Sounds good. Easy.
________________________________ From: Terry Holsinger <[email protected]> To: "[email protected]" <[email protected]>; Stefan Creaser <[email protected]> Sent: Thursday, August 25, 2011 8:14 PM Subject: Re: [tcrcooks] Menu... simple fried okra, un-battered. Here is the same recipe set for the small amount of only 75 people (Many folk do not like okra) Ingredients 2-1/3 cups olive oil 12-1/2 large onion, thinly sliced 25 cloves garlic, minced 50 cups fresh okra, ends trimmed and halved lengthwise salt to taste ground black pepper to taste 12-1/2 limes, juiced Directions 1. Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. 2. Add the okra, salt, and pepper. Increase the heat to high; cook and stir until the okra begins to brown, about 10 minutes. Pour the lime juice over the okra and continue cooking for 2 minutes. Terry H. On 8/25/2011 7:25 PM, Terri Sprouse wrote: > We have been really enjoying our garden okra this year. I found this "island > okra" recipe. Should be fairly easy to prepare. > http://allrecipes.com/recipe/island-okras/detail.aspx > > > > ________________________________ > From: Terry Holsinger<[email protected]> > To: galen falgout<[email protected]> > Cc: [email protected]; [email protected]; [email protected]; > [email protected]; [email protected]; Matthew > Zappitello<[email protected]> > Sent: Thursday, August 25, 2011 3:53 PM > Subject: Re: [tcrcooks] Menu... > > Ok, we only have 7 weekends till TCR IF we count this one. > > We need to get this menu figured out quick. > > We need to figure out exactly what DISHES (recipes) we are going to have and > who is going to cook what. We need to test cook those dishes unless it is > something that the cook is used to cooking, and need to make sure the > different dishes fit together somewhat as a meal, sort of. > > Stef, home-made sausage is out, no time, we still need to go and > select/collect the cow, kill the cow, butcher said cow, figure out how to > cook a WHOLE cow (not just the choice bits) cook said cow, and also make > sausage out of the other bits (also remember this will be a lean range feed > animal so low on the fat content, same as the wild boar we SHOULD be getting > , also will need to go and get that) and at the same time figure out the rest > of the menu, purchase ingredients, prepare ingredients, and get out to and > set up at the site (fill propane tanks, service cookers, haul trailers out, > set up tables, find servers, etc,) then feed 500 folk on site. Not really > enough time unless we all have all the weekends free till then and I know > "we" don't. > > > Sandi has given us two "side dish" options so far > > "Congri arroz: Cuban black beans and rice dish. Cheap, easy, and > vegetarian. Often served with fried bananas/plantains. > > Jamaican cornbread: Spiced version of cornbread with coconut in it. Had it > at the Jammin' House Cafe in Marble Falls. I can prob rip off the recipe." > > Clearly we are looking at cooking some Beef and wild pig, but how, and what > else for a main? Chicken? Fish? > > Are we going to have appetizers (sausage bits?) for the line before (to help > keep the grumbling down)? > > Desert may be Matt's suggestion of pineapple upside down cake. (Pineapple is > pacific ocean in origin, correct?) > > Leaves the whole rest of the menu open...... > > Terry H. > > --------------------------------------------------------------------- > To subscribe, e-mail: [email protected] > To unsubscribe, e-mail: [email protected] > For additional commands, e-mail: [email protected] --------------------------------------------------------------------- To subscribe, e-mail: [email protected] To unsubscribe, e-mail: [email protected] For additional commands, e-mail: [email protected]
