Text 35208, 111 rader
Skriven 2013-03-23 23:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: seal meat
=================
-=> Quoting Janis Kracht to Jim Weller <=-

 JK> And given the meat I'm sure culinary types make the 'best' of
 JK> it.

Even the Inuit soak it repeatedly in sea water to lessen the strong
odour and flavours. They also eat it raw and frozen, thinly sliced
and of course cold things have less flavour and throw off less odour
than hot things. (They also used to ferment/age it until it was like
strong, soft cheese.)

 JK> Baloney sandwiches
 JK> 2 slices baloney
 JK> 2 slices american cheese
 JK> 1 tablespoon butter
 JK> 4 slices bread

Even better with lettuce and onion, mustard and black pepper.

A very fancy bologna dish ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Falso Magro Stuffed Meat Rolls
 Categories: American, Beef, Sausage, Wine, Italian
      Yield: 8 Servings
 
  1 1/2 lb Italian sausage out of the
           -casings
      1    Egg
    1/2 c  Plain bread crumbs
    1/4 c  Grated Parmigiano Reggiano
      1 lb Top round beef; cut into 2
    1/4    inch thick slices, about
      5 x  11 inches each)
      6 lg Slices mortadella
      5    Hard boiled eggs
    1/4 lb Provola piccante;
           -(sharp provolone)
    1/4 lb Soppressata salami;
           -thinly sliced
    1/4 c  Olive oil
    1/2 c  All-purpose flour
      2    Garlic cloves; peeled, whole
      1    Onion; finely chopped
      1    Carrot; finely chopped
      1    Rib celery; finely chopped
    3/4 c  Red wine
      3 c  Beef stock
      2    Bay leaves
  4 1/3 c  Tomato sauce
 
  This should be cooked the day before serving. Preheat the oven to
  400 degrees F. Mix the sausage with the raw egg, bread crumbs, and
  cheese, kneading well to incorporate all the ingredients. Pound
  the meat slices lightly, being careful not to tear the meat. Place
  the slices next each other on a cutting board, slightly over-
  lapping. Top the meat with 3 slices of the mortadella. Place half
  the sausage mixture down the middle, spreading the mixture to
  within 1 inch of the edges. Place the hard boiled eggs end-to-end
  on the center. Top with the provolone, salami and the remaining
  sausage mixture.
  
  Lift the long side of the meat roll over the stuffing and roll
  tightly to form a long sausage shape 10 inches long. The roll may
  tear and let some of the filling spill out. Don't worry. Patch the
  holes with salami slices. Use toothpicks to secure the roll's
  edges and tie it securely with kitchen twine. Tie a loop around
  the roll at one end and secure it with a double knot. Cut the
  string and tie another loop 2 inches from the first. Continue
  tying loops around the roll until you have reached the other end.
  Now take a long piece of string and tie it to a loop at one end of
  the roll. Without cutting the string, tie it to each of the loops
  along one side of the roll, turn the roll over and repeat this on
  the other side with the same piece of string. The final knot
  should be secured to the original loop. The toothpicks can now be
  removed.
  
  Heat the oil in a large nonstick saute pan, until sizzling. Dust
  the roll with flour and sear it on all sides, 2 minutes on a side.
  Remove from the pan and set aside.
  
  Using the oil left in the pan, saute the garlic, onion, carrots,
  and celery over medium hear until soft, 5 minutes. Deglaze the pan
  with the wine and reduce it by half, about 10-12 minutes. Pour the
  mixture into a blender, add 1 cup on the beef stock and process
  until smooth. Pour the mixture into a blender, add 1 cup of the
  beef stock and process until smooth. Pour the mixture into a
  roasting pan, add the bay leaves, the meat, 1 cup of the beef stock
  and the tomato sauce. Place in the oven, reduce the heat to 325
  degrees F, and cook for 1 hour, turning and basting the meat with
  the sauce every 20 minutes. Remove from the oven, cool to room
  temperature, cover and refrigerate overnight.
  
  The next day, cut the twine and slice the meat into 1/4 to 1/2
  inch slices. Place the slices in a large saute pan, cover with the
  sauce and the remaining 1 cup of the beef stock. Reheat gently
  until heated through. Place in the middle of a large platter with
  the slices overlapping and top with your beautiful sauce.

  Guilty Pleasures: An Italian Feast by Nick Stellino

MMMMM


YK Jim


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