Text 27392, 103 rader
Skriven 2009-08-12 16:42:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Diet restrictions
=============================
-=> JIM WELLER wrote to CAROL SHENKENBERGER <=-

 > one last blow out meal before starting the new regime?

 CS> he's back on low salt and a meat-reduction
 CS> except i got lots of *fish* Thursday.  He's back to being forced to eat
 CS> veggies ;-)

 JW> Veggies can be good food despite Michael's opinion to the contrary.
 JW> [g] The secret is cool mixtures, lot's of seasonings and in some
 JW> cases just a little added meat and fat for flavour.

I sometimes (almost said often - but, that would be a canard) get a head of
cauliflower or a couple bunches of broccoli, put it in the steamer, season it
(at table) with Morton's Lite Salt and fresh ground pepper ... sometimes some
grated Parmesan - and that's dinner. 
 
 JW> And lemon juice help jazz up salt free veggies.

Lemon juice jazzes up damned near anything.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
       Title: Jambonnette et les Aiguillettes de Canard aux Myrtilles
  Categories: Poultry, Pork, Beef, Wine, Booze
       Yield: 4 Servings

       2    Ducklings; w/giblets
       1 md Onion; chopped
       1 md Carrot; chopped
       2 c  Demi-glace
       4 oz Veal shoulder; chopped
       4 oz Pork tenderloin; chopped
       1 lg Egg
            Salt & Pepper
       2 oz Cognac
       2 oz Port Wine
     1/4 c  Sugar
     1/4 c  Water
       2 oz Red wine vinegar
       1 pt Blueberries
       2 tb Oil
 
  Remove the duck giblets and set aside.
   
  Cut off each leg and thigh in one piece.
   
  Remove breasts whole from the bone.
   
  Chop the duck carcass and put it into a roasting pan with the
  onion and carrot. Roast for 45 minutes at 400øF or until the bones
  are brown.
   
  Put browned bones and vegetables in a pot and add the demi-glace.
  Bring to a boil and simmer gently for an hour or more.
   
  Put the reserved liver and gizzard into a food processor with the
  veal and pork. Puree a few seconds and add egg (2 eggs if they are
  medium sized or smaller).
   
  Season with salt and pepper and continue to process.
   
  Add cognac and port and blend to a smooth texture.
   
  Carefully cut open the thigh of the duck and cut out the thigh
  bone.
   
  Fill the pocket created with the stuffing and fold the skin
  around it. Wrap the leg in buttered foil and bake in a 375øF
  oven for an hour or until the internal temperature is 165øF.
   
  Caramelize the sugar and water carefully and add vinegar. Cook
  until syrupy and strain in the duck-enriched brown sauce.
   
  Stir and simmer for 5 minutes and add blueberries.
   
  Heat oil and brown reserved breasts, skin side first.
   
  Remove from pan, cut off skin, and brown the breast again.
   
  Slice the browned breasts into strips and serve with the stuffed
  legs and sauce.
   
  Source: Great Chefs of New Orleans, Tele-record Productions
  www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
  Chef Michel Marcais, Begue's Restaurant, New Orleans

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM
 
ENJOY!!!

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

 

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