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Passions in Poetry

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Irie
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since 12-01-1999
Posts 1526
Washington State


25 posted 11-04-2002 01:20 PM       View Profile for Irie   Email Irie   Edit/Delete Message      Find Poems  View IP for Irie

Serenity,

I don't have it with me here at work, but I'll get it for you tomorrow.
It's actually a recipe for left over turkey and it's NUMMY!
I'll post it here for ya' tomorrow!

~Sheri

"Don't wait for your ship to come in ...
Swim out to it"

Sunshine
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Member Caelestus
since 06-25-99
Posts 67715
Listening to every heart


26 posted 11-04-2002 01:38 PM       View Profile for Sunshine   Email Sunshine   Edit/Delete Message      Find Poems   Click to visit Sunshine's Home Page   View IP for Sunshine

Mirlitons, also called chayote squash or vegetable pear in other parts of the world, are a delicious vegetable (actually, they're technically a fruit) with a mild, delicate squashlike flavor. They're very popular in New Orleans, and grow like wildfire; anyone who has mirlitons growing in their backyard is invariably always giving away bushels of them.

Sounds like zucchini....

4 good-sized mirlitons, cut in half lengthwise
1 tablespoon butter, plus extra for greasing the pan
1/2 pound shrimp, chopped
1/2 pound smoked ham, chopped
3/4 teaspoon salt
4 cloves garlic, chopped fine
1-1/2 teaspoons paprika
1 large pinch each oregano, thyme, cayenne pepper and freshly ground black pepper
1/2 cup evaporated milk
1/2 cup green onions (scallions), chopped
1/2 cup yellow onion, chopped fine
About 1 cup bread crumbs
1 cup shrimp stock, fish stock or water

In a large pot, boil the mirlitons in water to cover for 1/2 hour, or until soft. Drain the water and set them aside to cool. While they're cooling, heat your oven to 350įF and grease a 8 inch square baking dish with butter.
When the mirlitons have cooled, scoop out the seeds carefully and discard them. Then scoop out the "meat", leaving about 1/4" all around. Chop the "meat" and put it in a bowl, setting the mirliton shells aside.

Melt the butter in a large skillet over medium heat. Add the shrimp, ham, garlic and seasonings. Cook for 5 minutes, stirring frequently. Add the mirliton "meat", milk, onion, green onion, and 1/2 cup of the bread crumbs. Cook for 5 more minutes, stirring well. Remove the skillet from the heat and spoon the mixture into the mirliton shells. Top each of the filled shells with about 1 tablespoon of the bread crumbs.

Put the mirlitons in the baking dish and carefully pour the stock into the dish around them.

Bake, uncovered for 1/2 an hour. Eat and enjoy.
serenity blaze
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since 02-02-2000
Posts 28839


27 posted 11-04-2002 01:42 PM       View Profile for serenity blaze   Email serenity blaze   Edit/Delete Message      Find Poems  View IP for serenity blaze

Kari? now I know damned well that was cut and pasted...lol..the intro? threw ya a bit...I'm supposed to know that stuff by heart and don't know it!!!! but? m'gads yer gracious!
Sunshine
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28 posted 11-04-2002 02:00 PM       View Profile for Sunshine   Email Sunshine   Edit/Delete Message      Find Poems   Click to visit Sunshine's Home Page   View IP for Sunshine


Well, you sure weren't giving over with the goodies... ...someone had to do it!     Besides, someone throws a word at me I don't know?  I HAVE to go look it up!

Want me to delete?  
serenity blaze
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since 02-02-2000
Posts 28839


29 posted 11-04-2002 02:17 PM       View Profile for serenity blaze   Email serenity blaze   Edit/Delete Message      Find Poems  View IP for serenity blaze

okay...okay..now you can do this White trout--

(she shamed me folks...)

But I like to use a nice GLASS pan..(gee! cuts cooking time in HALF!) HEH HEHEH...<---SERENITY laughs like RENFIELD.

sigh...and? I don't even know why I do this? yes I do? because it MOCKS COOKING!!!

