-=> Shawn Highfield wrote to Dave Drum <=-
DD> My only hot sauce is what I first made as a try for a more "garlicky"
DD> version of Hoo Flung Foo (Huy Fong) Rooster Sauce. I use store-bought
DD> if I want a different flavour profile.
SH> The one I make is a more "garlicky" version of "Grace Hot Sauce" which
SH> is a thinner vinager based one. If I want it more mild I don't blend many
SH> of the peppers in the sauce, just simmer then for a while so the vinager is
SH> flavoured.
SH> Here in the woods I just have good old frank's red hot. (Which I like
SH> and don't care who knows it! ;) )
Nothing wrong with Frank's. I use it in my breakfast tomato juice. My
favourite G.P. store-bought hot sauce is Cholula.
DD> If you're used to the ins & outs of cooking GF that's a safe
DD> alternative. I'd have to stumble along for a bit as I imagine there's
DD> a learning curve. Bv)=
SH> Not as much as their used to be. Especially with things like Bob's
SH> 1-1 flour. It's supposed to be 1-1 for AP in recipes. It's darn
SH> close, I still add extra xanthum gum and sometimes those phy husks we
SH> talked abuot before depending on what it is.
DD> a well kown author and rake from early 18th century. It's said he
DD> used to blow them up to check for holes and leaks. Bv)=
SH> At least he was smart about it. Don't want too many of those bastard's
SH> running around ya know? LOL
It's not the social stigma it used to was.
Cleaning out the freezer I came across a bag of good-sized tial-off
shrinp that old enought that I don't remember buying it. So I made
this for supper:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ancho Chile, Shrimp & Pasta
Categories: Pasta, Seafood, Cheese, Citrus, Chilies
Yield: 2 Servings
8 oz Long, thin pasta
Salt & black pepper
1/2 c Oil; grapeseed or canola
3 cl Thin sliced garlic
1 oz Dried ancho chilies; rinsed,
- seeded, deveined
1/2 lb (U-25) raw shrimp; peeled,
- deveined, tails off, cut
- in thirds
Fresh grated Parmesan
Lime or lemon juice; fresh
Put a large pot of salted water on to boil for the pasta
when you start this recipe. Once the water is boiling, add
the pasta and cook until al dente. While the water is
coming to a boil and while the pasta is cooking, prepare
the rest of the recipe as follows.
Heat oil in a small skillet on medium heat. Once the oil
is hot, add sliced garlic. Cook until lightly browned,
then remove with a slotted spoon to a large bowl.
Thinly slice the ancho chilies (can chiffonade as you
would with basil, just roll up into a cigar shape and
slice crosswise). Add the sliced chilies to the hot oil
and cook ONLY for 20 to 30 seconds. Remove with a slotted
spoon to the bowl with the garlic. Do not over-cook the
chilies or they will get bitter.
Add the raw shrimp to the pan with the now chile and
garlic infused oil. Increase the heat to high, cook for a
couple minutes, stirring frequently, until the shrimp is
just turning pink. Remove from heat. Add the shrimp and
oil to the bowl with the garlic and chilies.
Add the drained, cooked pasta to the bowl with the shrimp,
garlic, chilies, and oil. Sprinkle with salt and black
pepper and toss to combine. To serve, portion out into
bowls, sprinkle with freshly grated Parmesan and a little
lemon or lime juice.
Yield: Serves 2 as a main or 4 to 6 as a side.
From: http://simplyrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... Shotgun Wedding: Case of wife or death!
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