Text 12626, 114 rader
Skriven 2011-06-23 23:36:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Peanuts
===============
 -=> On 06-23-11  08:15,  Hap Newsom <=-
 -=> spoke to Dale Shipp about Re: FoodSavers <=-

 -> One of the things that Gail has made which is a big hit with him (and
 -> some of his friends) we call rooster nuts.  Take dry roasted peanuts,
 -> soak them in Sriracha hot chili sauce (hence the name rooster), then dry
 -> them out in the dehydrator.  They have good heat and good flavor.  We
 -> tried both tabasco and Crystals before, and neither of them worked very
 -> well -- too vinegary.
 -> 
 -> 
 HN> I wonder how well that would work with 
 HN> boiled peanuts? Either with Rooster sauce
 HN> or just added spices?

I don't know how that might turn out.  I presume that you mean boiled
peanuts out of the shell?  Might turn out similar once they were
dehydrated.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rheinischer Sauerbraten (Rhenish Stewed Pickled Beef)
 Categories: German, Beef
      Yield: 1 Recipe
 
MMMMM------------------MARINADE FOR SAUERBRATEN-----------------------
    1/4 l  Vinegar
    1/4 l  Water
      1    Bay leaf
           - or more, to taste
      6    Peppercorns
    1/4 ts Mustardseeds
      1    Onion; finely chopped
   1000 g  Beef
           - or horse meat

MMMMM----------------------ADD FOR STEWING---------------------------
     60 g  Margarine
    1/4 l  Hot broth
      2 tb Red wine, dry
           - or dry white wine
     50 g  German black bread
      1 tb Flour
      4 tb Sweet cream**
     40 g  Raisins

MMMMM------------------------APPLE PUREE-----------------------------
           Some apples
      1    Lemon
           Sugar
 
  MARINADE FOR SAUERBRATEN: Wash the beef, dry it with a paper towel.
  Score fatty parts. Put the beef into a china (or ceramic or glass)
  bowl. Bring water with vinegar and spices to a boil, pour it hot
  over the beef (the beef must be completely covered), and stir well.
  Keep covered and cool for 3-4 days and turn the meat at least
  two times a day.
  
  SAUERBRATEN:
  
  After the 3-4 days of marinating: Take the beef off the marinade,
  drain well. Pour the marinade through a fine sieve.
  
  ** If you prefer a gamy taste: (from an old German Sauerbraten
  recipe) - use lard instead of margarine - and sour cream instead of
  sweet cream - and add a lot of onions - and some dried juniper
  berries.
  
  Heat margarine and brown the beef from all sides. That will take you
  about 15 minutes.
  
  Add broth, dry wine and three tablespoons (not more) of the marinade.
  Cover and stew for 90 minutes.
  
  Crumble the German black bread and add it only 10 minutes before the
  end of stewing time.
  
  Put the beef on a chopping board and cut it into 1/2 inch slices - cut
  transverse to the fibre. Keep it warm.
  
  GRAVY: Sieve the beef stock and bring to a boil. Reduce temperature.
  Mix flour and cream in a cup until they are well-mixed and free of
  lumps. Stir the mixture into the stock and keep the gravy boiling
  for 5 minutes. Wash the raisins in very hot water, drain and add
  them to the gravy. Wait 3 minutes. Salt to taste.
  
  Pour a little gravy over the Sauerbraten, serve the rest apart.
  
  (Do not omit the raisins, they are indispensable if you want to
  make a really good Sauerbraten - you are not forced to eat them,
  but they should be in the gravy.)
  
  APPLE PUREE (to be served at room temperature, not ice-cold,
  with the hot Sauerbraten):
  
  Peel, quarter and core the apples, boil them in water with lemon
  juice, add some sugar, mash the apples. Cool well. Before serving
  add some further sugar to taste, the puree should be sweet)
  
  Serve with boiled red cabbage and steamed barm dumplings.
  
  From: Anne Caldas                     Date: 01-19-97
  Cooking
 
MMMMM



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