Text 14870, 126 rader
Skriven 2008-10-09 22:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Vegetarian 24
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> One should always have a pound of bacon and a smoked
 ML> ham hock in the freezer for a rainy day.

 JW> Not to mention a ham bone for the soup pot. And maybe a few
 JW> sausages.

 ML> And a loin roast for unexpected guests. And a head for
 ML> unexpected unwanted guests.

A pig's head wouldn't deter a Bodle, a Sacerdote or a Weller. We
would probably just stay longer, until it was all consumed.

More offal food:
         
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: South American Parrillada Mixta
 Categories: Latin amer, Beef, Offal, Veal
      Yield: 4 Servings
 
           Falda - skirt steak
           Matambre - flank steak
           Chorizo - spicy sausage
           Salchicha - long, thin,
           Slightly less spicy sausage
           Higado - liver
           Rinones - kidneys
           Mollejas - sweetbreads
           Ubre - udder
           Chinchulin - lower
           Intestine
           Asado de tira - short rib
           Steak
           Bife de costilla- T-bone
           Steak
           Bife de chorizo - rib roast
           Steak
           Lonjas de carne de res
           Lonjas de carne de cerdo
 
  Not for delicate appetites, these mixed grills are hard to resist
  No matter where you travel in Latin America, you'll find grilled
  meat, carne asada, on the menu. Seafood and poultry are also
  grilled at parrillas, restaurants specializing in grilled foods.
  
  Particularly popular in Argentina and Colombia, the mixed grill
  called Parrillada Mixta can be any combination of meats and
  poultry. In Brazil, the churrascaria rodizio is tremendously
  popular. Rather than ordering a set combination of meats, diners
  select from the grilled meats brought around the restaurant on
  large skewers. When they can eat no more, they turn their table
  token from the yes to the no side.
  
  A Parrillada Mixta del Mar is a mixed seafood grill served with
  garlic butter or Tartar sauce.
  
  In Argentina, the meat is often grilled at the table, and includes
  various cuts of steak, lamb, pork, sausages, sweetbreads, and
  internal organs not often found on US menus.
  
  The meat is cooked in huge cuts on a spit over fire, and sections
  cut by the grill chef, or asador, to be finished to taste, either
  in the kitchen or at the diner's table on a portable grill.
  
  Grilling is in the following order: sausages, offal, then the
  steaks. The parrillada is best when eaten immediately and is
  served sometimes with lemon wedges and in Argentina, always with
  Chimichurri, a sauce either purchased or made fresh at home from
  oregano, garlic, parsley, spices, vinegar and oil. It is also used
  as a marinade before cooking.
  
  If you want to make Chimichurri at home, you might try one of
  these recipes:
  
  Chimichurri Sauce
  Argentine Parsley Garlic Sauce
  Chimichurri Beef
  
  Prepare the sauce several days before using. Variations include
  adding hot red pepper flakes, red or white vinegar, soy sauce,
  tomatoes, sherry or Adobo Seasoning. Although the sauce contains a
  lot of garlic, the after effects are canceled out by the parsley,
  a natural breath freshener.
  
  First time visitors to Argentina are often surprised by the amount
  of meat consumed at meals. Unless the number of servings are
  specified on a menu, as are the Restaurant 9 de Julio Parrilladas,
  you can expect a regular order to serve three to five
  non-Argentinians.
  
  Some parillas add onions or other vegetables, such as yuca or
  mushrooms to the mix. Simple side dishes are the usual
  accompaniment to the parrilada, most often papas fritas, or French
  fries, or mashed potatoes, and a salad, sometimes a combination of
  avocado, tomato and hard-boiled eggs. To make this salad, pour a
  dressing of olive oil, red pepper flakes and salt and pepper to
  taste to taste, and lemon juice over a combination of chopped
  tomatoes, avocado, hard-boiled eggs, parsley and cilantro. Mix
  well and refrigerate. In Mexico, you're likely to get beans and
  tortillas served with your parrillada.
  
  The bold flavors of a parrillada mixta demand a red wine. Chianti,
  Merlot, Pinot Noir, Cabernet or Zinfandel go nicely with meat, but
  of course, the choice is up to your own individual taste. Of
  course you'll want an Argentinian wine to go with this favorite
  Argentinian dish. You might also try Colombian wine or your
  favorite Chilean wine.
  
  If you have room for dessert after your parrillada, the
  ever-popular flan or fruit is a good choice.
  
  Though it might be more fun to try a parrillada mixta in South
  America, you can also prepare all the ingredients at home.
 
MMMMM

Cheers

YK Jim


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