Quoting Dave Drum to Jim Weller <=-

broccoli stalks that seem to be ubiquitous in my local Chinese
cuisine

The stalks are very tasty, peeled and sliced thinly.

Agreed that the stalks can be tasty - if done right. But nearly all of
my local Chinese places use unpeeled chunks roughly the size of the
first joint of my thumb - undercooked.

That sucks. I cut off and discard the woodiest bottom inch of so,
peel, slice thinly on the bias, blanche or par-boil until half
cooked to tender crisp, shock it (chill in cold water) then use in
stirfries.

I am frugal and also make fishhead soup, braise cauliflower leaves,
boil corn cobs for their broth and save orange and lemon peels for
the teapot. But I wouldn't bother with any of those things if they
didn't taste good when done properly.

there are a few meat dishes where pineapple is acceptable.
Glazed baked ham with cloves is one of them.

I rarely attach the fruit right to the ham 1950s style but will add
pineapple juice to my basting liquid along with lots of mustard
powder.

Hold the maraschino cherries though.

I like cherries w/ham .... dunno about the cocktail
cherries. It's not a Manhattan or a fruitcake, after all.

I loath maraschino cherries in all things. I add Kirsh to my
Manhattans (and Triple Sec instead of an orange slice).

Title: Tablecloth Strainer

Is "Strainer" a typo.

Yeah.

(Speaking of typos, was that a question?) [g]

Mexican Tablecloth Stainer

Yeah.

I'd like cherries with ham this way, but I might adapt it to be a
bit tarter and spicier.

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

Title: Fresh Cherry Sauce
Categories: Sauces, Chilies, Fruit, Wine
Yield: 6 servings

1 lb Fresh Sweet Cherries, Washed
-And Stoned
2 tb Sugar
2 tb Fresh Lemon Juice
1/4 c Dry White Wine
1 pn Of Nutmeg
Red (cayenne) Pepper,
To Taste

Here is a sweet and savory cherry sauce that is excellent with
pork, game, and duck when hot. Or serve it hot or cold with cold
sliced meats. You can prepare this sauce one day in advance. Store
in the refrigerator and rewarm over low heat before serving.

In a large, heavy saucepan, combine 3/4 of the cherries, the
sugar, lemon juice and white wine. Simmer over low heat for 10 to
15 minutes. Allow the mixture to cool slightly, then transfer it
to a food processor or blender and puree. Return the puree to the
saucepan, add the remaining cherries, and cook over low heat for 2
minutes. Season with nutmeg and cayenne pepper to taste.

Yield: About 1 1/2 cups of sauce.

From The Complete Book Of Sauces by Sallie Y. Williams

MMMMM


Cheers

Jim


... Of course a Manhattan is a brunch drink; it has a cherry in it.

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On 12-25-18 00:44, Jim Weller <=-
spoke to Dave Drum about ham and cherries <=-

I rarely attach the fruit right to the ham 1950s style but will add pineapple juice to my basting liquid along with lots of mustard
powder.

Our glaze for ham is orange juice in brown sugar. Baste it on during
the last half hour or so. Let it get a nice caramelization but not
burnt flavor. We used to put cloves into the ham, but stopped doing
that years ago when we learned that our grandson does not like cloves,
and ham is often a Christmas dinner with family.


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

Title: Ethiopian Lentils
Categories: Ethiopian, Vegetable
Yield: 4 servings

2 c Dried lentils; picked over
-and washed
6 c Water
3/4 c Anaheim green peppers;seeded
-and chopped
2 c Red onions; peeled, chopped
1/4 c Spiced butter
1 tb Grated fresh ginger
2 Cloves Garlic; peeled,
-crushed
1 tb Berbere sauce
-Freshly ground black pepper
-to taste

Boil the lentils in water for 5 mins. Drain, reserving
liquid. In 4 quart sauce pot, saute the Anaheim peppers and
onions in the spiced butter until the onions are tender. Add
the lentils, 4 cup of the reserved liquid, and the remaining
ingredients and bring to a simmer. Cook, covered, over low
heat 35-40 mins, stirring occasionally to prevent sticking.

