Miscellaneous And Off Topic Subjects

[froot loops]

My Grandma in Indiana called it dressing, she would make two kinds Regular and Oyster Dressing. I think I've had the latter once, for good reason.

Stuffing is good but it is a major cause of Thanksgiving bloat.

[THE_WIZARD_]

shaddup

[CGVT]

I make a traditional stuffing every year of bread, celery, onions, stock and poultry seasoning and Paul Prudhomme's oyster dressing.

The oyster dressing is amazing.

[THE_WIZARD_]

Send some. Then shaddup.

[hack]

DM me for Wiz' address.

[CGVT]

Send some. Then shaddup.

Make your own, bitch. (it's worth the effort)

http://www.recipesource.com/fgv/stuffing/00/rec0029.html

---------- Recipe via Meal-Master (tm) v8.02

Title: OYSTER DRESSING (PAUL & K'S RECIPE)
Categories: Poultry, Fish
Yield: 1 batch

3 lb Oysters, small to medium;
-shucked, in their liquor
4 c ;Water
3/4 lb Margarine
2 tb Margarine
6 c Onions; chopped, in all
4 c Celery; chopped, in all
4 c Bell peppers,green;chopped,
-divided
1 tb Garlic; minced
1 ts Garlic; minced
2 c Scallion; chopped, (tops
-only)
2 c Parsley, fresh; chopped very
-fine
8 sm Bay leaves
4 1/2 c Bread crumbs, very dry
-divided
4 tb Butter, sweet

-----------------------SEASONING MIX-----------------------
2 ts Salt
2 ts Garlic powder
2 ts Cayenne pepper
2 ts Sweet paprika
2 ts Black pepper
1 ts Onion powder
1 ts Dried oregano leaves
1 ts Dried thyme leaves

Combine the oysters, oyster liquor, and water; stir
and refrigerate at least 1 hour. Strain and reserve
the oysters and 4 cups of the oyster water separately;
refrigerate again until ready to use

In a medium size bowl, combine the seasoning mix
ingredients; mix well. Set aside.

Place 1 stick plus 2 Tablespoosn of the margarine in a
heavy 8-quart saucepan or large Dutch oven over high
heat. When margarine is half melted, add 3 cups of
the onions, 2 cups of the celery, and 2 cups of the
bell peppers; saute until onions are well browned,
about 30 minutes, stirring occasionally. Stir in 3
tablespoons of the seasoning mix and the garlic.
Reduce heat to low and cook about 4 minutes, stirring
and scraping pan bottom occasionally. Add the
remaining 2 sticks of margarine, 3 cups onions, 2 cups
celery and 2 cups bell peppers, 1 cup of the green
onions, 1 cup of the parsley, and the bay leaves. Turn
heat to high, stirring until margarine is melted; cook
until vegetables are tender but still a little
crunchy, about 10 minutes, stirring occasionally.

Now stir in the reserved 4 cups oyster water and cook
about 15 minutes, stirring occasionally. Stir in the
remaining 1 tablespoon plus 1 teaspoon seasoning mix
and enough bread crumbs (start with 4 cups, but you
may need a little more) to make a fairly moist but not
runny dressing. Remove from heat.

Drain oysters well and stir them into the dressing.
Spoon dressing into an ungreased 15x11-inch baking pan
(preferably not a non-stick type) and bake uncovered
in a 350 F oven until well browned, about 1 hour,
stirring only after a dark crust builds (30 to 45
minutes). Then remove from oven and stir thoroughly
but gently so oysters won't break apart, scraping
browned parts from pan bottom and sides into the
mixture. Discard bay leaves.

Add the butter and the remaining 1 cup green onions
and 1 cup parsley, stirring well. Serve as desired.

NOTE: Be certain to let the dressing cool, then
refrigerate it and chill it well before using it to
stuff fowl.

Paul Prudhomme
per Fred Towner

[Da Geezer]

the orders for the invasion of Normandy were shorter.

[froot loops]

The coastal elites can follow a recipe.

[THE_WIZARD_]

DM me for Wiz' address.

I had to change it...your wife was a stage 5 clinger...

