Text 30324, 126 rader
Skriven 2009-10-25 00:06:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Planked fish
========================
 -=> On 10-24-09  06:04,  Dave Sacerdote <=-
 -=> spoke to Jim Weller about Planked fish <=-

 DSac> Getting past the end of the outdoor-cooking season for you, though?

:-}}  To some, it is never end of outdoor cooking season.  When I was
searching the internet for information on smoking, there was a Youtube
video of a guy using his Masterbuilt Smoker with what looked like 12+
inches of snow on the ground.  He had it tucked up in a clear patch
under the roof eaves.

 DSac> I thawed one of the turkeys I got for 20c/pound last season and I'm
 DSac> going to smoke it perhaps today.  Gotta make room for fresh turkey
 DSac> deals with our Thanksgiving rolling around in another month.

And we are defrosting a pair of $0.99 turkey breasts we bought a while
back.  I'll brine them tomorrow and smoke them on Monday.

Here is one for the bacon King:

It is the first time I have seen the words cawl or the term collar
bacon.  Based on a search I think that cawl refers to a type of soup,
probably of Welsh origin, perhaps with leeks being a requirement?

What is collar bacon with rind mean to you?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bacon Cawl With Three Sauces
 Categories: Soup, Sauce
      Yield: 4 servings
 
MMMMM--------------------------THE CAWL-------------------------------
  1 1/2 lb Collar bacon with rind
      3 pt Water

MMMMM-------------------------VEGETABLES------------------------------
  1 1/2 lb Potatoes
      1 sm Swede (rutabaga)
      3    Mature carrots
      2 lg Leeks (or spring onions)
      2 tb Chopped parsley

MMMMM--------------------SAUCES FOR THE MEAT-------------------------

MMMMM-------------------MUSTARD AND EGG SAUCE------------------------
      2 oz Butter
      1 oz Flour
      1 ts Dry mustard powder
    1/2 ts Powdered tumeric
    1/2 pt Cawl stock & milk mixed
      1    Hard-boiled egg
      1 tb Vinegar

MMMMM-------------------SPICED TOMATO KETCHUP------------------------
      1 lb Ripe tomatoes
      1 sm Onion
      1 ts Ground ginger
    1/4 ts Powdered cloves
      1 oz Sugar
      1 tb Malt vinegar
           Salt and pepper
      1 sm Green chili (optional)

MMMMM------------------PARSLEY-AND-CHIVE SAUCE-----------------------
      1 oz Butter
      1 oz Flour
    1/2 pt Cawl stock and milk mixed
      2 tb (heaped) chopped parsley
      1 tb (heaped) chopped chives
           Salt and pepper
 
  Wash the joint to remove surface blood.  Put the meat into a large
  clean pan and cover well with water.  Bring to the boil, then turn
  the heat down, cover with lid and simmer for 2 hours. Top up if the
  water sinks below the level of the meat - at the end of the cooking
  you should have 2 pints of liquor.  Leave it to cool, meat and all,
  and lift off the white hat of grease (it makes good dripping after
  heating gently to drive off the water).  Some families like the fat
  left in.
  
  Prepare the vegetables - scrub, peel and cut them into bite-sized
  chunks as appropriate.  Wash and slice the leeks into 1/2-inch rings.
  Then make the sauces.
  
  For the MUSTARD AND EGG SAUCE: Melt 1 oz butter in a small pan.  When
  it froths, sprinkle in the flour and fry for a moment until mixture
  is sandy. Stir in the mustard powder and tumeric and immediately
  whisk in the broth and milk.  Whisk till the mixture thickens.  Chop
  the egg and stir in. Finish with the vinegar and beat in the extra
  ounce of butter.  Taste and add salt and pepper.
  
  For the SPICED TOMATO KETCHUP: Chop the tomatoes, skin and chop the
  onion. Put all the ingredients except the optional chili into a
  lidded saucepan. Bring to the boil, turn down the heat, leave to
  simmer gently for 30 minutes.  Push the contents of the pan and boil
  it fiercely for a few minutes.  Taste and adjust the seasoning.
  Serve either hot or cold. Finish with a few slices of deseeded chili
  if you like it hot.
  
  For the PARSLEY-AND-CHIVE SAUCE: Melt the butter in a small pan, stir
  in the flour and let it cool for a moment.  Whisk in the liquid
  gradually and stir over the heat until the mixture thickens.  Mix in
  the herbs, taste and add salt and pepper.  Reheat the meat in its
  broth (the cawl).  Remove the meat and keep it warm while you cook
  the root vegetables in the broth. Five minutes before you are ready
  to serve, add the leeks.  While the vegetables simmer, plain-boil the
  potatoes separately.  Stir the chopped parsley into the soup just
  before you bring it to table.
  
  As a second course, serve the meat with the potatoes, and the three
  sauces.
  
  Source: Elisabeth Luard in "Country Living" (British), April 1989.
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


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