Text 40385, 100 rader
Skriven 2010-07-27 22:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Fish Parmesan
=====================
-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to DAVE DRUM <=-
 
 DD> Mushrooms are not necessary to the Dave version of the dish.

I made your dish (sort of) again last night. Instead of pasta sauce
I used plain tomato sauce that I seasoned with garlic powder, basil,
marjoram, Back Eddy steak spice (fancified salt and pepper) and a
dash of cayenne.

In lieu of mushrooms I made a mirepoix of onion, celery and red and
green bell pepper.

I used fresh-from-Buckley's-boat Great Slave Lake whitefish
fillets and lacking Mozza, some Cheddar, together with Parmesan.

And it was good. It would have been better with Mozza though.

 DD> Morels are pretty distinctive. I have never been confident enough
 DD> in my mushroom lore to trust to picking wild in the woods. Even
 DD> well experienced mushroomers get nailed from time to time.

There are six species considered "fool-proof" if you can read and
observe. I plan to stick to just those ones.

 DD> ... Never eat Chinese food in Oklahoma.

Or Hay River, NWT!

Something different...

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

     Title: Pigs' Ear Pizza With Figs And Goat Cheese
Categories: Pork, Offal, Pizza, Cheese, Fruit
  Servings: 4

      1    ball of dough suitable for
      1 lg pizza
    1/2    pig's ear, confited or
           stewed
      2 lg fresh figs, thinly sliced
      1 TB fig balsamic vinegar or
           balsamic vinegar
           Goat cheese
           Mozzarella
           Fresh basil

The ears had been confited in a pot of duck fat and lard so that
even the cartilage in the middle of the ear was tender. For extra
textural contrast, I crisped up thin slices of the ears in a pan
before adding them to the pie. The flavor of the ears was porky and
rich which was the appeal.

Usually I like to use ears as a topping for a salad of frisee
dressed in lard, or enjoy the deep-fried ears on their own.

To intensify the flavor of the fruit, I brushed the figs with fig
balsamic vinegar. The combination of goat cheese and mozzarella, so
much more pungent than using the latter by itself, stood up well to
the fattiness of the pork. Though pigs' ears simmered in stock would
have crisped up nicely as well, the softness of the confited pork
ensured that each bite of ear tore away easily with the crust
instead of sliding off the pie in larger pieces.

Preheat your oven to the highest possible temperature and have your
round of dough proofed and stretched out, either on a baking sheet
or pizza peel.

Thinly slice the pig's ears on a bias and set aside.

Using a pastry brush, brush each slice of fig with the vinegar and
set aside.

Layer the slices of pig's ears with the figs and mozzarella. Place
the pizza in the oven for 5 to 7 minutes, or until the pizza is 1
minute away from completion.

Very quickly take the pizza out and scatter all of the goat cheese
on the pizza. Bake for 1 more minute. Top with fresh basil and serve
immediately.

Posted by Chichi Wang

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Anyone who's a chef knows that all that matters is: Is it good?

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