[THE_WIZARD_]

Make your own, bitch. (it's worth the effort)

http://www.recipesource.com/fgv/stuffing/00/rec0029.html

---------- Recipe via Meal-Master (tm) v8.02

Title: OYSTER DRESSING (PAUL & K'S RECIPE)
Categories: Poultry, Fish
Yield: 1 batch

3 lb Oysters, small to medium;
-shucked, in their liquor
4 c ;Water
3/4 lb Margarine
2 tb Margarine
6 c Onions; chopped, in all
4 c Celery; chopped, in all
4 c Bell peppers,green;chopped,
-divided
1 tb Garlic; minced
1 ts Garlic; minced
2 c Scallion; chopped, (tops
-only)
2 c Parsley, fresh; chopped very
-fine
8 sm Bay leaves
4 1/2 c Bread crumbs, very dry
-divided
4 tb Butter, sweet

-----------------------SEASONING MIX-----------------------
2 ts Salt
2 ts Garlic powder
2 ts Cayenne pepper
2 ts Sweet paprika
2 ts Black pepper
1 ts Onion powder
1 ts Dried oregano leaves
1 ts Dried thyme leaves

Combine the oysters, oyster liquor, and water; stir
and refrigerate at least 1 hour. Strain and reserve
the oysters and 4 cups of the oyster water separately;
refrigerate again until ready to use

In a medium size bowl, combine the seasoning mix
ingredients; mix well. Set aside.

Place 1 stick plus 2 Tablespoosn of the margarine in a
heavy 8-quart saucepan or large Dutch oven over high
heat. When margarine is half melted, add 3 cups of
the onions, 2 cups of the celery, and 2 cups of the
bell peppers; saute until onions are well browned,
about 30 minutes, stirring occasionally. Stir in 3
tablespoons of the seasoning mix and the garlic.
Reduce heat to low and cook about 4 minutes, stirring
and scraping pan bottom occasionally. Add the
remaining 2 sticks of margarine, 3 cups onions, 2 cups
celery and 2 cups bell peppers, 1 cup of the green
onions, 1 cup of the parsley, and the bay leaves. Turn
heat to high, stirring until margarine is melted; cook
until vegetables are tender but still a little
crunchy, about 10 minutes, stirring occasionally.

Now stir in the reserved 4 cups oyster water and cook
about 15 minutes, stirring occasionally. Stir in the
remaining 1 tablespoon plus 1 teaspoon seasoning mix
and enough bread crumbs (start with 4 cups, but you
may need a little more) to make a fairly moist but not
runny dressing. Remove from heat.

Drain oysters well and stir them into the dressing.
Spoon dressing into an ungreased 15x11-inch baking pan
(preferably not a non-stick type) and bake uncovered
in a 350 F oven until well browned, about 1 hour,
stirring only after a dark crust builds (30 to 45
minutes). Then remove from oven and stir thoroughly
but gently so oysters won't break apart, scraping
browned parts from pan bottom and sides into the
mixture. Discard bay leaves.

Add the butter and the remaining 1 cup green onions
and 1 cup parsley, stirring well. Serve as desired.

NOTE: Be certain to let the dressing cool, then
refrigerate it and chill it well before using it to
stuff fowl.

Paul Prudhomme
per Fred Towner

Thanks...and don't call me bitch...bitch...

[Kapture1]

[CGVT]

Thanks...and don't call me bitch...bitch...

It has just the right amount of heat without being overpowering.

My wife got me a Paul Prudhomme cookbook about 25 years ago and I've about worn it out. Everything that I have made from the book has been fantastic. It was written before he marketed all of his spice mixes and all of the recipes have the spice mixtures that he used rather calling for his mixes. I think it's much better that way. I was surprised that this recipe was the original. It's hard to find the original recipes on line.

[THE_WIZARD_]

Needs some habanero and ghost peppers...

[Ghengis Jon]

Looks good CGVT overall. Oysters make me puke so I think I'll leave those out. Might substitute a cup of leeks for a cup of the onions as well. I'll report back after Thanksgiving.

[CGVT]

Try it with some crab or shrimp, maybe. Make sure you use some fish stock

I don't use margarine, I replace it with butter.

It is a very rich dressing.