Text 3300, 113 rader
Skriven 2010-10-30 23:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: trick/treat 694
=======================
 JW> Roslind loves Halloween and cute little kids in costumes. She is
 JW> really going to have a hard time this the first year of having all
 JW> the g'kids living down in Alberta.

There are other kids in this world, who are yours for
30 seconds each. I don't miss it.

 ML> Odd; you ought to be able to order it in, as I believe it is made
 ML> by Canadian concerns such as Inniskillin.
 JW> I'm sure I could. All the stock at the two local stores comes from
 JW> the NWT Liquor Board which does not buy direct but through the
 JW> Alberta Liquor Board. So If it's available anywhere in Alberta it
 JW> can be had here. But the minimum order will be one case (unless my
 JW> retailer wants to take a shot at stocking it.)

A case can be dealt with - it keeps forever, and the last
few bottles, drunk in your dotage, would be great treats.

 JW> Belleville wasn't ready for anything more exotic than chop suey
 JW> with two eggrolls. The owner and his wife were so pleased when I
 JW> requested a Tibetan meal. She ran upstairs to their apartment for
 JW> some of the ingredients. After dinner the owner showed me a photo
 JW> album of pre-Communist invasion Tibet and we sipped little glasses
 JW> of over proof plum brandy (it was not a licensed restaurant) as I
 JW> had become a guest not a customer.

That must have been a treat all round.

--mm
Vampire Chicken with "Blood" Braise
cat: celebrity, Halloween, no blood
servings: 6

4 Tb (1/2 stick) butter, softened
2 Tb Essence
4 lb chicken, giblets removed and rinsed well
Cedar "stake", see below for details
Olive oil, for browning sausage, plus extra for roasting
3 lb hot Italian sausage links (still attached, if possible)
1 pt pearl onions, peeled
1 c stemmed shiitake mushrooms, cleaned
1 c whole crimini mushrooms, cleaned
1 c oyster mushrooms, cleaned
1 lb baby carrots, tops trimmed, peeled
1 bn red baby beets, tops removed
1 hd garlic, separated into cloves and peeled
2 sprigs rosemary
2 sprigs thyme
Salt and freshly ground black pepper
2 c red wine
3/4 c beet juice
1/2 c heavy cream
1 Tb Dijon mustard
1 Tb chopped thyme leaves

Directions

Preheat the oven to 400F.

Remove 1 oven rack and place the other at the bottom of the oven.

Mix the softened butter and Essence together to make a paste. Rub
the paste all over the chicken and under the skin of the breast.
Set aside.

Place a large roasting pan over 2 burners on the stove and heat
over medium-high heat. Add enough olive oil to lightly coat the
bottom of the pan. When the oil is hot, add the sausage links,
still attached in a coil. Brown on both sides, 3 min per side.

Remove from the heat and create a space in the center of the
sausage coil that is large enough to fit the cedar stake and
the chicken.

Place the chicken on the stake and place in the center of the
sausage. Add the onion, mushrooms, carrots, baby beets, and
garlic around the sausage. Drizzle with olive oil. Add rosemary,
thyme, and season with salt and pepper. Roast for 1 hr or until
the chicken and sausage are cooked through. Check after 30 min
to make sure there is still sufficient liquid in the pan. If
the pan is dry, add a little chicken stock or water.

While the chicken is cooking, in a saucepan, combine the red
wine, beet liquid, cream, and Dijon and reduce by 1/2, about
15 min. Stir in the thyme. Season, to taste, with salt and pepper.

Remove the chicken (still on the stake) from the pan and place
in the center of a large platter. Surround with the sausage,
garlic, and vegetables.

Ladle the sauce into a goblet or gravy boat and serve with
the chicken.

Cedar Stake

1 (1 by 6 by 36-inch) untreated, food-safe cedar plank

From the piece of cedar cut a base of 6 to 7".

From the remaining plank cut a 7 to 8" piece. Cut this
lengthwise approximately 1 1/2" wide. This will form your
"stake". At one end, make 2 diagonal cuts to form a point at
the top of the stake.

Nail or screw the stake to the base by putting nail or screw
through base and into the stake. Make sure to use stainless
steel nails or screws and sanitize them in boiling water
before using.

Source: Emeril
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