*ahem*

Now take the strips of white trout...(many of which are pitifully small and still have skin) but don't alert the authorites Paul--now....of course? yes, OF COURSE...pour just a bit of orange juice...and season the fish with lemon and pepper--then--ta-DA! applesauce...yep...fresh is better but a can'll do....and yes, (Ed) a bit o cinnamon, and brown sugar..not much tho (sweet fish smells worse than...well, fish) But? If you can sprinkle the whole thing with bread crumbs and a couple of graham crackers, garnished with fresh rosemary? once again! Walla...the cook is SERENE --by the way? it's MANDATORY that the wine be immersed IN the cook...;

heh heh...
Sunshine
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30 posted 11-04-2002 02:21 PM       View Profile for Sunshine   Email Sunshine   Edit/Delete Message      Find Poems   Click to visit Sunshine's Home Page   View IP for Sunshine


Serenity, one of my aunts way back before you were even born had a great creamed corn/oyster casserole dish that was beyond fantastic and silly me never asked for the recipe because by the time I got out on my own, she was no longer with us and I'm wondering...this thing was spicy hot...and I've tried to emulate it in years gone by...but since you're down THERE and I'm up HERE...perhaps you've heard of a spicy corn/oyster baked dish with a crunchy topping?

[This message has been edited by Sunshine (11-04-2002 02:22 PM).]

serenity blaze
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since 02-02-2000
Posts 28839


31 posted 11-04-2002 02:40 PM       View Profile for serenity blaze   Email serenity blaze   Edit/Delete Message      Find Poems  View IP for serenity blaze

YES!!!!

I should get down the street quick tho...

this lady? sings to me in cajun french as she cooks...I'm so entranced I always forget--and her hubby is there too--quite the cuddly, him---so naturally I always forget to write anything down as I am busy slapping busy hands!

But I have had this at their house...thanks for reminding me--STOP THAT!!!!

Oh. I was talking to HIM naturally!
Sunshine
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32 posted 11-04-2002 03:31 PM       View Profile for Sunshine   Email Sunshine   Edit/Delete Message      Find Poems   Click to visit Sunshine's Home Page   View IP for Sunshine


Well, could you get it for me?  I would be ever and a day grateful...'cause I know there's something that I'm missing when I have at it with my attempts, and it is the ONE dish I haven't been able to recreate...although my attempts have been wickedly good...   The slapping hands can keep time...
serenity blaze
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since 02-02-2000
Posts 28839


33 posted 11-04-2002 05:08 PM       View Profile for serenity blaze   Email serenity blaze   Edit/Delete Message      Find Poems  View IP for serenity blaze

Kari? grinning...she's sitting here. She doesn't know if she can TELL you how...she says she has to know if you can COOK FIRST.



("Mer? do she know how to stir up a roux?")

Tell ya what...you choose seasoning...we cook 'em down in bacon grease usually (guess that's what makes us so docile) but this time? lightly--light touch, cook down your finely chopped celery, peppers, shallots, and herbs....just until they are clear. I tend to add olive oil. (extra virgin of course--serenity typed smugly)

Then? some use flour? but I like to make a light paste of both flour and corn starch in a cup with water...well-wisked. and then just pour that sucker in there. It's gonna thicken...that's when she adds? YES...canned creamed corn....and she says YOU decide how much you wanna make cher...how many ersters y'got? But yeah cheri, add dem ersters...
but briefly...dey gotta cook in dat casserole dish yes?

den--(I swear that's what she said) you put all o dat stuff in y'pan...and you can top it wit whatever you like 'c'jun! (sigh...yes..sometimes she uses smashed doritoes..laughing...sometimes she makes a special trip to Piggly Wiggly for those onion things in a can...rofl now) sometimes she just uses bread crumbs..but never JUST bread crumbs....sigh...now she wants to know if you grow herbs in your yard? sigh sigh sigh....see what I do for you?

But I thank you Kari? This would not have happened without you, and she is fascinated by this whole process.---the dear lady can't read.

Sunshine
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34 posted 11-04-2002 05:15 PM       View Profile for Sunshine   Email Sunshine   Edit/Delete Message      Find Poems   Click to visit Sunshine's Home Page   View IP for Sunshine


Hug her hug her!  You just told me exactly what it was I was missing, the roux!  Only I'll bet that is what the northerners call "white sauce!"  LOL...Yep...I'll bet that was it.  Can I cook?

Can ducks float?
Does Serenity flame?

It's just that I don't make this dish much, and I have never gotten that "touch" just right...like I said, I made a good dish, but it wasn't what my aunt had made...

