Text 36503, 80 rader
Skriven 2013-04-29 15:59:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av BURTON FORD
Ärende: Pasture Pool
====================
-=> BURTON FORD wrote to DAVE DRUM <=-

 DD>> jacket. And sponsor will pay the folks at the Glass Teat lots of money
 DD>> to inflict the "sport" on others. Heck, they even have a separate
 DD>> cable channel called "The Gold Channel".

 DD> Tyop alert!!! That should have been "The Golf Channel".

 BF> Hoist with your own petadr, eh?   [g]

More like mashied with a niblick.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Mashed Potatoes
 Categories: Emeril, Potatoes, Offal, Poultry
      Yield: 10 Servings
 
      4 tb Butter; in all
    1/2 lb Turkey gizzards; ground
      1 c  Finely chopped onions
    1/2 c  Finely chopped bell peppers
      1    Rib celery; fine chopped
           Salt & cayenne pepper
      2 tb Minced garlic
      1 ts Dried oregano
      1 ts Dried thyme
           Fresh ground black pepper
      1    Bay leaf
    1/2 c  Chicken stock
    1/2 lb Turkey or chicken livers;
           - ground
      3 lb White potatoes; peeled,
           - diced
           White pepper
      1 c  Heavy cream (as needed)
 
  In a large sautéé pan, melt 2 tablespoon butter. Add the
  gizzards and sautéé for about 5 minutes, or until brown.
  Stir in the onions, bell peppers, and celery. Sautéé the
  vegetables for about 4 minutes or until wilted. Season
  with salt and cayenne pepper. Stir in the garlic, oregano,
  thyme, black pepper, and bay leaf. Cook for about 2
  minutes, stirring constantly. Stir in the chicken stock.
  Add the ground chicken liver and cook for 4 to 5 minutes,
  scraping the bottom and sides of the pan with a wooden
  spoon. Bring the liquid up to a simmer and cook for 2
  minutes. Season with salt and pepper. Discard the bay
  leaf. Remove from the heat and set aside.
  
  In a large pot, add the potatoes. Add enough water to
  cover the potatoes. Season the water with salt. Bring the
  liquid up to a boil and reduce to a simmer. Simmer the
  potatoes for about 12 minutes or until fork tender. Remove
  from the heat and drain. Place the potatoes back in the
  pot and return to the heat. Cook the potatoes for 2
  minutes, stirring constantly, to dehydrate. Using a
  hand-held masher, mash the potatoes with the butter.
  Season with salt and white pepper.
  
  Fold in the gizzard mixture. Slowly add in enough cream
  until desired texture is achieved. Season with salt and
  white pepper. Mound the potatoes in the center of a large
  platter. Lay the carved turkey around the potatoes. Spoon
  the pan gravy over the top of the turkey. Serve the turkey
  with the above side items.
  
  Yields: 8-10 servings
  
  SOURCE: Essence of Emeril Cooking Show #EE2438
  
  MM Format by Dave Drum - 02 January 2000
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
... Appetisers are those little bits you eat until you lose your appetite.
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