Text 2537, 112 rader
Skriven 2010-10-07 07:37:00 av Dave Drum (46394.cooking)
   Kommentar till text 2519 av JIM WELLER (1:123/140)
Ärende: Poutine
===============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> their exports this year are going to be severely curtailed.

 JW> They were in fact totally banned in August.

 JW> Since you like poutine, here's another one... a dumpling based on
 JW> patates rapees. (Poutine is French slang for a "mess".


 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Poutines Rapees
 JW>  Categories: Canadian, Pork, Dumplings, Potato, Potatoes
 JW>       Yield: 20 Servings

I have that recipe - it's filed away with this one which is another I probably
should never eat but, enjoy anyway.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cretons - Quebec Potted Pork
 Categories: Pork, Spices
      Yield: 12 servings

      1 kg Mild fatty bacon; in cubes
           Salt and pepper
      1 kg Pork; cubed
      1 ts Poultry seasoning
      1 lg Onion
      3 cl Garlic
      2    Turkish bay leaves
    250 ml Boiling water

  A traditional recipe as served at the Sucrerie de la
  Montagne in Rigaud, Quebec.

  Charcuterie is the traditional art of transforming meat,
  particularly pork, into all sorts of diverse preparations.
  Cretons remain a very popular dish with the Québécois, a
  treasured part of their traditional cuisine.

  Cretons are usually served with homemade pickles and a slice
  of good homemade crusty bread. 

  Remove the membrane from the fat and cut it into small pieces.

  Melt it over medium heat, being careful to stir so that it
  does not stick. It is cooked once the fat no longer gives
  off any water and the remaining bits of meat are golden
  brown.

  Pour through a fine strainer and chop the remaining bits of
  meat with a knife. Keep the fat for frying potatoes or cubes
  of meat.

  Put the pork through a meat grinder. Cook it with the
  chopped onion and water. Stir constantly at the beginning.

  After 30 minutes, add the remaining bits of meat from the
  rendered fat, the salt, pepper and spices. Let simmer for 15
  to 20 minutes over low heat.

  Pack the meat into moulds. Add a little of the rendered fat
  as desired.

  Let cool before serving.

  From: http://www.theworldwidegourmet.com

  Uncle Dirty Dave's Archives

MMMMM

Another take:

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Cretons
 Categories: Pork, Breads, Spices
      Yield: 6 servings
  
      1 lb Minced Pork
      1 c  Dry bread crumbs
      1 c  Milk
      1 ts Salt
    1/2 ts Pepper
    1/2 ts Cloves
    1/2 ts Cinnamon
    1/2 c  Grated onion
  
  Place in sauce pan mix well, cover and cook over low
  heat 1 hour. Stir once or twice during cooking time.
  Empty into bowl and refrigerate.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... "Ah, but the lad has such a sweet young body," the Kevin said.
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