Text 18057, 64 rader
Skriven 2008-12-18 20:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: fresh  was: Canned Ve
=================================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> In season, the farmers deliver to Wegmans stores, generally multiple
 NB> times a day...
 
By all reports they are a superior store.

You have to remember that I am 600 miles from the nearest market
garden and 1000 miles from the nearest real city, so fresh daily is
not an option here.

I do have an edge over most people on fish and game though.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Conejo Asado - Roast Rabbit
 Categories: Game, Rabbit, Latin amer
      Yield: 5 servings
 
           Salt
           Black pepper; ground fresh
      3 lb Rabbit; whole/pieces
      6    Garlic cloves; pureed
      2    Bay leaves
    1/2 ts Oregano- dried
    1/2 ts Cumin- ground
    1/2 c  Wine- white
 
  Marta Kutin is the chef of Las Chacras de Pasquito, a restaurant
  offering all of the traditional dishes of Mamiiia, including much
  lamb, goat, and rabbit. Mamina is a small town about three hours
  from the major northern city of Iquique. One gets there largely via
  dirt roads that scale high into the mountains. Due to its isolation,
  the town is full of residents who cook what they raise. This book
  includes several recipes from Mamina, in part because as Maria
  noted, the most traditional northern dishes are found in its small
  towns rather than in its big cities (such as Iquique and Arica),
  whose food has been homogenised and fast food-ised.
  
  Sprinkle salt and pepper on both sides of the rabbit. Mix the
  garlic, herbs, and white wine together and pour half of this
  mixture over the rabbit. Set aside for 30 minutes, allowing the
  rabbit to absorb the flavours of the herbs.
  
  Put the rabbit in the oven and cook for about 45 minutes, basting
  frequently. Add the rest of the wine and herb mixture, as
  necessary, to keep the rabbit moist and to create a gravy.
  
  Wine: Villard Pinot Noir
  
  From: TASTING CHILE By: DANIEL JOELSON
  
  Typed by: KEVIN JCJD SYMONS, 06 DECEMBER 2008
 
MMMMM

Cheers

YK Jim


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