Quoting Dave Drum to Jim Weller <=-

Subj: 12/31 Champagne Eve - 1

Title: Ham in Champagne
19 lb Boneless ham
1 1/2 l Extra dry champagne; 2 X 750
- millilitre bottles

Cooking with champagne, unless you have a leftover part bottle gone
flat, is a waste of money, Just used a modestly priced bottle of
Chardonnay or one of the white Pinots.

Subj: Best Cookbooks of 2021

Only "Cook Real Hawai'i" By Sheldon Simeon with Garrett Snyder made
both lists.

Just add pineapple

I really think you need to buy that book! [g]

Subj: baby carrots

True baby carrots are a real delight
Baby beets and turnips (not rutabagas) are equally awesome.

I am not a fan of cooked turnips (or rutabaga).

Young turnip greens are wonderful even if you don't like the root
part.

Subj: Any good smoker recipes?

I learned (the hard way) to not use black walnut as a smoking wood.

English walnut and hickory are milder; they can be used judiciously
with a little bit mixed with oak. They should be paired with strong
flavoured red meats like beef and venison, rather than pork or
chicken.

Walnut shells, OTOH, can be nice either on their own or as an
addition to fruit wood.

I save all my nut shells, except those from peanuts. Pistachio adds
a very delicate and subtle flavour to grilled or smoked chicken or
turkey.


Cheers

Jim


... An easy way to make your water taste better is to add coffee.

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

JIM WELLER wrote to DAVE DRUM <=-

Subj: 12/31 Champagne Eve - 1

Title: Ham in Champagne
19 lb Boneless ham
1 1/2 l Extra dry champagne; 2 X 750
- millilitre bottles

Cooking with champagne, unless you have a leftover part bottle gone
flat, is a waste of money, Just used a modestly priced bottle of Chardonnay or one of the white Pinots.

Just looked. My local County Market chain (Niemann Foods) has Andre
"champagne" and "bubbly" wines @ U$4.79/750ml. They also have Yellow
Tail or Sutter Home still varieties @ U$9 for 2 750ml jugs.

It's pretty much a wash.

Subj: Best Cookbooks of 2021

Only "Cook Real Hawai'i" By Sheldon Simeon with Garrett Snyder made
both lists.

Just add pineapple

I really think you need to buy that book! [g]

Naaaaahhhh. I have plenty Hawai'ian recipes already. Bv)=

Subj: baby carrots

True baby carrots are a real delight
Baby beets and turnips (not rutabagas) are equally awesome.

I am not a fan of cooked turnips (or rutabaga).

Young turnip greens are wonderful even if you don't like the root
part.

Well, yeah. But I was talking about the bulb/root/tuber.

Subj: Any good smoker recipes?

I learned (the hard way) to not use black walnut as a smoking wood.

English walnut and hickory are milder; they can be used judiciously
with a little bit mixed with oak. They should be paired with strong flavoured red meats like beef and venison, rather than pork or
chicken.

I knew that ..... but some folks where there is black walnut seem to
think that the wood is interchan0geable w/hickory for smoking.

Walnut shells, OTOH, can be nice either on their own or as an
addition to fruit wood.

I save all my nut shells, except those from peanuts. Pistachio adds
a very delicate and subtle flavour to grilled or smoked chicken or
turkey.

As expensive as pistachios are in this area one would be well advised
to use all parts.

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

Title: Sam Choy's Oven-Roasted Kalua Pig
Categories: Five, Pork, Greens
Yield: 8 servings

5 lb Boneless pork butt roast
2 tb + 2 ts Hawaiian alaea sea
- salt or coarse sea salt
3 Banana leaves; thawed
6 c Water; divided
1/2 ts Liquid smoke

Set oven @ 350ºF/175ºC.

Using small sharp knife, cut 1/4" deep slits 1" apart
all over pork roast. Rub 2 tablespoons sea salt all over
pork. Unfold 1 banana leaf on work surface and place
pork roast atop leaf. Fold up leaf around pork,
enclosing completely. Repeat wrapping pork in remaining
2 banana leaves, 1 at a time.

Tie with kitchen string to secure, then wrap roast in
foil. Place pork in roasting pan; pour 4 cups water into
pan.

Roast pork in oven until very tender when pierced with
fork, about 5 hours. Unwrap pork and cool slightly.
Shred pork and place in large bowl. Bring remaining 2
cups water and remaining 2 teaspoons salt to boil in
small saucepan. Add liquid smoke; pour over pork and
stir to blend. Let stand 10 minutes to allow liquid to
flavor pork. Serve.

INGREDIENT TIP: Hawaiian alaea sea salt is available at
speciality foods stores and online from Hawaii Specialty
Salt Company at hawaiisalt.com. Banana leaves are
available at Asian markets and Latin markets. Liquid
smoke is a smoke-flavored liquid seasoning available at
many supermarkets and specialty foods stores.

Makes 8 servings

SAM SEZ: The dish is often served with sweet potatoes
and poi (mashed taro root). It's also great on a
sandwich with coleslaw and barbecue sauce.

