This Week’s Assignment

    We will podcast this week (11/15).  Then we will take at least one week off for the holiday.  That means, this week is our Very Special Thanksgiving Episode™.  As always, there is homework.
    Another FourCast:

  1)  Idea to add just a bit of Buffetty-ness, if at all, to your Thanksgiving holiday
  2)  Favorite Fingers solo of all time
  3)  Favorite Buffett clothing (of your own, not Jimmy’s wardrobe)
  4)  Favorite songs by other artists that mention Buffett

    Send your responses to .(JavaScript must be enabled to view this email address), Skype us at shortfatguyonline, leave us a voice mail message at 1-774-221-7346, or send us audio feedback at .(JavaScript must be enabled to view this email address).

Posted by .(JavaScript must be enabled to view this email address) on 11/11 at 12:49 AM
  1. I’ve searched the Internet and all my Emerl’s Cookbooks and these are my picks to spice up the holidays with a little Buffettazation of Thanksgiving—

    Start with some stuffing and then plantain appetizers!! YUM!!

    16 ounce loaf bread
    15 ounce can pineapple chunks in own juice, drained
    1cup chopped celery
    1 smonion, diced
    8 ounce can water chestnuts, drained
    1/2 cup slivered almonds, toasted
    1/2 cup raisins
    1 1/2 tsp sage
    1 tsp poultry seasoning
    1/8 tsp pepper
    1/4 tsp salt
    1 1/2 tsp cinnamon
    (14 1/2 oz.) chicken broth
    Cut bread into 1 inch cubes. Place in a large bowl. Add pineapple, celery, onion, water chestnuts, almonds and raisins. Set aside. In a small bowl, stir seasonings with broth. Pour broth evenly over dry ingredients. Toss. Stuff a 10 pound bird just before baking.
    Makes 2 quarts.

    CARIBBEAN_Edam Cheese with Shrimp Stuffing
    4 pound Edam cheese, peeled
    3/4 pound raw shrimp, shelled,
      deveined, cut into 1/2 inch pieces
    3 tablespoons butter
    lg. onion, finely chopped
    1 large tomato, seeded, finely chopped
    1/4 teaspoon ground cayenne pepper
    1/2 teaspoon salt
    black pepper
    1/4 cup soft bread crumbs
    6 pimiento-stuffed green olives, drained, chopped
    2 tablespoons raisins, chopped
    1 egg, beaten
    Cut a 1 inch-thick slice off the top of the cheese. Using a spoon, scoop out the center of the cheese, forming a shell 1/2 inch thick. Hollow out the lid. Place the cheese in a large pot and pour cold water to cover. Soak for 1 hour.
    Meanwhile, grate the cheese pulled from the center to make 2 cups; set aside. Prepare the shrimp and rinse in cold water; set aside. Drain the cheese shell well. Place the bottom in a baking dish with high sides just large enough to hold cheese. Preheat oven to 350 degrees.
    Melt butter in a skillet. Saute onions for about 5 minutes over medium-low heat. Add the tomato and seasoning and cook until all liquid has evaporated. Transfer vegetables to a large bowl. Gently fold in the shrimp, grated cheese, bread crumbs, olives, and raisins. Then add the beaten egg.
    Turn this mixture into the cheese bottom and top with lid. Bake uncovered for 30 minutes. Top should be bubbly and golden brown. Serve immediately.

    CARIBBEAN_Spicy Plantain and Chicken Satay
    Grilled plantains served with roasted peanuts (groundnuts) are sold by hawkers on street corners in Ghana. This recipe is best served as an appetizer or a light meal, with alfalfa or other green shoots and a tomato salsa.
    _. 6 tablespoons (89 mL) ginger wine
    _. 1 tablespoon (15 mL) light soy sauce
    _. 2 tablespoons smooth peanut butter
    _. 1 tablespoon mild red paprika
    _. Pinch of celery salt
    _. 4 boneless chicken breast fillets,_   cleaned, fat cut off, and cubed_3 semi-ripe, firm plantains_1 lime, halved_Salt and pepper for seasoning_8 small fresh red chiles (chillies)
    Place all the marinade ingredients in a small saucepan and gently warm over a low heat, stirring, until the peanut butter has melted and blended in with the other ingredients. Pour the marinade into a bowl and add the cubed chicken. Stir well so each piece of chicken is well coated with marinade. Allow to stand for about 1 hour.
    Peel the plantains, rubbing a little oil onto your hands before starting so that the dark, sticky residue from the plantains’ skin does not stain your hands. Rub the lime halves over the peeled plantains so they do not discolor. Trim off the ends and cut each plantain on the diagonal into six thick chunks. Squeeze the remaining lime juice over the plantain pieces, sprinkle with a little salt and pepper, and toss.
    Remove the chicken from the marinade, reserving the marinade liquid. Thread alternate pieces of marinated chicken and plantain onto each of 8 wood or metal skewers, and top each skewer with a chile. Brush with the marinade and grill (barbecue) until cooked, about 10 minutes. Take care to keep turning the satays regularly so they are browned and cooked evenly. Serve hot with alfalfa or green shoots and a tomato salsa .
    Makes 8 Satays; Serves 4 as an appetizer
    If you are using bamboo skewers, soak them in warm water for about 1 hour while your chicken is marinating. Wipe the skewers with a paper towel dipped in a little oil before you skewer the meat and vegetables onto them; this helps the cooked food to slide off easily.

    Posted by Scott Piestrak on 11/14  at  10:22 AM
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