Text 13274, 103 rader
Skriven 2007-03-20 22:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: geese
=============
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> I love goose fat
 JW> It's not common here either but it can be found. I like to get at
 JW> least one a winter, just for the fat.

 GJ> I would have thought that you would just blaze away from your backyard
 GJ> to bring down a Canuk goose any time you needed one!

Let me expand: domestic goose is not common in most Canadian super-
markets. In the spring and fall I could easily shoot wild geese from my
yard as they fly over but it is illegal to discharge a firearm within
city limits. The hunting nearby is good and the limits generous.

 JW> We were talking about HP sauce in another thread: one of the tastiest
 JW> sandwiches I ever had was a bannock sliced into two slabs, smoked
 JW> goose breast and HP sauce, eaten on the trail with a mug of hot tea
 JW> while snowshoeing.

 GJ> I suppose the mug of hot tea kept your hands from
 GJ> freezing while you manipulated the sandwich.

So did the fire I made the tea with [g]. The bannock and goose were
warmed on a flattish rock beside the fire and the metal tea pot suspended
over it by a wire from a stick.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nathan's Crockpot 3-Day Adobo
 Categories: Filipino, Pork, Chicken, Offal
      Yield: 8 servings
 
      2 lb Skin-on pork shoulder, in
  1 1/2    Inch chunks
      1    Chicken, 2 lbs, cut up as for
           Stewing
      1    Pc chicken liver
      4    Heads garlic, crushed (and
           Peeled, if you prefer)
      1 tb Whole black peppercorns,
           Coarsely crushed
           Cane vinegar
    1/2 c  Water
           Soy sauce
           Fish sauce
           Rock salt
      5 c  Day-old cooked rice
      1    Head garlic, crushed, peeled
           And minced
 
  Put pork, chicken, chicken liver, 2 heads' worth of garlic, and pepper
  in a large non-reactive bowl. Drizzle very generously with the vinegar
  and let marinate for 2 hours minimum (or overnight, if possible). The
  next day, fish out the pork and brown in pork lard in small batches
  in a heavy pot. Deglaze pot with 1/2 cup water, scraping up all the
  browned bits with a wooden spoon. Return meat and any accumulated
  juices to the pot, add reserved marinade, and bring to a boil. Do not
  stir until the raw vinegar smell has cooked out. Bring down to a
  simmer and cover. A banana leaf between the lid and the pot is ideal
  for keeping moisture and heat in, if available. Otherwise, a tea
  towel might be a good stand-in.
  
  Braise pork until tender, then season aggressively with 3 tbsps soy
  sauce, 2 tbsps fish sauce, and 2 tsps salt. Transfer pork temporarily
  to a bowl then add chicken pieces and remaining crushed garlic to the
  braising liquid. Return pork to the pot, top with the chicken liver,
  and cover with a fresh banana leaf and the lid and cook for an hour.
  Adjust seasoning with more soy sauce or fish sauce as preferred.
  Remove and mash chicken liver, then gently stir in the mashed liver
  into the sauce. Let stand overnight at room temperature.
  
  The next day, remove the coagulated fat and transfer to a large
  skillet big enough to accommodate all the rice. Add garlic and heat
  skillet over a medium flame, stirring occasionally to evenly brown
  the garlic. Once crisp and brown, remove garlic and set aside. Add
  rice to skillet and saute in hot fat until all grains are uniformly
  coated. Mash any clumped rice with the back of a wooden spoon. Season
  lightly with salt and stir in toasted garlic. Heat the adobo over low
  heat while making the fried rice.
  
  You can also use a crockpot if you want. The earthenware crock hews
  closer to the clay pots adobo is traditionally cooked and stored in.
  
  I didn't even whip out the chopping board for this; the butcher cut up
  the pork and chicken for me, and I crushed the garlic and black pepper
  in a mortar and pestle.

  From: Nathan E.C. Lim To: Pinoy-Food
 
MMMMM


Cheers

Jim, in Yellowknife




... I ate so much of Christmas goose my Santa suit's no longer loose.
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