Text 22394, 89 rader
Skriven 2009-03-25 22:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: 17 March
====================
-=> Quoting Hap Newsom to Jim Weller <=-

 -> More low fat healthy chicken:

 HN> The masses are demanding PORKKKK!

There must be an echo in here. Either that or i'm getting spammed!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Country Pate with Pistachios
 Categories: Appetizers, Offal, Veal, Pork, Bacon
      Yield: 8 Servings
 
      1 tb Butter
    1/2 c  Shallots; coarsely chopped
    1/2 lb Pork liver; OR veal liver,
           -cut into 1" cubes
    1/4 ts Thyme, dry
    1/2    Bay leaf; crumbled
    3/4 lb Veal, lean; cut into
           -1" cubes
      1 lb Pork, lean; cut into
           -1" cubes
    1/2 lb Ham; cooked, cut into
           -1/2" cubes
    1/2 c  Pistachios; shelled, toasted
    1/8 ts Allspice
    1/8 ts Cloves, ground
    1/4 ts Nutmeg
    1/8 ts Cumin, ground
      1 pn Cinnamon, ground
      1 pn Cayenne pepper
    1/2 c  Wine, white, dry
           Salt; to taste
           Pepper; to taste
      2 sl Bacon
 
  Preheat the oven to 425F.
  
  Heat the butter in a heavy skillet and add the shallots. Cook
  briefly, stirring.  Add the liver and sprinkle with the thyme and
  bay leaf. Cook about 2 minutes, stirring occasionally.
  
  Put the veal in a food processor or blender and blend it slightly
  finer than store-bought hamburger.  Empty the veal into a mixing
  bowl.
  
  Put the pork in the food processor or blender and blend it a
  little coarser than store-bought hamburger. Add the pork to the
  veal.
  
  Put the liver mixture in the food processor or blender and blend
  it as finely as possible.  Pour and scrape it into the bowl with
  the pork and veal.  Add the ham and pistachios. Add the allspice,
  cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and pepper
  and blend well with your fingers. To test the mixture for
  seasoning, shape a small portion into a patty and cook it, turning
  once, in a nonstick skillet until cook through. Taste the patty and
  add more seasonings as desired.
  
  Pack the mixture in a 5- or 6-cup loaf pan.  Smooth the top,
  rounding it slightly.  Place the bacon slices on top. Cover
  tightly with foil and place the pan in a heatproof baking dish.
  Set the dish on the stove and pour in boiling water around the
  loaf pan.  Bring the water to a boil. Place the pan in the water
  bath in the oven and bake 45 minutes or to an internal temperature
  of 150F.  Remove the pan from the oven and let stand until ready
  to serve.
  
  The pate is excellent hot or cold.  Cut it crosswise into slices
  and serve.
  
  Recipe from "Cuisine Rapide" by Pierre Franey and Bryan Miller.

  Submitted By SAM WARING
 
MMMMM

Cheers

YK Jim


... Circuitous logic: see self-referential.

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