NOW she can smile at me!  LOL...HUG her tight!!!!  And thank her!  Thank YOU!
Sunshine
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35 posted 11-04-2002 05:17 PM       View Profile for Sunshine   Email Sunshine   Edit/Delete Message      Find Poems   Click to visit Sunshine's Home Page   View IP for Sunshine


And Serenity...tell her I make a great pork/apple/sauerkraut dish!  LOL...has she raised her eyebrows yet?
serenity blaze
Member Empyrean
since 02-02-2000
Posts 28839


36 posted 11-04-2002 05:26 PM       View Profile for serenity blaze   Email serenity blaze   Edit/Delete Message      Find Poems  View IP for serenity blaze

um...Kari? that was sort of strenuous...and? laughing? she hadta go home to cook supper! (I know where I'll be eating if I break my diet!)
Sunshine
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37 posted 11-04-2002 05:36 PM       View Profile for Sunshine   Email Sunshine   Edit/Delete Message      Find Poems   Click to visit Sunshine's Home Page   View IP for Sunshine


I'd be eating at her house too!  LOL...thank you SO much...I'll remember how strenuous this is the next time...I owe you one!  Hugs!
serenity blaze
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since 02-02-2000
Posts 28839


38 posted 11-04-2002 05:38 PM       View Profile for serenity blaze   Email serenity blaze   Edit/Delete Message      Find Poems  View IP for serenity blaze

oh...wanted to add she got a particular kick out of this:
Irie
Senior Member
since 12-01-1999
Posts 1526
Washington State


39 posted 11-04-2002 05:57 PM       View Profile for Irie   Email Irie   Edit/Delete Message      Find Poems  View IP for Irie

1.  Cut out aluminum foil in desired shapes.

2.  Arrange the turkey in the roasting pan, position the foil carefully

3.  Roast according to your own recipe and serve.

4.  Watch your guests' faces.........

HAHAHAHAHAHAHAHAHAHAHAHAHA!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~






~Sheri

"Don't wait for your ship to come in ...
Swim out to it"



[This message has been edited by Irie (11-04-2002 06:09 PM).]

Not A Poet
Member Elite
since 11-03-1999
Posts 4427
Oklahoma, USA


40 posted 11-04-2002 06:04 PM       View Profile for Not A Poet   Email Not A Poet   Edit/Delete Message      Find Poems   Click to visit Not A Poet's Home Page   View IP for Not A Poet

Sorry Kari but if your roux is white it just aint gonna work BTW, nearly everything edible seems to start with a roux

Well Karen you probably already have this one but here goes. If you're making less than 50 pounds, just adjust the quantities

----------------------------------------


Blackened Chicken
Clean and prep your chicken, cut into serving size pieces (tenders work very well but other pieces could be used as long as there are no bones or skin). Refrigerate until very cold so sauce clings better.

Heat a pound of butter (not margarine) to fully melt and mix in about 2 tablespoons cayenne pepper, 4 tablespoons black pepper, 1 teaspoon salt, Ĺ teaspoon garlic powder and a good pinch of dried thyme. Be sure to use garlic powder and dried thyme as fresh stuff will burn and taste pretty bad. After combining, keep mixture just warm enough so butter stays melted.

If you are making 50 pounds of chicken, it will probably take 6 or 8 pounds of butter but Iíd start with 3 or so. But have enough available so you can keep making more as needed.

To cook, itís best if you have a large cast iron skillet and can cook them outside on the fish fryer. Youíll probably want to do it inside though, so here is the compromise. Heat one of the large aluminum fry pans very hot. You canít make it smoke like cast iron or it might melt but a drop of water should just disappear almost instantly. Dip the chicken in your butter mixture and put it in the pan. Be careful as any moisture will splatter you with very hot butter. It probably shouldnít take more that a couple of minutes on each side but the first batch, you might need to test. Donít try to cook too many in the pan at a time. They should not touch each other while cooking and you should be able to easily turn them with tongs.

This obviously takes some time to get through 50 pounds. You can keep them warm in the oven at about 200 degrees. Be sure to cover well with foil and donít over cook or they will be too dry. Best of luck.

------------------------------------------

If you want it to be more seasonal, it would go well with oyster dressing.

