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Thread: A recipe emailed to me tonight from a fellow Bonobo

  1. #1
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default A recipe emailed to me tonight from a fellow Bonobo

    I just thought I should post this recipe. He did not specify the
    sourse. Not my style, but here it is:

    Whole white onion, chopped
    1 each red, yellow and orange bell pepper, chopped
    Half a celery head, chopped
    About two cups carrots, shopped
    4 whole bay leaves
    1 stick butter
    2 tbsp olive oil
    1/2 lb mexican chorizo
    1 lb andouille sausage, sliced
    1 & 1/2 lb shell-on shrimp
    1 cup clam juice
    1 qt. or 48 oz. can chicken broth
    3 cups brown extra long grain rice
    2 - 12 oz. cans kidney beans, washed and drained
    8 roma tomatos, quartered
    1 cup sugar snap peas, ends removed
    6 cloves fresh garlic, peeled
    1 jalapeno, sliced
    1 tbsp paprika, hungarian half-sharp
    2 tsp himalayan crystal or sea salt
    Preheat oven to 450. Melt butter and olive oil in a dutch oven on
    stovetop, add bay leaves and spice mixture, onion, celery, peppers.
    Sweat veggies until water evaporates and translucent (about 20 min)
    over med-high heat. Render chorizo in separate pan. Add chorizo to
    pot, along with rice and stir to coat with veggie mixture. Add chicken
    stock, clam juice, tomatos, garlic and jalapeno chile. Bring to boil
    on stovetop. Place in oven. Cook with top off 1 hr. Add shrimp, snap
    peas and beans. Continue cooking in oven for 30 min. Let rest and
    serve in bowls.

    I think that I'd pick out the snap peas.

    --Bryan
    Visit Bobo Bonobo's Mortuary and Sausage Emporium
    On the web @ http://MySpace.com/BoboBonobo

  2. #2
    jmcquown Guest

    Default Re: A recipe emailed to me tonight from a fellow Bonobo

    "Bobo Bonobo®" <[email protected]> wrote in message
    news:[email protected]...
    >I just thought I should post this recipe. He did not specify the
    > sourse. Not my style, but here it is:
    >
    > Whole white onion, chopped
    > 1 each red, yellow and orange bell pepper, chopped
    > Half a celery head, chopped
    > About two cups carrots, shopped
    > 4 whole bay leaves
    > 1 stick butter
    > 2 tbsp olive oil
    > 1/2 lb mexican chorizo
    > 1 lb andouille sausage, sliced
    > 1 & 1/2 lb shell-on shrimp
    > 1 cup clam juice
    > 1 qt. or 48 oz. can chicken broth
    > 3 cups brown extra long grain rice
    > 2 - 12 oz. cans kidney beans, washed and drained
    > 8 roma tomatos, quartered
    > 1 cup sugar snap peas, ends removed
    > 6 cloves fresh garlic, peeled
    > 1 jalapeno, sliced
    > 1 tbsp paprika, hungarian half-sharp
    > 2 tsp himalayan crystal or sea salt
    > Preheat oven to 450. Melt butter and olive oil in a dutch oven on
    > stovetop, add bay leaves and spice mixture, onion, celery, peppers.
    > Sweat veggies until water evaporates and translucent (about 20 min)
    > over med-high heat. Render chorizo in separate pan. Add chorizo to
    > pot, along with rice and stir to coat with veggie mixture. Add chicken
    > stock, clam juice, tomatos, garlic and jalapeno chile. Bring to boil
    > on stovetop. Place in oven. Cook with top off 1 hr. Add shrimp, snap
    > peas and beans. Continue cooking in oven for 30 min. Let rest and
    > serve in bowls.
    >
    > I think that I'd pick out the snap peas.
    >
    > --Bryan



    Sounds like Jambalaya. Kinda sorta

    Jill


  3. #3
    [email protected] Guest

    Default Re: A recipe emailed to me tonight from a fellow Bonobo

    On Sat, 25 Apr 2009 08:44:58 -0400, "jmcquown" <[email protected]>
    wrote:

    >"Bobo Bonobo®" <[email protected]> wrote in message
    >news:[email protected]...
    >>I just thought I should post this recipe. He did not specify the
    >> sourse. Not my style, but here it is:
    >>
    >> Whole white onion, chopped
    >> 1 each red, yellow and orange bell pepper, chopped
    >> Half a celery head, chopped
    >> About two cups carrots, shopped
    >> 4 whole bay leaves
    >> 1 stick butter
    >> 2 tbsp olive oil
    >> 1/2 lb mexican chorizo
    >> 1 lb andouille sausage, sliced
    >> 1 & 1/2 lb shell-on shrimp
    >> 1 cup clam juice
    >> 1 qt. or 48 oz. can chicken broth
    >> 3 cups brown extra long grain rice
    >> 2 - 12 oz. cans kidney beans, washed and drained
    >> 8 roma tomatos, quartered
    >> 1 cup sugar snap peas, ends removed
    >> 6 cloves fresh garlic, peeled
    >> 1 jalapeno, sliced
    >> 1 tbsp paprika, hungarian half-sharp
    >> 2 tsp himalayan crystal or sea salt
    >> Preheat oven to 450. Melt butter and olive oil in a dutch oven on
    >> stovetop, add bay leaves and spice mixture, onion, celery, peppers.
    >> Sweat veggies until water evaporates and translucent (about 20 min)
    >> over med-high heat. Render chorizo in separate pan. Add chorizo to
    >> pot, along with rice and stir to coat with veggie mixture. Add chicken
    >> stock, clam juice, tomatos, garlic and jalapeno chile. Bring to boil
    >> on stovetop. Place in oven. Cook with top off 1 hr. Add shrimp, snap
    >> peas and beans. Continue cooking in oven for 30 min. Let rest and
    >> serve in bowls.
    >>
    >> I think that I'd pick out the snap peas.
    >>
    >> --Bryan

