Subj : Crab
To   : Ruth Haffly
From : Dave Drum
Date : Mon Apr 10 2023 05:22:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I've not made this for a few years. But, it's a favourite. And I can
 DD> buy it in single (or double) portions ready-to-cook at Robert's Fish
 DD> Market. Which is very convenient

 DD>       Title: Baked Stuffed Flounder
 DD>  Categories: Seafood, Stuffing, Breads
 DD>       Yield: 4 Servings

 RH> It does look good, but have you priced crab lately?

 DD> OY! Vey ist mir! I just looked at the pricing at Robert's (4th
 DD> generation family-owned). Over U$30/lb. Fortunately that recipe will
 DD> work well with Krab (surimi) @ U$6.99/lb.  Bv)=

 RH> The real thing is expensive even here, closer to the coast. But it's
 RH> 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. 

 DD> You'll probably want to leave off/substitute the corn in this recipe.
 DD> But, it does look good.

 DD>       Title: Crab Chowder
 DD>  Categories: Seafood, Vegetables, Potatoes, Herbs, Dairy
 DD>       Yield: 6 Servings

 RH> It does look good, even without the corn. We tried a new to us
 RH> Guatamalan restaurant last night. Split a mixed grill of chicken, beef
 RH> and pork with sides of black bean, salad and rice with potatoes. Have
 RH> to remember next time to have them hold the cilantro. We both finished
 RH> the salad and beans, had about half the meat (brought the other half
 RH> home) and I also brought some rice home. The meat came with a couple of
 RH> young onions, grilled Roma tomatoes and a big (!) jalapeno
 RH> pepper--Steve thought it was a young zuchinni at first from the size of
 RH> 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

MMMMM

.... "The art of love is largely the art of persistence." -- Albert Ellis
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