Text 19661, 102 rader
Skriven 2007-08-27 07:22:00 av Dave Drum (1:10/345)
     Kommentar till en text av BURTON FORD
Ärende: Prophecy
================
On 08-13-07 BURTON FORD Scribbled to RUTH HANSCHKA about RE: Whoa there! 

BF>jm->  of different religions at a lunch table, and at
BF>jm->  least want to be sure of the religious underpinnings
BF>jm->  of the choices I make. If I had been really worried
BF>jm->  about it I probably would have read through all of
BF>jm->  Revelations before I thought to check Acts.

BF>rhf-> Now that's funny!  Revelation is prophesy rather than a history
BF>text.  

BF>One man's prophesy may be the next man's history.
BF>[g]

Only if what is prophecised comes to pass. As the ex-CEOs of any number 
of companies.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck Legs With Zinfandel & Figs
 Categories: Poultry, Wine, Fruit
      Yield: 4 servings
 
      4 cl Garlic; minced
           Sea salt & fresh ground
           - pepper
      2 ts Fresh thyme leaves
      4 lg Duck drumstick-thigh
           - combinations
     12    Ripe figs; halved
           Sugar
      3    Shallots; chopped
      4 tb Cassis or sweet late-harvest
           - Zinfandel
      2 c  Red wine
        ds Red wine vinegar; to taste
      1 tb Strong chicken broth
           - undiluted
      2 tb Chopped chervil (garnish)
           - optional
 
  This is a marvelous dish for fall. End the meal with a cheese plate: a
  wedge of your favorite blue cheese with a selection of crisp
  tart-sweet apples, fresh walnuts and a glass of late-harvest
  Zinfandel. From Roving Feast columnist Marlena Spieler.
  
  Combine the garlic, salt, pepper and thyme, then rub it all over the
  duck. Let sit for at least 1 hour, preferably an afternoon or
  overnight (refrigerated). When ready to cook, rinse the duck well.
  
  Preheat oven to 350 degrees. Place the duck legs in a heavy nonstick
  skillet just large enough to hold them in a single layer, then add
  enough water to just cover them. Bring to a simmer on top of the
  stove, then place in the oven and cook for about 45 minutes. Remove
  the skillet from the oven, turn the duck legs over, and place the pan
  over high heat. Cook until the liquid in the pan has evaporated and
  all that is left is the duck fat. Reduce the heat to low-medium and
  cook, letting the duck brown in its own fat first on one side, then
  the other, keeping only enough fat for lightly browning and pouring
  the excess off to use for another purpose, another time (such as
  cooking potatoes or making cassoulet). Remove the duck to a plate and
  keep warm.
  
  Add the figs to the skillet and lightly brown on both sides,
  sprinkling with a little of the sugar as you do. Transfer the figs to
  the plate with the duck. Add the shallots to the skillet and a
  teaspoon or two of the reserved duck fat, then lightly saute the
  shallots in the fat until softened. Pour in the cassis and cook until
  reduced to 1 tablespoon. Add the Zinfandel and boil down until it is
  reduced to about 1 cup.
  
  Add the broth and cook over medium-high heat until the liquid is
  reduced to about 1 cup of flavorful sauce. Stir in the remaining
  sugar and the vinegar, taste for sweet-sour balance, then return the
  duck and figs to the pan. Warm through and serve sprinkled with
  chervil.
  
  Serves 4
  
  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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