Text 21681, 112 rader
Skriven 2014-12-11 21:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: sausages 428
====================
 ML> Is there a mass-market brand down there called Vie de France?
 ML> Those breads do a decent approximation of the real thing.
 DS> Not that we have seen, but we'll look for it.

I don't know if it's a regional New England brand, but
at some point the company was trying to make a national
go of it. As I am not particularly interested or expert
in the bakery department, I don't know if that push
succeeded or if it damaged the company beyond repair.

 ML> And the alternative of course is not to use buns at all.
 DS> But then where would Gail put the onions and mustard, or my onions,
 DS> catsup and relish?

I dunno, on a spoon? I prefer my franks and other
sausages plain, touched only by knife and fork. This
means that I give extra points for less salty, which
in turn means that I prefer fresher ones than the more
processed ones. There's little so delicious as a fresh
kielbasa (though little so awful as one that has been
kept past its welcome and become a stale fresh kielbasa).

 ML> But a 1.6 oz dog - doesn't that seem kind of puny?
 ML> I'd have a hard time swallowing that much shrinkage.
 DS> By the time we use 1 1/2 dog per bun, it is 2 1/3 oz.  I don't think
 DS> that they shrink much, just that they are small to start with.

I was speaking more of shrinkage of package rather than
of the individual dogs.

Speaking of, this vicious little spaniel is getting on
my nerves again. He barks loud enough to drown out the
sound of the weapons testing at the AFB down the road,
this barking triggered by, in this order, cats except
for the one he's gotten used to, i.e., the one in the
house; other dogs; black men; men in general; and cars
out on the street. His name is Max. Interestingly, the
neighbors across the street from Annie in Williamsport
had a vicious little cocker named Max with similar
prejudices, except that Pennsylvania Max also barked at
women. Everyone on the block breathed a sigh of relief
when Pennsylvania Max became ill and had to be put down
earlier this year - this included his owners.


Rum and black pepper-glazed filet mignon
cat: hotel, airline, fancy, main, beef
Serves: 2

h - For the rum and black pepper glaze
2 Tb olive oil
1 sm onion, finely chopped
3 c red wine
2 cloves garlic, finely chopped
3 Tb cracked black pepper
1 Tb fresh ginger, finely grated
Kosher salt to taste
1 c dark rum
2 c veal stock
h - For the filet mignon
2 beef filets, 10 oz ea
Olive oil
Kosher salt to taste
h - For the Peruvian potato and chorizo sausage salad
1/4 lb chorizo sausage, diced
1 c diced onions
1 c diced red peppers
1 c Peruvian (purple) potatoes, diced and blanched
2 Tb finely chopped cilantro
2 Tb rice wine vinegar
4 Tb olive oil
Salt and black pepper to taste

Full name - Rum and black pepper-glazed filet mignon
with Peruvian potato and chorizo sausage salad

For the glaze.
Heat the oil in a small saucepan over medium-high
heat until it is almost smoking. Add the onion and
cook until soft (4 to 5 min). Add the garlic and
ginger. Cook an additional 2 min. Add the rum and
reduce by half. Add the veal stock and pepper.
Correct seasoning. Cook until reduced to 1 c, 15 to
20 min. Cool to room temperature. Glaze may be
covered and refrigerated for up to 1 day.

For the steak.
Preheat a gas or charcoal grill to medium. Brush
the meat with olive oil and season with salt. Grill
until well seared on one side (about 4 min). Turn
the filets and baste with the glaze. Reserve some
glaze for plating. Continue grilling for 3 min.
Turn again; baste and grill for an additional 2
 to 3 min (10 min total for medium-rare).

For the Peruvian potato and chorizo sausage salad.
In a large saute pan, heat 1 Tb of olive oil. When
the oil is hot, render the chorizo for 3 min. Add
the onions and peppers continue to saute for 3 min.
Add the potatoes and saute for 3 min or until the
potatoes are heated through. Correct seasoning. Add
the vinegar and oil. Stir in the cilantro.

Presentation. Mound the potato salad in the center
of a plate. Place a cooked filet on top of the
potato salad. Drizzle with reserved glaze.

Michael Gilligan, Atrio at the Conrad, Miami

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