Quoting Ruth Haffly to Jim Weller <=-

Perlow seems to be a derivative of polo

rice cooked in meat (usually the meat to be served with it)
juices. [...] Tried it with the pork bbq and gravy

From what I've read chicken and sausage seems to be the standard.

we'd never heard of it before.

I've also seen articles where it was referred to as Pileau. And
"Bog" seems to be basically the same dish. I have no idea where
that name comes from.

Probably as many different recipies for that as there are

southern cooks. (G)

And spellings too.

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

Title: Skeeter's Chicken Bog
Categories: Chicken, Rice, Stews
Yield: 8 Servings

1 Whole onion
2 Ribs celery, washed and
Snapped in halves or
quarters
2 carrots, halved or quartered
1 T poultry seasoning
1 T dried parsley flakes
2 bay leaves
Salt
Fresh ground black pepper
1 Whole chicken
Water
2 1/2 c long-grain rice
2 T butter

In a large soup pot, kettle, or deep-sided heavy casserole with
top, put onion, celery, carrots, poultry seasoning, parsley
flakes, bay leaves, salt and pepper. Rinse the chicken and place
on top of the other ingredients in the pot. Add enough water to
cover the chicken and bring to a boil, uncovered, over medium-high
heat. Reduce heat, cover and simmer for about 1 hour, or until
juices run clear when the chicken is pricked with a fork. Remove
chicken to a platter to cool. Strain broth from pot (you should
have about 8 cups; if you have more, set aside for another use).

Return 8 cups broth to the pot and bring to a boil over high heat.
Pour in rice and return to a boil. Adjust heat to lowest possible
setting, stir and cover. Cook 20 minutes, stirring occasionally
and keeping an eye on the pot to be sure it does not cook dry. Add
more of the broth if necessary - I usually add about another cup.
While the rice is cooking, skin and remove chicken meat from the
bones; discard bones and skin. Cut meat into bite-sized pieces;
set aside. When the rice is cooked, add the boneless chicken and
butter. Stir together carefully, taste to correct seasoning and
serve. Keep pot covered over low heat until ready to serve.

Ft. Lauderdale Sun-Sentinel, 8/11/94

Submitted by Skeeter

MMMMM


Cheers

Jim


... Avoid chefs and eateries who are pathetically trendy.

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Hi Jim,

Perlow seems to be a derivative of polo

rice cooked in meat (usually the meat to be served with it)
juices. [...] Tried it with the pork bbq and gravy

From what I've read chicken and sausage seems to be the standard.

Probably so, since pork (of one sort or another) and chicken seemed to
be the "standard" meats of the south.

we'd never heard of it before.

I've also seen articles where it was referred to as Pileau. And
"Bog" seems to be basically the same dish. I have no idea where
that name comes from.

I've seen the latter name in various refernces, not ever seen it as a
menu listing tho. Like you, I've no idea where the name originates, but
would suspect from the Africans that were imported.

Probably as many different recipies for that as there are

southern cooks. (G)

And spellings too.

As with a lot of words--Noah Webster was the one that American history
credits with standardising spelling.

Title: Skeeter's Chicken Bog
Categories: Chicken, Rice, Stews
Yield: 8 Servings

Submitted by Skeeter

There's a Skeeter's bbq place in PA, outside of Shamokin Dam. Don't know
if it's a related Skeeter or, since it's on a hill above the Susquehanna
River, named for the insect. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Open mouth, insert foot, echo internationally.

