Text 23183, 131 rader
Skriven 2007-11-21 09:13:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Trick-or-Treat!
=======================
On 10-31-07 CAROL SHENKENBERGER Scribbled to ALL  about Trick-or-Treat!

CS>Had fun!  Lots of my neighbors were out and about, but oddly not as
CS>many kids  as normal.  So, we over bought candy <g>.  

CS>Lots of 13-15YO's trick or treating with their younger siblings (I
CS>knew it!).

CS>Charlotte's Geisha outfit was a winner but the best outfit I think
CS>was a little girl, couldnt have even been 2YO.  Butterfly.  You had
CS>to see it to understand.

CS>Fortunately unlike the last time in VB, it wasnt freezing cold.  Kids
CS>last time (2000) had to wear heavy coats over their outfits so you
CS>couldnt tell what they were.

In seven years here I've never had any urchins show up on trick-or-treat 
nights. Maybe the word got around about the habanero peppers I was 
calling miniature pumpkins.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pomegranate & Tea-Braised Duck With Pasta
 Categories: Fruit, Poultry, Pasta
      Yield: 4 servings
 
  1 3/4 c  Water
      3 tb Fragrant black tea leaves
           - (like Oolong, Earl Grey)
  2 1/2 lb Duck legs
           Coarse salt & ground pepper
    1/2 lg Onion; fine chopped
  1 1/2 ts Minced garlic
    3/4 c  Hearty, dry, lightly oaked
           - red wine
      1 tb Pomegranate concentrate or
           - syrup
    3/4 ts Minced fresh rosemary
    3/4 ts Minced fresh thyme
           Soy sauce (opt)
      1 tb Flour (opt)
      1 tb Butter; room temp
      8 oz (to 12) penne pasta
      8 oz Mild baby greens; well
           - rinsed
      1 tb Fruity extra virgin olive
           - oil; as needed

MMMMM---------------------OPTIONAL GARNISHES--------------------------
           Chopped parsley
           Pomegranate seeds
           Grated Parmesan cheese
 
  For the best flavor, cook the duck with its skin on. Alternately,
  remove the skin and cook the duck in olive oil. Greens can be quickly
  cooked in the pasta water for easy preparation and cleanup.
  
  Bring the water to a boil, then remove from heat and set aside for 5
  to 10 minutes. Add the tea and let steep for 5 to 10 minutes, but no
  longer. Strain and set aside.
  
  For the duck: Remove silver skin and excess fat from duck legs;
  lightly score the skin in a diamond pattern. Season well with salt
  and pepper. Select a skillet just large enough to hold the duck legs
  in a single layer. Preheat the skillet to medium, then put in the
  legs skin-side down. Cook until the fat has rendered and the skin is
  dark golden brown, about 5-10 minutes. Turn the legs over and sear
  the other side. Remove from the skillet and set aside.
  
  Remove excess fat from the skillet and reduce heat to medium-low. Add
  the onion and saute until it begins to soften, then add the garlic.
  Cook, stirring occasionally, until the garlic becomes aromatic. Add
  the wine and simmer until reduced by about half. Add the tea,
  pomegranate concentrate, rosemary and thyme, then return the duck
  legs to the skillet. The liquid should come at least halfway up the
  legs. If not, add water or low-salt chicken broth. Cover and bring to
  a boil, then reduce heat to low and simmer until tender, about 1
  hour, turning the legs at least once.
  
  Remove the duck legs from the skillet and let cool slightly. Discard
  skin and bones; shred the meat or cut into thin strips. Skim any fat
  from the braising liquid. Puree the braising liquid (the onion will
  help thicken it). Return to the skillet and simmer until the liquid
  has reduced to a very light sauce consistency. (Optional thickener:
  Blend the flour into the butter, then whisk a bit at a time into the
  simmering sauce.) Return the duck meat to the sauce. (*The recipe may
  be made one day in advance to this point.) Taste and adjust
  seasoning. You may want to use a touch of soy sauce instead of salt
  to deepen the flavor. Cover and keep warm.
  
  For the pasta and greens: While the sauce is reducing, cook the pasta
  
  according to package instructions. When the pasta is al dente and just
  before draining, toss the greens into the pot with the pasta. Give a
  quick stir, then drain immediately, reserving some of the
  pasta-cooking water. Toss the pasta and greens with just enough extra
  virgin olive oil to prevent sticking, then season lightly with salt
  and pepper.
  
  Assembly: Divide pasta and greens among warmed bowls. Spoon the duck
  and sauce over the pasta, adding reserved pasta water a tablespoon at
  a time for a more moist dish. Add optional garnishes.
  
  Note: Pomegranate concentrate can be found in Middle Eastern markets
  or in larger grocery stores.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  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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