Text 7947, 122 rader
Skriven 2006-11-25 02:52:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ian Hoare
Ärende: Re: TRANS-FATS
======================
 -=> On 11-24-06  13:56,  Ian Hoare <=-
 -=> spoke to Dale Shipp about Re: TRANS-FATS <=-

 >  Are you still serving that cajun meatloaf we made together when you
 >  visited here?  We made an adaptation of it and the sauce a couple of
 >  days ago.   Good stuff!

 IH> Too right!! That's one of my favourite "comfort foods". In fact, we
 IH> grow jalapenos mainly so we can use them in the "Very hot Cajun sauce"

   Are they not available to you in the markets?  That's too bad if so.
   How about other sorts of hot peppers?

 IH> that goes with it. I daren't serve it to the French, because they get
 IH> the collywobbles when faced with anything with any chile in it, but

   I thought that you did that once -- and then only afterwards informed
   them it was an "American" recipe, just to see the expression on their
   faces:-}}


 IH> that means that over the summer, FAR too long goes by between treats.
 IH> Actually, "I feel a meatloaf coming on"! I'll have to persuade Jacquie
 IH> that I deserve one before too long. 
 
   Of course you do!

 >      Title: BOUDIN BLANC

 IH> Thanks very much. It's not one I've tried, but as you say, there's no
 IH> reason for that particularly. How would one use it, I wonder?

  Not sure, but perhaps just grill or broil as a meat dish for supper?
  I think that we have had one form of boudin in LA, but don't recall
  too much about it.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Andouille
 Categories: Sausage, Cajun
      Yield: 4 Servings
 
  1 1/2    Yards large sausage casing,
           Approximately  (about 2-3
           Inches wide)
      4 lb Lean fresh pork
      2 lb Pork fat
  3 1/3 tb Finely minced garlic
      2 tb Salt
    1/2 ts Freshly ground black pepper
    1/8 ts Cayenne
    1/8 ts Chili powder
    1/8 ts Mace
    1/8 ts Allspice
    1/2 ts Dried thyme
      1 tb Paprika
    1/4 ts Ground bay leaf
    1/4 ts Sage
      5 ts Colgin's liquid hickory
           Smoke
 
  Andouille was a great favorite in nineteenth-century New Orleans. This
  thick Cajun sausage is made with lean pork and pork fat and lots fo
  garlic. Sliced about 1/2 inch thick and greilled, it makes a
  delightful appetizer.

  It is also used in a superb oyster and andouille gumbo poplular in
  Laplace, a Cajun town about 30 miles from New Orleans that calls
  itself the Andouille Capital of the World.

  (about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick)
  
  Soak the casing about an hour in cold water to soften it and to loosen
  the salt in which it is packed.  Cut into 3 yard lengths, then place
  the narrow end of the sausage stuffer in one end of the casing. Place
  the wide end of the stuffer up against the sink faucet and run cold
  water through the inside of the casing to remove any salt.  (Roll up
  the casing you do not intend to use; put about 2 inches of coarse salt
  in a large jar, place the rolled up casing on it, then fill the rest
  of the jar with salt.  Close tightly and refrigerate for later use.)
  
  Cut the meat and fat into chunks about 1/2 inch across and pass once
  through the coarse blade of the meat grinder.  Combine the pork with
  the remaining ingredients in a large bowl and mix well with a wooden
  spoon.

  Cut the casings into 26 inch lengths and stuff as follows: Tie a knot
  in each piece of casing about 2 inches from one end.  Fit the  open
  end over the tip of the sausage stuffer and slide it to about 1 inch
  from the wide end.  Push the rest of the casing onto the stuffer until
  the top touches the knot.   (The casing will look like accordian folds
  on the stuffer.)

  Fit the stuffer onto the meat grinder as directed on the instructions
  that come with the machine, or hold the wide end of the stuffer
  against or over the opeoning by hand. Fill the hopper with stuffing.
  Turn the machine on if it is electric  and feed the stuffing gradually
  into the hopper; for a manual machine, push the stuffing through with
  a wooden pestle.  The sausage casing will fill and inflate gradually.

  Stop filling about 1 1/4 inches from the funnel end and slip the
  casing off the funnel, smoothing out any bumps carefully with your
  fingers and being careful not to push the stuffing out of the casing.
  Tie off the open end of the sausage tightly with a piece of string or
  make a knot in the casing itself.  Repeat until all the stuffing is
  used up.
  
  To cook, slice the andouille 1/2 inch thick and grill in a hot skillet
  with no water for about 12 minutes on each side, until brown and crisp
  at the edges.

  From: David Aikema                    Date: 12-31-96  Cooking
 
MMMMM


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