Text 14428, 89 rader
Skriven 2008-09-30 09:23:00 av bill swisher (1:124/311)
Ärende: AB 7 & 8 of 41
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hog's Head Cheese
 Categories: Abfarr, Ffbb, Pork
      Yield: 10 Servings
 
      3 lb Pork, Boston butt, to 4
           -pounds, trimmed and cut
           -into 1 to 1 1/2-inch
      2 ea Hocks, ham, smoked
      2 qt Water
      5 ea Gelatin, 1/4 ounce packages
      1 tb Salt, kosher, plus 2
           -teaspoons
      2 ts Pepper, black, fresh ground
  1 1/2 ts Garlic powder
      2 ts Paprika
      1 ts Pepper, red flakes
 
  Place the meat and ham hocks in a 6-quart stockpot and add the water.
  Bring to a boil over high heat.  Lower the heat in order to maintain
  a low boil and cook, uncovered, until the meat is tender, about 1
  hour.  The water should have decreased to 1 quart.  Add or pour off
  enough water to make 1 quart.
  
  Remove the meat and ham hocks from the pot.  Discard the ham hocks.
  Place the meat in a separate container and store in the refrigerator.
  Place the pot of cooking water in the refrigerator,uncovered and let
  cool completely, 2 to 3 hours.  Once cooled, remove the fat cap that
  has formed.  When cool enough to handle, shred three quarters of the
  meat, shop the remaining into 1/4 inch cubes, and store in the
  refrigerator until ready to use.
  
  Place the gelatin in a small bowl and pour 1 cup of the liquid from
  the pot over the gelatin.  Set aside.  Return the meat to the pot and
  add the salt, black pepper, garlic powder, paprika, and red pepper
  flakes and stir to combine.  Place over high heat and bring to a
  heavy rolling boil, 6 to 8 minutes.  Remove from the heat and stir in
  the gelatin mixture.  Pour the mixture into a 9-by-5-inch loaf pan
  and set in the refrigerator overnight.  Slice and serve as an
  appetizer or add to grits for a hearty breakfast.
  
  Inspired from:  Baily's Andouille & Produce
                  LaPlace, Louisiana
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creole Plantation Cherry Bounce
 Categories: Abfarr, Ffbb, Alcohol
      Yield: 14 Ounces
 
      1 lb Louisiana wild cherries, or
           -Bing cherries, washed,
           -stemmed
     14 oz Alcohol, grain
      2 c  Sugar
      1 c  Water
 
  Put the cherries in a quart bottle and cover with enough grain
  alcohol to fill the bottle.  Cork and let sit at room temperature for
  6 to 8 weeks. Carefully strain the mixture through a fine-mesh sieve
  into a clean quart bottle, being sure not to mash the cherry pits.
  
  In a 2-quart saucepan, bring the sugar and water to a boil over medium
  heat.  Boil for 2 minutes, then remove from the heat.  Let cool
  completely and store the sugar syrup in the refrigerator for up to 1
  month.
  
  Serve cherry liqueur over ice, with sugar syrup to taste.
  
  From:  St. Joseph's Plantation
  :      Vacherie, Louisiana
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
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