Text 20975, 123 rader
Skriven 2007-10-03 09:27:00 av Dave Drum (1:10/345)
     Kommentar till en text av MICHAEL LOO
Ärende: Sue She
===============
On 09-19-07 MICHAEL LOO Scribbled to DAVE DRUM about Sue She 148

ML> DD> Really? Where do they grow rice in New England? Or, "off New
ML> DD> England"  for that matter. Have to be far, far off New England.
ML> DD> Like Arkansas or Louisiana or southern Baja Oklahoma.

ML>Intent on busting my buns today, are we. I know the chestnut

Not really.   Bv)=

ML>about sushi being all about the rice but have come to the
ML>conclusion that it ain't so, never was. Otherwise why are
ML>the famous places forced to put big fat pieces of fish on
ML>their rice? Certainly the stuff could do with little slivers
ML>of fish as an accent, or dispense with it altogether. Nah.

I have had sushi several times that had NO fish anywhere in its make up. 
Still most Americans insist on believing that Sushi = Raw Fish. Or, if 
they accidentally have gotten the definition of sashimi drilled into 
their knot heads - will still believe that sushi is still all about 
fish.

ML>And asparagus rolls, cucumber rolls, natto rolls, pickled
ML>plum rolls, eeh. I make a sort of exception for avocado
ML>maki, but then avocado has so much fat it might as well
ML>be fish.

I'm not a fan of fish fat - put off by overdoses of Cod Liver Oil when I 
was young, I suppose. Also by a piece of rancid tasting catfish blubber 
in a farmed (yeah, some farmed catfish are mushy) catfish.

ML> DD> Is that the place we went after the trip to Mystic? Where they
ML> DD> had the beef cheek tacos and we had to brown bag our brewskis
ML> DD> from across the  street? If so, great grub. Inexpensive, tasty
ML> DD> and filling.

ML>Yep, cheek and tongue and lips tacos. Good stuff.
ML>Michelob Amber Bock.

My main memory of the food is the selection of salsas. Most of my local 
Mexican venues have a thin tomato based salsa that they serve with 
freshly fried tortilla chip. And that's it. Except for a bottle of 
Tapatio or Cholula.

So, I was well pleased that there were so many salsas - for so many 
purposes. At that place salsa was truly what it was designed to be - a 
sauce to compliment a dish.

Especially the green (tomatillo based?) stuff.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Pheasant With Whisky-Cumberland Sauce
 Categories: Emeril, Poultry, Game, Booze
      Yield: 4 servings
 
    1/4 c  Scotch whisky
      2    Oranges; cut into 1/8ths
      4    Sprigs fresh thyme
      2    (2 to 2 1/2-pound) pheasants
           Salt & fresh black pepper
      6 sl Bacon; halved

MMMMM------------------WHISKY-CUMBERLAND SAUCE-----------------------
      1 c  Scotch whisky
    1/2 c  Fresh orange juice
      2 tb Grated orange zest
      1 c  Red currant jelly
    1/4 ts Salt
        pn Cayenne
 
  Serving suggestion: Wild rice
  
  For the pheasant: Preheat oven to 375 degrees F.
  
  In a bowl, toss the oranges with 3 tablespoons of the whisky. Rub the
  pheasants with the remaining 1 tablespoon of whisky and lightly
  season with salt and pepper. Stuff each pheasant with the oranges and
  1 sprig of fresh thyme, and close the cavities with skewers. Wrap the
  breast of each pheasant with the bacon and set in a roasting pan.
  Roast the pheasants until an instant-read thermometer inserted into
  the thickest part of the breast registers 160 degrees F., about 45
  minutes. Remove from the oven and let stand 10 minutes.
  
  For the Whisky Cumberland Sauce: In a medium saucepan, combine the
  whisky, orange juice, and orange zest, and bring to a boil. Lower the
  heat and simmer, stirring occasionally, until reduced by 50 percent
  in volume to about 3/4 cup. Add the currant jelly, salt, and cayenne,
  and stir well.
  
  Cook until thickened, about 2 to 3 minutes. Remove from the heat and
  pour into a decorative bowl. Cool slightly before serving.
  
  Remove the bacon from the pheasant breasts, if desired, and cut each
  bird in half. Discard the oranges and thyme in the cavity. Serve hot
  with Whisky-Cumberland Sauce and wild rice.
  
  Yield: 4 servings Prep Time: 20 minutes Cook Time: 1 hour Difficulty:
  Medium
  
  Recipe courtesy Emeril Lagasse, 2001; Episode #: EM1E36
  
  MM Format by Dave Drum - 15 MAY 2002
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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