Text 5421, 85 rader
Skriven 2006-09-12 09:47:20 av Dave Drum (1:18/200)
     Kommentar till en text av Dave Sacerdote
Ärende: Pre-War Scotch
======================
On 09-11-06 DAVE SACERDOTE Scribbled to ALL  about Pre-War Scotch

DS>Roger has a lead on a wealthy acquaintance who is also a Scotch
DS>collector and drinker.  He may be interested.  Otherwise, the bottle
DS>will go up on eBay with a four-figure reserve.  If it doesn't
DS>sell...well, I know a number of people who would be happy to gather
DS>around a kitchen table and help me kill a $1700 bottle of pre-war
DS>Scotch.  [g]

If it goes up on eBay would you post the item number? I, for one, would 
be interested in following the auction.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Pheasant With Whisky-Cumberland Sauce
 Categories: Emeril, Poultry, Game, Booze
      Yield: 4 servings
 
    1/4 c  Scotch whisky
      2    Oranges; cut into 1/8ths
      4    Sprigs fresh thyme
      2    (2 to 2 1/2-pound) pheasants
           Salt & fresh black pepper
      6 sl Bacon; halved

MMMMM------------------WHISKY-CUMBERLAND SAUCE-----------------------
      1 c  Scotch whisky
    1/2 c  Fresh orange juice
      2 tb Grated orange zest
      1 c  Red currant jelly
    1/4 ts Salt
        pn Cayenne
 
  Serving suggestion: Wild rice
  
  For the pheasant: Preheat oven to 375 degrees F.
  
  In a bowl, toss the oranges with 3 tablespoons of the whisky. Rub the
  pheasants with the remaining 1 tablespoon of whisky and lightly
  season with salt and pepper. Stuff each pheasant with the oranges and
  1 sprig of fresh thyme, and close the cavities with skewers. Wrap the
  breast of each pheasant with the bacon and set in a roasting pan.
  Roast the pheasants until an instant-read thermometer inserted into
  the thickest part of the breast registers 160 degrees F., about 45
  minutes. Remove from the oven and let stand 10 minutes.
  
  For the Whisky Cumberland Sauce: In a medium saucepan, combine the
  whisky, orange juice, and orange zest, and bring to a boil. Lower the
  heat and simmer, stirring occasionally, until reduced by 50 percent
  in volume to about 3/4 cup. Add the currant jelly, salt, and cayenne,
  and stir well.
  
  Cook until thickened, about 2 to 3 minutes. Remove from the heat and
  pour into a decorative bowl. Cool slightly before serving.
  
  Remove the bacon from the pheasant breasts, if desired, and cut each
  bird in half. Discard the oranges and thyme in the cavity. Serve hot
  with Whisky-Cumberland Sauce and wild rice.
  
  Yield: 4 servings Prep Time: 20 minutes Cook Time: 1 hour Difficulty:
  Medium
  
  Recipe courtesy Emeril Lagasse, 2001; Episode #: EM1E36
  
  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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