Text 1506, 94 rader
Skriven 2008-01-29 20:50:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Quail
=============
-=> CAROL SHENKENBERGER wrote to GLEN JAMIESON <=-

 > bought a dressed goose, which we cooked.  It was OK, but not extra
 > special.  Lots and lots of fat!  In the Adelaide Central Market, apart

 CS> They are normal things.  I havent had goose, just duck.  Not sure of
 CS> the exact flavor difference.

Goose is oilier than duck. Different texture altogether. There was a good
reason that many old home remedies called for goose grease.  Bv)=

 > from the usual meat, we do have quails, ducks, pigeons, venison, goat,
 > kangaroo, wild and farmed rabbits, and sometimes pheasants and on
 > occasions even black-fleshed chickens.  What is good is that "variety

 CS> We got the black flesh chickens at my local asian grocery.  Also I saw
 CS> quail but they were very expensive at almost 7$ each. Not much bigger
 CS> than my fist. Baby quail?

Nope. Quail are tiny little birds ... smaller than a robin. I never saw the
point to them. When I was a youngster I went on a quail hunt with my Dad and
Granddad. After I saw what we were shooting I declined any further quail hunts.
An average quail will only dress out at around 4 ounces.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sirloin Grapefruit Salad
 Categories: Beef, Salads, Citrus
      Yield: 4 servings
 
      2    Texas Red grapefruit
  1 1/2 lb Beef top sirloin steak; 1"
           - thick
      2 tb Olive oil
    1/4 ts Salt
      6 c  Torn romaine lettuce
    1/2 c  Chopped pecans, toasted
      2    Green onions (white and
           - green parts), finely
           - chopped

MMMMM---------------------CITRUS VINAIGRETTE--------------------------
      3 tb Grapefruit juice
      3 tb Red wine vinegar
  1 1/2 tb Olive oil
      2 ts Honey
      2 ts Dijon mustard
    1/8 ts White pepper
 
  This wonderful salad and a loaf of crusty white bread make
  a meal.
  
  Prepare Citrus Vinaigrette and set aside.
  
  Combine all ingredients in a jar. Cover tightly and shake
  vigorously until well mixed. Makes 1/2 cup.
  
  Peel the grapefruit and separate the sections; cut each
  section in half, and set aside. (Catch the juice for the
  vinaigrette.)
  
  Trim all fat from steak and cut it into 1/8-inch thick
  strips; cut each strip in half. Stir fry the beef (in
  batches if necessary) in hot oil in large nonstick frying
  pan. Remove with slotted spoon and sprinkle with salt.
  
  In a large salad bowl, toss together the grapefruit sections,
  beef strips, lettuce, pecans, onions and white pepper. Pour
  the Citrus Vinaigrette over all and toss again until well
  combined. Serve immediately.
  
  Makes 4 generous servings.
  
  Note: The TexaSweet Citrus Marketing Association claims that
  a grapefruit can be sectioned in as little as two minutes
  using this technique: With a sharp thin-bladed knife, cut
  off both ends of the grapefruit. Place the grapefruit on
  one of the flat ends and cut away the peel from top to
  bottom along curvature of the fruit. Remove all white pulp.
  Cut down along each grapefruit section to the center, then
  turn knife to loosen the section and lift out. Remove other
  sections the same way.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 14 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
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