Text 34109, 125 rader
Skriven 2015-12-08 21:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: recent convos 628
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I'm not a fan of Sharwood's, but the Indian stuff is okay,
 ML> not as good in my opinion as Patak's.

I like Patak's too. It's more authentic. After all Mr. Sharwood was
English; Mr. Pathak is Gujarati. [g]

 > Canada has a tasty little snack called Hostess Hickory Sticks.
 > Hostess was the #1 potato chip brand in Canada until Frito Lay took
 > it over

 ML> And ran it into the ground no doubt.

 Hostess chips taste just like Lay's but are priced cheaper and only
 sold through discount stores. The hickory chips remain tasty.
 
 ML> Contrast the cherimoya, of which even the mediocre ones are
 ML> better than any but the best American-grown fruit.

I have never had the pleasure as they haven't appeared in my part
of the world.

In a reversal of normal pricing sweet onions were cheaper than any
other kind this week, so I bought a couple. They weren't branded or
promoted as being from any particular famous region, just labelled as
sweet. They are no good for cooking with, but pleasant enough raw in
salads and sandwiches. I used them up mostly in thick slices on
toast with sharp Cheddar and mayo.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ceia De Natal (Brazilian Christmas Turkey)
 Categories: Turkey, Holiday, Latin Amer, Stuffing, Wine
      Yield: 10 Servings
 
           TURKEY AND MARINADE:
     12 lb Turkey with Giblets
           S&P
      6 cl Garlic; minced
      1 ts Prepared Mustard
      1 tb Worcestershire Sauce
      1 c  Olive Oil
    1/2 c  Vinegar
      1    Lime; Juice of
      1    Bottle of Champagne
      2 c  Water
      2    Bay Leaves
      2 lg Onions; sliced
    1/2 c  Scallions; chopped
    1/2 c  Fresh Parsley; chopped
           DRESSING:
           Turkey Giblets
      1 lg Onion; chopped
      2 tb Butter
    1/4 lb Raisins
      1 cn Peaches in Light Syrup;
           -well-drained  and chopped
    1/2 lb Prunes; chopped
           Farinha de Mandioca,
           (Manioc Meal)
           S&P
      4    Hard-cooked Eggs; chopped
      1 tb Scallions, chopped
      1 tb Fresh Parsley; chopped
           Additional Butter
      8    Bacon strips
           GARNISH:
      1 cn Halved Peaches in Light
           -Syrup; well drained
    1/2 lb Pitted Prunes
 
  Rub the turkey inside and out with a paste made with the salt,
  pepper, garlic, mustard, and Worcestershire sauce. Place the
  turkey in a non-reactive pan and pour on olive oil, vinegar, lime
  juice, champagne, and water. Add bay leaves, onions, scallions,
  and parsley. Cover loosely with a large piece of plastic and place
  in the refrigerator for 24 hours, occasionally dousing the turkey
  with the liquid.
  
  Cook the giblets thoroughly in water with a dash of salt and
  pepper over medium heat. Remove giblets from the liquid, chop into
  small pieces, and reserve.
  
  In a large skillet over medium heat, saute chopped onion in butter
  until golden brown. Add chopped giblets and the raisins, and stir
  well. Add chopped peaches and prunes and stir again. Add farinha de
  mandioca, enough to form a wet farofa (blend of manioc meal). Add
  salt and pepper, chopped eggs, scallions, and parsley. Remove from
  heat and reserve as stuffing for turkey.
  
  Remove turkey from marinade and rub it well inside and out with
  butter. Fill the turkey with the dressing and close the opening with
  skewers. Reserve marinade for basting. Place turkey in a roasting
  pan. Crisscross bacon strips on top of turkey breast for flavor and
  decoration.
  
  Pour some of the marinade over the turkey. Cover turkey loosely with
  aluminum foil and roast the turkey in a 325-F degree oven until a meat
  thermometer inserted in the thickest part of the thigh attains 180-F
  degrees.

  While it's roasting, make sure to baste the turkey at regular
  intervals with the remaining marinade, about every half-hour. Remove
  the foil for the final 20 minutes of roasting to crisp the skin and
  turn it a rich golden brown.
  
  To present, serve slices of white meat surrounded by peaches and
  prunes on a large platter, and the pieces of dark meat on a separate
  platter accompanied by the dressing.
  
  Posted by Recipe-a-Day
 
MMMMM



YK Jim


... Benadryl: Cause you can't sneeze when you're in a coma.

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