Text 20306, 102 rader
Skriven 2009-02-01 09:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: GRISTLY 159
===================
 ML> I still say gristle. If you won't eat it, at least make
 ML> soup out of it.
 GJ> The glucosamine still works for me, at least in warm weather.

There are those who would point out that just plain
warm weather will work.

 GJ> Next time you come here you can try raw 'roo.  At only 2% fat it is at
 GJ> its tenderest when quite raw, and its unique flavour can then be best
 GJ> savoured.

I'm not so sure about raw 'roo, not because of the raw part
but because of the abundance of flies at the farmers' market.

 -> Leg of lamb roasted with garlic, rosemary and paprika
 RH> Sounds good to me!  Garlic, rosemary, paprika and lamb.  I'll bet Glen
 RH> does something similar with the trimmings from his hedges.
 ML> I thought he fed those to the giraffes and zebras at the zoo.
 GJ> It is easy enough to steal sprigs of rosemary from the neighbours'
 GJ> hedges when necessary.  The giraffes prefer the trimmings from the
 GJ> rubber tree.  (Which reminds me, it is about ready for another
 GJ> pruning, so I had better phone the zoo again...)

Not so adventurous are they, these giraffe things.

Speaking of adventurous, I forgot to write about yesterday's
lunch. I had feijoada, which isn't so special in and of
itself, but the contents, well, I'll write about them later.

                     *  Exported from  MasterCook  *

                               Buffalo Joe

Recipe By     : Copyright © 1996 by Kerr Corporation
Serving Size  : 4    Preparation Time :0:30
Categories    : Meat And Fish Entrees, Weird

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  teaspoons     light olive oil with a dash
                        of toasted sesame oil -- divided
     3/8  teaspoon      salt -- divided
     3/8  teaspoon      freshly ground black pepper -- divided
   8      ounces        buffalo sirloin steak
   1      medium        onion, whole -- chopped
   2                    peeled garlic cloves -- bashed and chopped
   2      medium        whole carrots -- chopped
   2      stalks        celery -- chopped
   1                    whole green bell pepper -- seeded and chopped
  16      medium        whole mushrooms -- chopped
   1      teaspoon      Greek Islands Ethmix -- (see recipe)
   1      tablespoon    wild mushroom powder (optional)
   1      cup           no salt added tomato sauce
   2      cups          de-alcoholized Cabernet Sauvignon wine
   1      teaspoon      low sodium tamari
   1      tablespoon    arrowroot mixed with
   2      tablespoons   de-alcoholized Cabernet Sauvignon(slurry)
   4                    whole wheat hamburger buns

1.  Brush 3/4 of the oil on a plate and sprinkle 1/3 of the salt and 1/3
of the pepper over the oil.  Rub the steak through the seasoned oil on
both sides.

2.  Heat a large, high sided skillet over high heat until it’s very hot.
Brown the meat for 2 minutes on each side and remove from the pan.  Turn
the heat down to medium,  pour in the remaining oil and cook the onion
until it begins to wilt, about 2 minutes.  Add the garlic, cook for 1
minute, then add the rest of the chopped vegetables.  Sprinkle with the
spice mix,  the remaining salt, the remaining pepper, and the wild
mushroom powder.  Stir the seasonings into the vegetables and cook for 2
minutes.

3.  Cut the browned meat into 2 inch (5 cm) chunks and drop into a food
processor.  Pulse a few times to chop the meat coarsely, as it is very
tender and doesn't need to be finely ground.  Add the chopped meat to the
simmering vegetables and cook for 5 minutes.

4.  Pour in the tomato sauce, wine, tamari, and slurry,  and bring back
to a boil.  Turn the heat down to simmer to keep warm.

5.  Toast the hamburger buns in a toaster or oven broiler.

TO SERVE 4 PEOPLE:  Spoon the Buffalo Joe over the toasted buns on each
of 4 hot plates.  Arrange Steamed Mixed Greens (see recipe) on the side.

                   - - - - - - - - - - - - - - - - - -

NOTES : Everyone raised in North America seems to have a Sloppy Joe in
his or her gastronomic experience and every recipe has its own secret
ingredient.  I've got several in this recipe and they all add up to
flavor with much less fat and refined carbohydrate.  It’s also a lot of
fun and easy to fix!

Try serving the Sloppy Joe sauce over baked yams.  I love this version
and I think your family will like it too.  Peel the yam which has been
baked for about an hour and cut into 4 pieces lengthwise.  Spoon the
sauce over the top and enjoy!


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