Text 22304, 90 rader
Skriven 2007-11-05 01:04:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: Kroger Store, Good 7
================================
 -=> On 11-04-07  17:34,  Carol Shenkenberger <=-
 -=> spoke to Glen Jamieson about Kroger Store, Good 71103 <=-

 GJ> Now you are back, re-stocking your larder, I suggest you look out for
 GJ> the blocks of solid coconut cream or the powder.  These are very
 GJ> useful for when you just need a spoonful or so in a dish.  The unused
 GJ> portion keeps forever in the fridge.

 CS> That would be excellent but i do not recall anyone 
 CS> stateside finding it.  Maybe
 CS> Jim up north did?

   We have some coconut milk powder.  I think we got it from one of the
   Indian stores around here.


 CS> Got a brand name?  I can do a hunt on google then for it and see if i
 CS> can get it online?

  Brand name on the box is Maggi.  Coconut milk powder is the English
  title.  The label mentions Nestle, so perhaps they are involved
  somehow.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PORTUGUESE ROAST TURKEY
 Categories: Portuguese, Poultry, Anderson
      Yield: 10 servings
 
      1    (10-lb) fresh turkey
      2 lb Coarse (kosher) salt
    1/4 lb Unsalted butter
      3 tb Olive oil
      2 lg Garlic cloves
           - peeled and minced
      1 lb French or Italian bread
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
  3 1/2 c  Chicken stock
      2 lg Egg yolks
 
  REMOVE THE GIBLETS from the turkey for another use. Fill the neck and
  body cavities of the turkey with coarse salt, then rub the skin well
  all over with salt. Place the turkey and remaining coarse salt in a
  large deep kettle, adding enough cold water to just cover the bird.
  Set in a cool spot for 3 to 4 hours.
  
  TO PREPARE THE STUFFING: Put the butter and olive oil in a large heavy
  saute pan, or better yet, a kettle, and place it over moderate heat.
  When the butter is melted, add the garlic and cook for 3-5 minutes
  until limp. Meanwhile, tear the bread into small chunks. Add the
  bread and the fine salt and pepper and toss well. Pour in the chicken
  stock and beat hard with a wooden spoon until the mixture is
  pastelike. Turn the heat to its lowest point, cover the kettle and
  steam 15-to-20 minutes until the bread absorbs all the liquid. Add
  the egg yolks to the stuffing mixture and beat hard until smooth.
  Remove from the heat and reserve. Preheat oven to 400F. Drain the
  turkey and rinse several times in cool water so that all traces of
  salt are gone. Place the bird on the counter with the neck cavity
  facing you. With your hands, begin working the skin free from the
  breast. Proceed gently, taking care not to tear the skin. It's slow
  going at first, but once you begin to free the skin, the job goes
  quickly. Loosen it all the way down the bird to within about 1 inch
  of the tail end, down both sides. With your hands, push the stuffing
  bit by bit far down under the skin and continue, packing it in
  lightly, until the breast is covered with about a 1-inch layer. Next
  fill the neck cavity, skewer the neck skin flat against the back to
  enclose, and truss the bird. Place the turkey breast-side up in a
  large shallow roasting pan without a rack and roast uncovered for
  about 2 1/2 hours. Do not baste. When the bird is richly browned and
  a leg moves easily in the hip joint, remove from the oven. Let stand,
  uncovered, 20 minutes. Drain drippings into a sauce boat and keep
  warm. Remove trussing string and skewers and serve at once on a
  warmed platter.
  
  JEAN ANDERSON
  
  PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:48:20, 04 Nov 2007
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