Text 33573, 90 rader
Skriven 2013-02-10 21:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: breins 101
==================
-=> Quoting Michael Loo to Nancy Backus <=-

 NB> ... Hearts are still red muscle meat, a sort of gateway offal.

 ML> There are other cuts that oddly have been classified
 ML> as offal, such as diaphragm (aka skirt steak, aka
 ML> fajita meat). Head and neck meat, including tongue, are
 ML> some of the offalest parts of the offal, and they're
 ML> largely red muscle meat.

I think it has to do with the fact that the neck, skirt, tongue and heart
even though they are red muscle meats are available at the same time
as the more perishable brains, liver, tripes and kidneys etc., the
same day that the animal is slaughtered. They are generally all
eaten straight away without hanging or aging.
  
 ML> Braised Caribou
 ML> 1/8 ts clove
 ML> 2/3 c claret wine
 ML> 1 c cranberry juice
 ML> www.food.com

Hey food.com, that's mine! Sent to FIDO yonks ago when I still
called Bordeaux claret.

I was looking for new ways to do liver recently and came across this;

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

     Title: Calf's Liver With Honey (Kibda Bil'asal)
Categories: Arab, Veal, Offal
  Servings: 4

      4 sl calf's liver, each about
      6 oz and 1/2 inch thick
           flour, for dusting 
      2 TB butter
      2 TB ghee
      2 TB sherry vinegar or red wine
           vinegar
      3 TB chicken stock
      1 TB clear honey
           salt and freshly ground
           black pepper
           fresh curly parsley, to
           garnish

Prepare the liver: Thaw the liver if previously frozen by placing on
a plate outside of the fridge for a couple of hours. Rinse the
livers under running water, and dab them with damp kitchen paper to
remove excess water. Then, season both sides with a little salt and
pepper and dust the slices lightly with flour, shaking off any
excess. Place the the floured slices on a board.

Melt the butter and ghee: In a cast iron frying pan, melt a
tablespoon of the butter with two tablespoons of ghee over medium
heat and swirl the pan to mix together and to make sure the surface
is coated.

Saute liver: Add the liver slices to the pan and cook for 1-2
minutes until browned on one side, then turn and cook for a further
1-2 minutes. Once the outside is browned and the inside doesn't
release blood if sliced with a knife, then the liver is done. Be
sure not to overcook as liver easily loses its tenderness when
overcooked. Transfer to heated plates, cover with foil, and keep
warm.

Make the honey sauce: In the pan, add the 2 tablespoons of vinegar,
and stir in them 3 tablespoons of chicken stock and 1 tablespoon of
honey. Boil for about 1 minute, stirring constantly, and then add
the remaining tablespoon butter. Stir until melted and smooth.
Place the slices on a serving plate, spoon the liquid over the liver
slices, garnish with parsley, and serve warm.

Posted: by Heba

  From: Http://Mideats.Com              
 
MMMMM-------------------------------------------------



YK Jim


... It's culinary magic -- making awful offal taste great.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)