Text 38224, 137 rader
Skriven 2010-05-24 21:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Taking the bus
======================
-=> Quoting Michael Loo to Dale Shipp <=-

 ML> the bus [...] requires three transfers.

 ML> Tivoli restaurant and deli [...] cold cuts

 ML> the Mighty Mo

 ML> Bistro Francais [...] kidneys in mustard cream
 ML> $25 for appetizer, main, and dessert
 
 ML> best Indian restaurants and one of the best sushi bars in
 ML> Washington, as well as a Clyde's and a Chadwick's.

Nice bus route. Sounds almost like a charter foodie tour!

 ML> Old Glory [...] fatty brisket
 ML> an AYCE buffet for $15
 ML> roast pig [...] brisket hash
 ML> Also on the table: scrambled eggs with cheddar, biscuits with
 ML> cream gravy, and some fruit cobbler thing. I didn't do any
 ML> of these, for obvious reasons.

I'd do all of the above in a flash including the sides and desserts
you passed over.

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

     Title: Beef Marrow Bones With Oxtail Marmalade
Categories: Beef, Offal
  Servings: 4

           FOR THE MARROW BONES:
      3 lb center-cut beef marrow
           bones cut into
      2    inch pieces, tendons
    trimmed
    1/4 c  kosher salt, plus more if
    needed
           FOR THE OXTAIL MARMALADE:
      4 lb oxtail, trimmed of fat
      6 c  port wine
      6 c  dry red wine
      4 qt veal or chicken stock
      1    head of garlic, halved
    crosswise
    1/2 bn fresh thyme
      1 TB black peppercorns
      8 TB unsalted butter
      3 TB all-purpose flour
  1 1/2 lb carrots, peeled, trimmed,
    and cut into
    1/4    inch cubes (about 4 cups)
      1 lb shallots, peeled and cut
    into
    1/4    inch cubes (about 4 cups)
  1 1/2 ts kosher salt, plus more to
    taste
    1/2 c  granulated sugar
    1/2 c  (packed) light brown sugar
      1 c  red wine vinegar
  2 1/2 ts freshly ground black pepper,
    plus more to taste
      3 sl challah or soft loaf,
    toasted, still warm, cut
    into quarters
    Chopped fresh flat-leaf
    parsley leaves, for serving
    Fleur de sel or other coarse
    sea salt, for serving

1. To soak the marrow bones: Place the bones in a large bowl.
Combine the salt with 4 cups cold water; pour over the bones. If the
water does not cover the bones, add a solution of 1 cup water to 1
tablespoon salt at a time, until the bones are covered. Soak in the
refrigerator for 36 to 48 hours, changing the water three times,
until the bones are bleached of color. Drain well.

2. To make the marmalade: Combine the oxtail, 3 cups of the port,
the red wine, veal stock, garlic, thyme, and peppercorns in a large
pot. Bring the mixture to a boil, reduce the heat, and simmer for 3
hours.

3. Transfer the oxtail to a bowl; when cool enough to handle, remove
the meat from the bones and cut it into small cubes. Refrigerate the
meat until ready to use. Strain the oxtail liquid into a large
skillet, discarding the solids. Bring the liquid to a boil over high
heat; reduce the heat to medium and simmer until the mixture is
reduced to 3 cups, 1 1/2 to 2 hours.

4. While it reduces, combine 3 tablespoons of the butter with the
flour until it forms a paste. Whisk the paste, 1 tablespoon at a
time, into the reduced liquid over medium heat. Cook until the
mixture thickens slightly, about 3 minutes.

5. In a separate large skillet, melt the remaining 5 tablespoons
butter. Add the carrots, shallots, and a pinch of salt over medium
heat until slightly softened, about 15 minutes. Stir in the sugars,
the remaining 3 cups port, the vinegar, the 1 1/2 teaspoons salt,
and 1 1/2 teaspoons of the pepper. Cook over medium-high heat until
the liquid has completely evaporated, about 45 minutes. Stir in the
oxtail meat, thickened oxtail cooking liquid, and remaining 1
teaspoon pepper. Taste and adjust the seasonings if necessary. Set
aside or transfer the marmalade to an airtight container and
refrigerate overnight. (Before serving, reheat in a saucepan over
medium heat until warmed through.)

6. To cook the marrow bones: Place the bones in a large saucepan and
cover with water. Bring to a simmer over medium heat (do not let the
water come to a boil or the marrow will melt out of the bones). To
test for doneness, place a thin metal knife in the center of the
marrow and hold it under your lip to see if it's hot. When hot,
remove the bones from the water and drain well.

7. Arrange the bones and challah toasts on the platter. Spoon oxtail
marmalade in between the bones (reserve remaining marmalade for
another use). Sprinkle with chopped parsley and coarse sea salt.

Adapted from Bromberg Bros.Blue Ribbon Cookbook
by Bruce Bromberg and Eric Bromberg.

  From: Serious Eats

MMMMM-------------------------------------------------

Jim

... The major difference between a thing that might go wrong and a
thing that cannot possibly go wrong is that when a thing that cannot
possibly go wrong goes wrong it usually turns out to be impossible
to get at or repair. -BP (originally Douglas Adams)



___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)