Text 12884, 108 rader
Skriven 2011-06-30 23:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: foreign habits 531
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I keep reading and learning.

I've learned enough to satisfy me and I'm moving on to the next
country on my list.

 ML> The term seafood has taken on non-sea food meanings over the
 ML> years

I dislike such sloppy use of words.

 ML> Catholics who defined such nonfish things as
 ML> ducks and capybaras as fish for the purpose of
 ML> conforming to the Lenten dietary requirements.

A bishop in Detroit allegedly did the same a long time ago with
muskrats.

FWIW Hugo Chvez recommends capybara empanadas paired with papaya
juice. Those things are as big as pigs! I can envision large ones
roast on a spit or done like Carolina whole hog BBQ and smaller ones
stuffed like a turkey and roasted.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Picadillo-Stuffed Turkey
 Categories: Turkey, Offal, Stuffing, Chilies, Pork
      Yield: 12 Servings
 
           PICADILLO STUFFING:
    1/4 c  Oil
  1 1/2 lb Lean ground pork
      1 tb Salt
      1 c  Onion; chopped fine
      6    Pimento-stuffed green olives
      2 tb Capers; minced
      4 oz Jar Chopped pimentos;
           -with liquid
    1/2 c  Seedless raisins
      2 c  Applesauce
      3    Hard-boiled eggs; chopped
           TURKEY:
      2 qt Water
    1/2 c  plus 2 tb Vinegar
     12 lb Turkey
    1/4 c  Lemon juice
    1/4 c  Salt
           Butter; softened
     12    Garlic cloves; pureed
    1/2 ts Fresh ground pepper
  1 1/2 ts Ground oregano
    1/2 ts Poultry seasoning
    1/4 c  Olive oil
  6 1/2 c  Picadillo Stuffing
           Oil or melted butter
      2 c  Giblet stock or water
      1    Onion; chopped
 
  PICADILLO STUFFING: Heat oil in large skillet over medium-high
  heat. Brown pork lightly and add salt. Remove to separate bowl and
  set aside. Discard all but 1 tablespoon browning oil. Reduce heat
  to medium-low, add onion and saute 5 minutes. Add olives, capers,
  pimentos and their liquid and cook 5 minutes. Add raisins and
  reserved pork. Cook, uncovered, 15 minutes, stirring occasionally.
  Remove pan from heat. Add applesauce and eggs. Mix well. Stuffing
  may be made day ahead. Refrigerate or freeze if not using
  immediately. Do not stuff turkey until just before roasting.

  TURKEY: Combine 1 quart water with 1/2 cup vinegar. Rinse turkey
  in vinegar mixture, drain well and soak in remaining quart water
  mixed with lemon juice. Drain well and pat dry. Loosen skin over
  turkey breast with fingers, starting at neck opening and moving
  toward tail. Be careful not to tear skin. Rub salt into bird
  cavity, over skin and between skin and flesh. Put softened butter
  under skin covering breast. Combine garlic, pepper, oregano,
  poultry seasoning and olive oil in bowl.

  Place bird in nonreactive container. Rub skin all over with garlic
  marinade and dribble with remaining 2 tablespoons vinegar. Cover
  and refrigerate overnight. Next day, remove bird from refrigerator
  1 hour before roasting. Just before roasting, stuff bird partly
  through neck opening with Picadillo Stuffing. Sew shut with cotton
  thread or secure with skewers. Stuff bird through tail 3/4 full to
  allow for expansion. Sew or skewer shut. Truss bird. Rub turkey
  all over with oil or melted butter. Place turkey breast-side down
  on rack in roasting pan. Pour stock and chopped onion into pan.
  Roast turkey at 325 degrees, basting often, until nicely browned
  and thermometer inserted into deepest part of thigh reads 175
  degrees, about 15 minutes per pound. Halfway through, turn bird
  over and continue roasting. Remove from oven and let stand 30
  minutes before carving.
  
  Recipe Source: Los Angeles Times - 11-21-1996
  
MMMMM


Cheers

YK Jim


... A Lent without capybara is like Thanksgiving without turkey.

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