Text 25326, 137 rader
Skriven 2009-06-25 20:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: trip w Sac 734
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I wish that I could figure out a way of stabilizing some
 ML> for travel to Yellowknife, but to the best of my knowledge
 ML> that's impossible.
 
Fear not, we shall feast upon fresh from the water fried whitefish,
burbot and pike instead. But not char. Char will be grilled. Even
Aura can't get battered deep fried char at Bullocks. Renata the
owner of Bullocks is even more forceful than her. When Aura
complained that her grilled char was underdone, Renata said, "No it
isn't. It's effing g.d. perfect" and that was that. Aura ate her
"underdone" char and she was quiet about it!


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

     Title: Nui Long - Grandpa's Spaghetti With Offal
Categories: Vietnamese, Italian, Pasta, Offal
  Servings: 10

      1 lb chicken gizzards
      2    pig's hearts
      2    pig's tongues
      2 cn Champignon mushrooms 
     10    cloves garlic, minced 
    1/2 TB sugar 
      1 TB salt 
  1 1/2 TB Bo Kho powder seasoning
           (Three Bells or Con Voy
           brand) 
           Chili flakes 
           Chili powder 
    1/4 c  Golden Mountain Seasoning
           Sauce 
      2 sm onions, diced 
           Vegetable oil 
     16 oz tomato sauce 
      2 c  chicken broth 
           Monosodium Glutamate (MSG) 
      1 TB dried black peppercorns 

Whereas my Ba Ngo I(maternal grandmother) specializes in traditional
Vietnamese fare, my Ong Ngo I (maternal grandfather) cooks up fusion
dishes inspired from his travels as a merchant marine. Nui Long,
which roughly translates as noodles with offal, is one of his
specialties. He learned this dish when he was eighteen years old
from an Italian cook name Anthony while on board the S.S. Gio Long.

Nui Long transforms offals that are usually considered nasty bits,
like gizzards, hearts, and tongues, into a hearty and savory ragout.
Ong Ngo I has been preparing this dish for well over half a
century...first in Vietnam, and for the past 35 years, in America.
Eaten with noodles or a fresh baguette, Nui Long offers a unique and
flavorful fusion of Italian flavors, Vietnamese sensibility, and
French techniques.

Clean offals. Due to the nature of offals, it is of utmost
importance that each ingredient be carefully cleaned and prepped.
Begin by rinsing the hearts under cold water.  Remove any impurities
from the surface and valves using fingers. Set aside in a colander
to drain.

Rinse the gizzards under cold water. Remove any impurities (i.e.
flecks of undigested food) using a sharp paring knife. Set aside in
a colander to drain.

Prepping the tongue is a bit more complicated than the hearts and
gizzards. Begin by removing the white blubbery fat and connective
tissue on the underside of the tongue. Set fat and tissue aside.
Place both tongues in a medium-sized saucepan filled with cold water
and boil on high heat for 30 minutes. Add additional water to the
saucepan as necessary.

One at a time, rinse the tongues under cold water and scrape away
all the gray matter on the tongue's surface using a sharp paring
knife. The tongue will be quite hot, but persevere because the film
is much easier to remove before the tongue has cooled. A properly
prepped tongue will be ubiquitously pink, without a trace of gray
matter on its surface.

Make marinade: Next, assemble the marinade by combining half of the
garlic, sugar, salt, Bo Kho powder seasoning, and Golden Mountain
Seasoning Sauce in a large bowl. Add enough chili flakes and chili
powder to achieve the desired degree of spiciness. Whisk to combine
and set aside.

Slice and dice offals and mushrooms. Cut the tongues, gizzards, and
hearts into bite-sized pieces—approximately one centimeter
cubed—using a very sharp knife. This is an especially laborious
task, but wholly necessary in order for the marinade and seasonings
to properly soak into the offals.

Add the tongues, gizzards, and hearts to the marinade, making sure
that each bit is coated evenly. Ong Ngo I likes use his hands in
order to squeeze the innards and the marinade together for maximum
flavor absorption.

Drain the Champignon mushrooms and slice each one in half. Set
aside.

Make ragout: In a large pot over medium-high heat, saute the onions
and the remaining minced garlic using a combination of vegetable oil
and pork tongue fat. When the onions are transparent, add the tomato
sauce, then the offals (marinade and all). Combine thoroughly and
turn down the heat to medium-low. Let the offals simmer for 15
minutes.

Add the chicken broth, peppercorns, and sliced mushrooms to the
simmering offals. Season the broth to taste using a combination of
sugar, salt, chili powder, Golden Mountain Seasoning Sauce, and MSG.
Add more water or chicken broth as necessary to dilute the
seasonings. Let the ragout simmer over low heat until the offals are
tender, approximately 1.5 to 2 hours.

Published by Gastronomer

From: Http://Gastronomyblog.Com
 
MMMMM-------------------------------------------------







Cheers

YK Jim


... I have developed a deep and abiding love for Tasty Salted Pig Parts.

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