Text 14271, 87 rader
Skriven 2007-04-19 09:25:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: NUTRIA
==============
On 04-07-07 JIM WELLER Scribbled to GLEN JAMIESON about NUTRIA

JW>->  >GJ>  nutria -
JW>-> Perhaps there is a chance for a marketting person to achieve
JW>-> success in getting people to eat them.  

JW>Various agencies and individuals in Louisiana have tried in the past,
JW>without success. Americans just won't eat rats!

Yeah, they will. So long as it is called something else - like squirrel. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Never Fail Giblet Gravy
 Categories: Sauces, Poultry, Basics
      Yield: 2 1/2 cups
 
      1 c  Drippings from roasting pan
           -that have been skimmed of
           -fat
      1 c  Chicken broth (canned or
           -homemade)
      3 tb Butter
      3 tb All-purpose flour
           Salt & fresh ground pepper
      1 tb To 2 tb Dry Sherry (opt, but
           -highly recommended)
           Giblets
 
  This recipe makes perfect Giblet Gravy. I know everyone has different
  tastes, and I'm a Giblet Gravy purist, so you won't find any
  hard-boiled egg or vegetables in this recipe but, trust me, this is
  delicious.
  
  Remove the turkey drippings from the roasting pan and degrease.
  
  The Giblets: I use just the liver and pieces off the neck (I give the
  gizzard to the cat, and my husband eats the heart.) I always cook the
  neck with the turkey -- tuck it down in a corner of the pan. You can
  cook the liver the same way: submerge it in the broth about 40 minutes
  before you expect the turkey to be done, or you can put it in a small
  saucepan, cover with a cup or so of water and simmer it for 40
  minutes. Since burner space is at a premium when preparing a Holiday
  meal, I usually opt for the cook-it-with-the-turkey method.
  
  Over medium-low heat, melt the butter in a large saucepan until it is
  bubbly, sprinkle in the flour and stir quickly for a minute or so to
  cook the flour. Slowly stir in the turkey drippings and chicken stock,
  and cook over medium heat, stirring constantly, until the gravy is
  smooth and thickened. (Note about lumps: Lumps are nothing to be
  embarrassed about. They happen. If you've got some lumps and want to
  get rid of them, strain the gravy now because you won't be able to
  after you add the giblets.)
  
  Reduce heat to low, and check the seasonings. Add salt and pepper only
  if you think it is necessary. Some people (me) like to add a
  tablespoon or two of sherry at this point. It adds a wonderful,
  mellow flavor. Just use regular, dry sherry -- not sweet sherry, and
  definitely not cooking sherry. Then, add the giblets and simmer for
  about 10 minutes.
  
  You can make your gravy early, keep it warm, and heat it back up a bit
  just before serving, if you like.
  
  Texas Cooking Online
  
  MM Format by Dave Drum - 21 December 2004
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


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