Text 14814, 78 rader
Skriven 2007-04-29 21:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: Re: Scallops
====================
-=> Quoting Ian Hoare to Dave Sacerdote <=-

 IH> it pees salty water into the pan, the moment it gets heated.

I now realize I have never had a proper scallop. They all do that
here.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Duck W. Red Curry
 Categories: Main dish, Curry, Duck, Thai
      Yield: 6 servings
 
      2    Five-pound ducks
           Salt and freshly ground
           Black pepper; to taste
    1/4 c  Rendered duck fat or
           Vegetable oil
     16 md Shallots; thinly sliced
      8    Garlic cloves; minced
      2 tb Freshly grated ginger
    1/4 c  Red curry paste
      5 c  Brown duck or chicken stock
    1/4 c  Fish sauce
      1 cn Coconut milk; (14 oz)
      3 tb Palm sugar or brown sugar
    1/4 c  Fresh lime juice
      2 bn Cilantro--chopped; stems
           Trimmed
      2    Limes; peeled and diced
      1 bn Scallions: White & 1/2 green
           -part, trimmed & thinly
           -sliced along Diagonal
      1    Recipe jasmine rice
 
  Bone ducks and remove the skin. (reserving the carcass for stock
  making and skin for rendering.) Cut breasts in half, then into
  about 3 pieces across the width. Chop legs and thighs into about 4
  pieces each. (Remember: You want to start with generous pieces of
  meat, since they will shrink when cooked. Don't worry about
  cleaning the tendons, since they will soften with long cooking.)
  Sprinkle meat with salt and pepper.
  
  Heat rendered fat in a large, heavy bottomed Dutch oven over high
  heat. Brown duck on all sides, then transfer meat to a platter.
  
  Reduce heat to medium low and cook shallots until well browned,
  about 15 minutes. Add garlic and ginger, increase heat to medium
  high and cook about a minute, then add curry paste. Cook, stirring
  constantly, about 3 minutes.
  
  Return duck meat to pot along with brown duck stock and cook at a
  slow simmer, uncovered, until meat is tender, about 40 minutes.
  
  With a slotted spoon, transfer meat to a platter and reserve in a
  warm place. Puree sauce in a blender and strain back into pot.
  Cook over high heat until liquid is reduced by one third. Stir in
  fish sauce, coconut milk, sugar, and lime juice, and remove from
  heat. Stir duck back into warm sauce. Ladle stew over Jasmine
  Rice. Garnish with remaining ingredients and serve immediately.
  
  TAMALES WORLD TOUR SHOW
  Recipe By: Susan Feniger and Mary Sue Milliken
  From: Holly Butman Date: 26 Sep 97
  Mastercook Recipes (Mailing List) Ä
 
MMMMM


Cheers

YK Jim


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