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Author Topic: I just couldn't resist  (Read 2835 times)

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Offline Texas Ranger

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Re: I just couldn't resist
« Reply #20 on: February 18, 2005, 12:42:29 PM »
I raised two of these GRITS girls my self (wife helped a little ::)) and they are as different as if they were raised way up north for one, and down home for the other. 

One will eat anything that doesn't run off the plate, the other is far more particular, both eat grits, even fried grits.  The particular one only wants the grits in its own bowl, the other is like dad, and likes to mix em up with the egg yellow, ham gravy, etc.

Oldest girl is the one with no food prejudices, used to have to take her to Houston for her orthodontist.  We would stop at Pappas Sea Food on the way home for lunch. I ordered a half dozen oysters on the half shell for an appetizer.  Daughter said "Dad, can I try one?"  followed by "Dad, can I have a half dozen?"
The Ranger, home of Texas Forestry

Offline MULE_MAN

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Re: I just couldn't resist
« Reply #21 on: February 18, 2005, 01:07:57 PM »
 JimY  that Sound like child ABUSE to me   :D    Hope you don't get turn in   ;D
Wood-Mizer LT40HDG25 with Simple Setworks, debatker, 580 CASE backhoe

Offline KiwiCharlie

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Re: I just couldn't resist
« Reply #22 on: February 18, 2005, 02:46:50 PM »
Hi LIL,
Ive never been a fan of kina.  You see people all the time on the rocks just cracking them open and drinking them down. <shiver>
Charlie.
Walk tall and carry a big Stihl.

Offline KiwiCharlie

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Re: I just couldn't resist
« Reply #23 on: February 18, 2005, 02:51:07 PM »
Walk tall and carry a big Stihl.

Offline tnlogger

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Re: I just couldn't resist
« Reply #24 on: February 18, 2005, 03:31:08 PM »
now i gots to learn them differant name for all these differant foods  :D :D
 kina = sea urchins now i know about them spiney little critters.
 back before we moved below the M/D line we ate them all the time.
for all you brave at heart here a way to enjoy two of the seas finest.
OYSTER AND SEA URCHIN STEW
Servings: 4

16 oysters in the shell
8 sea urchins, or 1/2 cup sea urchin roe
1 bunch of spinach
1 teaspoon fresh lemon juice
5 tablespoons heavy cream
salt and white pepper
2 teaspoons fresh chives or parsley, finely chopped

Shuck the oysters into a bowl and refrigerate. Discard the shells.
Cut into the top of the sea urchins and then around the sides with
a strong pair of scissors. Carefully spoon out the orange or yellow
roe and reserve it in a small bowl in the refrigerator. If you're
serving the stew in the sea urchin shells, scrub them thoroughly
and dry them in a 200 degree oven.

Blanch the spinach leaves in boiling water for 30 seconds, rinse
them in a colander under cold running water, squeeze out the excess
water and reserve.

Warm the oysters in their liquid in a saucepan over medium heat
until the liquid barely begins to simmer at the edge of the pan
and the oysters begin to curl around the edges, about 3 minutes.

With a slotted spoon, transfer the hot oysters to a clean kitchen
towel or clean napkin so any grit will pull off the oysters and
cling to the towel. Strain the oyster-cooking liquid through a fine
strainer into a clean saucepan.

Add the lemon juice and 4 tablespoons of the heavy cream to the
oyster liquid and simmer gently for about 5 minutes, until the
mixture has the consistency of cold heavy cream. Meanwhile, simmer
the remaining tablespoon of cream in a small pan until it thickens.
Season with salt and pepper and add the spinach. Stir for a minute
over medium heat to heat the spinach. Arrange the spinach in a
small mound in the center of each soup plate or sea urchin shell.

Gently stir the chives, oysters and sea urchin roe into the oyster
sauce and heat gently--without boiling--for about 30 seconds.
Arrange the oysters and roe around and over the spinach. Make sure
everyone gets 4 oysters.

Spoon over the sauce.

Serve immediately.
gene

Online Wudman

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Re: I just couldn't resist
« Reply #25 on: February 18, 2005, 05:14:20 PM »
Since this thread has degenerated into a topic on local table fare, I have a question for any of you "Northwoods" folks.  I took a trip up to Maine a few years back to look at a couple of jobs.  It was the spring of the year and the "fiddleheads" were budding.  Everywhere you looked were signs for fiddleheads. 

Being a well rounded connoisseur of table fare, I asked my host about them.  Being the gracious hosts that they were, a sampling of fiddleheads made it to the dinner table that night.  I was a little skeptical all along, but after a helping.....there was no doubt.  Who in the world wants to graze on a fern?  I guess collards must be pretty scarce north of the Mason Dixon.   ;D

Wudman


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