Text 8069, 61 rader
Skriven 2006-11-28 01:01:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Giblet Gravy
====================
 -=> On 11-27-06  15:28,  Dave Sacerdote <=-
 -=> spoke to Burton Ford about Thanksgiving <=-

 DSac> did the mashed and the veggies.  Oh, and I made giblet gravy, because
 DSac> a smoked turkey doesn't lend itself to drippings and gravy.

  Describe what you mean by giblet gravy?   When I make the Thanksgiving
  gravy for our group, I am given broth from the roasting pan plus the
  neck and giblets which have been boiled in a pot for me.   I toss the
  skin and gizzard.  I pick the meat from the neck and mince it up with
  a knife.  I chop the heart into fine pieces and add the neck meat and
  heart meat into the gravy stock.   I've been told that the gizzard is
  a bit too strong tasting for the majority of the people so I leave it
  out.   Come to think of it -- the liver did not make it down here!

  I would not call that giblet gravy though.

  My mother used to make a giblet gravy and I did something like it for
  a number of years -- but it got so I was the only one who really liked
  it so I now only do the brown gravy as described above.  For her
  giblet gravy she used all the giblets -- gizzard, liver and heart.
  She chopped them fine, and cooked them in broth.  The gravy was
  thickened with corn starch -- not flour.  She also added a couple of
  chopped or sliced hard boiled eggs.  The gravy ended up being
  moderately thick and with a white hue to the sauce, offseting the
  brownness of the meats.   As I said, I really liked it -- but think
  that others found the gizzard taste a bit too strong.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: OYSTER PATE
 Categories: Cajun, Appetizer
      Yield: 6 servings
 
      1 qt Oysters (retain liquid)
    1/4 t  Garlic powder
      1 t  Louisiana hot sauce
    1/2 t  Onion powder
      1 T  Lea & Perrins Worcestershire
      1 x  Water
           - enough to cover oysters
      1 x  Salt, to taste
 
  Cook oysters in their own juice with all above ingredients.  In food
  processor, put olives (stuffed with pimentos), oysters (drained),
  bacon (and a little bacon drippings), shake of garlic and onion
  powders, shake of chili powder, and sweet relish.  Pulverize well in
  food processor.  Chill and serve on crackers.
  
  Justin Wilson's "Gourmet and Gourmand Cookbook"
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:05:49, 28 Nov 2006
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)