Text 14027, 101 rader
Skriven 2007-04-14 14:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: bad info 369
====================
 -> [Question: why do sportswriters talk almost exclusively in kennings?
 RH> Very simple - most of these guys never had more than an 8th grade
 RH> edufication back in the day.  Since they didn't have proper English
 RH> terminology they invented their own.  The invention has become
 RH> tradition. :-)

Judging from what I read on the sports pages, not having more
than an 8th grade equivalent has also become tradition.

 -> abundant curly hair just about touched his knee, and I said
 -> (not quite out loud), girl, that's not going to work, you
 -> played like a pig.]
 RH> Too bad - I probably wouldn't have been that tactful.

It's the middle of a concert. You'd be tactful, too; even
if the person in question acted really strangely, that's
no excuse for others to do likewise.

 -> [Ugly jacket (something I might wear) and uglier tie]
 RH> Hmm - you need a girlfriend to take you clothes shopping, then.

I shouldn't dignify that by a response, but, hey, sometimes
it's fun to live dangerously. Anyhow, the girl in question
claims that whenever I wear anything that doesn't look horrid
on me, she bought it.

Michael Schlow's squab appetizer
cat: starter, fancy, poultry
Servings: 2

2 squab breasts
1/2 c of fresh corn
5-6 bluefoot or chanterelle mushrooms, havled
10 haricots verts, blanched
1 Tb lardons of smoked bacon
1 pn fresh thyme
3 oz canola oil
2 ts truffle vinaigrette (see recipe below)
2 Tb carrot-curry juice(see recipe below)
salt and pepper to taste
Carrot-Curry Juice Reduction
1 c fresh carrot juice (available in gourmet groceries)
1 in piece ginger
1 pn curry
salt to taste
Truffle Vinaigrette
1 oz well-reduced balsamic vinegar
1/2 shallot, finely minced
1 pn fresh thyme
Salt and pepper to taste
3 oz white truffle oil

Squab with Sweet Corn, Bluefoot Chanterelles, Smoked Bacon, Carrot Juice
and Truffle Vinaigrette

This recipe calls for lardons of smoked bacon. You can make these from
any slab bacon that you buy in the store-preferably nice thick slices
from the butcher. (Packaged bacon is typically too thin and yields a dry
unappealing lardon.) Stack the slices one on top of the others and cut
the bacon into 1/2" pieces. Of course, there are several ways to make
lardons. Classically, they are started in the frying pan with water, but
for most purposes, you can feel free to throw them into a pan and cook
them over medium-high heat until they are well browned but not dry and
hard-you're looking for nicely crisped, but tender bites of bacon. Once
you make them, you may find that you want them in everything. --
StarChefs

In a small saute pan, heat 2 oz canola oil over moderate heat. Season
the squab with salt and pepper. Cook squab skin side down in pan until
skin becomes golden brown. Turn breast over and add a pinch of fresh
thyme, baste bird with oil and pan juices until the breast is medium-rare,
about 2 min. Keep in a warm place while preparing corn salad.

In another small saute pan, heat remaining oil over moderate heat, add
mushrooms and saute lightly for 1-2 min. Add corn, bacon lardons,
haricots verts, and apn fresh thyme. Taste and adjust seasoning.
Reserve.

To plate, spoon warm corn and mushroom salad into the middle of a dinner
plate. Top with squab breast and spoon some of the carrot-curry
reduction around the plate. Then, take the truffle vinaigrette (still
broken) and drag little drops of the vinaigrette through the carrot
sauce. Serve.

Carrot-Curry Juice Reduction:
Place juice in a small pot over medium-low heat. Allow juice to simmer.
Reduce until juice starts to thicken-about ¼ c should remain. Remove
from heat and add ginger and curry. Steep for 10 min. Add salt if
necessary and strain. Keeps in the refrigerator up to 3 days.

Truffle Vinaigrette:
Combine the first 4 ingredients, and pour truffle oil on top, but do not
mix up. (Leave "broken".)

Michael Schlow, Radius-Boston, MA; as found on Star Chefs; as
posted by Carol Bryant 10-02-03

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