Text 3520, 122 rader
Skriven 2006-07-19 11:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Freeze-dried lung snacks
================================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Picked up these doggy treats in Wal-Mart yesterday.
 DS> Sergeant's Uncle Sam's brand Natural Lamb Lung Tender Chips.
 
 JW> You've hit a new level of strangeness. You probably shouldn't 
 JW> be allowed in grocery stores or kitchens without supervision!

 DS> Oh yeah, I forgot:  Pictures available at

 DS> http://tinyurl.com/fbsql

 DS> Just in case you want to see a close-up of what I actually ate.

Like a bad accident I was strangely drawn to it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aushak with Duxelles
 Categories: Jewish, Afghan, Chilies, Nuts
      Yield: 4 Servings
 
           FOR THE AUSHAK:
     24    Wonton wrappers
      2    Leeks, finely chopped
      1 ts Kosher salt
    1/3 ts Arbol chile flakes
      1 tb Extra virgin olive oil
           FOR THE DUXELLES:
      8 oz Mushrooms
  1 1/2 ts Unsalted butter
      1 ts Canola oil
      2 tb Finely minced shallots
      1 tb Dry sherry
           Salt and pepper to taste
      1 ts Grated nutmeg
           FOR THE CHAKAH (YOGURT
           SAUCE):
      2 c  Yogurt, drained
      2    Cloves garlic, finely
           Minced
      1 ts Kosher salt
      8 c  Water
      1 ts Kosher salt
      1 tb Extra virgin olive oil
      2 ts Fresh mint, powdered.
 
  This is a different way of dealing with the problems presented by
  Afghanistan's national dish -- though "Aushak" is distinct from "Aush"
  -- a soup.  I first encountered Aushak at the marvelous Afghani
  restaurants of Madison, Wisconsin restaurateur Ghafour Zhaffari.  His
  restaurants, which feature an upscale Afghani cuisine, convinced me
  from the first taste that food from the Middle East could be more than
  falafels, gyros and shwarma (though there is nothing wrong with
  those).
  
  But, like so many Middle Eastern cuisines, Afghani food - and Aushak
  in particular - combines yoghurt with meat.  By substituting a rich
  mushroom duxelles for the ground beef of the original recipe, however,
  a fully Kosher dairy dish results.  While this version of Aushak is
  certainly different than the classic - or Zhaffari's upscale
  recitation - it is every bit as rich and tasty.
  
  1.  Prepare the Duxelles.  Working in batches, finely chop the
  mushroom in a food processor.  Squeeze the chopped mushrooms with your
  hands and wring them in a cheesecloth until you have completely
  extracted the bitter juices. The result should be a nearly solid lump
  of chopped mushrooms. Heat the butter and oil in a medium skillet over
  medium heat until the foam subsides. Add the shallots and cook until
  they just turn translucent. Add the mushrooms and cook, stirring often
  until they begin to brown and there is almost no liquid - five to six
  minutes. Stir in the sherry and cook until evaporated. Add the salt,
  pepper and nutmeg.
  
  2.  Prepare the Aushak Filling.  Eliminate all but the white part of
  the leeks.  Split the leeks in half and carefully clean them.  When
  they are cleaned, halve and then finely chop them crosswise.  Combine
  the leeks in a bowl with the salt, chili pepper and oil.  Saute them
  briefly in a pan until they just begin to turn translucent.
  
  3.  Assemble the Aushak.  Place 1 won ton wrapper on a slightly
  floured surface, place 1 « teaspoons of the Aushak filling into the
  center of the wrapper and brush the edges with water.  Fold one corner
  of the wonton wrapper over the filling to form a triangle, pressing
  down around the filling carefully to force out any air. Seal the edges
  and trim the excess dough around the filling.  Repeat with the
  remaining wontons.  As they are formed, transfer the assembled aushak
  to a dry kitchen towel and turn them occasionally to let them dry
  slightly.
  
  4.  Make the Chakah.  Combine all of the Chakah ingredients in the
  bowl of a food processor fitted with a metal blade and pulse to mix.
  Scrape down the sides of the bowl and pulse again.  Set aside.
  
  5.  Cook the Aushak.  Bring the 8 cups of water to a boil in a large
  pot and add the salt and oil.  Drop in the Aushak and boil for 10
  minutes. Remove with a slotted spoon.
  
  6.  Assemble the Dish.  Arrange four Aushak on each plate.  Ladle the
  Chakah over the Aushak.  Top with the Duxelles and sprinkle with the
  powdered mint.

  From: Magar Diner
 
MMMMM
               
Jim

Strange but true:

--On the afternoon of March 13, 1993, Winchester B. Fleen, of Toad
Sphincter, Ark., was abducted by hostile, large-brained beings who
drilled holes in his head, probed him with giant needles, pumped
chemicals into his body, took samples of his organs and removed most of
his bodily fluids before they found out that he did not have health
insurance, at which point they released him back into the hospital
waiting room.


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