Text 16719, 119 rader
Skriven 2011-10-18 12:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: How is it 46
====================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Can you spot the extraneous ingredient(s) in this one? [G]
 JW> Title: Chili Con Carne

 ML> What's extraneous is the first word of the title.

Snork!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tamarind Duck Tacos with Grilled Pineapple Relish
Categories: Duck, Tortillas, Salsa, Fruit
  Servings: 4

    1/2 c  honey                                    
    1/2 c  tamarind concentrate 
    1/4 c  fresh lime juice                         
      8    cloves roasted garlic  
      6    stemmed dried guajillo
           chiles, soaked in boiling
           water for 30 minutes
           Kosher salt and freshly
           ground black pepper  
      2    duck breast halves, about 8
        oz each, trimmed of excess fat
      8    corn tortillas, warmed
           Pineapple Relish
           Pickled Red Onions
           Fresh cilantro leaves

Tamarind Glazed Duck Tacos with Grilled Pineapple Relish and Pickled
Onions

Combine the honey, tamarind concentrate, lime juice, garlic and
chiles in a saucepan, bring to simmer and cook for 15 minutes. Remove
from the heat and let cool for 10 minutes. Transfer to a food
processor, season with salt and pepper and process until smooth.
Pour into a bowl and let cool.

Preheat a charcoal grill for medium-low and medium direct heat, and
indirect grilling. Have ready a squeeze bottle filled with water to
handle flare-ups. Score  the duck breasts with a sharp knife to make
a diagonal cross-hatch pattern and sprinkle with salt and pepper.
Place the duck on the grill, skin-side down and cook, uncovered,
until the skin is nicely browned, about 15 minutes.

If the flare-ups are too great, or the duck browns too quickly, move
the duck occasionally over the indirect heat, and then back to
direct heat. Once almost all of the fat has rendered and the skin is
a deep golden brown, flip the duck over, move over medium heat,
brush generously with the tamarind glaze and continue grilling until
an instant-read thermometer reaches 140 degrees F for medium-rare,
about 5 minutes.

Remove the duck to a cutting board, brush with more of the glaze and
let rest for 5 minutes before slicing on the diagonal into
1/4-inch-thick slices. 

Spread some glaze on the corn tortillas. Top with some duck slices,
Pineapple Relish, Pickled Onions and cilantro leaves.

Pineapple Relish:
1 golden pineapple, peeled, cut into
1 inch-thick slices
Canola oil  
Kosher salt and freshly ground black pepper
4 large green onions, thinly sliced
2 small serrano chiles, minced
Juice of 1 lime  
2 tablespoons canola oil
1/4 cup chopped fresh cilantro 

Preheat a charcoal grill for direct medium-high heat. Brush the
pineapple slices with oil and sprinkle with salt and pepper. Grill
the pineapple until charred on both sides and just cooked through,
about 2 minutes per side.

Remove the pineapple, cut into dice and place in a bowl. Add the
green onions, serrano chiles, lime juice and 2 tablespoons canola
oil and toss. Add the cilantro and toss again. Taste, season with
salt and pepper, and add more oil, if desired. Let sit at room
temperature for 30 minutes before serving.

Pickled Red Onions:

1 large red onion, peeled, halved and 
cut into 1/8-inch-thick slices
1/2 teaspoon dried Mexican oregano 
1 cup fresh lime juice 
1/2 cup distilled white vinegar 
1 tablespoon sugar 
2 teaspoons kosher salt 

Combine the onions and oregano in a medium bowl. Combine the lime
juice, vinegar, sugar and salt in a small saucepan, bring to a boil
and cook until the sugar and salt dissolves.
Remove from the heat and let cool for 5 minutes.

Pour the liquid mixture over the onions and mix to combine. Top the
onions with a small plate to weigh down slightly, cover with foil or
plastic wrap and refrigerate for at least 4 hours and up to 24
hours.
     
  From: Ave Ave To: Game-Meat-Recipe    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Chili, like politics or religion, can never be discussed lightly.

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