Text 30426, 109 rader
Skriven 2015-09-01 00:25:06 av Dale Shipp (1:261/1466.0)
  Kommentar till text 30397 av Dave Drum (1:261/38.0)
Ärende: Pigs
============
 -=> On 08-31-15  07:10,  Dave Drum <=-
 -=> spoke to Jim Weller about Weird picnic things <=-

 DD> Title: Les Oreilles De Cochon (Pigs' Ears)

On one of our trips to New Orleans we went cross town to a restaurant
called Cochon.  The chef there creates a number of dishes based on
locally sourced pork.  We had an unusual gumbo there -- and it was good.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Blackeye Pea And Pork Gumbo(Revised)
 Categories: Cajun, Gumbo, Pork
      Yield: 2 servings
 
MMMMM------------------------FOR THE ROUX-----------------------------
    1/4 c  Flour
    1/4 c  Oil
    1/2 c  Diced onion
    1/4 c  Diced green pepper
    1/4 c  Diced celery
    1/2 tb Chopped garlic
      1 qt Pork or chicken stock

MMMMM-----------------------SPICE MIXTURE----------------------------
      1 t  File
    1/2 t  Thyme
    1/2 t  Chile powder
    1/2 t  Paprika
    1/2 t  White pepper
      1 t  Black pepper
    1/2 t  Cayenne pepper
      1    Bay leaves

MMMMM-----------------------COLLARD GREENS----------------------------
      1 c  Greens, cut into small
           -strips
      1 T  Cider vinegar
      1 T  Sugar
      1 t  Crystal's hot sauce
        ds Salt & pepper
      5 sl Bacon
           -peanut oil to cover pan

MMMMM----------------------BLACK EYED PEAS---------------------------
    1/3 c  Dried black eyed peas
           (Makes 1 cup cooked peas)
  1 1/2 c  Water
      1    Chicken bouillon cube

MMMMM--------------------VEGETABLES AND MEAT-------------------------
      4 oz Okra (optional)
      1 c  Cooked blackeyed peas
    1/2 c  Bacon braised greens
      6 oz Pork butt (raw weight)
           -smoked and chopped
 
  Slice okra crosswise 1/2 inch wide and sear in oil until lightly
  browned.  Set aside.
  
  Cover dried peas with water.  Bring to a boil for 2 minutes.  Turn off
  and let sit for one hour.  Drain.  Cover with 1 1/2 cup water, add
  chicken bouillon cube.  Bring to boil and then turn down to simmer for
  15 minutes.  Drain, saving liquid and peas in separate containers to
  add to gumbo at end.
  
  Cook collards or mustards in bacon and onions with sugar, vinegar, hot
  sauce and salt and pepper.  We used pre-cooked bacon, cut into 1/2
  inch squares -- plus peanut oil.
  
  Cut smoked pork into 1/2 inch cubes.  Ham should also work.
  
  Make a dark roux using the oil and flour. (Paul Prudhomme's Louisiana
  Kitchen has some good roux techniques, advice and gumbo recipes)
  
  As soon roux is the right color (just past red and turning back to
  brown but not scorched or smelling really burnt) add the diced
  vegetables and garlic.  Stir to mix vegetables and roux.  Deglaze pan
  with some of the stock.  Add the spice mixture and mix in well.
  
  Add the stock and stirring very frequently bring up to a simmer.
  Simmer for about 1 hour stirring lots.  Skim all of the fat that
  separates out.
  
  Taste the gumbo.  It should not taste pasty and like the roux
  anymore. If it does you may need to add more stock.  This is
  different every time depending on the exact measurement of flour,
  strength of starch in the flour, degree of cooking of the roux among
  other things so add the stock in stages and let it cook and come
  together before adding more.
  
  When the gumbo is the right consistency add the okra, blackeyed peas,
  reserved juice from cooking the black eyed peas, greens, and pork.
  Allow to return to a simmer and adjust the seasoning.  Serve with
  steamed rice or potato salad
  
  Recipe from http://www.cochonrestaurant.com/html/recipes.html
  
  Tested 2/10/11
 
MMMMM



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