Text 9545, 100 rader
Skriven 2006-12-30 01:21:00 av Dale Shipp
     Kommentar till en text av Jim Weller
Ärende: Re: Adobo warz 2
========================
 MSGID: 1:261/1466.0 4596054e
 -=> On 12-28-06  23:23,  Jim Weller <=-
 -=> spoke to Glen Jamieson about Adobo warz 2 <=-

 JW> It is my goal to lurk on that list until I learn how to make one thing
 JW> better than her so I can have the chance to refuse her the recipe! [g]

  Ah, little grasshopper, wax on/wax off until you can snatch the marble
  from my hand.

  [yeh, I know that I am mixing up quotes -- but ...]

  Here is something that sounds like the Cajun version of Haggis -- I'll
  bet that she doesn't know how to do this one:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stuffed Ponce Bourree (Also Called Chaudin)
 Categories: Cajun, Sausage
      Yield: 4 Servings
 
      1    Pork stomach (table ready)
           -** See preparation below.
      1    Stk Margarine

MMMMM-------------------JOHNSON'S BOUDIN BLANC------------------------

MMMMM---------------------STUFFING FOR PONCE--------------------------
      4 lb Fresh pork, 1/4 fat
      1 lb Pork liver (I'd use calf
           -liver)
           -Cooked rice (use 2 cups for
        ea Cup finished
           -mixture)
      3    Onions, chopped fine
  1 1/2    Green pepper, chopped fine
      6    Sticks Celery, chopped fine
      3    Cloves Garlic, chopped fine
      1 bn Green onions, tops only,
           -chopped fine
    1/2 c  Flat leafed parsley,
           -chopped
           -Salt and black and red
           -pepper to taste
 
  Run meat through meat grinder.  Cover with water, bring to a boil and
  simmer for 1 to 2 hours until well cooked. (I would brown meat
  slightly, add water and simmer for 30 minutes).  Pour off the liquid
  and reserve. Add the vegetable mixture and cook until the vegetables
  become translucent. Add the rice. Mix well and season with salt and
  pepper. This dish should be on the hot side. If too dry add some of
  the liquid. Fill the pork stomach and tie with string.  Bake as
  indicated above at 300 degrees for one hour.  The remaining boudin
  can be used to stuff casing or as a side dish.  Fill prepared
  casings, tie ends.  Place in boiling water for 30 minutes if making
  boudin.
  
  Stuff stomach (ponce) with boudin blanc mixture.  Bake in 300 degree
  oven for 1 hour or until outside is brown and crisp.  Make gravy with
  pan drippings.
  
  These two recipes came from:  Tony Chachere's Cajun Country Cookbook,
  Cajun Country Cookbook, Inc. P. O. Box 1687, Opelousas, LA 70570,
  1972. Does not contain an ISBN number.
  
  **Preparing the Stomach:
  
  This portion taken from:  American Cooking:  Creole and Acadian,
  Time-Life Books, New York 1971. pp 164-165
  
  With your fingers, pick off and discard any bits of fat clinging to
  the lining or surface of the pig's stomach.  Then place the stomach
  in a deep pot, pour in enough cold water to cover it by at least 1
  inch and let it soak for about 2 hours.  Rinse the stomach briefly
  under cold running water and pat it completely dry, inside and out,
  with paper towels. With a large needle and strong white thread, sew
  up one of the openings of the stomach.  Then fill the stomach cavity
  with the stuffing and sew the other opening securely shut.
  
  Heat oil over moderate heat in a heavy casserole just large enough to
  hold the stomach comfortably.  Add the stuffed ponce and turn it over
  with two wooden spoons until it is lightly browned on all sides.  Pour
  in 1 cup of the water and, when it comes to a boil, cover the
  casserole tightly.  Reduce the heat to moderate and steam the ponce
  for 3 hours, regulating the heat to keep the water at a simmer.
  Check the casserole every 20 minutes or so and add boiling water as
  necessary to keep the liquid at a depth of about 1/2 inch.  {Note:
  Tony's recipe does not suggest cooking it this long, and while this
  one is steamed, Tony suggest baking it.
  From: Janice Glab                     Date: 11-08-98
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:32:44, 30 Dec 2006
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