MSGID: 1:229/452 4A118BD3
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> These may be mileposts but they sure weren't high points!

 DD> Sometimes the road is going through a "vast wasteland"

 DD> My next series ... state's most popular cocktails.

 JW> Bring it on!

www.insider.com and Google Trends gave me two almost totally different
lists - so most states will have two drinks/recipes.
 
 DD> With the Brood X Cicadas due to emerge this year in billions and
 DD> billions this recipe can use them in place of the grasshoppers .....
 DD> Title: Grasshopper Fritters

 JW> Before I moved north I used to hear them but I don't think I
 JW> actually saw one let alone ate any. They are said to taste rather
 JW> shrimp-like. I wonder how true that is. I did eat fried grasshoppers
 JW> once and was not very impressed: they were excessivley salted and
 JW> the shards of exoskeleton hurt the mouth when I crunched down on
 JW> them.

The times I've had grasshoppers they've put me in mind of crunchy French
fries. I've done, at one time or another, most of the "gross grub" and
exotic bugs schtick. Biggest disappointment (other than the taste of the
chocolate) was the chocolate-covered ants. Might as well have been a
male Hershey bar.
 
 JW> I have recipes for all of them but I'll stick to posting deviled
 JW> meat recipes as they are more likely to actually get used.

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

 JW>       Title: Deviled Round Steak
 JW>  Categories: Beef, Chilies, Steak, Spicy
 JW>       Yield: 4 Servings

This was recently promoted from my "round tuit" list to "Kitchen" status.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deviled Pork Chops
 Categories: Pork, Vegetables, Breads, Chilies
      Yield: 4 servings
 
      2 tb Unsalted butter
    1/2 c  Panko bread crumbs
           Salt & pepper
    1/4 c  Dijon mustard
      2 ts Packed brown sugar
  1 1/2 ts Dry mustard
    1/2 ts Garlic; minced to paste
    1/4 ts Cayenne pepper
      4    (6 to 8 oz ea) boneless pork
           - chops; 1" thick
 
  For the best results, be sure to buy chops of similar
  size. This recipe was developed using natural pork; if
  using enhanced pork (injected with a salt solution), do
  not add salt to the mustard paste in step 2. Serve the
  pork chops with mashed potatoes, rice, or buttered egg
  noodles.
  
  Adjust oven rack to middle position and set oven @
  275°F/135°C.
  
  Melt butter in 10" skillet over medium heat. Add panko
  and cook, stirring frequently, until golden brown, 3 to
  5 minutes. Transfer to bowl and sprinkle with ? teaspoon
  salt. Stir Dijon, sugar, dry mustard, garlic, cayenne, 1
  teaspoon salt, and 1 teaspoon pepper in second bowl
  until smooth.
  
  Set wire rack in rimmed baking sheet and spray with
  vegetable oil spray. Pat chops dry with paper towels.
  Transfer chops to prepared wire rack, spacing them 1
  inch apart. Brush 1 tablespoon mustard mixture over top
  and sides of each chop (leave bottoms uncoated). Spoon 2
  tablespoons toasted panko evenly over top of each chop
  and press lightly to adhere.
  
  Roast 40 to 50 minutes. Remove from oven and let rest on
  rack for 10 minutes before serving.
  
  Serves: 4 (2 at UDD's)
  
  RECIPE FROM: https://www.americastestkitchen.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "Time sure flies when you're married and have no life."  -- Al Bundy

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