Text 31425, 87 rader
Skriven 2012-11-28 20:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Thanksgiving birds
==========================
-=> Quoting Dale Shipp to Dave Drum <=-

 DS> I've never seen nor had a free range bird.  It would be interested to
 DS> someday taste the difference, but I'm unlikely to pay a large premium
 DS> for the experiment.

Once you taste one you WILL happily pay the premium afterwards. Ah
garontee.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Choucroute Bread Pudding
 Categories: Pork, Bacon, Sausage, Wine
      Yield: 4 Servings
 
      2    Loaves baguettes; in 4"
           Cubes
      1    Meaty ham hock
      3    Thyme sprigs plus
      1 tb Chopped thyme
      2    Garlic cloves
      1    Bay leaf
      6 c  Water
    1/2 lb Meaty slab bacon; cut into
    1/2    -inch dice
    1/2 lb Andouille sausages; halved
           Lengthwise, sliced crosswise
    1/2    Inch thick
      1 lg Onion; thinly sliced
      1 c  Dry white wine
  1 1/2 c  Drained sauerkraut;
           -squeezed dry
    3/4 ts Caraway seeds
      4 tb Unsalted butter
      3 c  Rich Turkey Stock
           S&P
      4 lg Eggs; lightly beaten
 
  Preheat the oven to 300 . Spread the bread on a large rimmed
  baking sheet and bake for 10 minutes, or until slightly crisp. Let
  cool; transfer to a large bowl.
  
  In a large saucepan, combine the ham hock, thyme sprigs, garlic,
  bay leaf and water and bring to a boil. Cover and simmer over
  moderately low heat until the hock meat is very tender, about 1
  1/4 hours. Remove the hock from the saucepan; pull off and
  coarsely shred the meat and discard the fat. Strain the broth and
  skim off the fat. You should have about 2 cups of the ham broth.
  
  Meanwhile, in a large, deep skillet, cook the bacon and andouille
  over moderately high heat, stirring occasionally, until browned,
  about 10 minutes. Using a slotted spoon, transfer the meats to a
  plate. Pour off all but 2 tablespoons of the fat in the skillet.
  Add the onion and chopped thyme to the skillet and cook over
  moderate heat, stirring occasionally, until the onion is softened,
  about 10 minutes. Add the wine and cook until almost evaporated,
  about 10 minutes.
  
  Preheat the oven to 350 . Return the bacon and sausage to the
  skillet. Add the shredded hock meat, sauerkraut and caraway seeds
  and cook over moderate heat for 5 minutes, stirring frequently.
  Add 1 cup of the ham broth and simmer for 5 minutes. Stir in the
  butter until melted. Add the mixture in the skillet to the bread
  cubes and toss to combine. Add the remaining 1 cup of ham broth
  and the Rich Turkey Stock and toss. Season with salt and pepper
  and let cool, then stir in the eggs. Generously butter a shallow
  3-quart baking dish. Spread the stuffing in the dish in an even
  layer. Cover with buttered foil.
  
  Bake the bread pudding for 30 minutes. Remove the foil and bake
  for 30 minutes, or until the center is cooked through and the top
  is crisp.
  
  From: Kari Whittenberger-Keith
 
MMMMM



YK Jim


... I only burn oil from free range organic dinosaurs.

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