Text 10355, 122 rader
Skriven 2011-05-05 20:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: oh dear 288
===================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I'm usually one for drier drinks, but a wee Drambuie
 ML> now and then can be welcome.

It makes a fine dessert.

 JW> The oldest girl can now skin and butcher (a deer).

 ML> That's impressive. Here in the city, I've had the
 ML> necessity/opportunity to process an animal just a
 ML> few times in my life, and to tell the truth I tend
 ML> to butcher the job.

I haven't done it for years (decades) and would probably botch it.
But Ray is very experienced at it and Neekha is a quick learner.

 ML> "I know the difference between boys
 ML> and girls!" - this at the age of five or so. Mom, hiding a
 ML> sense of foreboding, asked what that was. The reply (passing
 ML> her hand in a line from chest to knee) - "Girls are smoooooth."

Lexi once asked me what do you call it when someone sleeps over and
sleeps on top of you. I said it's called making babies. She came
back from the playground really mad and said I was a stupid dummy.
"It's called bunk beds and Wayne's mom wants to talk to you." [joke]

 JW> The youngest one is also verbose on the subject, "I jes' love, love,
 JW> love meat!"

 ML> I don't know what you folks do up there, but you sure
 ML> do it right.

Perhaps it's in their genes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Country-Style Duck Terrine
 Categories: French, Duck, Alcohol, Pork
      Yield: 16
 
    1/2 lb Duck breast, large dice
  4 1/2 ts Salt, to taste
      1 ts Pepper, to taste
    1/2 ts Curing salt (T.C.M.)
      3 fl Brandy
      4 oz Onions, diced
      2    Garlic, cloves, chopped
      1 oz Butter
      4 ts Tarragon, chopped
      4 ts Basil, chopped
     12 oz Fatback, cubed
      8 oz Pork, cubed
      1 lb Duck leg, cubed
      8 oz Duck livers or foie gras
      1    Egg
      2 oz Parsley, chopped
      4 oz Pistachios, chopped coarse
 
  Season the duck breast with 1/2 teaspoon of the salt, a pinch of
  pepper, and curing salt; marinate it in the brandy and reserve.
  
  Saute the onion and garlic in the butter until translucent.  Cool
  the mixture.
  
  Add the onion mixture to the tarragon, basil and fatback, then
  freeze the mixture until the fatback is very cold and slightly
  firmed.
  
  Combine the fatback mixture with the pork, duck leg meat, livers,
  remaining salt, curing salt, and pepper.  Grind the mixture, using
  a coarse, the medium die.
  
  Combine one-third of the meat mixture with the egg in a food
  processor.  Process to a smooth consistency.
  
  Poach a test quenelle to check the seasoning and binding.
  
  Fold the parsley, pistachios, and marinated duck breast into the
  mixture.
  
  Pack into a terrine mold that has been coated with sliced fatback
  or lined with plastic wrap.
  
  Place the terrine in a 170 F (75 C) bain-marie.  Bake in a 250 F
  (121 C) oven to an internal temperature of 160 F (70 C).
  
  Variation: Rabbit Terrine:  Add 5 mashed and minced juniper
  berries to the herb mixture.  Substitute rabbit leg for the duck.
  Substitute gin for the brandy.  Substitute a rabbit loin and 1
  tablespoon (7 grams) of butcher's pepper for the garnish of diced
  duck breast.
  
  Artichoke Terrine:  Double the herb mixture.  Substitute chicken
  livers for the duck.  Add an inlay of 10 cooked artichokes.
  Substitute artichokes in a 1/2-inch (1-centimeter) dice for the
  duck breast garnish.
  
  Venison Terrine:  Add 5 mashed and minced juniper berries and the
  blanched zest of 2 oranges to the herb mixture.  Substitute
  venison trim for the duck leg.  Substitute chestnuts for
  pistachios. Substitute venison loin for duck breast garnish.  Add
  8 ounces (225 grams) of chopped dried fruits.
  
  Recipe by: The New Professional Chef, The Culinary Institute of
  America

  From: Bill Swisher
 
MMMMM


Cheers

YK Jim


... Avoid exposure to the dangerous local cuisine.

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