Text 27643, 89 rader
Skriven 2015-05-31 21:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: white meat turkey curry
===============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> used it in one of the treatments I often use for white meat -
 ML> curried it with an overabundance of hot pepper.
                                                     
 JW> The last time I had leftover roast turkey breast I made a
 JW> really nice mild curry with it, using a bottled yellow Thai
 JW> curry sauce.

 ML> Sounds sort of like what I would do, except that I seldom see
 ML> the point of a mild curry, no matter how complex its flavors
 ML> might be.

Whenever I cook I must consider Roslind's tastes which run to mild.
I can always add some form of heat at the table. I was using a VH
sauce, a Canadian product. All of them tend to be mild and overly
sweet. I normally wouldn't buy them but my store is dropping VH in
favour of an expanded President's Choice shelf and I picked up one
each of six kinds from the half price bin. 1 tb of Frank's to a 1/4
cup of sauce adds both some vinegar balance and a bit of heat. Even
Roslind likes that much hot sauce in a dish that's meant to be hot.

I just roasted the last turkey from the Easter sale. It'll probably
be the last one we have before autumn. The cavity had two bags of
giblets (win!) and one neck. So we now have tupperware containers
full of dark meat, white meat, soup meat from the carcass, soy
braised hearts and gizzards, liver pate, bread dressing, rice
stuffing, gravy and stock. Some in the fridge, most in the freezer
for future quick meals.

 ML> Ginger Grilled Chukar

Interesting recipe. There are no chukars or any other partridge/
pheasants up here but a galliforme is a galliforme and this
treatment should work nicely on the local grouse and ptarmigan.

 ML> h - Glaze
 ML> 1/2 c red currant jelly
 ML> 2 Tb lemon juice
 ML> 1/4 c red wine

A classic wild game poultry finish.
                                     
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Imperial Duckling
 Categories: Duck, Wine, Fruit, Crockpot, Condiments
      Yield: 4 Servings
 
      4 lb Duckling
      2 tb Grated onion
    1/4 ts Dried tarragon
    1/2 c  Orange juice
    1/8 ts Salt
    1/8 ts Dry mustard
    1/4 c  Currant jelly
      2 tb Grated orange peel
      2 tb Port wine
      2 ts Cornstarch
      1    Orange, peeled, sectioned
           And cut into chunks
 
  Place a rack in 4 quart or larger slow cooker. With a fork prick
  skin of duckling all over at approximately 2" intervals. Place
  duck on rack in slow cooker.
  
  In a small saucepan, combine onion, tarragon, orange juice, salt,
  mustard, jelly, orange peel, wine and cornstarch. Cook over med.
  heat until thickened. Brush 1/3 cup sauce over duckling, reserving
  remaining sauce.
  
  Cover and cook on LOW 6 to 7 hrs. or until duckling is tender,
  turning once during cooking. Remove fat (and save! - JW) with a
  bulb baster.
  
  Stir orange sections into remaining sauce, heat and pour over duck
  just before serving.

  From: "Santo Queso"                
 
MMMMM

YK Jim                               

... My fruity cocktails have a pirate approved amount of rum in them.

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