Text 23131, 106 rader
Skriven 2007-11-20 11:30:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Chitterlings
====================
On 10-28-07 JOAN MACDIARMID Scribbled to RUTH HAFFLY about synthetic 

JM> JM>  about gone now. That's where she could reliably get
JM> JM>  pork livers,for one thing, and I saw chitlin's
JM> JM>  by the 5-gallon plastic pail. (No, Mom didn't want
JM> JM>  those but I was interested to see them.)

JM> RH> OK to see but eating them??????????? I don't know if I could.

JM> I don't quite understand the difference between
JM> chitlins and accepted hog casings for sausages.
JM> (Which beat pulling plastic casings out of your
JM> teeth when eating pepperoni pizza). Can anyone
JM> elaborate?

Sausage casings are cleaned, cured and dried. Chitterlings are semi-
cleaned and smell like what they recently contained.   Bv)=

I have had them at soul food restaurants and they are OK. But, not at 
the top of my list of things to seek out or order from the menu. OTOH, 
french fried chittlins are a dandy snack food. 

But, I don't want the job of cleaning either of them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Portobello, Onion & Tomato Sandwich
 Categories: Sandwiches, Mushrooms, Breads
      Yield: 4 servings
 
      1 lg Tomato
      1    Red medium onion
      4 lg Portobello mushrooms
           Olive oil
           Coarse salt and pepper
      3 tb Mayonnaise
      2 ts Olive tapenade
      1 ts Capers; rinsed and chopped
    1/4 ts Pureed garlic *
    1/2 ts Lemon juice
      2    Buns
           -=OR=-
      4 sl Sturdy bread
      4 sl Gruyere or provolone cheese
      4 lg Butter lettuce leaves
           Additional olives and/or
           - tomato slices (optional
           - garnish)
 
  Meaty portobello mushrooms make terrific sandwiches, but should first
  be roasted, grilled or pan-cooked to concentrate the flavor and
  improve the texture. Then treat them as you would any other main
  sandwich ingredient.
  
  Heat the grill or grill pan to medium or medium-high. Slice tomato and
  onion into 4 slices each (about 1/2-inch thick). Wipe off the
  mushrooms; remove and discard stems. Coat the onion, tomato and
  portobellos with olive oil. Season mushroom generously with salt and
  pepper and, if you wish, season the onion and tomato to taste. Grill
  the portobello and onion until soft and starting to caramelize (about
  8 minutes and 4 minutes, respectively). Grill the tomato slices just
  long enough to warm and soften. If using a grill pan, be aware that
  the portobello will release a lot of liquid, which cooks away. Set
  aside the grilled vegetables, loosely covered with foil.
  
  Blend together the mayonnaise, olive tapenade, capers, garlic, lemon
  juice and pepper to taste (the tapenade and capers will add
  saltiness). If you like, toast the buns.
  
  Assembly: Spread the olive-caper mayonnaise onto each bun, top with a
  portobello (cap-side up), a slice of onion and tomato. Top each
  sandwich with a slice of cheese and pass under the broiler until the
  cheese has melted, about 30-60 seconds.
  
  Serve the crisp lettuce leaves and a little more of the olive-caper
  mayo on the side with the optional tomato slices and whole olives.
  
  * Note: Mince the garlic, add a pinch of salt, then "puree" with the
  side of a chef's knife against the cutting board (use a dragging
  motion while pressing firmly downward on the blade's side).
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 08 September 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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