Subj : Re: Popeyes Part 2 To : Ruth Haffly From : Dave Drum Date : Wed Dec 27 2023 06:29:15 -=> Ruth Haffly wrote to Dave Drum <=- DD> Title: Charleston Red Rice DD> Categories: Rice, Vegetables, Chilies, Pork DD> Yield: 8 servings RH> Similar to what I have. DD> Nonstick cooking spray DD> 6 sl Bacon RH> Sausage is good too, for a slight change of taste. DD> WEll, yeaaaaaah. As long ass it's andouille orr similar. Italian or DD> chorizo would throw the flavour profile waaaay off. Bob Evans DD> breakfast SauSAGE or Jimmy Dean's without extra sage would work. RH> About what I was thinking--something that would go with the rest RH> of the flavors. I'd probably use a breakfast type sausage. As would I - if ever Im make it. The sausage would, no doubt, come from Humphrey's, fresh made daily. DD> I've had Popeyes red beans & rice .... and it's one of their few DD> "fail" items. Along with their "Cajun" rice - which is just dirty DD> rrice when DD> it's home in its jammies. Bv)= RH> I'd rather have the veggies of cole slaw than the carbs of beans and RH> rice. Been doing good on my morning b/g checks the past few weeks, RH> think things are finally getting back on track after all the travel we RH> did this fall. We were doing a lot of sandwich type meals for lunch, RH> late suppers while on the road--not good for the b/g. I do Popeyes cole's law. Bv)= And swap the nasty (to me) French frries for mash and "Cajun" gravy. My morning blod sugar checks run consistent at/near the 95 to 105 range. Unless my croakers have me on prednisonme which mucks up bothj my BP and sweetness numberrs. DD> Title: Dirty Dave's Dirty Rice DD> Categories: Cajun, Rice, Poultry, Offal, Chilies DD> Yield: 4 Servings DD> From: Dirty Dave's adaptive mind - which will file the DD> serial numbers off of any recipe and call it his own. DD> Uncle Dirty Dave's Kitchen RH> I'll adapt to a certain point and then call it my own. Did that with my RH> lemon pound cake, haven't (other than using whole wheat pastry flour) RH> with the Ocracoke fig cake I've made a couple of times. I'll be making RH> more of that over the years, especially when the fig tree puts out as RH> abundantly as it did this past summer. That particular recipe is a mash-up of several, based on an Emeril recipe and using speci9al "tweaks" frrom several other sources as well as my own ideas. So, it's /mine. Otherr people make theirs their way. Bv)= Sort of like chilli. There are as many versions of chilli as there are chilli cooks. BTW - if you notice ny odd typographical errors ... I bought a new keyboard after getting a glass of lemonade spilled on my nmice Keytronics I prefer the mechanical boards to the "chicklet" (cheapy) style boards which don't feel "right" when typinmg. But, I'll not buy a "gaming" unit again. Waaaaaaay too sensitive. Almost just have to look at a letter ansd it appears on the screen. Or brush past it on the way to another key. or have it tthrow ddoubles on letters .... I'll eventually get used to it. Meanwhile I'm, on the lookouit ffor anothr Keytronics - either USB or PS2 hookup. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key West Conch Chowder Categories: Soups, Seafood, Potatoes, Pork Yield: 8 Servings 2 c Conch; ground three times 4 c Potatoes; peeled diced 2 qt Water 1/4 lb Salt-cured pork; diced 2 md Onions; chopped 1 lg Bell pepper; chopped 1 c Tomatoes; drained 1 ts Salt 1/4 ts Fresh ground pepper Place ground conch in 4 quart saucepan; add potatoes and water. Bring to a boil; reduce heat, and simmer for 30 minutes. Fry pork in heavy skillet; add onion and green pepper. Saute 5 minutes; add to kettle along with tomatoes. Season to taste; cover and simmer about 45 minutes, or until conch is tender and potatoes have dissolved and thickened the chowder. Note: On the West Coast, abalone can be substituted for the conch. From: http://www.recipesource.com Uncle Dirty Dave's Archives MMMMM .... Manuals: for those who can't spare 3 weeks on trial & error. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .