Monday, February 23, 2009
I had some spare time on my hand today and thought I would see what Tippins was up to. (funny what we do when we have the time!!)
I saw your blog about Dixie pie and wanted to let you know what I know ... I started working at Tippins as a waitress in 1982 and left when they couldn't get out of their bankruptcy situation. By then I was running our production facility with over 150 employees and 6 supervisors under me.
Long story short ... Dixie pie was made with walnut halves. (Not that I would not eat one made with pecans). It was called Derby Pie when we first opened but because of the copyright laws, someone else already had that name ... thus Dixie Pie came about. We also used to use bourbon in the formula but our 3rd restaurant was in Independence, MO and our 4th in Tulsa, OK so religious concerns and a "family environment" forced us to take out the bourbon.
The only pie we continued to produce with a liquor content was the mincement and the chocolate cherry rum cake over the holidays.
I spent many years working for Tippins and it's nice to come across someone else who enjoys and remembers the product we used to put out. I have all of those formulas etched in my memory forever!
Have a good day
Getting that email just made me smile a big smile, and remember some great times at my first waitressing job ever, in Kansas City...a city that will always hold a special place in my heart.
Friday, February 20, 2009
Shrimp Scampi with Spaghetti (adapted from Ina Garten)
- Vegetable oil
- Kosher salt
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1/2 cup of your favorite white wine
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the white wine and let it cook a couple more minutes. Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.