Text 4940, 78 rader
Skriven 2006-08-26 20:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: sailor chat
===================
 -=> Quoting Hap Newsom to Carol Shenkenberger <=-

 HN> A PO 2 that's been in six years is on the border, I made E6 in less
 HN> than six  and if you're gonna stay in you should at least be on a
 HN> better track than E5  after six. Says something about his motivation,
 HN> drive, and character if he's  this way...my guess he's not a 4.0 sailor
 HN> in other respects. I'm sure whoever  does his next eval will take all
 HN> of this into consideration.

My last tenant at my rental place is Air force. He had a good phrase for
guys like that.... "a waste of rations".

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rabbit Cooked Like a Tuscan Pig: Coniglio in Porchetta
 Categories: Italian, Casseroles, Rabbit, Pork, Sausage
      Yield: 4 Servings

  4 1/2 lb Rabbit, head, tail and feet
    Removed and gutted, boned,
    Liver reserved,
    1/2 c  Lardo, or fat back
    1/2    Bulb fennel, cored and
    Diced
      2    Cloves garlic, minced
      2    Links Italian sausage,
    Removed from its casings
    Freshly ground black pepper
      1 c  Dry white wine
      1    Lemon, juiced
    Coarse salt
      4 tb Extra-virgin olive oil

  Preheat the oven to 375 degrees F.

  Season the inside and outside of the rabbit with pepper, and set
  aside.

  In a 12 to 14-inch saute pan heat 4 tablespoons of the lardo until
  smoking. Add the fennel and the garlic and cook over medium heat until
  soft- ened and light brown, about 5 to 6 minutes.

  Add the sausage and cook until just cooked, about 6 to 8 more minutes.

  Remove from heat and allow to cool.

  Stuff the rabbit cavity with the fennel, garlic, and the remaining
  lardo, cut into 1/8-inch dice.

  Truss the rabbit to seal the openings and place in a casserole.

  Baste with the wine and lemon juice, and sprinkle with the coarse
  salt.

  Cook in the oven for 1 hour, turning once after 30 minutes of cooking,
  and occasionally basting with the pan juices.

  Remove from the oven, allow to sit 5 minutes.

  Serve in 1/2-inch slices with pan juices emulsified with extra virgin
  olive oil.

  From: "La Lavanda"

MMMMM


Cheers

Jim, in Yellowknife




... Extra ration for rowers! The captain wants to go water skiing.
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