RECIPE FROM: https://www.epicurious.com

Uncle Dirty Dave's Archives

MMMMM

... Caveman discovers marijuana, invents fire and the Stoned Age began.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dave Drum to Jim Weller <=-

Cooking with champagne, unless you have a leftover part bottle gone
flat, is a waste of money, Just used a modestly priced bottle of Chardonnay or one of the white Pinots.

Andre "champagne" ... U$4.79/750ml.

Not champagne! But why use any sparkler at all if you're going to boil it?

Pistachio (shells for) smoked chicken or turkey.

As expensive as pistachios are in this area one would be well advised
to use all parts.

I'm frugal that way.

They are not cheap here either. I just checked Loblaws on-line:
$24.20/kg in their shells and $52.90 for shelled kernels so more
than twice as much as cashews, walnuts or almonds. Only Macadamia
nuts are more expensive.

Ham and white wine:

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

Title: Braised Ham with Orange Honey Glaze
Categories: Canadian, Ham, Holiday, Wine
Yield: 12 Servings

8 lb Semi-boneless ready to serve
-ham
15 Whole cloves
3 c Orange juice
1 c White wine
Grated rind of 1 orange
2 tb Honey
1 ts Ginger
1 ts Dry mustard

Trim skin and excess fat from ham, leaving about 1/4 inch covering
of fat over ham. Insert cloves into fat side of ham; place in
roasting pan, fat side up.

Combine orange juice, wine and orange rind; set 1/2 cup aside and
pour remaining mixture over ham. Set roasting pan on top of stove
and bring liquid to boil, then place in a 325 F oven for 1 1/2
hours, basting occasionally.

Combine reserved liquid, honey, ginger and mustard; stir until
smooth. Pour over ham and bake for 30 minutes, basting occasionally.

The Canadian Living Entertaining Cookbook

MMMMM





Cheers

Jim


... Jan. 1: I'm going to eat smarter this year. Dec. 31: I'm still alive!

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

JIM WELLER wrote to DAVE DRUM <=-

Cooking with champagne, unless you have a leftover part bottle gone
flat, is a waste of money, Just used a modestly priced bottle of Chardonnay or one of the white Pinots.

Andre "champagne" ... U$4.79/750ml.

Not champagne! But why use any sparkler at all if you're going to boil
it?

That's why the "champagne" was in quotes. Andre also makes "Cold Duck"
which, taste and smob wise is on a par with Boone's Farm "Annie Green
Springs". Bv)=

Pistachio (shells for) smoked chicken or turkey.

As expensive as pistachios are in this area one would be well
advised to use all parts.

I'm frugal that way.

They are not cheap here either. I just checked Loblaws on-line:
$24.20/kg in their shells and $52.90 for shelled kernels so more
than twice as much as cashews, walnuts or almonds. Only Macadamia
nuts are more expensive.

About the only time I have pistachios is when my work marks the bags
which are past their "best by" date as "Manager Dispose". I help in that
by disposing them into a sack and carrying them out of the store - into
my car. Bv)=

Ham and white wine:

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

Title: Braised Ham with Orange Honey Glaze
Categories: Canadian, Ham, Holiday, Wine
Yield: 12 Servings

Mushrooms and sherry wine. This is on my "Round Tuit" list. But not
with the Amontillado. Bv)= More like Ernie and Julio from down the
Walgreen's mini-bottle bins.

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

Title: Classic Stuffed Mushrooms
Categories: Mushrooms, Vegetables, Nuts, Breads, Cheese
Yield: 5 Servings

18 (to 24) button or cremini
- mushrooms; scrubbed clean,
- stems separated from the
- caps, stems fine chopped
1 tb Butter
2 sm Shallots; minced
1 lg Garlic clove; minced
2 tb Chopped walnuts
Salt
2 tb Chopped parsley
1 ts Dried thyme
2 tb Breadcrumbs
2 tb Sherry wine
2 tb Extra virgin olive oil
2 tb Grated Parmesan cheese

Set oven @ 375+|F/190+|C.

MAKE FILLING: Heat 1 tablespoon butter in a small frying
pan over medium-high heat. Saut++ the chopped mushroom
stems and the shallots for 4 to 5 minutes, stirring
often. Add the garlic and walnuts and sprinkle with
salt. Stir well and saut++ 2 more minutes.

Turn off the heat and add the parsley, herbes de
Provence and breadcrumbs. Pour the sherry into a food
processor, then the rest of the stuffing. Pulse several
times to get a fine mixture, almost a paste.

STUFF MUSHROOM CAPS: Toss the mushroom caps with olive
oil. Fill each mushroom with the stuffing, and place on
a baking sheet. Sprinkle grated parmesan cheese over
each mushroom.

BAKE: Bake for 10 to 20 minutes @ 375+|F/190+|C, or
until the cheese browns a little and a little water
starts to pool at the base of each mushroom. Allow to
cool for 5 minutes or so before serving.

Makes: 4 to 6 servings

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Direct from the Ministry of Silly Walks
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)