Text 27770, 95 rader
Skriven 2009-08-22 21:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Cooking with wine
=========================
-=> Quoting Glen Jamieson to Carol Shenkenberger <=-

 CS> But then, I have this aversion to wine in cooking
 CS> Hey, I can be as irrational as the rest here!

As I recall you encountered a covered casserole or stew dish that
had a huge amount of wine in it and because it was covered, still
had a high alcohol content. Try something just once, where the wine
is reduced, uncovered, and all the alcohol evaporates. Then
incorporate the wine into a sauce. You will be amazed how different
it turns out.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan Roasted Quail with Port Sauce
 Categories: Veal, Duck, Quail, Chicken, Wine
      Yield: 4 Servings
 
    1/2 c  Dry red wine
    1/4 c  Good port
    1/4 c  Olive oil
      2 tb Balsamic vinegar
      2 tb Maple syrup
      2 tb Soy sauce
      2    Bay leaves
      1 ts Cracked black pepper
      2    Cloves garlic, crushed
           Several sprigs fresh thyme
    1/2 ts Juniper berries
      8    Quail, preferably fresh,
           With breast and backbones
           Removed
      2 tb Olive oil
           PORT SAUCE:
      2 lb Poultry bones, necks, and
           Wing tips (quail, chicken,
           Duck, or combination
    1/2 c  Carrots, roughly chopped
      1 md Onion, diced
    3/4 c  celery, roughly chopped
      1    Bay leaf
    1/2 ts Dried thyme
      1 Cl garlic, crushed
      3 qt Water
    1/2 c  Veal stock, or beef stock
      1 c  Good quality port
           FINAL ENRICHMENT:
      2 tb Good port
      2 tb Unsalted butter
 
  Using a wire whisk, combine the marinade ingredients in a
  stainless steel bowl. Add the quail and rub thoroughly with the
  marinade, inside and out. (Don't be afraid to use your hands.)
  Cover the bowl and refrigerate for several hours or overnight.
  
  The Port Sauce with which the quail will be served may be made
  while the quail is marinating. Combine the bones, vegetables, and
  seasonings in a roasting pan and roast in a 375 degrees oven for 2
  hours, turning occasionally, until everything is well browned.
  Transfer the bones and vegetables to a heavy bottomed stock pot
  and cover with the water. Bring to a boil, add the veal stock or
  beef broth, lower the heat to a simmer, and cook 1 1/2 hours.
  Strain this rich stock into another sauce pan, add the cup of
  port, and simmer again to the reduce liquid to 11/2 cups. At this
  point, the sauce may be cooled and refrigerated for up to two
  days. Rewarm the sauce during the quail's preparation and add the
  final enrichment of port and butter just prior to serving. This
  will both enhance the final flavor and give the sauce a silken
  sheen.
  
  To cook the quail, preheat the oven to 350 degrees. Heat 2
  tablespoons of olive oil in a cast iron or other heavy bottomed,
  ovenproof skillet over medium heat. Drain the quail of excess
  marinade and pan roast, uncovered, until mahogany in color (about
  3 minutes on each side). Place the ovenproof skillet and quail in
  the oven for 9 minutes. Serve immediately with the port sauce.
  
  Yield: 4 servings as an entree or 8 as a first course
  
MMMMM





Cheers

YK Jim


... The biggest problem I have with squirrels is pairing with a good wine

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