Text 11852, 104 rader
Skriven 2011-06-06 07:11:13 av Dave Drum (1:18/200.0)
  Kommentar till text 11829 av JIM WELLER (1:123/140)
Ärende: FLAVOUR-BOMB BURGERS
============================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> From the Wall Street Journal
 DD> taste-so-good-you-could-cry takes on the classic hamburger.

 JW> A nice read.

Yes, it was. What struck me as funny was that it was the Wall Street Journal
and not Gourmet Magazine or the New York Times (well known as a foodie rag).
Most people (me included) do not think of the WSJ when they think of food and
food writing -- unless they are concerned with commodity pricing or rising food
costs.

I'm sort of surprised that they didn't have the Phoenix area wretched excess
burgers - like the Quadruple Bypass - included.  Bv)=

You may have seen the following recipe on the Chile-heads list ...

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mu Shu Armadillo
 Categories: Game, Oriental, Chilies, Wine
      Yield: 4 servings
  
    3/4 lb Armadillo tenderloin; 
           - boneless, trimmed of fat,
           - in matchstick-size shreds
           - about 1 1/2" long
  1 1/2 tb Vegetable oil
      2 lg Eggs; lightly beaten
      4 c  Shredded bok choy
     10    Dried black mushrooms;
           - soaked in hot water 20 min
           - drained, stemmed, caps
           - thin sliced
      8    Scallions; green part only
           - into 1" lengths
    1/2 c  Hoisin sauce
      8    Mandarin pancakes or flour
           - tortillas; steamed
  
MMMMM-------------------------MARINADE------------------------------
  2 1/2 tb Soy sauce 
  1 1/2 tb Rice wine or sake 
      1 ts Sesame oil
  
MMMMM--------------------------SAUCE--------------------------------
      3 tb Chicken broth
      2 tb Rice wine or sake
      1 tb Soy sauce
      1 tb Corn flour (cornstarch)
           +=OR=+
      1 tb Arrowroot
    1/2 ts Sugar
    1/4 ts Fresh ground pepper

MMMMM------------------------GARNISHES------------------------------
      6 cl Garlic, minced
  1 1/2 tb Minced fresh ginger
      2    Green or red chilies; seeded
           - minced

  Marinate armadillo: In a medium-sized bowl, combine marinade
  ingredients. Add armadillo and toss lightly to coat. Cover
  with plastic wrap and refrigerate for 30 minutes.
  
  Mix minced seasonings: In a small bowl, combine garlic and
  ginger; set aside.
  
  Make sauce: In a small bowl, combine sauce ingredients and
  blend well; set aside.
  
  Stir-fry mu shu filling: Heat a wok or large skillet over
  high heat, add 1/2 tablespoon of the vegetable oil and heat
  until very hot. Add the marinated armadillo and stir-fry
  until the meat is cooked through, about 2 minutes. Remove
  with a slotted spoon and set aside. Cook down any remaining
  juices to a glaze and add to the armadillo. Add another 1/2
  tablespoon oil to the wok and heat until very hot. Add eggs
  and stir-fry, scrambling them until just dry. Remove and set
  aside.
  
  Add the remaining 1/2 tablespoon oil and heat until very
  hot, add the reserved minced seasoning and stir-fry until
  fragrant, 10 to 15 seconds. Add cabbage and mushrooms and
  stir-fry until tender, about 2 minutes. Pour in the reserved
  sauce mixture and stir constantly until thickened, about 1
  minute. Return the armadillo and eggs to the pan and toss
  until heated through. Stir in scallions. Transfer to a
  platter.
  
  To serve, spread some Hoisin sauce over a steamed pancake or
  tortilla, spoon some of the stir-fried mixture on top, roll
  up and eat.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Between two evils I always pick the one I never tried before - Mae West
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