Text 8866, 79 rader
Skriven 2006-12-16 01:33:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Boston Butt
===================
  Gail and I went to BJs today, and I checked out that cryovac hunk of
  pork I was talking to you and Dave about.   They called it "pork
  shoulder Boston Butt".  They only had one out on the counter.  It was
  13 pounds, but with two pieces in the cryovac.  One piece was a bit
  larger than the other.  Both pieces had a layer of fat on one side, no
  skin, and a small flat bone embedded in one end.  I did not see any
  evidence of a leg bone -- just the flat bone which might well have
  been the equivalent of a clavicle.  Dimensions were about 3-4 inch
  thick, 8-9 inch wide and 7-8 inch long.

  It sounds like a bit too much for Gail and I to do, but might be good
  for a smoking at the picnic.   What say you and Dave?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Commander's Turtle Soup
 Categories: Soup, Turtle, Cajun, Creole
      Yield: 1 servings
 
  1 1/4 c  Unsalted butter
    3/4 c  All-purpose flour
      1 lb Turtle meat - cut into 1/2"
           -cubes
      1 c  Minced celery (4 stalks)
  1 1/4 c  Minced onions - (2 medium)
  1 1/2 ts Minced garlic
      3    Bay leaves
      1 ts Oregano
    1/2 ts Thyme
    1/2 ts Freshly ground black pepper
  1 1/2 c  Tomato puree
      1 qt Beef stock
           -salt and freshly ground
           -black pepper, as needed
    1/2 c  Lemon juice
      5    Eggs - hard cooked, chopped
           -fine
      1 tb Parsley - minced
      6 ts Dry sherry
 
  Melt 1 cup (2 sticks) butter in a heavy saucepan.  Add flour and cook,
  stirring frequently, over medium heat until the roux is a light
  brown. S
  et aside. In a 5-quart saucepan, melt remaining butter and
  add turtle meat. Cook over high heat until meat is brown.  Add
  celery, onions, garlic and seasonings, and cook until vegetables are
  transparent. Add tomato puree, lower heat, and simmer for 10 minutes.
  Add stock and simmer for 30 minutes. Add roux and cook over low heat,
  stirring, until soup is smooth and thickened.  Correct seasoning with
  salt and pepper to taste. Add lemon juice, eggs, and parsley. Remove
  from heat and serve. At table add 1 teaspoon sherry to each soup
  plate.
  
  NOTE: If turtle bones are available, add them to the beef bones in
  making stock.
  
  Ellen and Dick Brennan say, in their book The Commanders Palace New
  Orleans Cookbook, "Commanders is famous for its turtle soup, which is
  considered a great delicacy.  Years ago we used to have soft-shelled
  turtle stew, but that animal is now an endangered species.  We now
  use loggerhead and snapper turtles from our own bayou waters, which
  are more abundant. This soup is dark, thick, rich--a stew-type dish,
  filling enough to make a whole meal itself."
  
  Recipe courtesy of Fred Towner.
  
  From: Barry Weinstein                 Date: 08-20
  Cooking Ä
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:54:15, 15 Dec 2006
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