Text 5071, 134 rader
Skriven 2013-09-25 08:37:00 av Dave Drum (70760.cooking)
   Kommentar till text 5012 av Ruth Haffly (1:396/45.28)
Ärende: Grilled tomatoes
========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Tomatoes and chilies and potatoes are some of the best things to come
 DD> out of Incan and Aztec cultures. They all be good stuff, Maynard.

 RH> Southern favorite--stewed tomatoes, corn and okra.  Good, if the okra
 RH> isn't cooked into mush. Better fresh made than from a can.

 DD> You had me until the okra - which I abhor as much or more than Michael

 RH> I know your opinion of it; Steve is 99.99% in your camp. He will try
 RH> the occaisional piece of fried okra or pickled okra with a comment
 RH> after along the lines of "still don't care for it".

 DD> mislikes zucchini. Corn, tomatoes and smallish cubes of potatoes or
 DD> slices of celery works just fine, though. The potatoes version is AKA

 RH> You can buy the tomato, corn & okra mix in a can, just heat it and pour

Why ever would I do that? Given my loathing for snot pods.

 RH> it over rice. Add some protien by cutting up a keilbasa or similar
 RH> sausage into it.

 DD> hobo stew since a hobo could harvest it from someone's back garden and
 DD> boil it up in a can back at the hobo jungle.

 RH> Girl Scout hobo stew was brown some ground beef, mix in canned veggie
 RH> soup and a bit of water. When money was tight at the end of a month &
 RH> our girls were small, I made hot dog stew a few times by subbing hot
 RH> dogs for the ground beef. Steve didn't care for it so it was something
 RH> done when he was either in the field or working a shift where he wasn't
 RH> home for supper. I wasn't too enthused over it either but it gave us a
 RH> hot meal for a relatively small cost.

I've never thought that anything called hobo stew which had meat in it was
*really* a "hobo" stew. Having travelled around the country hitch-hiking and
sometimes riding free in freight cars I have stayed a number of times in "hobo
jungles". And there was seldom any meat to be had unless someone had snared a
tree rat or or a flying rat or a rabbit ... or, once in a while a small to
medium-sized pooch. I've eaten the tomato, celery, potato mix a number of
times. With a bit of salt (or heavenly garlic salt) it wasn't bad. Especially
when one is hungry. Sometimes potatoes weren't available and onions and/or
green/wax beans or peas or carrots or even a turnip (shudder) were substituted

This is a French recipe - so should you ever make it (HAH) you will want to
substitute for the obligatory brandy/cognac and wine. If a hobo were making it
the wine and hard stuff would likely go straight-away into the cook rather than
into the stew.

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

      Title: Salmis De Pigeons (Pigeon Stew)
 Categories: Game, Stews, Mushrooms, Pork, Poultry
      Yield: 5 servings

      6    Pigeons; oven-ready, giblets
           - reserved
           Salt & pepper
    175 g  (6 oz/12 Tbs) butter; melted
      6 sl Streaky (fatty) bacon
    125 g  (4 oz/1 cup) button mushroom
           - cooked and drained
     50 ml (2 fl oz/1/4 cup) brandy
      1    Truffle; drained, thin
           - sliced

MMMMM---------------------------SAUCE-------------------------------
      1 md Onion; fine chopped
      1 md Carrot; chopped
           Bouquet garni
    250 ml (8 fl oz/1 cup) chicken
           - stock
    250 ml (8 fl oz/1 cup) dry white
           - wine
     25 g (1 oz/2 Tbs) butter
     25 g (1 oz/1/4 c) flour
          Salt & pepper

  Preheat the oven to moderate 180°C/350°F/Gas Mark 4.

  Rub the pigeons, inside and out, with salt and pepper.
  Place them in a large roasting pan and spoon over the
  melted butter. Lay a slice of bacon over the breast of
  each bird. Put the pan into the oven and roast for 40
  minutes.

  Remove the pan from the oven and remove the bacon from the
  birds. Transfer the pigeons to a carving board. Skin the
  pigeons and carve the meat into slices. Arrange the slices
  in a large flameproof casserole. Cover with mushrooms and
  sprinkle with half the brandy. Place the truffle slices on
  top of the mushrooms and sprinkle with the remaining
  brandy. Set aside while you prepare the sauce.

  Chop the pigeon skin and giblets finely.

  Pour off all but 125 ml (4 fl oz) (1/2 cup) of the cooking
  liquid from the pan. Strain these juices into a saucepan.
  Set over moderate heat and add the skin, giblets, the
  carcasses, onion, carrot and bouquet garni. Pour in the
  stock and wine, and bring to the boil. Cover and simmer
  the mixture for 15 minutes, or until it has reduced by
  about a quarter. Remove from the heat and strain the
  liquid into a large bowl, pressing down on the ingredients
  with the back of a wooden spoon to extract all the juices.
  Skim off any scum from the surface of the strained liquid.

  Melt the butter in a small saucepan. Remove from the heat
  and stir in the flour to form a smooth paste. Gradually
  stir in the strained liquid and return to the heat. Bring
  to the boil, stirring constantly. Cook for 2 to 3 minutes,
  stirring constantly, or until the sauce is thick and
  smooth. Season to taste.

  Pour the sauce over the pigeon meat, cover and set over
  moderately low heat. Simmer for 15 minutes. Remove from
  the heat and transfer the meat to a warmed serving dish.
  Arrange the mushrooms and truffle around it and pour over
  half the sauce. Pour the remaining sauce into a warmed
  sauceboat and serve at once, with the meat and vegetables.

  Serves 4 - 6

  From: http://www.cookitsimply.com

  Uncle Dirty Dave's Archives

MMMMM

... Kissing don't last; cookery do! -- George Meredith
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