Alternatively, preheat the oven to 500 F. Then turn
the oven setting to broil and broil the shrimp 4 inches from the
heat for about 6 minutes.)

Serve the shrimp immediately on 4 heated dinner plates accompanied
by lemon wedges and napkins.

Recipe by: Carpenter & Sandison/Fusion Food Cookbook

From: K Meade


Cheers

Jim


... I saw a chameleon today; oibviously it wasn't a very good one.

___ Blue Wave/QWK v2.20
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Hi Jim,

New Orleans ... a place called "Mothers"

It was easy to find online, including its history and its current
menu. It does sound and look amazing.

If you ever get that far south, go to Mother's and enjoy your meal. On
the way over (we walked from our hotel) we passed one of John Besh's restaurants; I've forgotten the name of it. Took a look at the menu
posted outside--we paid for a full meal at Mother's less than what an
appetiser at Besh's would have cost us.

Title: Barbecued Shrimp Brushed with Creole Butter
Categories: Shrimp, Grill, Creole
Yield: 4 servings

1 1/2 lb Large shrimp; shells on
8 Cloves garlic
4 Shallots
1/4 c Fresh oregano leaves;
Chopped
2 tb Fresh thyme leaves
1/2 lb Unsalted butter; softened
1 tb Worcestershire sauce
1/2 ts Salt
1/2 ts Freshly ground black pepper
1/2 ts Freshly ground white pepper
1 ts Cayenne pepper
2 Lemon; cut in wedges

Hmmmmmmmm, I may have to give this one a try. We both like shrimp and
this is the time of year we do a lot of grilling........

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It isn't hard to meet expenses...they're everywhere!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

If you ever get that far south, go to Mother's

I certainly would.

the way over (we walked from our hotel) we passed one of John Besh's restaurants; I've forgotten the name of it. Took a look at the menu
posted outside--we paid for a full meal at Mother's less than what an appetiser at Besh's would have cost us.

Well Mother's sells tasty, well made, simple food and lots of it,
from a modest establishment whereas Besh offers a fine dining
experience: either classic upper class Creole New Orleans dishes,
contemporary French cuisine or prime steaks in well appointed dining
rooms located in elegant five star hotels. He's one of your country's
top chefs and one of his places was rated as being in the top 50 in
the whole country. There's a world of difference.

We both like shrimp and this is the time of year we do a lot of grilling........

---------- Recipe via Meal-Master (tm) v8.06

Title: Creole Skewers with Mustard Butter
Categories: Creole, Appetizers, Grill, Sausage, Shrimp
Yield: 6 Servings

24 Bamboo skewers
1 Red bell pepper;
1 -inch chunks
1 Red onion;
1 -inch chunks
1 lb Andouille sausage;
1/2 -inch rounds
1 Green bell pepper;
1 -inch Chunks
1 lb Large shrimp with tails;
Peeled and deveined
MUSTARD BUTTER:
1 c Unsalted butter
2 tb Minced garlic
3 tb Creole mustard
2 ts Worcestershire sauce
1 ts Hot pepper sauce
1/3 c Lemon juice
Salt and fresh ground pepper

Soak skewers in water 15 minutes. Skewer ingredients in the
following order: red pepper, onion, sausage (push skewer through
casing side of sausage so the cut edge is parallel with the
skewer), onion, green pepper, shrimp (push skewer through the
length of the shrimp), red pepper, onion, sausage, onion, and
green pepper.

Prepare a charcoal fire. When fire is ready, brush chunks of
skewered food generously with Mustard Butter, place on oiled grill
over heat, and cook 2 to 3 minutes per side. Serve with remaining
Mustard Butter.

Mustard Butter: In a small saucepan, melt butter. Add garlic and
whisk in mustard, Worcestershire, hot-pepper sauce, and lemon
juice. Season with salt and pepper. Butter can be used at this
point or chilled and remelted later. Makes 2 cups.

Recipe by: the California Culinary Academy

From: Bog Lisa

-----




Cheers

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Jim,

If you ever get that far south, go to Mother's

I certainly would.

And you most likely will not be disappointed in your meal.

the way over (we walked from our hotel) we passed one of John Besh's restaurants; I've forgotten the name of it. Took a look at the menu
posted outside--we paid for a full meal at Mother's less than what an appetiser at Besh's would have cost us.

Well Mother's sells tasty, well made, simple food and lots of it,
from a modest establishment whereas Besh offers a fine dining
experience: either classic upper class Creole New Orleans dishes, contemporary French cuisine or prime steaks in well appointed dining
rooms located in elegant five star hotels. He's one of your country's
top chefs and one of his places was rated as being in the top 50 in
the whole country. There's a world of difference.

Very much so; it would have been nice to try it but for some sort of
special occaision. Doubt we'll ever get back to NOLA but there are a lot
of places to eat there that are probly just as good, or better, for a
more reasonable price than Besh's.

We both like shrimp and this is the time of year we do a lot of grilling........

Title: Creole Skewers with Mustard Butter
Categories: Creole, Appetizers, Grill, Sausage, Shrimp
Yield: 6 Servings

Looks interesting, might be something to try when we fire up the
charcoal grill.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Behind every good computer - is a jumble of cables!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)