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On 01-28-19 16:07, Ruth Haffly <=-
spoke to Jim Weller about Perlow <=-

There's a Skeeter's bbq place in PA, outside of Shamokin Dam. Don't
know if it's a related Skeeter or, since it's on a hill above the Susquehanna River, named for the insect. (G)

We have been there, while driving north with Michael on the way to a
picnic -- I think at the Pond. What I recall was that Michael's fatty
brisket was not very fatty, but was tender and tasty. My lean brisket
was not so tender and only fair. Gail's pulled pork was decent. The
joke of the visit was their chili. I believe I wrote about it way back
then. It was a good multibean stew, with a little bit of brisket
ends--but it was by no means a chili. I would order it again, but not
with any expectation of getting what I, you, Michael, Dave or anyone
else would classify as chili.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: CURRIED CHICKEN WINGS
Categories: Appetizers, Poultry
Yield: 48 Pieces

4 lb Chicken Wings, about 24
1/4 c Wine Vinegar
Salt
3 T Curry Powder
1 t Ground Cumin
1/2 t Ground Cinnamon
1/4 c Oil

Remove wing tips and discard. Cut wings at joint into 2 pieces. In
large bowl combine vinegar, 1 Tbsp. salt, curry powder, cumin,
cinnamon and the oil. Add wings and toss to coat. Refrigerate over
night. Heat oven to 400 degrees. Put wings in a single layer in a
shallow pan. Roast until browned, turning the wings once, about 30
minutes.

Per piece: Calories 53, Protein 4g, Fat 4g, Sodium 149mg,
Carbohydrates 0g, Cholesterol 12mg

Recipe from "First" magazine - January 11, 1993 issue.

Recipe posted by: Anne Marie Chiappetta

MMMMM


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Dale Shipp wrote to Ruth Haffly <=-

There's a Skeeter's bbq place in PA, outside of Shamokin Dam. Don't
know if it's a related Skeeter or, since it's on a hill above the Susquehanna River, named for the insect. (G)

We have been there, while driving north with Michael on the way to a picnic -- I think at the Pond.

I drove past that place twice a month when I was driving up to Willamsport for work last year. I always wanted to stop there but I was usually in a time crunch trying to drive 550 miles in one day.

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

Title: Howtowdie (Scottish Roast Chicken)
Categories: Main dish, Poultry, Foreign
Yield: 6 Servings

3 lb Broiler, frying chicken
1/4 c Margarine or butter, melted
1 ea Large onion finely chopped
1 c Regular rolled oat
1/2 t Ground coriander
1/8 t Grated nutmeg
6 ea Medium onions
1 x --------oat stuffing--------
1/4 c Margarine
1 t Salt
1/2 t Pepper

Fill wishbone area of chicken with stuffing. Fasten neck skin to
back with skewer. Fold wings across back with tips touching. Fill
body cavity lightly. (Do not overstuff) The stuffing will expand
while cooking. Place chicken, breast side up, in shallow roasting
pan. Cut onions in half and arrange around the chicken. Brush
chicken and onions with margarine. Roast uncovered in 375 F oven,
brushing chicken and onions several times with remaining margarine
until chicken and onions are done, about 1 1/2 hours. OAT STUFFING
Cook and stir onion in margarine in 10 inch skillet over medium heat
unitl light brown. Stir in remaining ingredients. Cook and stir until
oats are golden brown and crip, about 3 to 4 minutes.

MMMMM

Later,
Sean
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Hi Dale,

There's a Skeeter's bbq place in PA, outside of Shamokin Dam. Don't
know if it's a related Skeeter or, since it's on a hill above the Susquehanna River, named for the insect. (G)

We have been there, while driving north with Michael on the way to a picnic -- I think at the Pond. What I recall was that Michael's fatty brisket was not very fatty, but was tender and tasty. My lean brisket
was not so tender and only fair. Gail's pulled pork was decent. The
joke of the visit was their chili. I believe I wrote about it way
back then. It was a good multibean stew, with a little bit of brisket ends--but it was by no means a chili. I would order it again, but not with any expectation of getting what I, you, Michael, Dave or anyone
else would classify as chili.

We've been there 2 or 3 times, just got the bbq sandwich basically. It's
a good place for that, but it sounds like we'll leave the "chili" in the
pot.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... History repeats itself because nobody listens ...

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