Text 20977, 106 rader
Skriven 2007-10-03 09:59:00 av Dave Drum (1:10/345)
     Kommentar till en text av dale shipp
Ärende: PAssing Fancys
======================
On 09-19-07 Dale Shipp Scribbled to Jim Weller about Re: LATINO 

DS> GJ> I did NOT die of food poisoning!

DS> JW> I did once but I'm better now.

DS>  From the one case of food poisoning I have had, I can say that
DS>  there moments that I thought I might have died and other moments
DS>  when I almost wished I did.   But that all passed in the end.

NTF

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Squab Stuffed With A Creole Rice Dressing
 Categories: Emeril, Poultry, Stuffing
      Yield: 6 servings
 
      1 lb Chicken gizzards
      2 tb Vegetable oil
      2 tb Flour
      1 lb Ground pork
      1 c  Chopped onions
    1/2 c  Chopped bell peppers
    1/2 c  Chopped celery
      4 c  Cooked med-grain white rice
      2 ts Salt
    1/2 ts Cayenne
    1/4 c  Chopped green onions
    1/4 c  Chopped parsley
      6    Whole squabs; cleaned and
           - trimmed (head, feet, and
           - first wing joint removed)
           Emeril's Essence *
    1/2 c  Melted butter
      4 oz Raw bacon; chopped
      2 tb Chopped shallots
    1/2 lb Haricots verts; trimmed and
           - blanched
           Salt & fresh black pepper
      2 c  Dark duck or veal reduction
           - sauce
      1 tb Fine chopped fresh parsley
 
  * Separate recipe or use Tony Chachere's Creole Seasoning (UDD)
  
  Boil the gizzards in water to cover in a saucepan over medium heat for
  about 1 hour, or until tender. Drain, reserving the broth. Finely
  chop the gizzards in a food processor.
  
  Combine the oil and flour in a large heavy saucepan over medium heat.
  Stir constantly for 8 to 10 minutes, making a dark brown roux. Add
  the ground pork to the roux and cook for 5 to 6 minutes, stirring
  occasionally. Add the onions, bell peppers, and celery and cook for 5
  to 6 minutes, or until the vegetables are wilted. Add the chopped
  gizzards.
  
  Pour the reserved broth into a 1 cup measure. Add enough water to
  make a full cup. Add to vegetables. Mix in the cooked rice, stirring
  to coat evenly and break up any clumps. Add the salt, cayenne, green
  onions, and parsley. Mix well. Cook until the rice is warmed through,
  stirring occasionally. Preheat the oven to 400 degrees F. Season the
  squab with Essence. Stuff the rice dressing into the cavity of each
  squab.
  
  Using butchers twine, tie the legs together tightly, to close the
  cavity of each squab. Place the squab on a baking sheet and brush
  each with the melted butter. Roast 25 for minutes or until golden
  brown and the internal temperature reaches 150 degrees F. Remove the
  squab from the oven and allow to cool for a couple of minutes before
  serving.
  
  In a saute' pan, over medium heat, cook the bacon until crispy. Add
  the shallots and haricots verts. Season with salt and pepper. Sauté
  for 2 minutes. Remove from the heat.
  
  Place a squab in the center of each serving plate. Spoon some of the
  reduction sauce over each squab. Lay some of the haricots verts
  around each squab. Garnish with parsley.
  
  Yield: 6 servings

  Prep Time: 1 hour 45 minutes
  Cook Time: 35 minutes
  
  Recipe courtesy Emeril Lagasse, 2000; Episode #: EM1D74
  
  MM Format by Dave Drum - 01 May 2002
 
MMMMM

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