    >
    >
    >Sounds like Jambalaya. Kinda sorta
    >
    >Jill


    Don't like the shell on thing , perfer shell off prawns (about 2 lbs
    when I make jambalaya...too much de-sheeling and less time to eat

  4. #4
    Becca Guest

    Default Re: A recipe emailed to me tonight from a fellow Bonobo

    Bobo Bonobo® wrote:
    > I just thought I should post this recipe. He did not specify the
    > sourse. Not my style, but here it is:
    >
    > Whole white onion, chopped
    > 1 each red, yellow and orange bell pepper, chopped
    > Half a celery head, chopped
    > About two cups carrots, shopped
    > 4 whole bay leaves
    > 1 stick butter
    > 2 tbsp olive oil
    > 1/2 lb mexican chorizo
    > 1 lb andouille sausage, sliced
    > 1 & 1/2 lb shell-on shrimp
    > 1 cup clam juice
    > 1 qt. or 48 oz. can chicken broth
    > 3 cups brown extra long grain rice
    > 2 - 12 oz. cans kidney beans, washed and drained
    > 8 roma tomatos, quartered
    > 1 cup sugar snap peas, ends removed
    > 6 cloves fresh garlic, peeled
    > 1 jalapeno, sliced
    > 1 tbsp paprika, hungarian half-sharp
    > 2 tsp himalayan crystal or sea salt
    > Preheat oven to 450. Melt butter and olive oil in a dutch oven on
    > stovetop, add bay leaves and spice mixture, onion, celery, peppers.
    > Sweat veggies until water evaporates and translucent (about 20 min)
    > over med-high heat. Render chorizo in separate pan. Add chorizo to
    > pot, along with rice and stir to coat with veggie mixture. Add chicken
    > stock, clam juice, tomatos, garlic and jalapeno chile. Bring to boil
    > on stovetop. Place in oven. Cook with top off 1 hr. Add shrimp, snap
    > peas and beans. Continue cooking in oven for 30 min. Let rest and
    > serve in bowls.
    >
    > I think that I'd pick out the snap peas.
    >
    > --Bryan
    > Visit Bobo Bonobo's Mortuary and Sausage Emporium
    > On the web @ http://MySpace.com/BoboBonobo
    >



    Nice recipe, but the kidney beans sound out of place. How was it?


    Becca

  5. #5
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: A recipe emailed to me tonight from a fellow Bonobo

    On Apr 25, 10:03*am, Becca <be...@hal-pc.org> wrote:
    > Bobo Bonobo® wrote:
    > > I just thought I should post this recipe. *He did not specify the
    > > sourse. *Not my style, but here it is:

    >
    > > Whole white onion, chopped
    > > 1 each red, yellow and orange bell pepper, chopped
    > > Half a celery head, chopped
    > > About two cups carrots, shopped
    > > 4 whole bay leaves
    > > 1 stick butter
    > > 2 tbsp olive oil
    > > 1/2 lb mexican chorizo
    > > 1 lb andouille sausage, sliced
    > > 1 & 1/2 lb shell-on shrimp
    > > 1 cup clam juice
    > > 1 qt. or 48 oz. can chicken broth
    > > 3 cups brown extra long grain rice
    > > 2 - 12 oz. cans kidney beans, washed and drained
    > > 8 roma tomatos, quartered
    > > 1 cup sugar snap peas, ends removed
    > > 6 cloves fresh garlic, peeled
    > > 1 jalapeno, sliced
    > > 1 tbsp paprika, hungarian half-sharp
    > > 2 tsp himalayan crystal or sea salt
    > > Preheat oven to 450. Melt butter and olive oil in a dutch oven on
    > > stovetop, add bay leaves and spice mixture, onion, celery, peppers.
    > > Sweat veggies until water evaporates and translucent (about 20 min)
    > > over med-high heat. Render chorizo in separate pan. Add chorizo to
    > > pot, along with rice and stir to coat with veggie mixture. Add chicken
    > > stock, clam juice, tomatos, garlic and jalapeno chile. Bring to boil
    > > on stovetop. Place in oven. Cook with top off 1 hr. Add shrimp, snap
    > > peas and beans. *Continue cooking in oven for 30 min. *Let rest and
    > > serve in bowls.

    >
    > > I think that I'd pick out the snap peas.

    >
    > > --Bryan
    > > * * * * * *Visit Bobo Bonobo's Mortuary and Sausage Emporium
    > > * * * * * *On the web @ *http://MySpace.com/BoboBonobo

    >
    > Nice recipe, but the kidney beans sound out of place. *How was it?


    I didn't eat it. It was just an emailed recipe. My nephews both
    enjoyed it.
    >
    > Becca


    --Bryan
    Visit Bobo Bonobo's Mortuary and Sausage Emporium
    On the web @ http://MySpace.com/BoboBonobo

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