Ruth Haffly wrote to Dave Drum <=-
I've not made this for a few years. But, it's a favourite. And I can
buy it in single (or double) portions ready-to-cook at Robert's Fish Market. Which is very convenient
Title: Baked Stuffed Flounder
Categories: Seafood, Stuffing, Breads
Yield: 4 Servings
It does look good, but have you priced crab lately?
OY! Vey ist mir! I just looked at the pricing at Robert's (4th
generation family-owned). Over U$30/lb. Fortunately that recipe will
work well with Krab (surimi) @ U$6.99/lb. Bv)=
The real thing is expensive even here, closer to the coast. But it's
worth it for some things, as a splurge.
My throat has a mind of its own. Yesterday my Sunday breakfast bunch
went to Hy-Vee for the Easter Brunch. U$19.99 (plus tax). Les and I
balked at paying that for breakfast. Helen agreed. So we headed for
the near-by Charlie Parker's Diner .... which proved to be closed for
the holiday (along with several other favourites we knew to close on
holidays. Helen suggested "The truck stop is *always* open. It was jam
packed but service and food was good and quick.
You'll probably want to leave off/substitute the corn in this recipe.
But, it does look good.
Title: Crab Chowder
Categories: Seafood, Vegetables, Potatoes, Herbs, Dairy
Yield: 6 Servings
It does look good, even without the corn. We tried a new to us
Guatamalan restaurant last night. Split a mixed grill of chicken, beef
and pork with sides of black bean, salad and rice with potatoes. Have
to remember next time to have them hold the cilantro. We both finished
the salad and beans, had about half the meat (brought the other half
home) and I also brought some rice home. The meat came with a couple of young onions, grilled Roma tomatoes and a big (!) jalapeno
pepper--Steve thought it was a young zuchinni at first from the size of it. When we go back, I'm going to try the elote drink.
You'll not be able to share with Steve.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Atol de Elote (Sweet Corn & Milk Drink)
Categories: Five, Vegetables, Dairy, Beverages
Yield: 7 servings
3 Cobs fresh corn (1 3/4 lb)
2 c Whole milk
1/2 c Raw turbinado sugar
1/4 ts Ground cinnamon; or more
1/2 ts Kosher salt
Cut the kernels from the corn cobs, reserving the
kernels (about 2 cups) and their juices (put the cobs
in the compost pile). Set a few kernels aside as garnish
if desired.
Transfer to a high-powered blender and blend briefly
until coarsely ground. Add 2 cups water, the milk,
sugar, and cinnamon, and blend until smooth.
In a medium pot over medium-low heat, add the corn
mixture; bring to a low boil, about 20 minutes. Stir in
the salt and let the mixture boil until thickened, about
15 minutes more.
Ladle the atol into cups and serve warm, garnished with
any reserved cooked corn kernels if desired.
Serves: 6 - 8
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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... "The art of love is largely the art of persistence." -- Albert Ellis
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