• Today in History - 1803

    From Dave Drum@1:3634/12 to All on Thu Oct 20 04:43:00 2022
    20 October 1803 - THOMAS JEFFERSON BUYS AMERICA A HUGE BACKYARD: The
    Louisiana Purchase was the acquisition of the territory of Louisiana
    by the United States from the French First Republic in 1803. In return
    for fifteen million dollars, or approximately eighteen dollars per
    square mile, the United States nominally acquired a total of 828,000
    sq mi (2,140,000 km2; 530,000,000 acres) in Middle America. However,
    France only controlled a small fraction of this area, most of which
    was inhabited by Native Americans; effectively, for the majority of
    the area, the United States bought the "preemptive" right to obtain
    "Indian" lands by treaty or by conquest, to the exclusion of other
    colonial powers.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Louisiana Blue Crab Stuffed Flounder
    Categories: Seafood, Vegetables, Herbs, Breads, Chilies
    Yield: 6 Servings

    1/2 c Unsalted butter
    1 c Diced yellow onion
    1 c Diced celery
    1 c Diced bell pepper
    1/2 c Diced red bell pepper
    3 cl Garlic; minced
    1 c Sliced green onion
    1 3/4 ts Salt; divided
    3/4 ts Ground black pepper; divided
    3/4 ts Dried thyme leaves
    1/2 ts Dry ground mustard
    1/2 ts Cayenne pepper
    1 1/2 c Shellfish stock
    2 tb White wine
    8 oz Louisiana crabmeat; picked
    - free of shells
    4 oz (1/4 loaf) stale French
    - bread; diced and toasted
    1/2 c Bread crumbs
    6 (10 oz) deboned filets fresh
    - flounder; skinned
    6 Long bamboo skewers; soaked
    - in water 30 minutes
    1 c All-purpose flour
    1 c Corn flour
    1/4 c Clarified butter
    Lemon Butter Sauce; separate
    - recipe

    GARNISH: microgreens

    In a Dutch oven, melt butter over medium heat. Add onion,
    celery, bell peppers, garlic, green onion, 3/4 teaspoon
    salt, 1/4 teaspoon black pepper, thyme, mustard, and
    cayenne, and cook until softened, 5 to 8 minutes. Add
    stock and wine. Bring to a boil, and reduce by half.

    Add crabmeat and French bread, and stir until thickened.
    If stuffing is still too wet, add bread crumbs to desired
    thickness. Texture should be slightly moist and firm. Set
    aside, and let cool.

    Heat oven to 400ºF/205ºC.

    On a work surface, place flounder filet smooth side up.
    Spoon 1/2 cup stuffing in middle of filet. Roll filet
    tightly around stuffing, while keeping stuffing inside.
    Skewer filet diagonally, securing the top and bottom of
    the filet. Repeat with remaining filets.

    Season filets with remaining 1 teaspoon salt and remaining
    1/2 teaspoon black pepper. In a shallow bowl, combine
    flour and corn flour.

    In a large nonstick skillet, add clarified butter, and
    cook over medium heat. Dredge filets in flour mixture.
    Gently place filet in pan, and cook until golden brown, 3
    to 5 minutes. Flip filets, and cook 3 minutes more.
    Transfer filets to oven, and cook until filet flakes
    easily, 10 to 12 minutes. Serve with Lemon Butter Sauce,
    and garnish with microgreens, if desired.

    Recipe from: http://www.louisianacookin.com

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  • From Dave Drum@1:18/200 to All on Sun Apr 30 05:14:29 2023
    30 April 1803 - US MAKES LOUISIANA PURCHASE FOR $15 MILLION: At a cost
    of about four cents per acre, the American government purchases from the
    French 828,000 square miles of land, stretching across much of North
    America. France needs the money for another looming war with Britain,
    and President Thomas Jefferson is happy to oblige.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Louisiana Shrimp Casserole
    Categories: Vegetables, Seafood, Breads, Dairy, Rice
    Yield: 8 servings

    1 md Onion; chopped
    1 md Bell pepper; chopped
    1 Celery rib; chopped
    6 tb Butter
    1 cl Garlic; minced
    10 3/4 oz Can cream of mushroom soup;
    - undiluted
    1 lb Uncooked shrimp; peeled,
    - deveined
    1 1/2 c Cooked rice
    12 oz (2 cans) crabmeat; drained,
    - flaked, cartilage removed
    4 sl Day-old bread; in cubes
    3/4 c Half & half cream
    1/4 c Chopped green onion tops
    1/2 ts Salt
    1/4 ts Pepper
    ds Cayenne pepper

    MMMMM--------------------------TOPPING-------------------------------
    2 tb Butter; melted
    1/3 c Dry bread crumbs
    2 tb Snipped fresh parsley

    Set oven @ 375ºF/190ºC.

    Heat large skillet over medium heat; add onion, green
    pepper and celery in butter. Cook and stir until tender,
    2-3 minutes. Add garlic; cook 1 minute longer. Add soup
    and shrimp; cook until shrimp turn pink, 10 minutes,
    stirring occasionally. Stir in the rice, crab, bread
    cubes, cream, onion tops and seasonings.

    Spoon into a greased 2-qt. baking dish. Combine topping
    ingredients; sprinkle over casserole. Bake uncovered
    until heated through, 25-30 minutes.

    Ethel Miller, Eunice, Louisiana

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

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