Text 22365, 123 rader
Skriven 2007-11-06 10:35:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: LEATHERHIDES
====================
On 10-11-07 GLEN JAMIESON Scribbled to DAVE DRUM about LEATHERHIDES  

GJ>If you ever try wearing Ugg (as in "uggly") boots, made of soft
GJ>sheepskin with the wool on the inside, an Australian invention copied
GJ>by some other countries, you would find them warm and extremely
GJ>comfortable Winter wear.

I have a pair of moccasins made from "shearling lamb" with the fuzzy 
stuff on the inside. Relatively warm things.

GJ>A couple of days ago, while walking down the main street of the NZ
GJ>city of Dunedin, which was originally settled by Scots, I saw a sign
GJ>outside a pub, "Haggis and single malt - $10".  I was tempted, but
GJ>resisted, as on my way to an appointment with a train.

How much single malt??? That is about U$7.75 and I cannot imagine a 
sheep's maw stuffed with oats, tatties and neeps could be worth all that 
much as a meal.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Two Way Duck
 Categories: Emeril, Poultry
      Yield: 4 Servings
 
      6 lb Domestic duck, rinsed in
           - cool water
    1/2 c  Stemmed & sliced jalapenos
           - w/seeds
     12 cl Garlic
           -=PLUS=-
      1 md Head of Garlic, halved
           - crosswise
      2 md Lemons, halved
    1/2 c  Sugar
           Salt, Black pepper, Cayenne
      2 md Sweet potatoes, scrubbed
           (about 14 ounces)
      1 tb Flour
      1 c  Chopped onions
      1 c  Chopped celery
      3 c  Chicken stock
      2 tb Steen's 100 percent Pure
           - Cane Syrup
      3 tb Chopped green onions
      1 tb Chopped parsley
 
  Recipe from Louisiana Real and Rustic Cookbook by Emeril Lagasse
  
  Remove any excess fat pieces from the cavity of the duck. Remove the
  neck flap. With the duck breast side up and the cavity facing you,
  make a 1 inch slit on each side of the breastbone inside the cavity.
  Insert 1 slice of the jalapeno and 1 clove of garlic in each hole.

  With your fingers, separate the skin from the breast meat and insert
  5 pieces of jalapeno and 5 garlic cloves under the skin and push them
  well along the breast. Turn the duck around so that the neck is
  facing you. Slice the remaining 2 cloves garlic and put these and the
  remaining jalapeno slices in the neck cavity. Put the duck in a deep
  glass or plastic container. Squeeze the lemons and pour the juice
  over the duck and inside the cavity. Rub the duck with the lemon
  skins.

  In a small bowl, stir the sugar with salt, pepper, and cayenne. Rub
  the duck, inside and out, with this mixture. Cover and refrigerate for 
  8 hours.

  Preheat the oven to 450 degrees F. Remove the duck from the container 
  and place it on a rack in a roasting pan.

  Stuff the cavity with the sweet potatoes and head of garlic. Bake for
  30 minutes. Reduce the heat to 350 degrees F. and continue to bake
  for 1 hour, or until the duck legs pull easily away from the body.

  Carve the duck into 4 pieces. Peel and chop the sweet potatoes.
  Squeeze the garlic from the skin and set aside.

  Pour the oil (about 1/2 cup) from the roasting pan into a large 
  skillet and heat over medium-high heat for about 2 minutes. Add 1 
  tablespoon flour and blend with a wire whisk for 5 to 6 minutes to 
  make a medium brown roux, the color of peanut butter. Add 1 cup each 
  chopped onions and celery and cook stirring often, for 5 to 6 minutes. 
  Add the chopped sweet potatoes and roasted garlic. Cook, stirring 
  occasionally, for about 3 minutes. Add the chicken stock and bring to 
  a boil. Reduce the heat to medium-low and cook, stirring occasionally, 
  until the mixture thickens - 6 to 7 minutes. Season with salt, cayenne 
  and the Steen's Cane Syrup. Simmer for about 3 minutes. Add the green 
  onions and parsley.

  Lay the duck pieces in the sauce and spoon it over. Increase the heat
  to medium, cover, and cook for about 20 minutes.

  Remove the lid and cook for 5 minutes more.

  To serve, place a piece of duck in the center of each plate and spoon 
  the sauce over the top.
  
  Yield: 4 servings
  
  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;
  SHOW #EMIA76
  
  MM Format by Dave Drum 04 January 

  Uncle Dirty Dave's Archives - A FIDO Cooking Echoes Production
 
MMMMM

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