Text 32616, 103 rader
Skriven 2015-11-02 06:51:24 av Dave Drum (1:261/38.0)
  Kommentar till text 32604 av Jim Weller (1:123/140)
Ärende: Hatch Chilies
=====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> Kubasa goes Cajun ...
 JW> Title: Cajun Stuffed Peppers

 DD> I can't get my head around kielbasa/smoked sausage in stuffed peppers.
 DD> Although andouille might be quite nice. And more authentically Cajun.
 DD> Not that anyone in Palm Beach would know the difference

 JW> I suspect that's because andouille sausage is not universally
 JW> available (it only hit Yellowknife stores last year along with
 JW> chorizo and a host of other ethnic/regional specialties) but
 JW> generic "Polish sausage" can be found everywhere.

As can "Italian" sausage (I think). I'd be better with Italian sausage than
Polish in a stuffed pepper. Emeril did a lot for the spread of andouille - for
which I thank him. Now if I could just start finding boudin sausage around
here.  Bv)=

 JW> Here's another recipe that doesn't look very Polish or Ukrainian
 JW> either! Or Italian for that matter. Who on earth would put cornmeal
 JW> in an omelette anyway?

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Sausage and Grits Frittata
 JW>  Categories: Sausage, Smoked, Chilies, Cheese, Corn
 JW>       Yield: 2 Servings

 JW>     3/4 c  Water
 JW>       3 tb Quick-cooking grits

 JW>   Recipe by: Gourmet  September 1992

Apparently some fake southern writer at Gourmet magazine - before Ruth Reichel
got there.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Boudin Noir
 Categories: Pork, Sausages, Herbs, Booze
      Yield: 10 Pounds

      2 l  Fresh pig's blood (2.1 qt)
      1 md Pig's head
           Aromatic vegetables;
           - carrots, onions, parsley,
           - etc.
      2 lb Back fat; fine diced, soaked
           - overnight to remove salt
           - (if salted)
      1 tb Lard
      2 lb Onion; finely diced
      3 ts Thyme
  1 1/2 ts Quatre epices
      2 ts Brown sugar
      2 oz Calvados
    200 g  Breadcrumbs (7 oz)
           +=SOAKED IN=+
      2 pt Heavy cream
      1    Hank of hog casings

  These may be eaten cold in slices with an aperitif or
  grilled hot with apples and potatoes. For the full effect,
  put on a thick sweater and eat these outside on a clear
  Fall day with a very large bottle of cool French cider.

  Bring head to boil with aromatics for 2-3 hours or until
  fully cooked through and yielding. When cool, pick all
  meat and skin from head, chop fine (better to put through
  meat grinder) and reserve. Discard stock and veg or save
  for another use.

  While head is cooking/cooling, sweat onions and thyme in
  lard until clear and soft but not yet brown. Add diced
  back fat partway through to allow to soften. Reserve and
  allow to cool.

  Mix ground head, onions, thyme and backfat w/remaining
  ingredients and mix well to combine. Mixture should be
  pourable but an applesauce consistency.

  Ladle mixture into casings using a funnel. Tie off in 6"
  lengths or in loops if you are good at that sort of thing.

  Poach at a level JUST below a simmer (about 180oF/82oC)
  for 30-40 minutes until links are an even, rich brown and
  do not bleed when pricked. When cooked through, allow to
  cool completely.

  Be very careful not to stuff the links too full or allow
  to rest on the bottom of the pot or they will burst.

  From: http://www.chow.com/recipes

  Uncle Dirty Dave's Archives

MMMMM

... "I resent overly expensive shellfish", he said crabbedly.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)