Text 32469, 98 rader
Skriven 2009-12-21 23:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av LEE LOFASO
Ärende: Chicken Salad Pie
=========================
-=> Quoting Lee Lofaso to Dave Drum <=-

 LL> Some things Cajun love to eat might be considered
 LL> as being "weird" or "gross" by non-Cajuns.  But to Cajuns, there
 LL> is nothing "weird" or "gross" about those foods.  Such as boudin
 LL> rouge (blood boudin).

Boudin noir is common in Quebec too. And the Brits and Scots
have their own black puddings.

 LL> For some unknown reason, the FDA refuses
 LL> to allow Cajuns to sell or serve boudin rouge.
 
There's no problem with that in Canada with the CFIA or Agriculture
Canada.

Different red pork:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sichuan Red-Braised Pork
Categories: Chinese, Pork
  Servings: 4

  1 1/4 lb fresh, boneless pork belly
           with skin on
      2    inch piece ginger, unpeeled
      2    scallions, white and green
           parts
      3 TB peanut oil
      2 c  stock
      1 TB dark soy sauce
      2 TB rice wine
    3/4 ts salt
      3 TB brown sugar
    1/2    star anise (about 4
           segments)

Chinese stock is made with pork bones and chicken parts and flavored
with ginger and scallions. 

Dark soy sauce is deeper and richer than your typical commercial soy
sauce. 

The recipe calls for Shaoxing rice wine or suggests substituting
medium-dry sherry. 

First, Dunlop suggests blanching the pork in water for a couple
minutes to remove some of its impurities (the same stuff that floats
to the top of stock when you first start making it, that foamy
stuff.) This is indicative of the Chinese cook's desire to remove
all off and impure flavors from meat, "known collectively as yi wei
('peculiar smells')." It's not completely necessary, but I didn't
see a reason not to follow that lead.

Remove the pork and rinse it with cold water, then slice into
bite-sized pieces, taking care to make sure each piece has a variety
of textures and layers of fat, meat, and skin.

Next, prepare the vegetables: slice the scallions into three or four
pieces and crush the ginger gently with the flat of a knife to crack
it open and allow its aroma and flavor to seep into the stew.

In a large heavy pot, ideally large enough to allow the pork pieces
to sit on the bottom in one layer, heat the oil over high heat. It
will take a couple minutes for it to get hot enough: you want the
oil to be on the verge of smoking. Carefully, watching for splatter,
slide the pork into the pot and spread it out evenly. Brown over
high heat for a couple minutes, then add the stock and all the
remaining ingredients. Stir will to combine and bring to a boil.

Once it's boiling, lower the heat to a simmer and cook, uncovered,
over a very low flame until the pork is tender and the liquid has
evaporated into a thick sauce or glaze. Stir from time to time.

Serve with rice and vegetables, such as stir-fried greens or green
beans.

by Blake Royer


  From: The Paupered Chef               
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... Nothing is illegal if 100 business men decide to do it

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