Text 37814, 79 rader
Skriven 2010-05-16 22:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: of many things 156
==========================
-=> Quoting Michael Loo to Nancy Backus <=-

 NB> She was trying to get me to do the Australian crawl...

 ML> Drink two bottles of best Barossa Shiraz. Fall over. Crawl.

Our Glen is a champion faller and crawler. The latest text from
Austria:

> All Ok. last night fell over on way home from ivor's. but notmuch
> harm done.

 ML> Don't take this wrong, but are you denser than other people?
 ML> When I was skinny, my equilibrium point in fresh water was
 ML> low enough that if I relied on it, most of my face, including
 ML> that greatest of miracles, the nose, would be under water.

When I was a skinny kid I would sink. I float rather well now
though.

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

     Title: Lamb Necks Braised In Pinot Noir
Categories: Lamb
  Servings: 8

      5 lb lamb neck, cut into 2 inch
           chunks
      1 lg onion
      1    bottle Pinot Noir
           salt and pepper to taste
           extra virgin olive oil
      3    bay leaves
      2    sprigs rosemary

The Night Before: Lay the lamb necks flat in a container. Coarsely
chop the onion and add it to the pot. Pour in the wine so that the
necks are completely submerged, cover the container, and let the
meat marinate in the refrigerator for 18 to 24 hours.

The Day of Cooking: Preheat the oven to 350 F.

Drain the lamb and the onions, reserving the wine marinade. Pour the
marinade in a small saucepan and cook over high heat until reduced
by half, about 10 minutes. Skim off the scum that rises to the
surface.

Season the lamb with salt and pepper. Place a skillet or ovenproof
braising pan over high heat. Heat a few tablespoons of oil in the
pan and add the pieces of lamb neck, taking care not to crowd the
pan. Brown on all sides, about 3 minutes per side, and set aside.
Once all of the lamb is browned, saute the onions from the marinade.
Then deglaze the pan with the wine. 

Return the pieces of neck to the pan. Add enough water to come up
halfway to the pieces of lamb. Add the bay leaves and rosemary.
Cover the pan and braise for 2 hours, until the meat is fork tender. 

When the lamb is done, remove the pieces of lamb from the pot and
de-fat the broth. Return the lamb to the broth and serve immediately
with plenty of bread and potatoes. 

Adapted from The Paley's Place Cookbook
by Vitaly Paley and Kimberly Paley.

From: Chichi Wang, The Offal Cook
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... "1/2 the fat". Praise Jesus, now I can eat twice as much!

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