Text 23636, 116 rader
Skriven 2015-02-04 00:51:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 23620 av Michael Loo (1:123/140)
Ärende: Poultry necks
=====================
 -=> On 02-02-15  19:17,  Michael Loo <=-
 -=> spoke to Ruth Hanschka about all that glitters 149 <=-


 RH> I'd rather poach turkey necks, Kosher ones, and eat meat 
 RH> and broth both.  You knaw them off like meat corn on the 
 RH> cob.

 ML> Poultry necks are fine things. They really ought to be
 ML> roasted, though, to get that nice tasty browning thing
 ML> going on.
 
Some time ago the health aide for the woman that Gail helps out had a
request for smoked turkey necks.  Gail visits once per week and will
bring a limited supply of groceries for them.  We looked at our two
local stores (Giant and Safeway). One had some very withered up necks,
the other had none.  But a Mars store up on Rt. 40 had some very meaty
smoked turkey necks.  I don't know what the aide did with them, but she
was happy.  This is the same aide that regularly requested goat, which
we bought from a local Halal grocery.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Southwest Empanadas
 Categories: American, Appetizer, Fall, Fried, Summer
      Yield: 15 servings
 
MMMMM---------------------------DOUGH--------------------------------
    1/2 lb Cream cheese -- softened
    1/4 lb Butter -- softened
  1 1/2 c  White flour

MMMMM--------------------------FILLING-------------------------------
      3 tb Sun-dried tomatoes
      3 tb Minced fresh coriander
           -leaves
    3/4 lb Cream cheese -- softened
      3 oz Goat cheese -- imported or
           -domestic
           -Salt
           -Fresh ground black pepper
           -Cayenne pepper
      1    Egg

MMMMM---------------------------SALSA--------------------------------
      4    Tomatoes
      1    Clove garlic
    1/2    Yellow onion
    1/2 c  Minced fresh coriander
           -leaves
      1    Jalapeno chile pepper
      1 sm Hot pepper (any kind)
           -Salt
           -Fresh ground pepper
           -Oil -- for frying
 
  PREPARATION:
  For the dough, combine the cream cheese and butter in a food processor
  and blend well. Add the flour and mix until thoroughly incorporated.
  Wrap dough in plastic and chill at least 1 hour.
  
  For the filling, mince the tomatoes and coriander. In a large bowl,
  mix together tomatoes, coriander, and cheeses. Season to taste with
  salt, black pepper, and cayenne pepper.
  
  Recipe can be made to this point 1 day ahead.
  
  Lightly beat egg for sealing pastry. On a floured work surface, roll
  out the dough to a 1/8-inch thickness. Using a 3-inch-round plain or
  fluted cookie cutter, cut out circles of dough. Put a tablespoon of
  the filling in the center of each dough round. Brush edges with egg,
  fold dough in half, and crimp edges with a fork to seal.
  
  For the salsa, seed and chop the tomatoes. Mince the garlic, onion,
  and coriander. Seed and mince the jalapeno. In a bowl, mix together
  tomatoes, garlic, onion, coriander, and jalapeno, and season to taste
  with salt and pepper. Put half of the mixture in the bowl of a food
  processor and purOe. Return purOed mixture to bowl with remaining
  salsa and blend well.
  
  Recipe can be made to this point a few hours ahead.
  
  COOKING AND SERVING:
  In a deep fryer or large, heavy frying pan, heat about an inch of oil
  to 375XF. Fry the filled pastries, a few at a time, in the oil until
  golden brown, about 2 minutes. Drain on paper towels.
  
  Serve empanadas with the salsa.
  
  Serves: 10 to 15
  
  NOTES : Deep-fried cream cheese dough pockets filled with cheese, sun-
  dried tomatoes and fresh coriander, served with spicy tomato salsa.
  
  Fresh coriander, goat cheese, and sun-dried tomatoes give these deep-
  fried empanadas a distinctive Southwest flavor. Serve the empanadas
  warm with the spicy tomato and pepper salsa.
  
  These hot hors d'oeuvre are attractive and easy to eat standing up.
  Most can be prepared ahead and finished or reheated in a few minutes
  just before serving.
  
  Recipe By     : Cook's Magazine November 1987
  
  From: George Elting                   Date: 09-05-00
  Cooking
 
MMMMM


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