Text 3844, 67 rader
Skriven 2008-03-15 12:17:50 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: CS
==========
Notes follow the recipe.

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

     Title: Chili Scrapple
 Categories: Meats, Chilies, Historical
   Servings: 8
 
       1 lb meat
   1 1/2 qt boiling water
       1    onion
       2 c  tomatoes
       1 T  salt
       1 T  Gebhardt's Chili Powder
       2 c  corn meal
       1 c  cold water
 
 Either beef, veal or pork may be used in this recipe.   Boil the
 meat in the water until tender (about 1 and 1/2 hours).  Remove meat
 and run through meat grinder with the onions.  Measure meat stock
 and add enough water to make five cups of liquid: combine with
 ground meat, onions, tomatoes, seasonings and cornmeal moistened
 with the cold water.  Simmer 15 minutes or until ingredients are
 tender and mixture thick. Pour into greased bread pan to cool. Slice
 about one-fourth inch thick, roll in flour and saute in hot fat
 until golden brown in color.  Serve hot with chili sauce.
 
 Posted in: http://www.slashfood.com/
        
 From: "Mexican Cookery For American Homes"
 By: Gebhardt, San Antonio, Texas, 1936
  
 MMMMM-------------------------------------------------
 
I had the shank end of a fresh pork shoulder along with the entire
bone; this was left over from a couple weeks of hacking off pork for 
various recipes.  I chucked the whole thing, skin and all, into the
pressure cooker with the 1 1/2 quarts of water and cooked it until
completely falling off the bone, about 2 hours.

I finely chopped the onion in the Cuisinart, then added the meat, 
rendered gristle, and skin to process it all into ground meat.

Meanwhile, I brought the 5 cups of broth to a boil and added the 
tomatoes, cooking them until soft, the stirred in the meat mixture,
then added the spices (with an additional tablespoon of ground
pepper) and the moistened cornmeal.  It took about 20 minutes to
cook it until very thick.

It set up well, but was a little wet when sliced.  No matter, it 
fried up beautifully with a crisp brown skin outside and creamy
cornmeal-porky goodness inside.  The seasonings were not spicy, just
very savory, and the flavor reminded me of a sundried-tomato
flavored corn chip.  I ate mine dressed with Bruce Foods Red Rooster
Louisiana Hot Sauce.

Good find, Jim.  It's a keeper, and I will definitely be making this
again.  I encourage you to try it - it's great.

---
http://davescupboard.blogspot.com/ - Dave's Cupboard - Food and 
Restaurant Reviews; If I post it here in NCE, you'll find it 
blogged with photos at Dave's Cupboard.

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 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)