Text 16236, 103 rader
Skriven 2007-06-02 19:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: climate extremes
========================
-=> Quoting Glen Jamieson to Barbara Mcnay <=-

 GJ> One gets used to the heat.

Just as one gets used to the cold.

 GJ> After spending over 20 years in the
 GJ> tropics, I find that chilly Adelaide aggravates the ills that aged
 GJ> flesh is particularly heir to, so I like to spend some, at least, of
 GJ> each winter in warmer, more northerly climes.
        
We just had our first summer day here. It was 23 C. Just perfect. I
wouldn't want it any hotter than that.

 GJ> Like Jim and his craving for walrus
 GJ> blubber when Arctic winter comes, food with a high fat and
 GJ> carbohydrate content is more satisfying.

(Side note to Barbara: I don't really eat walrus blubber. Heck I've
only had seal three times in my life. i live further south on the
edge of the buffalo country.)
                            
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Braised Alberta Bison Short Ribs
Categories: Canadian, Buffalo, Ribs
  Servings: 4

      2    racks of 4 bones Alberta
           bison short ribs
    1/3 c  Canola oil
      1 TB Kosher salt
      2 ts Cracked black pepper
      2 ts Mexican chili powder
      1 ts Ground cumin
      3    spears Celery, washed,
           roughly chopped
      2    Carrots, washed, roughly
           chopped
      1    Onion, medium size, skinned,
           roughly chopped
    5.5 oz can Tomato paste
    500 ml Full bodied red wine,
           Cabernet Sauvignon, Shiraz
      2 c  Water, enough to 1/2 cover
           the ribs
      4    Bay leaves

This recipe will make 4 portions of 2 ribs each, which is a hearty
meal. Braising is a brilliant way to coax all the flavour from
tougher cuts of meat.  This will transform the meat's texture
allowing it to melt in your mouth. This recipe takes a little work
in the first stage and must be started the evening of the night
before you want to serve it. The results are more than worth the
effort which happens the day before so on the day of" you can make
salad, relax and eat.

Begin this recipe in the evening on the day before you want to serve
it. Preheat your oven to 350 F (175 C) Cut the rib rack into
individual ribs using a sharp french knife. In a roasting pan with a
lid (but don't use the lid until the last stage) coat the ribs with
canola oil. Generously season the ribs with the salt, pepper, chili
powder and cumin. Brown the meat 20 minutes. Turn the ribs once
after ten minutes. Add the celery, carrots, and onion and continue
to brown 10 minutes. Add the tomato paste and brown 5 minutes. Add
the red wine, bay leaves and enough water to 2/3rds cover the ribs. 
Turn the oven down to 175 F (80 C), put the lid on the roasting pan
and let the ribs braise overnight.

In the morning your kitchen will be full of the delicious aroma of
the braising bison.

Carefully remove the lid because it will be steamy and poke the ribs
with a knife. If the meat offers no resistance and is just barely
hanging onto the bone then they are done. If not turn the heat up to
225 F (110 C) and continue cooking until this glorious stage is
reached. If you have to go to work in the meantime then the ribs can
be cooled and refrigerated in the roasting pan and the cooking can
continue later.

The liquid that the Bison braised in can easily become a delicious
sauce. Remove the Bison and set aside. Strain the braising liquid
and discard all of the solids.

In a heavy bottomed pot bring the liquid to a steady simmer and
continue to simmer it until the volume is only one quarter of its
original volume. Skim off any particles that accumulate on the
surface of the liquid with a ladle.

submitted by Stephen Gilmour, Executive Chef, Red Tree Catering

From: Http://Www.Growingalberta.Com/
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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