From: Webmaster@recipeway.Com Date: 05-12-00
Rec.Food.Recipe

MMMMM


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___ Blue Wave/DOS v2.30

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JIM WELLER wrote to DAVE DRUM <=-

broccoli stalks that seem to be ubiquitous in my local Chinese
cuisine

The stalks are very tasty, peeled and sliced thinly.

Agreed that the stalks can be tasty - if done right. But nearly all of
my local Chinese places use unpeeled chunks roughly the size of the
first joint of my thumb - undercooked.

That sucks. I cut off and discard the woodiest bottom inch of so,
peel, slice thinly on the bias, blanche or par-boil until half
cooked to tender crisp, shock it (chill in cold water) then use in stirfries.

I don't do a lot of stir-fry. But that sounds like how I treat snap
peas, green beans, broccoli and other green veg when doing a crudites
platter for a party. Blanch then into the ice water. Not celery, though.

I am frugal and also make fishhead soup, braise cauliflower leaves,
boil corn cobs for their broth and save orange and lemon peels for
the teapot. But I wouldn't bother with any of those things if they
didn't taste good when done properly.

I am not quite that frugal - I save bits and bobs of leftover veg in a container in the freezer for eventual use in soup. And bones for roasting
and simmering for stock/broth. Citrus peels may get zested - if I think
of it before binning them. We're beginning to see Clementines again in
the markets - so I have an abundance of tangerine peel available. May do
some tangerine beef.

Hold the maraschino cherries though.

I like cherries w/ham .... dunno about the cocktail
cherries. It's not a Manhattan or a fruitcake, after all.

I loath maraschino cherries in all things. I add Kirsh to my
Manhattans (and Triple Sec instead of an orange slice).

I can tolerate maraschino cherries in Queen Anne Cordial Cherries. Other
than that ...........

Title: Tablecloth Strainer

Is "Strainer" a typo.

Yeah.

(Speaking of typos, was that a question?) [g]

Busted.

Mexican Tablecloth Stainer

Yeah.

I'd like cherries with ham this way, but I might adapt it to be a
bit tarter and spicier.

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

Title: Fresh Cherry Sauce
Categories: Sauces, Chilies, Fruit, Wine
Yield: 6 servings

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

Title: Spicy Tangerine Beef
Categories: Oriental, Beef, Chilies, Fruits, Vegetables
Yield: 4 Servings

4 Tangerines
3 tb Oil
3/4 lb boneless beef; thin sliced
- crosswise
2 tb Cornstarch + 1/2 ts
1 1/2 lb Bunch broccoli; in flowerets
- stems peeled, cut in 1/4"
- slices
3 Green onions; in 2" diagonal
- pieces
1 md Red chile; thin sliced
3 cl Garlic; minced
1 tb Minced, peeled fresh ginger
3 tb Soy sauce
1/4 ts Crushed red pepper

Cut peel and white pith from 1 tangerine. Over small
bowl, cut on either side of membranes to remove each
segment from tangerine, allowing fruit and juice to
drop into bowl; set aside. From remaining fruit, with
vegetable peeler, remove eight 3" long strips peel
(about 3/4" wide each). With knife, remove any white
pith from peel. Squeeze 3/4 cup juice.

In 12" skillet, heat 2 tablespoons vegetable oil over
high heat until hot. Add strips of peel and cook until
lightly browned, about 3 minutes. Remove peel to large
bowl.

Meanwhile, on waxed paper, toss beef slices with 2
tablespoons cornstarch to coat evenly. Cook half of
beef until crisp and lightly browned on both sides,
about 5 minutes; remove to bowl with peel. Repeat with
remaining 1 tb oil and remaining beef.

Add broccoli and 2 tablespoons water to skillet. Reduce
heat to medium; cover and cook 2 minutes. Increase heat
to high. Remove cover and add green onions and red
pepper; cook 2 minutes, stirring. Add garlic and ginger;
cook 1 minute longer.

Meanwhile, in cup, stir juice, soy sauce, crushed red
pepper, and remaining 1/2 teaspoon cornstarch until
blended.

Add juice mixture and cook until sauce thickens slightly
and boils, stirring. Return beef mixture to skillet. Add
citrus segments with any juice in bowl; gently toss to
combine.

Serve with steamed white rice.

From: http://www.goodhousekeeping.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Love thy neighbour as thyself, but choose your neighbourhood." Louise Beal

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