Text 14201, 74 rader
Skriven 2011-08-02 00:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Pierre
==============
-=> Quoting Dave Sacerdote to Jim Weller <=-

 ML> what became of Chef Pierre?
 
 JW> He is still in receivership [much deleted]. . .

 DS> Wow.  All that happened to him in the time I was off the echo?

Well you were away quite a while.

 DS> kinda thought he was running too hot and too fast

I think we could all see it coming.

I shall miss L'Heritage even though I only went twice a year. Anne
Hardy gave it 2 stars and Wine Spectator ranked his wine cellar as
being in the top 1% in North America, quite something for a little
hick town out in the boondocks. If he had just stuck to it
without starting all the other businesses, it would still be here.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rillettes De Canard Au Poivre Vert
 Categories: Duck, French, Wine
      Yield: 16 Servings
 
      5 lb duck, quartered
    1/2 lb Fatback; cut into
      1    inch cubes
  1 1/2 c  Dry white wine
      2 tb Grated peeled fresh
           -ginger root
      1 tb Coarse salt
      1 ts Minced garlic
  1 3/4 oz can green peppercorns
           -packed in water,
           - drained and crushed
           Toast points as an
           -accompaniment
 
  In a heavy ovenproof kettle combine the duck, the fatback, the
  wine, the ginger root, the salt, and the garlic, bring the wine to
  a boil, stirring, and braise the duck, covered, in a preheated 300
  F. oven for 4 hours.
  
  Drain the mixture in a colander set over a bowl and reserve the
  cooking liquid. Remove and discard the duck skin and bones,
  transfer the meat and fatback to a large plate, about 1 cup at a
  time, and shred them with forks, transferring the mixture as it is
  shredded to a bowl. Stir in the peppercorns and salt and black
  pepper to taste and transfer the mixture to crocks. Pour enough of
  the reserved liquid into each crock to cover the mixture by 1/4
  inch and let the rillettes cool. The rillettes keep, covered and
  chilled, for 6 weeks. Serve the rillettes with the toast points.
  
  Makes about 4 cups.
  
  Gourmet December 1991

MMMMM




Cheers

YK Jim


... The capitalist system contains the seeds of its own destruction.

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