Text 3417, 107 rader
Skriven 2006-07-16 18:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Hot 'n' Spicy BACON
===========================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> I have been doctoring my supermarket bacon for some 
 JW> time. A paprika-cayenne mix is good. So is black pepper, 
 JW> celery seed and coriander seed.

 DS> The combination of paprika and cayenne is kind of magical,

It sure is. My all purpose seasoning mix:

1 part salt
1 part sugar
1 part garlic powder
1 part cayenne
4 parts paprika
"other stuff" to taste, optional

 DS> Especially if you can only get cheap paprika or
 DS> the sweet kind (good, hot paprika has plenty of heat on its
 DS> own.)

Roslind has an Italian-Slovenian friend who's Slovenian uncle goes home
once a year and brings back fabulous Hungarian smoked and hot paprikas.
I often get half a bag each from that kind person.

 DS> Anyway, even cheap paprika toasts into a full-bodied smoky
 DS> roasted-pepper flavor, which rounds out and compliments the
 DS> sort of "empty," flavorless heat which cayenne pepper is so
 DS> good at providing.

Ground chipotles helps round out the mix too.

 DS> I am really careful with celery seed; a little goes an 
 DS> incredibly long way, especially after hypersensitization. When
 DS> I was 12, I was the victim of an accidental celery seed overdose.
 DS> For years, I couldn't use it at all.  Today, I can enjoy it in
 DS> some foods - in moderation.  But too much can still trigger a
 DS> negative reaction. [g]

I tend to sprinkle it with abandon over all sorts of things. If you ever
visit, I shall attempt to curtail the practise.

 JW> This dish could use more bacon....

 DS> So true, of so many things.

"And who are you who are so wise in the ways of bacon?"

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Field Pea Dusted Sweetbreads
Categories: Veal, Pork, Offal, Mushrooms
  Servings: 4

      1    sweetbread
    250 ml buttermilk
     60 ml heavy cream
     60 ml butter
    250 ml fresh field peas
    500 ml vegetable stock
    125 g  smoked ham hock
      1 bn asparagus
    225 g  morels, cleaned
      1    shallot, minced
     60 ml butter
           Black truffle
           Black truffle vinegar
    250 ml veal jus
     60 g  foie gras butter

Soak the sweetbreads in buttermilk and heavy cream overnight. Cook the
field peas in the vegetable stock with the ham hock. When fully tender,
drain and place in the dehydrator overnight. When completely dry, grind
to a powder in a spice grinder. Blanch the asparagus in salted water
until just tender. Remove the top inch (2.5 cm) of the tips and reserve
for garnish. Cut the remainder of asparagus stalk into thin diagonal
slices. Drain the sweetbreads from the milk. Blanch for 7 minutes in 80
C / 175 F water. Remove any sinew and portion into 60 g (2 oz.) pieces.

To serve: Dip the portioned sweetbreads into heavy cream, season with
salt and then dip into the field pea powder. Brown in a cast iron pan
with whole butter, basting constantly while cooking. Cook gently for 3-4
minutes. Sweat the shallot in butter. Add the morels and cook until they
just begin to caramelize. Add the blanched asparagus slices and warm
through. Remove from the heat. Shave the black truffle into the mixture
and sprinkle in the black truffle vinegar. In a shallow bowl place the
cooked sweetbreads on the asparagus and morel ragout. Warm the tips in
butter and place on top of the sweetbreads. For the sauce, whisk the
foie gras butter into the hot veal jus. Drizzle onto plates.

John Fleer
Blackberry Farm
Tennessee, USA


MMMMM-------------------------------------------------

Jim

... A recent study concluded that it is inhumane to keep lobsters alive
in a tank. How do they know the lobsters told the truth when they filled
out the survey?


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