Text 20558, 128 rader
Skriven 2007-09-22 20:40:00 av Dave Drum (1:10/345)
     Kommentar till en text av GLEN JAMIESON
Ärende: Changing Markets
========================
On 09-03-07 Glen Jamieson Scribbled to Hap Newsom about AHHHHH BALONEY 

GJ>I remembered the goats.  The rats and cockroaches were
GJ>unintentionally brought in; they hitched a ride.  With the increasing
GJ>water shortage in Australia, some farmers are seriously considering
GJ>giving up sheep and allowing the kangaroo population to build up.
GJ>With increasing world demand for very lean meat, the price has
GJ>increased a lot, making 'roos more viable as a main source of income.
GJ>With their sharp, little feet and bad table manners, sheep are much
GJ>more damaging to fragile, low rainfall pastures than 'roos.

Not to mention that the wool market isn't what it once was - what with 
the advent of polyester, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Shrimp Boudin W-Crispy Mirlitons
 Categories: Emeril, Seafood, Sausages
      Yield: 4 servings
 
      2 lb Medium shrimp, peeled and
           Deveined
    1/4 c  Minced yellow onions
      1 ts Chopped garlic
    1/2 c  Heavy cream
    1/4 c  Cognac
           Salt & Cayenne
           Fresh ground white pepper
      4 c  Cooked medium-grain rice
      2 tb Fine chopped tarragon
           Leaves
           1 1/2" diameter casings;
           - about 4 feet in length
           Olive oil
      1 md Mirliton or chayote, peeled,
           - cored and julienne
      1 c  All-purpose flour
      2 tb Chopped green onions, green
           - part only
      1 c  Remoulade sauce

MMMMM----------------------CREOLE SEASONING---------------------------
  2 1/2 tb Paprika
      2 tb Salt
      2 tb Garlic powder
      1 tb Black pepper
      1 tb Onion powder
      1 tb Cayenne pepper
      1 tb Dried oregano
      1 tb Dried thyme

MMMMM----------------------REMOULADE SAUCE---------------------------
      1 lg Egg
      1    Fresh lemon (about 2 tb)
    1/4 c  Chopped onions
    1/4 c  Chopped green onions
    1/4 c  Chopped celery
      1 tb Prepared horseradish
      3 tb Creole or whole-grain
           Mustard
      3 tb Prepared yellow mustard
      3 tb Ketchup
      3 tb Chopped parsley
           Salt & Cayenne pepper
           Freshly ground black pepper
      1 c  Vegetable oil
 
  In a food processor, combine the shrimp, onions, garlic, cream, and
  cognac. Season with salt and pepper. Turn the mixture into a mixing
  bowl. Stir in the rice and tarragon. Season with salt, cayenne and
  black pepper. **To test the seasoning of the sausage, pan-fry a small
  piece of the filling for a couple of minutes on each side. Readjust
  the seasoning if needed.
  
  Either using a feeding tube or a funnel, stuff the sausage into the
  casings and make 3-inch links. Bring a large saucepan of salted water
  up to a boil. Poach the sausage for about 5 minutes, or until the
  sausage is firm to the touch and plump. Remove from the water and
  allow to cool. Lightly brush the sausage with olive oil. Place on the
  grill and cook for 2 minutes on each side. Remove from the heat.
  Season both the mirlitons and flour with Creole seasoning. Dredge the
  mirlitons in the seasoned flour, shaking off the excess. Fry until
  golden brown, about 2 minutes. Remove and drain on paper towels.
  Season with Creole seasoning.
  
  To serve, spoon some of the Remoulade in the center of each serving
  plate. Criss-cross 2 of the links in the center of sauce. Mound some
  of the mirliton in the center of the sausages. Garnish with green
  onions.
  
  Yield: 4 to 6 servings
  
  CREOLE SEASONING: Combine all ingredients thoroughly.
  
  Yield: 2/3 cup
  
  REMOULADE SAUCE: Combine the first 10 ingredients in a food processor
  with a metal blade and process until smooth. Season with salt,
  cayenne, and pepper. While the machine is running, slowly add the
  oil, a little at a time, until the thick. Reseason if needed. Cover
  and refrigerate for at least 1 hour before serving. Can be stored for
  up to 1 week.
  
  Yield: about 2 cups
  
  Recipe downloaded from www.emerils.com
  
  MM Format by Dave Drum - 15 MAY 2002
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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