Text 20554, 86 rader
Skriven 2007-09-22 20:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: signs
=============
-=> Quoting Glen Jamieson to Barbara Mcnay <=-

 BM> Intercourse.

 GJ> Those places probably suffer from having their town signs stolen. 
 GJ> Like the towns of Humpty Doo and Rum Jungle in the Northern Territory.

We keep loosing the signs on Ragged Ass Road for some reason.

(The road was named after a gold mine which in turn was named by a
impecunious prospector with worn out trousers.)

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Ostrich Medallions and Souffle W/Green Peppercorn Sauce
Categories: Canadian, Poultry
  Servings: 4

      8    3oz Ostrich Filet Medallions
    (1cm thick)
      4 tb Grape seed oil
    Salt and Pepper
           SAUCE:
      1 cl Chopped garlic
      2 TB Brandy
      2 TB Red Wine
      1 ts Green peppercorns in brine
    1/2 c  Demi-glace
    1/3 c  Whipping cream + 2 tbsp
    Salt and pepper
           SOUFFLE:
      4    Straight sided ramekins
    1/4 c  Melted butter
      1 c  Bread crumbs
      2 TB Butter
      1 ts Shallots, chopped
  1 1/2 c  Taber corn kernels
      3 TB Flour
  1 1/4 c  Milk
    1/2 c  Goat Cheese (Fairwind Farms)
      1 pn Salt and pepper
      4    Egg whites (whipped to soft
    peaks form)
      4    Egg yolks

Ostrich Medallions, Taber Corn and Goat Cheese Souffle with Green
Peppercorn Sauce

Using a food-safe paint brush cover the inside of the ramekins
evenly with melted butter and dust with bread crumbs (very important
to have even coverage so souffles will rise evenly). Set in a flat
oven proof pan with a cm of water on the bottom. Using a heavy
bottomed pot, melt butter, add shallots and corn kernels and saute
on medium heat until shallots brown slightly. Add flour and stir in
until smooth. Add milk and stir till smooth and thick (mixture
should bubble when ready). Remove from heat and fold in cheese then
egg yolks. Fold in whipped egg whites until the mixture is smooth.
Evenly distribute in the ramekins leaving  1/2 cm room from the top.
Bake at 400 F (205 C) until golden brown. (Approx 20 minutes).
Remove from oven and set aside for future use.

In a very hot skillet add oil then carefully place seasoned ostrich
medallions in pan. Allow to brown then turn to color opposite side.
When cooked rare remove from pan and set aside.

Return pan to heat, add garlic and saute till lightly brown, flame
with brandy, add red wine, add green peppercorns, add demi-glace and
whipping cream. Reduce over medium heat by  1/2. Season to taste.

Carefully remove souffle from ramekins and place with ostrich, cover
with sauce. Serve with your favorite farmer's market vegetables.

submitted by Paul Rogalski, Executive Chef, Rouge

From: Www.Growingalberta.Com

MMMMM-------------------------------------------------

Cheers

YK Jim


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