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Show PAGE 18 THE ZEPHYR willie JULY. 89 flockos country kitchen ALL-AMERICA- N AGENCY Greetings, my friends (such as you are, In numbers, too vast and numerous to count), I am Willie Flocko and I have been asked by the editor of this dubious publication to play "guest cher for the Country Kitchen, while Grandpa Og and Grandma Sue take a breather. Sue and Og have gone on a little vacation. They love to attend the Sorghum Festival In Gnawbone, Indiana. Brown Country is lovely this time of year and the sweet smell of sorghum that permeates the air makes Og particularly happy. I personally find sorghum to be similar in both taste and appearance to really old, sludgy motor oil. But then, Og also likes Cheez Whiz Nachos. OK. Enough about that When I like to have a few of my closest friends over for the evening .... oh, a hundred or so, I like to prepare one of my favorite dishes, Shrimp Remoulade. Heres how you do it: SOS No. Main 259-649- 3 t so-cal- led Meet Our Real Estate Team Doug McElhney, owner 259-687Delbert & Glenna Oliver 259-737- 0 Norma Nunn 259-727- 5 Ray Tibbetts 259-636- 1 Julie Bierschied 259-567- 0 8 Randy Day 259-628- 3 Shrimp Boil 25 lbs. of large shrimp in a huge pot. pot you have Isnt big enough, boil in batches.) water add 1 pkg. of Shrimp and Crab Boil, 1 yellow 4 stalks of celery. Boil approximately 5 minutes (If the largest the boiling onion and 3 or To or until shrimp are red and firm. Remove from boiling water and peel shrimp when cool. Chill cleaned shrimp. Remoulade Sauce There are more recipes for Remoulade Sauce circulating than there are restaurants serving "Blackened Red Fish. Most traditional recipes call for "creole mustard, an ingredient not readily available in Canyon Country Utah. Other recipes include Ingredients such as mayonnaise (absurd), Thousand Island Salad The Dressing (disgusting) and chopped pickles (please!). I have found In following recipe Is as close to the real thing as my travels, yet is very simple to. prepare and uses readily available ingredients. 1 1 12 C. red wine vinegar or a mixture of part red wine vinegar and part cider vinegar Juice of one lemon "Franks Mr. Mustard (absolutely no substitutions on this ingredient) 1 small can paprika 1 small jar prepared horseradish sauce 34 tsp. cayenne I tsp. Tabasco Salt and fresh ground pepper to taste 18 oz. 1 qt. olive oil (again do not substitute other oil for olive oil) 4 bunches green onions, finely minced 1 bunch parsley, finely minced Combine vinegar, lemon juice, mustard, paprika, salt, pepper, Mix well. Add olive oil horseradish, cayenne and tabasco. while mixture with a wire whisk. After olive oil gradually beating is added, add tho minced green onions and parsley. The sauce is traditionally served cold over the freshly boiled and chilled shrimp on a bed of lettuce (4 to 6 shrimp per serving). The shrimp may be marinated In the sauce for a couple of hours before serving on the bed of lettuce or may be poured over the boiled shrimp Immediately before serving. For a less formal sauce a the or dunk for "peel your may be used as gathering, dip own cold, boiled shrimp. This recipe makes enough sauce for 100 It can easily be cut down by two thirds and used with servings. 5 pounds of boiled shrimp for a smaller event MMMMM. IT DO TASTE SOME GOQDI tires-shocks-struts-br- ake alignment state inspection GRAND TIRE 300 No. Main 59-790- 7 8AM-- 6 8AM-Noo- n PM M-- Fr Sat VISA, MASTERCARD, PHILLIPS 66, TEXACO |