Text 7971, 195 rader
Skriven 2006-11-25 19:04:56 av Ian Hoare (1:275/311)
     Kommentar till en text av Dale Shipp
Ärende: Re: TRANS-FATS
======================
Hi Dale, 

 on Sat, 25 Nov 2006 02:52:08 -0500, you said:-

> 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?

No, we can't get Jalapenos here. There's one shop that sells a variety of
exotic fruit and vegetables in Brive, and they usually sell 4 or 5 different
types of chile, scotch bonnets, some smallish asian ones that are pretty
hot, some "bird's tongue" I think they're called, tiny and VERY hot. Then
there are usually some mildish large ones. Don't forget that we don't have
any indigenous peoples with a "Chile" culture, and that really the only
experience they have with them are "piment d'espalette" which are about like
a serrano in size and shape, maybe a touch bigger, but relatively mild, and
harissa, which is a bit like a rather better sambal oelek, used in North
Africa. 

> 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:-}}

Yeah, but they were people who had already told me they liked "hot" food.
You know that cajun 15 bean soup recipe? Well quite a lot of them findf that
unbearably "spicy". Chile wuss takes on a whole new meaning here.

> 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!

Grin!!! Let me see.... We've got 8 over for a curry meal coming up on the
28th, then there's a dinner for the french on the 3rd, maybe we could make
it on the 6th. I'll have to broach then idea tactfully.
"Oi!!!! Jacquie?"
"Yup"?
"How about making me a cajun meatloaf?"

(chuckle)

Here's a recipe for red cabbage that I made with the Venison, pretty good
actually. As it was a Karen Mintzias special, I expect you've got it!
MMMMM----- Now You're Cooking! v5.75 [Meal-Master Export Format]

      Title: Beekeeper's Cabbage
 Categories: 
      Yield: 6 servings

    750    gms red cabbage
      1 lg onion
      1 md parsnip
      1 lg apple
      1 tb honey
    1/2 oz butter
      2 tb vinegar (or more); 
           -preferably raspberry
           caraway seeds
    1/4 pt yoghurt or sour cream, opt.

Cut cabbage into quarters. Remove and discard the tough central stalk.
Shred the cabbage and put it into a large mixing bowl. Peel and finely chop
the onion and add it to the cabbage. Cut the parsnip and apple into small
pieces, peeling them first if you wish, and add them to the bowl. Drizzle
on the honey. Add a good seasoning of salt and pepper and scant 1/2
teaspoon caraway seeds. Sprinkle on the vinegar , use 3 tablespoons if the
apple you are using is the dessert variety, just 2 tablespoons if it is a
cooking apple. Mix everything together well using your hands -- a little
messy, but spoons are not as effective -- then pile the mixture into a
buttered casserole. Lay a sheet of thickly buttered greaseproof paper
directly on top of the vegetables and cover the casserole with a well
fitting lid to prevent drying out.

Cook at 300 F (150 C) gas mark 2 for about 2-1/2 hours until the vegetables
are beautifully tender, if possible stir the mixture once or twice as it
cooks. Remove the greaseproof paper and check seasoning immediately before
serving. Serve the vegetable mixture just as it is, or top at the last
minute with 1/4 pint cold creamy yoghurt or soured cream into which you
have stirred a few bruised and lightly crushed caraway seeds. Or hand round
the bowl of flavoured cream separately, so that those who want it can help
themselves.

Source: Philippa Davenport in "Country Living" (British), May 1987. Typed
for you by Karen Mintzias

MMMMM




> >      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
>
>
>.. Shipwrecked on Hesperus in Columbia, Maryland. 00:03:04, 25 Nov 2006
>___ Blue Wave/DOS v2.30
>
>--- Maximus/NT 3.01
> * Origin: Owl's Anchor (1:261/1466)

Bon appetit
Ian in Forges
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