Text 24173, 65 rader
Skriven 2009-05-18 18:54:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Poutine
===================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> Since you like the stuff, I thought you'd enjoy this riff on it:

 JW> MMMMM-----Meal-Master - formatted by MMCONV  2.10

 JW>      Title: Bbq Debris Frites
 JW> Categories: snacks, info
 JW>   Servings: 1

Maybe I'm a purist ... or a traditionalist. But, give me the Guinea beef debris
in a poorboy sarnie and the poutine on the side. When I discovered poutine I
tried several of the variants offered and decided I liked the basic poutine
best of all.

This, OTOH, looks interesting ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poutines Rapees
 Categories: Potatoes, Vegetables, Pork, Dumplings
      Yield: 6 servings
 
    1/2 lb Salt pork, fatty
      4    Potatoes; cooked & mashed
     10    Potatoes; finely grated
           Salt & Pepper
 
  "For many Acadians living in southeastern New Brunswick, Poutine Rapee,
  potato dumpling dish with a mixture of seasoned pork in the centre, is
  considered a national dish. In other parts of Acadia, these delicacies are
  prepared without the meat and fish is sometimes added to fricot. Although
  the greyish colour and gluey texture of the poutines makes them appear
  somewhat unappetizing, their taste more than compensates for their
  unattractive appearance."
  
  Soak the pork overnight in cold water to remove the salt, and cut into
  cubes. Extract the water from the grated potatoes by putting them in a
  cotton bag and squeezing vigourously. Mix the mashed potatoes with grated
  potatoes. Season with salt and pepper. Roll the potato mixture into balls
  resembling small snowballs. Make a hole in the centre of the potato ball
  and add 1 Tbsp of the salt pork. Close the hole and roll the poutines in
  flour. Gently drop the poutines 2 or 3 at a time, into a large pot of
  boiling salted water, ensuring that the water is kept at a rolling boil.
  Simmer the poutines for 2-3 hours. Eat the poutines hot with butter, salt
  and pepper, or as a dessert with sugar and molasses.

  MAKES: 6 POUTINES
  
  SOURCE: "A Taste of Acadie" by Marielle Cormier-Boudrau

  Uncle Dirty Dave's Archives 

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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