Text 11613, 160 rader
Skriven 2011-06-01 06:50:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Hey
===========
-=> DAVE SACERDOTE wrote to ALL <=-

 DS> So, anybody home in here?

Just the usual suspects. 
 
 DS> I'm gonna lurk awhile and see if I can make heads or tails of what's
 DS> going on here. Good to see so many familiar names in the "FROM" fields.

Yours has been conspicuously absent. Welcome home.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Levi's Homecoming Lamb - Part 1
 Categories: Lamb/mutton, Beer, Chilies, Rice, Vegetables
      Yield: 2 servings

MMMMM-----------------------SPICE PASTE-----------------------------
      2    Green onions; white tips
           - removed, chopped
    1/2    Hot red chile; seeded, fine
           - chopped
      3 tb Fine chopped mint leaves
      6    Allspice berries
      3    Fresh thyme sprigs; leaves
           - picked
      2    Limes; juiced
      1 tb Olive oil
           Kosher salt & black pepper

MMMMM---------------------------LAMB--------------------------------
      4    (4.5-oz ea) lamb rumps
      3 tb Sunflower or peanut oil
    1/3 c  Water
      4 oz Jamaican or Irish stout
  1 1/2 tb Brown sugar
           Fresh mint sprigs; garnish

MMMMM-----------------------RICE & PEAS-----------------------------
      1    Fresh coconut
  3 1/3 c  Warm water; + more as needed
     14 oz Can black beans; drained,
           - rinsed
    1/2    Onion; coarse chopped
      1    Scotch Bonnet chile; whole,
           - undamaged
      1    Green onion; bruised with a
           - rolling pin
      1 cl Garlic; peeled
      7    Allspice berries
      2    Fresh thyme sprigs
      2 tb Butter
           Kosher salt & black pepper
     16 oz Basmati rice

  Recipe courtesy Levi Roots

  FOR THE PASTE: Pound the green onions, chile, mint leaves,
  allspice berries, thyme leaves, lime juice, olive oil, salt,
  and pepper in a mortar and pestle, grinding them as hard as
  you can.

  FOR THE LAMB: Wash the lamb rumps and pat them dry with
  paper towels. Mix the spice paste with the lamb in a bowl,
  using your hands to get it well coated. Cover the bowl, and
  let the meat rest for at least 1 hour, or overnight, in the
  refrigerator.

  Heat the oil in a medium-sized heavy-bottomed saucepan. Once
  hot, add the lamb. Immediately cover the pan with a lid, and
  turn the heat down to medium. Cook for 5 minutes.

  Swirl the water in the bowl in which the lamb was marinated
  and add the liquid to the pan. Cover once again and cook for
  another 5 minutes. In a small bowl, combine the stout and
  brown sugar. Now, remove the lid, add the stout mixture, and
  bring everything to a boil. Immediately reduce the heat to
  low, and cook for around 8 minutes, or until the lamb is
  cooked through. The cooking juices should evaporate, leaving
  you with a lovely, dark and glossy stew with a bitter, hot,
  and sweet flavor.

  Garnish the dish with fresh mint sprigs and serve with Rice
  and Peas.

  TO MAKE RICE AND PEAS: First break into the coconut. Choose
  one of the 3 eyes that you are most likely to be able to
  puncture.

  Cook's Note: You'll see them at one end. Only one will work.

  Try to penetrate the eye with a strong, sharp-tipped knife.
  If the hole doesn't give, try the others. Pour the coconut
  water out through its eye and set it aside in a small bowl.
  Smash the coconut open, and, using a small, sharp knife,
  lever the coconut flesh away from the shell. Cook's Note:
  Doing this outside against some concrete is a good idea.

  CONTINUED IN PART 2

  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 23 June 2010

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Levi's Homecoming Lamb - Part 2
 Categories: Lamb/mutton, Beer, Chilies, Rice, Vegetables
      Yield: 2 servings

           CONTINUED FROM PART 1

  Grate the coconut into a bowl. Pour 2 3/4 cups water over
  the shreds, and stir. Strain the coconut flesh from the
  water in fistfuls, and squeeze out all its juices over the
  bowl. Place the squeezed clumps of grated coconut into a
  sieve, transfer the coconut water to a saucepan and tip the
  squeezed coconut back into the bowl. Cover the coconut
  shreds with the remaining clean water and, once again, lift
  the coconut flesh up from the water in fistfuls and squeeze
  out all its juices. Transfer the prepared coconut water to
  the saucepan, and discard the squeezed-out flesh.

  If desired, incorporate the fresh coconut water to the
  saucepan at this stage. Then, add the black beans, onion,
  chile, green onion, garlic, allspice berries, thyme, butter,
  and adjust their seasonings with salt, and black pepper.
  Bring everything to a boil, cover, and then turn down the
  heat to medium, and simmer for 15 minutes.

  Meanwhile, rinse the rice under cold running water until the
  water runs clear. Drain the rice, and then add the rice to
  the saucepan with the reserved prepared coconut water or
  base in the saucepan. You may need to add some additional
  water to bring the liquid about 1-inch above the level of
  the rice. Season the cooking liquid with salt, and black
  pepper, bring it to a boil, and then cover the rice
  immediately. Turn the heat down to its lowest level, and
  simmer for 15 to 20 minutes.

  Cook's Note: Don't stir it and don't peek inside!

  Once the rice is tender, fish out the chile, green onion,
  and thyme sprigs, fluff the rice with a fork, and serve
  immediately.

  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 23 June 2010

  Uncle Dirty Dave's Archives

MMMMM
 
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