Re: shrimp and grits side dish?
Dog3 <dognospam@adjfkdla;not> wrote in messagenews:Xns94D45176DF248defaultproxyoscar@188.8.131.52
> > *NOTHING* goes good with grits! Why all this talk about
> > ruining a good batch of shrimp?
> LOL... we gots the beet haters and the grits haters.
<gasp!> Placing _the_ Blessed of Blessed Foods in the
same sentence with that granular Kindergarten Glop is
heresy! They used to dunk people (or worse) for espousing
ObBeet Recipe: From:http://www.hugs.org/Baby_Beets_with_Ginger.shtml
Recipe via Meal-Master (tm) v8.05 Title: Baby Beets with
Ginger Categories: Yield: 4 Servings
1 1/2 lb Baby beets; peeled and trimmed 1 Sprig fresh
Italian parsley 1 Sprig fresh thyme or lemon or lemon
thyme 3 2" strips orange peel
1/4 c Plus (see next ingredient) 1 ts Red wine vinegar
2/4 c Sugar 3 tb Coarsely chpd. crystallized ginger Salt
and pepper to taste 2 c Water
Cut larger beets in half, so all are of uniform size.
Tie the thyme, parsley, and orange peel together with
a string or in a piece of cheesecloth to make a
In a medium sized saucepan, place the beets, 2 cups water,
1/4 cup vinegar, sugar, bouquet garni, and ginger. Bring
to a boil over high heat. Reduce heat and simmer until
beets are tender, about 1 hour, stirring occasionally.
Remove the bouquet garni and discard. Remove the beets
with a slotted spoon to a serving dish, leaving the sauce
in the pan. Add the remaining vinegar to the pan to
deglaze it, scraping down the sides. Taste and adjust
seasoning with salt and pepper. Spoon the sauce over the
beets and serve immediately.