Pete

Pete

Never express yourself more clearly than you can think - Niels Bohr

serenity blaze
Member Empyrean
since 02-02-2000
Posts 28839


41 posted 11-04-2002 06:12 PM       View Profile for serenity blaze   Email serenity blaze   Edit/Delete Message      Find Poems  View IP for serenity blaze

tHANK YOU PETE! GRINNING AT Irie too...

looks like somebody poked her in the OTHER EYE!


*GRIN*

AND..ahem...Pete? that is why I suggested the addition of corn starch...white roux do work, with corn starch!  

and sighing...my turkeys always looked like tired ho's....go figure, but hey, they get et, don't they? <---one more for my neighbor!  

[This message has been edited by serenity blaze (11-04-2002 06:12 PM).]

Sunshine
Administrator
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Posts 67715
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42 posted 11-04-2002 07:28 PM       View Profile for Sunshine   Email Sunshine   Edit/Delete Message      Find Poems   Click to visit Sunshine's Home Page   View IP for Sunshine


And knowing my kin come from the cold SD state...there was a whole lotta white sauce going on [with cornstarch!]...so it could've worked [it did work!], but taste quite like Serenity's?  Pete, I'll give that one to you...nothing tastes like anything else when it's done with some good ol' bacon grease!
Ceinwyn
Member Elite
since 07-09-2000
Posts 2238
Baltimore, MD


43 posted 11-08-2002 03:44 PM       View Profile for Ceinwyn   Edit/Delete Message      Find Poems  View IP for Ceinwyn

Can I stuff the turkey and lick the spoon!! I promise I'm paper trained eesh none of that made sense but its okie dokie I dun care..do you!?

Kristen


If at first you don't succeed destroy all the evidence that you tried.

[This message has been edited by Ceinwyn (11-08-2002 03:45 PM).]

serenity blaze
Member Empyrean
since 02-02-2000
Posts 28839


44 posted 11-08-2002 03:56 PM       View Profile for serenity blaze   Email serenity blaze   Edit/Delete Message      Find Poems  View IP for serenity blaze

I used to think that heat would kill anything....

but...apparently? (glancing ominously down the hall...) apparently a little heat and humidity is all it takes to give birth to a thriving FUNGUS!

sigh...he shouldn't come home early tonight...



hugs you..
Ceinwyn
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since 07-09-2000
Posts 2238
Baltimore, MD


45 posted 11-08-2002 04:05 PM       View Profile for Ceinwyn   Edit/Delete Message      Find Poems  View IP for Ceinwyn

!? haha sorry *goes away now*

If at first you don't succeed destroy all the evidence that you tried.

bsquirrel
Deputy Moderator 5 Tours
Member Rara Avis
since 01-03-2000
Posts 8382


46 posted 11-08-2002 04:16 PM       View Profile for bsquirrel   Email bsquirrel   Edit/Delete Message      Find Poems  View IP for bsquirrel

Sen, I'd love to have one of your cookbooks. I love where you place question marks -- makes me smile.

I can imagine ...

"And? PEEL the potatoes! Now boil some water
for she is not my daughter
and she is not my mother
and you are not my father.
Dance dance dance dancing the wait,
and I know that it is too LATE.

Now? Get some corn. "

Mmm.... a very happy thanksgiving indeed.
serenity blaze
Member Empyrean
since 02-02-2000
Posts 28839


47 posted 11-08-2002 04:17 PM       View Profile for serenity blaze   Email serenity blaze   Edit/Delete Message      Find Poems  View IP for serenity blaze

naw..NOT you...

I am a cook, yanno.

cooks lick spoons...

sigh...

I feel so misunderstood!

argggh...
serenity blaze
Member Empyrean
since 02-02-2000
Posts 28839


48 posted 11-08-2002 04:22 PM       View Profile for serenity blaze   Email serenity blaze   Edit/Delete Message      Find Poems  View IP for serenity blaze

Gee Mikey? grin...I use so many questions marks? someone once asked if English was my second language.

The answer is? OUI.

Not really...just going for the joke again.
bsquirrel
Deputy Moderator 5 Tours
Member Rara Avis
since 01-03-2000
Posts 8382


49 posted 11-08-2002 04:40 PM       View Profile for bsquirrel   Email bsquirrel   Edit/Delete Message      Find Poems  View IP for bsquirrel

My first language is Mumble.
My second is coughasitis.

Um ....... I'm going to sink away now.

Hope you're feeling better. And?

Love ya, yanno.

spnlckr
 
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