Text 3372, 124 rader
Skriven 2006-07-15 14:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: moose muff
==================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Have you actually eaten it?   Is it as bad as that remark suggests?

 ML> Why would moose nose being any worse than any other part of the
 ML> moose, I wonder.
 
It's nasty to prep properly. You have to singe the head which smells bad or
skin it, scoop out its brains, saw the skull, clean the nostrils with a
Q-tip, pluck out its eyes, even consider brushing it's teeth. [G] Not
nice things to do for queasy carnivores.

 GJ> The man replied (in the local language), "Kangaroo" -
 GJ> meaning, "I don't understand what you are saying!".

 ML> The Brits, being a dense lot, sort of wondered why all
 ML> trees, animals, and rocks were called "kangaroo."

And they thought Kanata (Canada) meant meeting place when it really
means fish camp, hick town or boondocks. And sadly many still think
squaw means woman when it really means a rather intimate portion of her
anatomy.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Warm Quail Salad W. Honey Mustard Vinaigrette
 Categories: Salads, Texas, Quail, Wine
      Yield: 4 Servings
 
      4    Quail; (6-7 oz each)
           Salt
           The Mansion on Turtle Creek
           Pepper Mixture (See recipe)
      4 tb Safflower oil; divided
    1/4 c  Chopped onion
    1/4 c  Chopped celery
    1/4 c  Chopped carrot
      1    Bay leaf
      4    Sprigs fresh thyme
      1 tb Cracked black pepper
      2 c  Veal demiglace
    1/2 sm Head Bibb lettuce;
           -leaves separated, rinsed,
           -and dried
    1/2 sm Head radicchio;
           -leaves separated, rinsed,
           -and dried
    1/2    Peeled carrot; julienned
      3    Bundles Mache lettuce;
           -rinsed well, leaves
           -separated & dried
    1/2 sm Head chicory; yellow
           Leaves only
           Rinsed, dried, and torn
    1/2    Bag or bundle enoki
           Mushrooms; cut from stems
      2 tb Sherry vinegar
      2 tb Virgin olive oil
      3 tb Peanut oil
           Salt
           Honey Mustard Vinaigrette
           -(see recipe)
  
  Preheat oven to 400 degrees. Remove wings and wishbone from quail.
  Season quail inside and out with salt and Pepper Mixture to taste.
  
  In a medium ovenproof saute pan over medium-high heat, sear quail on
  all sides in 2 tablespoons safflower oil. Without removing from saute
  pan, place quail in preheated 400 degree oven and cook for 8 minutes.
  Remove from oven and set aside.
  
  In a large saucepan, saute onion, celery, and carrot in remaining 2
  tablespoons safflower oil for about 10 minutes or until golden brown.
  Remove from heat and set aside.
  
  Cut legs from quail. Using the sharp tip of a knife, remove breast
  meat from carcass. Reserve legs and breast halves; keep warm.
  
  Add quail carcasses to sauteed vegetables, along with bay leaf, thyme,
  and pepper. Add demiglace to cover. Place saucepan over high heat and
  bring to a boil. Skim foam from top and simmer for 30 minutes.
  
  Strain off vegetables and carcasses and discard. Reserve 1 cup
  remaining demiglace for use in accompanying honey mustard vinaigrette
  (see recipe).
  
  Tear Bibb lettuce into bite-sized pieces. Remove the core from the
  head of radicchio, stack and roll leaves into cigar shape, and cut
  into thin slices. Cut carrot into thin julienne strips. In a large
  salad bowl, combine Bibb lettuce, radicchio, carrot, mache lettuce,
  chicory, and mushrooms.
  
  In a small bowl, combine vinegar and olive and peanut oils. Add salt
  to taste and pour over greens. Gently toss until well mixed.
  
  Place equal portions of seasoned salad greens on four luncheon plates.
  Slice quail breasts into julienne strips and place on top of greens,
  allowing 2 halves per serving. Place quail legs in crisscross pattern
  at top of plate. Spoon Honey Mustard Vinaigrette over the Quail Salad
  and serve immediately.
  
  This salad may also be used as a luncheon main course.
  
  Note: If French green beans are available, they may be blanched, then
  rinsed in cold water and used as a garnish around the outside edge of
  the salad.
  
  HOME ENTERTAINING WITH DEAN FEARING - ELEGANT GAME DINNER
  
  From: Holly Butman
 
MMMMM

Cheers

Jim, in Yellowknife




... Moose muff can get you in touch with the primal beast
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