Text 3371, 74 rader
Skriven 2006-07-15 14:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Hot 'n' Spicy BACON
===========================
 -=> Quoting Dave Sacerdote to All <=-

 DS> Farmland brand Blazing Bacon.
 DS> "Hot and Spicy Cured."
 DS> Rubbed with natural flavorings.
 DS> cayenne pepper and paprika
 DS> The verdict: Thumbs up

I have been doctoring my supermarket bacon for some time. A paprika-
cayenne mix is good. So is black pepper, celery seed and coriander seed.

This dish could use more bacon....

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

     Title: Sauteed Snails With Garlic And Parsley Cream
Categories: French, Snails, Bacon
  Servings: 4

      8    dozen Petit-Gris snails
           cooked in court bouillon
    250 g  Ratte potatoes; yellow
           fleshed fingerling variety
     30 g  thin green beans
    100 g  parsley cream
           (see recipe below)
      1 sl bacon
      2    cloves of garlic
      2 sl white bread
     20 g  shallots, finely chopped
     50 g  butter
     50 ml peanut oil
           Salt and pepper
           Parsley Cream

Sauteed Petit-Gris Snails and Mashed New Potatoes with Garlic and
Parsley Cream

Step 1: Make the parsley cream. Cook the snails.

Step 2: Snap the ends off the green beans and cook in boiling salted
water. Cool immediately under cold water and pull each green bean apart
down the middle. Cut the bread into small dice, brown in clarified
butter and drain. Cook new potatoes in their skin in boiling salted
water. Remove the skins from the potatoes and mash with a fork. Heat the
potatoes with 40 g of butter and the bacon, cooked and cut into small
pieces. Season with salt and pepper to taste. Saute the snails with a
pat of butter, add the chopped shallots, 2 tbsp. garlic oil, and salt
and pepper.

Finishing: Heat the green beans in some butter. Divide the mashed
potatoes in the middle of four plates. Arrange the green beans in a ring
around the potatoes and place the snails in the centre. Add a small
spoonful of parsley cream between each green bean and top with a toasted
bread cube.

Jean-Michel Lorain
Cote St-Jacques
Burgundy, France


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Cheers

Jim, in Yellowknife




... (This rule never fails).
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