Text 8383, 128 rader
Skriven 2006-12-03 19:39:00 av Dave Drum (1:10/345)
     Kommentar till en text av MARK LEWIS
Ärende: Truckin'
================
On 11-30-06 mark lewis Scribbled to Dave Drum about Truckin'

ml>SD>On the subject of food, in our household, Cornish hens have
ml>SD>replaced turkey.  Smaller, easier to cook and more tasty, IMNSHO.
ml>SD>Besides, we each have our own, so no fighting about who gets white
ml>SD>and dark meat (I like both).  I'm looking forward to cooking as
ml>SD>Maura has picked a couple of recipes for me and is going to make
ml>SD>the pumpkin pie herself.

ml> DD> I have found that the Cornish hens we get around here are mostly
ml> DD> just  battery raised pullets stuffed into a Tyson plastic bag
ml> DD> and frozen. 

ml>OH THAT'S JUST $%^#& GREAT! and here i was thinking i done a good
ml>thing getting two packs of "Rock Cornish Game Hens" at $6.49 a
ml>pack/pair and ... awww... man :(  T-Giving's even worse, now, than it
ml>was before :( :( :( 

ml>so, how is one to know the real thing??

Deal locally with a meat market you can trust. Tyson. Perdue, Holly, etc 
are all factory operations and cut corners where ever they won't get 
fined by Uncle Sugar's USDA.

If you want something tasty - ask around to see where there is someone 
raising chickens who will sell a few on the side. The chickens will be 
free range ... or at worst, not battery chooks, as fresh as can be and 
TASTY - having developed real muscles and built up real taste in their 
meat from running around, scratching up bugs and worms to eat - not 
sitting in a cage eating bland pap and packing on the schmaltz. Even the 
white meat of free range birds has flavour.

If you cultivate a relationship with someone like that you may be able 
to get a stewing hen from them occasionally - typically an old brood hen 
who is past her chick raising days. Best chicken 'n noodles you ever et.

Not to mention, maybe, buying free range eggs - which really taste like 
eggs as opposed to the pale yellow yolks of battery/factory eggs. Ask 
Clean Dave if he'd ever go back to factory eggs. Then duck!   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butternut Squash Flan W-Parmesan Sage Sauce
 Categories: Five, Squash, Puddings
      Yield: 8 servings
 
  2 1/2 lb Butternut squash; halved
           -lengthwise and seeded
      4 lg Eggs plus 2 yolks
      2 c  Half-and-half
  1 1/8 oz Finely grated Parmigiano
           -Reggiano (1/2 c plus 2 tb)
      4 lg Fresh sage leaves -=PLUS=-
      2 ts Finely chopped sage
 
  Special equipment: a candy or instant-read thermometer
  
  Garnish: fresh sage leaves
  
  Put oven rack in middle position and preheat oven to 400°F.
  
  Roast squash, cut sides down, in a lightly oiled shallow baking pan
  until neck is tender, about 1 hour. Remove from oven and reduce oven
  temperature to 325°F. Cool squash to warm.
  
  Butter an 8- by 2-inch round cake pan. Line bottom with a round of
  parchment or wax paper and butter paper.
  
  Scoop flesh from squash, discarding skin, and purée in a food
  processor until smooth, about 45 seconds. Put 2 cups purée in a bowl,
  then whisk in whole eggs, 1 cup half-and-half, 2 tablespoons cheese,
  1 1/4 teaspoons salt, and 1/2 teaspoon black pepper until combined.
  
  Pour squash mixture into cake pan and bake in a water bath until just
  set and a wooden pick or skewer comes out almost clean, 45 minutes to
  1 hour. Remove from water bath and cool flan in pan on a rack 15
  minutes. Invert a flat plate over flan, then invert flan onto plate
  and carefully remove parchment.
  
  Meanwhile, bring whole sage leaves and remaining cup half-and-half
  just to a simmer in a 1- to 2-quart heavy saucepan, then remove from
  heat and let steep, covered, 10 minutes.
  
  Remove sage, carefully squeezing leaves to extract liquid, and discard
  leaves.
  
  Whisk yolks into half-and-half and cook over moderately low heat,
  stirring constantly with a wooden spoon, until sauce is thick enough
  to coat back of spoon and registers 170 to 175°F on thermometer,
  about 4 minutes (do not let boil).
  
  Immediately pour sauce through a fine-mesh sieve into a bowl, then add
  remaining 1/2 cup cheese and chopped sage, stirring until cheese is
  melted. Stir in 1/4 teaspoon salt and 1/2 teaspoon pepper.
  
  Cut flan into wedges with a thin knife, wiping knife clean after each
  slice. Serve flan with sauce.
  
  Cooks' note: Flan can be made 2 days ahead and chilled, loosely
  covered with plastic wrap. Bring to room temperature, then warm on an
  ovenproof serving platter in a preheated 325°F oven, about 10
  minutes. Serve with sauce.
  
  Makes 8 to 10 first-course servings
  
  Recipe by Ian Knauer, Gourmet, October 2004
  
  MM Format by Dave Drum - 21 December 2004
  
  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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