Text 17487, 133 rader
Skriven 2007-06-30 06:43:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Kelton
==============
On 06-29-07 MICHAEL LOO Scribbled to DAVE DRUM about learning bout 

ML> DD> If you read for pleasure at all - you should look up some of his
ML> DD> works.  Like Louis Lamour his accounts are historically and
ML> DD> geographically  accurate - and it's nip & tuck as to who is the
ML> DD> better story teller. I  think probably, Kelton. If only because
ML> DD> his books cover a wider range of  history - and his heroes do
ML> DD> not always win.

ML>As I told Carolina Ruth, I'm certainly not going to go out of
ML>my way for L'Amour, but I might check out a Kelton book in the
ML>event I feel the need for reading a western (to my recollection
ML>I have never read a western).

Many of Kelton's stories are "Western" only because they are set in 
Texas. They are not, by any means exclusively cowboy yarns. A lot are - 
mainly because the history of Baja Oklahoma is bound up pretty closely 
with the cattle bidness. But it is also tied rather tightly to the oil 
bidness - especially around Kelton's home stomping grounds.

ML> DD> I have put out requests for a version of Ms. Lenya's
ML>performance. 

ML>It's my favorite performance by a singer who can't sing.

Mine might be Richard Harris' "MacArthur's Park".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Meat-In-A-Loaf, A.K.A. Oklahoma Beef Wellington
 Categories: Beef, Breads, Wine
      Yield: 5 servings
 
MMMMM-------------------------MEAT LOAF------------------------------
     16 oz Loaf sweet batard or other
           - Artisan bread
      1 c  Panko breadcrumbs
      2 ts Salt
    1/2 ts Pepper
  2 1/2 lb Extra-lean ground beef
      1 tb Chopped fresh parsley
      2 ts Chopped fresh thyme
      1 ts Garlic powder
    1/2 ts Dry mustard
      2 tb Ketchup
      1 tb Worcestershire sauce
      2 tb Dry, lightly oaked red wine
      2 lg Eggs

MMMMM--------------------------TOPPING-------------------------------
      2 tb Vegetable oil
      1    Yellow onion; thin sliced
           -Coarse salt and pepper
      4 oz Sliced mushrooms
      3 oz Monterey Jack or other
           -mild-flavored melting
           -cheese, grated
 
  California Culinary Academy graduate Valerie Nicklas helped develop
  this fun and unusual take on a meat loaf sandwich to serve a crowd.
  It can be prepared on the grill or in the oven; if using the grill,
  throw on some seasonal vegetables to serve on the side.
  
  Preheat grill or oven to 350 degrees. If using a grill, set it up for
  indirect heat. Cut out the center portion of the loaf, leaving about
  3/4 inch of bread on the sides and bottom.
  
  For the meat loaf: Mix together the panko, salt and pepper and add to
  the ground beef, mixing gently with your hands. For the best texture,
  do not overwork or compact the meat.
  
  In a small bowl, whisk together the parsley, thyme, garlic powder, dry
  mustard, ketchup, Worcestershire, wine and eggs. Add the mixture to
  the meat. Gently combine until thoroughly incorporated. Form the meat
  into a loaf that resembles the cavity in the bread, and place the
  loaf in the bread, adjusting the shape as necessary to ensure that
  the meat firmly contacts the bread on all sides. Using the edge of
  your hand, make a large indentation down the center of the meat loaf.
  The indentation should be about 1 1/2 inches wide and 2 1/2 inches
  deep. This space will allow the meat to expand as it cooks, yet still
  leave a space for the toppings to rest in.
  
  Cover the bottom and sides of the bread with a double layer of
  aluminum foil to protect it from drying out. Place the loaf on a
  baking sheet and bake for about 1 hour, or until the internal
  temperature of the meat reaches 140-145 degrees. If you're grilling
  the loaf, place it on the grill over indirect heat. Cover the grill
  and cook with vents open for about 1 hour, or until the internal
  temperature of the meat reaches 140-145 degrees for medium.
  
  For the toppings: Add 1 tablespoon vegetable oil to a hot skillet,
  then add the onion. Cook over medium heat, stirring occasionally, for
  about 20 minutes, or until the onion has reduced by about half of its
  original volume. Season with salt and pepper. Remove from the skillet
  and set aside. In the same skillet, add the remaining 1 tablespoon
  oil and the mushrooms. Saute over medium-high heat for 8 minutes, or
  until the mushrooms have released most of their water. Season with
  salt and pepper.
  
  When the meat loaf has reached an internal temperature of 140 degrees,
  place a layer of mushrooms, followed by a layer of onions in the space
  created for the toppings. Allow these toppings to heat through for 5
  minutes, then add the grated cheese. Return to the oven and bake for
  another 5 minutes, or until the cheese has thoroughly melted. (Or
  return to the grill, cover, and cook for 5 minutes longer.)
  
  Let rest for 5-10 minutes before slicing.
  
  Serves 5 to 10
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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