Text 26967, 132 rader
Skriven 2009-08-03 21:57:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Nostalgia
=====================
-=> Michael Loo wrote to Dave Drum <=-

 ML> There are a few places I'd go to just for old times' sake,
 ML> but they're few and far between. I'd probably go to a Jack
 ML> in the Box just because, as I haven't been to one in 41 or
 ML> 42 years, and they still exist.
 DD> Like soya grit burgers, do you? Jack-In_The-Box was the original "sign
 DD> of the clown". Long before Ronnie McDonnie was a gleam in Ray Krok's
 DD> eye.

 ML> I'm the one who asked many years about finding a source for
 ML> TVP to make chili out of (buy 75% beef and stretch it with
 ML> soy grit). But at "Drive up to Jack, he will speak to you,"
 ML> it was the greasy onion rings that got me.

Eeeeewwwwww ....

 ML> =
 ML> Here as well, if they are sold at all. But restos get
 ML> them whole and sometimes use the skin.
 DD> What do they use the skins for? All that hair/fur would be tough to
 DD> deal with. AFAIK rabbit hides make good lining for winter gloves, etc.
 DD> But to eat????

 ML> Outside of ballottine, that kind of thing. But as far as hair/fur
 ML> goes, it'd be no different than anyone else's hair/fur.

Hmmmmm .... you're forcing me to go look up ballottine which I have no
experience of. But, I'm not big on eating hair/fur. Probably because one of my
jobs at butchering was to scrape the pig's skin of all bristles, etc.

OK, here's what I found out ... and I can see where a de-nuded rabbit hide
might be used for a ballotine.

Ballottine or Ballotine

French in origin, this term refers to meat that has been rolled into a circular
shape and filled with a stuffing of ingredients that enhance the flavor of the
meat being prepared. Beef, pork, veal, turkey, chicken, and fish are common
meats that are boned, cut and formed, or pounded into thin, flexible pieces
that are rolled and tied to keep the filling secure as it cooks inside the
meat. As an example, Ballotine de poulet would be poultry stuffed with a
filling. Common stuffings may include a mousse prepared with herbs, ground meat
such as sausage mixed with spices, or complimentary meats such as bacon, pork,
pancetta, ham, and veal that are cooked within other meats.

Almost always served warm, a Ballotine may be confused with galantine which is
similarly rolled and stuffed, but is served cold rather than warm. Galantine is
traditionally prepared and wrapped within a cheese cloth or baking paper
covering. It is then poached in a base stock, refrigerated and served cold by
slicing off pieces or the rolled meat.

http://www.recipetips.com/glossary-term/t--38178/ballottine-or-ballotine.asp

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cascadian Wild Mushroom & Rabbit Ballotine
 Categories: Game, Mushrooms, Pork, Sauces, Cheese
      Yield: 6 Servings
 
  1 1/2 lb Fresh rabbit loins; trimmed
           - silver skin removed,
           - divided
      3 oz Bacon; chopped
      2    Egg whites
      2 tb Clarified butter
    1/2 tb Garlic; chopped
    3/4 c  Sliced fresh morels; divided
    1/2 c  Carrot; fine diced
    1/4 c  Pine nuts
    1/4 c  Parsley; chopped
     12 oz Fresh spinach leaves
  1 1/2 oz Wisconsin Kasseri cheese;
           - grated
      3 oz Caul fat or cheese cloth
  1 1/2 c  Prepared demi-glaze
    1/2 c  Poached wild cranberries
           - or lingonberries

  Cut 1/2 pound rabbit loin into small dices and chill well.
  Chill a bowl and steel blade for food processor. Combine
  diced rabbit, bacon and egg whites in food processor and
  process until a relatively smooth purée is formed. Do not
  allow the forcemeat to become warm. Place mixture in a
  chilled bowl, cover and refrigerate until needed. In sauté
  pan, heat butter over medium heat, add garlic and 1/4 cup
  morels and sauté 1 1/2 minutes. Add carrots, pine nuts and
  parsley and all but 2 ounces spinach (a good handful) and
  cook over high heat, stirring occasionally, until mixture
  is slightly wilted and dry. Remove from heat. Stir in
  grated Kasseri and cool. Refrigerate until completely
  chilled. Fold into forcemeat mixture and return to
  refrigeration. Blanch reserved spinach leaves briefly in
  boiling, salted water, refresh and drain well.

  To Assemble: Cut a piece of plastic wrap about 12" long.
  Spread a 1/4" think layer of forcemeat on plastic and top
  with blanched spinach leaves. Center the remaining rabbit
  loins on top of the spinach. Use the plastic to wrap the
  forcemeat completely around the rabbit, but do not catch
  the plastic inside the cylinder of forcemeat. Wrap the caul
  fat (or cheese cloth) around the rabbit ballotine, over
  lapping slightly at the seam.

  Bake the ballotine in 375øF oven for 30 minutes or until
  internal temperature reaches 145 degrees F. Remove from
  heat and allow to rest. In sauce pan bring demi-glaze,
  remaining morels and berries to a simmer. Taste and adjust
  seasoning with salt and pepper, if necessary.

  To Serve: Slice ballotine and serve with sauce on side.

  by Chef Leif Eric Benson

  Number of Servings: 6

  Meal Master Format by Dave Drum - 02 August 2009

  Uncle Dirty Dave's Archives
 
MMMMM
 
ENJOY!!!

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

 

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