Text 20475, 119 rader
Skriven 2009-02-06 11:30:30 av bill swisher (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Superbowel
======================
DAVE SACERDOTE wrote:

> Did you catch any of the ads online?  My faves were the Doritos
> "Crystal Ball" ad:

My two favorites were the Mr & Mrs Potatohead and the Doritos one with the
pigeons.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Braised Squab in a Mold of Vegetables
 Categories: California
      Yield: 4 servings

MMMMM----------------------SQUABS AND SAUCE---------------------------
      4 ea Squabs, wings and neck
           -- removed, reserved
           Salt
           Pepper
      1 lb Butter, clarified
      1 md Onion, chopped
      4 sl Bacon, diced
      4 sm Cabbages, quartered
           -- cored, and sliced OR
      2 lg Cabbages, quartered
           -- cored, and sliced
    1/2 qt Stock, veal, thickened
           -- with cornstarch

MMMMM--------------------VEGETABLES AND MOLDS-------------------------
      3 lb Turnips, large, peeled
      2 lb Carrots, large, peeled
      1 ea Broccoli, flower, per mold
           Salt

  Squabs and Sauce: =================

       Brown pigeon wings and neck in the oven and reserve.  This will
  tend to darken the sauce and bring out the flavor of the squab bones.

       Salt and pepper the squab inside and out.  In a large saute pan,
  heat butter (do not use too much butter or birds will deep fry).  Add
  the squabs and brown carefully on every side.  Place the birds in
  warm spot.

       Discard the used butter from the pan, and add four tablespoons of
  fresh clarified butter.

       Add bacon and onions to the pan and saute to a blond color.

       Add cabbages.  Cook over low heat for twenty minutes, stirring
  occasionally.

       Add veal stock to cover the contents of the pan and adjust the
  seasonings.  Bring to a boil.

       Place the squabs on the cabbage in the saute pan then brush with
  clarified butter, and cook in a 450 F for 10 minutes.

       Remove the squabs from the pan, bone them and put the bones in
  the saucepan with the previously cut wings and necks.  Reserve the
  squab meat.

       Into the saucepan with the necks, wings and bones, strain the
  juice from the cabbage mixture.  Add veal stock if liquid is needed.
  Reserve the cabbage.

       Over medium heat, cook the strained cabbage juice and bones for
  at least one-half hour, then strain through chinois and reserve the
  sauce.

  Vegetables and Molds: =====================

       Cook the carrots, turnips, and broccoli in heavily salted water
  until crisp.  Cool the vegetables in a bowl placed in ice water.

       Select the largest turnip, slice it at its widest part into 4
  slices, about an 1/8-inch thick and about 3 1/2 inches in diameter.
  In the middle of each of these turnip slices, cut a round hole about
  the size of a quarter or slightly larger.

       Cut the remaining turnips and carrots into 40 rectangular slices
  about 1 1/2 inch by 1 inch by 1/8 inch.

       On the bottom of 4 buttered 4-inch souffle molds, place one each
  of the large turnip slices.  Arrange the remaining vegetables slices
  around the inside edge of the molds, alternating carrot and turnip
  slices.

       Place a broccoli flower, stem off and head down, into the hole
  in the bottom of each mold.  This will be the centerpiece of your
  mold when unmolded later.

       Cover the broccoli with one layer of cabbage packed well over and
  between the broccoli and vegetables.  Top this cabbage layer with a
  layer of squab meat.

       Add more cabbage, pressing hard to form the mixture at the top
  of the mold.

       Place the molds of squab and cabbage onto a small sheet pan.
  Surround the molds with a little water (a 1/4-inch in depth or a
  little more). Put a small sheet of buttered parchment paper on each
  mold (butter side down). Reheat for 20 minutes in your oven at 450 F.

       (Note: If molds are not to be cooked until a later time, they
  should remain in the oven about 20 minutes on low heat before being
  cooled and stored away in a refrigerator.)

       Unmold on serving plates.  Spoon warmed sauce around molds and
  serve.

       Source: Great Chefs of San Francisco, Avon Books, 1984

       Chef:   Jacky Robert, Ernie's, San Francisco, CA

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5a
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)