Text 14297, 119 rader
Skriven 2008-09-28 17:23:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Re: Lima Beenz and okra
===============================
-=> hap newsom wrote to DAVE SACERDOTE <=-

 -> But otherwise, okra makes me gag.

 hn> I have to say I'm with you on the okra...with two
 hn> exceptions; pickled, and deep fried.  Last night
 hn> Anne, Michael and I went to Porter's BBQ for dinner.
 hn> As usual it was tremendous...Michael ordered an
 hn> appetiser of fried okra...they brought out a full
 hn> sized order of the stuff! I ordered a side of
 hn> huspuppies and that was a fullsized order too!
 hn> In addition to our regular dinners (Anne had brisket,
 hn> I had pork ribs, and Michael had a brisket sandwich
 hn> with a hot link in there as well) we came home with
 hn> more food than we managed to eat!! The bill for all
 hn> three of us (including drinks and tip) was less than
 hn> $55...and we probably have three full sized meals
 hn> still in the Fridge! BTW the fried okra was good...
 hn> but I still think I liked pickled (spicy hot dill pickled)
 hn> okra better!

Is that the Porter's of "The Man" sauce fame? I have pleasant memories of our
trip to the converted Pizza Hut building (can anyone think of a better use for
a Pizza Hut?) during the Northwet Crab Jacuzzi Party.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asian Noodles With Barbecued Duck Confit
 Categories: Pasta, Poultry, Oriental, Bbq
      Yield: 4 servings
 
MMMMM--------------------------NOODLES-------------------------------
      7 oz (1/4" wide) dried rice-stick
           - noodles
      2 md Carrots; in matchsticks
    1/4 lb Chinese long beans or
           - regular green beans; in 1"
           - lengths
      4    Confit duck legs @ room
           - temp
    1/2 c  Chopped scallions
      2 c  Coarsely torn mixed fresh
           - herbs such as mint,
           - cilantro and basil

MMMMM---------------------------GLAZE--------------------------------
      2 tb Hoisin sauce
      1 tb Fresh lime juice
      2 ts Sriracha

MMMMM---------------------------SAUCE--------------------------------
    1/4 c  Soy sauce
      3 tb Chinese black vinegar
  1 1/2 tb Packed dark brown sugar
      1 ts Asian sesame oil
      1 cl Garlic; fine chopped
 
  Glazed with a mix of hoisin, lime juice, and Sriracha sauce,
  duck confit happily travels from France to China. This
  exciting dish blends the fresh flavors of carrots, long
  beans, and herbs with slithery rice noodles and tender duck,
  its skin crisped under the broiler. When roasting the duck,
  be careful not to overcook it—you dont want it to dry out
  and become stringy.
  
  Soak noodles in cold water to cover 30 minutes.
  
  While noodles soak, stir together all glaze ingredients in
  a small bowl.
  
  Stir together all sauce ingredients in another small bowl.
  
  Preheat oven to 450°F with rack in middle.
  
  Blanch carrots in a small saucepan of boiling water 30 sec,
  then transfer to a large bowl with a slotted spoon.
  
  Return water to a boil and cook beans until crisp-tender,
  about 2 minutes. Transfer to bowl with carrots.
  
  Bring a pasta pot of water to a boil.
  
  Meanwhile, put duck legs, skin sides up, on rack of a broiler
  pan, then pour 1 cup water into bottom of pan.
  
  Brush or spoon about half of glaze over skin side of duck.
  Roast duck until well browned, about 20 minutes.
  
  Turn on broiler. Brush duck with remaining glaze, then broil
  3 to 4 inches from heat until skin is bubbling and lightly
  charred around edges, about 2 minutes more. Keep warm, covered.
  
  Drain noodles, then cook in boiling water 30 seconds. Reserve
  1 cup cooking water and drain noodles again.
  
  Add hot noodles, sauce, and scallions to carrots and beans
  and toss with tongs until well coated with sauce, adding
  some of reserved cooking liquid to moisten if necessary.
  
  Serve noodles topped with duck legs and sprinkled generously
  with herbs.
  
  Cooks' note: Glaze and sauce can be made 4 hours ahead and chilled.
  
  Gourmet | September 2008
  
  by Paul Grimes
  
  Makes 4 (main course) servings
  
  Meal Master Format by Dave Drum - 12 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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