Text 30715, 168 rader
Skriven 2009-11-04 06:34:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Kudzu
=============
-=> Dale Shipp wrote to Glen Jamieson <=-

 GJ> Unfortunately, someone, around 1900 or so decided to bring in prickly
 GJ> pear, possibly with the idea of using it commercially.  That was one
 GJ> of the greatest disasters suffered by Australia.  The cactus spread
 GJ> across huge areas of Queensland, rendering farms useless.  All kinds
 GJ> of eradication were tried, but without success, until finally the
 GJ> cactoblastis beetle was introduced.  That worked, and virtually wiped
 GJ> out the prickly pear.  It was one of the first, and the most famous
 GJ> use of biological control of a pest.  Now the only prickly pears are a
 GJ> few tame ones found in private gardens in southern states.  It is
 GJ> still classified as a noxious weed in Queensland.

 DS> And what did the beetles start eating once they had consumed all the
 DS> cactus?  Introduction of species where they are not native can have
 DS> unexpected side consequences, usually bad.

 DS> The hyacinth is such an invasive plant in many Florida rivers.  Kudzu
 DS> is another example of a really bad thing.

The secret to controlling kudzu lies in making it a popular cooking ingredient
and ca$h crop. That will assure that it becomes rare.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stuffed Kudzu Leaves
 Categories: Lamb/mutton, Greens, Rice, Citrus
      Yield: 4 Servings

     30    Kudzu leaves
     15 oz Can diced tomatoes
      2 ts Salt
      3 cl Garlic; halved
      3    Lemons; juiced
           Soup bones (opt) 

MMMMM-------------------------STUFFING------------------------------
     1 c  Rice, rinsed in water
     1 lb Ground lamb
          +=OR=+
     1 lb Ground beef
     1 c  Canned diced tomato
   1/2 ts Allspice
          Salt & pepper

  Kudzu blooms the end of July through September. It has
  attractive bunches of delicate purple flowers with a
  fragrance reminiscent of grapes which may be used to make
  jelly. To cook with kudzu, choose only the smallest, most
  tender leaves. Large leaves are too tough. Even the small
  leaves have plenty of body. Fresh and tender, the leaves
  have a flavor similar to that of a green bean as it belongs
  to the legume family. Make sure picking area has not been
  sprayed with chemicals to kill the kudzu.

  01. Combine all ingredients and mix well.

  02. Gather medium size young kudzu leaves (the very big
  ones have tough center and radiating stem veins).

  03. Wash leaves.

  04. Drop into salted boiling water.

  05. Blanch for 2-3 minutes, separating leaves.

  06. Drain and remove to a plate to cool.

  07. Remove heavy center stems from the leaves by using a
  knife and cutting down each side of the stem to about the
  middle of the leaf.

  08. Mix all the stuffing ingredients together.

  09. Push cut together and fill with 1 teaspoon stuffing and
  roll in the shape of a cigar.

  10. Place something in bottom of a large pan so that rolled
  leaves will not sit directly on the bottom of the pan.

  11. The round rack that comes with a pressure cooker works
  very well (soup bones also work well).

  12. Arrange kudzu rolls alternately in opposite directions.

  13. When all are in the pot, pour in tomatoes, salt, and
  garlic, cut in half.

  14. Press down with an inverted dish and add water to
  reach dish.

  15. Preheat oven to 350øF.

  16. Cover pot and cook for 40 minutes.

  17. Add lemon juice and cook 10 minutes more.

  SERVES 4

  From http://www.recipezaar.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kudzu Jelly
 Categories: Five, Flowers, Citrus, Condiments
      Yield: 5 Pints

      4 c  Kudzu blossoms
      4 c  Boiling water
      1 tb Lemon juice
      1    Package pectin
      5 c  Sugar

  Special Equipment: 4-6 half-pint jars & lids, sterilized
  and kept hot

  Kudzu blossoms are ready to be picked the end of July
  through the beginning of September. If you live in an
  area with an abundance of kudzu vines you will know when
  the flowers are in bloom from the sweet grape like aroma
  in the air. Use scissors to cut the flowering stem off
  the vine.

  Be careful to cut only blossoms that have not been sprayed
  with any type of chemicals. Many kudzu vines found along
  the side of the road are sprayed each year by the county
  to try and kill them. Also wear gloves when gathering
  blossoms. I had a big spider land on my hand once while
  picking my flowers for jelly. I have worn gloves ever
  since then.

  Pull the purple blossoms off the stem until you have 4
  cups. Wash blossoms thoroughly to remove bugs or stems.
  Place blossoms in large bowl and pour boiling water over
  them. Stir and set in refrigerator for at least 6 hours
  or overnight. Liquid will be grayish in color.

  Strain liquid and discard blossoms. Pour liquid in a med
  pot. Add lemon juice, pectin, and sugar. The lemon juice
  will turn the gray liquid a bright purple. Bring jelly to
  a full rolling boil, stirring constantly. Boil for 2 min.

  Remove from heat and skim off foam. Pour jelly into hot
  sterilized jars and seal. Process jelly in boiling water
  bath for 7 minutes. Store in a cool, dark place.

  If jelly does not thicken properly the kudzu mixture can
  still be used as syrup for pancakes.

  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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