Text 572, 78 rader
Skriven 2008-01-10 23:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Corned beef
=======================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> The Brazilian and Argentine imported breads are still good, just
 JW> expensive. They have large chunks and flakes of beef with a
 JW> reasonable amount of distinct specks of suet in them. Domestically,
 JW> Hereford brand isn't bad. But avoid the cheap brands from the giants
 JW> like Armour and Hormel. Their meat is mushy with a high proportion
 JW> of creamy beef fat blended in. It has the consistency and mouth-feel
 JW> of potted meat.

 DS> However, the Brazilian corned beef I've gotten at Hispanic markets 
 DS> for a dollar or less a can?  Incredibly great.
                          
I need a Hispanic Market! Ship up some of your spare Hispanics! [g]

 JW> My last rutabaga recipe....

 DS> You were posting rutabaga recipes?  Ha!  My hiatus was perfectly
 DS> timed, it seems.

Somebody wanted to know what to do with them. Personally I say
compost them!

 JW>   Title: Quenelles of Vanilla-Scented Rutabagas and Carrot Puree

 DS> This is vomitous. Congratulations on closing that series with a bang.

I saved the "best" for last.

This week I'm onto salmon.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Salmon Hash
 Categories: Smoked, Salmon
      Yield: 6 Servings
 
      2 lb Potato
      1 lb Smoked Chinook salmon;
           (not lox)
      1 sm Red onion; minced
      1 tb Prepared horseradish
      1 tb Coarse mustard
    1/4 c  Capers
    1/4 c  Sour cream
      2 tb Butter
      2 tb Vegetable oil
 
  Whipping cream; if desired
  
  Place the potatoes in a large pan and cover with water.  Bring to
  a boil and cook until tender.  Cool completely.  Peel and cube.
  
  Shred the smoked salmon and place in a medium bowl.  Add the
  onion, horseradish, mustard, capers and sour cream.  Toss to
  combine and add salt and pepper to taste.  Set aside.
  
  In a large, heavy saute pan melt the butter and add the oil.  Add
  the cubed potatoes and saute until golden brown and crisp.  Add
  the salmon mixture and toss to combine and heat through.  Add
  additional salt and pepper, if desired.
  
  Divide among plates and garnish with a little sour cream that has
  been thinned with cream, if using.  Serve immediately.
  
  Recipe by: The Heathman Hotel Restaurant, Portland, Oregon
  
MMMMM


Cheers

YK Jim


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