Text 9391, 78 rader
Skriven 2006-12-28 23:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Pigeons?
================
 -=> Quoting Hap Newsom to Michael Loo <=-

 -> I dunno, I really like pigeon meat.

 HN> Oh I like pigeon well enough...have never eaten Urban variety,
 HN> though I wouldn't mind giving it a go at all

I'm horrified at the very idea anyone might want to eat these gentle
creatures. I myself was raised by pigeons after being abandoned in a
city park as a young nipper. Therefore I know how noble and generous a
species they really are. If anyone were to kill a pigeon, it would be as
though they are slaughtering one of my own family. It's murder, I say!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: 1988: Sumatran Red Short Ribs Of Beef
Categories: Tnt, Indonesian, Beef, Ribs
  Servings: 4

      4    shallots, sliced
      3    garlic cloves, sliced
      1    inch piece of fresh ginger,
           sliced
      4    red serrano peppers, seeded
           and sliced
      2 ts ground coriander
    1/8 ts ground turmeric
      1 ts salt
      2 c  water
      2 lb lean boneless short ribs of
           beef, trimmed of excess fat
           and cut into 3 in pieces or
           lean fresh brisket or chuck
      2 TB corn oil
      2    Indonesian bay leaves or
           curry leaves
      2 sl galangal
      1    stalk lemongrass
      1 sl lemon

This curry-like dish has a wonderful balance of seasonings and a flavor
that's addictive: The more you eat, the more you want, and the better it
gets. The meat should be fork-tender, so be sure to simmer it long
enough. If it threatens to dry out as it cooks, just add a little more
water. The stew is even better reheated, so it may be made a day ahead.
Serve with plain steamed rice or a pilaf cooked with a pinch of turmeric
and studded with currants. This recipe is from Copeland Marks
(1921-1999), who wrote several articles for the Food section and was a
food historian, cookbook writer, and teacher and lecturer on ethnic
foods at the Asia Society, the Smithsonian Institution and New York
University.

Process the shallots, garlic, ginger, chiles, coriander, turmeric, salt
and 1/2 cup of the water to a smooth sauce. Marinate beef in this
mixture for 1/2 hour.

Heat the oil in a wok; add the beef and its marinade, the bay leaves,
galangal, lemongrass and lemon. Stir-fry over moderate heat for 5
minutes. Add the remaining 1 1/2 cups water, cover and simmer until the
beef is tender, 1-3 hours depending on cut of beef used. If the sauce
evaporates too quickly, add another 1/2 cup water and continue to
simmer. Degrease the sauce before serving.

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




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