Text 8185, 102 rader
Skriven 2006-11-30 23:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Giblet Gravy 598
========================
 -=> Dave Sacerdote said to Dale Shipp <=-

 DS> 1. Remove most of the cavity fat and a hunk of the neck skin from
 DS> the turkey.  Try out the fat in a heavy skillet until the skin
 DS> is brown and crispy.  Pour off the rendered fat into a Pyrex
 DS> custard cup and save it.  Snack on the crispies.

Exactly so. If you eat enough crispies, you might not have
room for much else, though. I used to eat lots of them and
then have a not-too-overwhelming plate of dark meat and
lots of gravy. Not too many taters, yams, brussels, or
cranberries; although when I made creamed onions I'd give
myself a big serving and get sick afterward.

 DS> 2. While the fat is rendering:  Place the turkey guts (giblets,
 DS> heart, neck) in a heavy saucepan in 1 tbsp of olive oil and
 DS> quickly brown them.  Don't add the liver - set it aside for
 DS> eating separately later.  When the guts are browning, add
 DS> some finely minced onion and celery, a bay leaf, some salt,
 DS> some pepper, some sage, and a little thyme.  Stir and simmer
 DS> to wilt the onions.  Add water to cover, bring to a rapid
 DS> boil and skim off the scum, then turn to a gentle simmer and
 DS> cover.  Cook slowly until the giblets and heart are tender.

I don't put the heart in, either saving it to eat with the liver
or putting it in halfway. It cooks fairly quickly, considering
what a hard-working muscle it was, and doesn't add a whole lot
to the broth.

 DS> 3. Remove the meats and the bay leaf from the broth.  If desired,
 DS> finely mince the gizzards and heart and return them to the 
 DS> pot, otherwise just eat 'em the way they are, and pick at the
 DS> neck, too.  Yummy.  Pour the broth off into a big measuring 
 DS> cup or bowl and allow to cool somewhat.

I seldom have the time luxury to allow to cool somewhat.

 DS> 4. In the saucepan you just poured everything out of, make a 
 DS> roux with the rendered fat, some flour, and Bell's poultry
 DS> seasoning and some good Hungarian paprika.  Cook the roux
 DS> a little, and then whisk in the cooled broth over medium 
 DS> heat (cooled broth + low heat when mixing = no lumps.)  When
 DS> the mixture is smooth, turn up the heat to cook it thick.
 DS> Taste and adjust seasonings.

Exactly so.

 DSh> I've been told that the gizzard is a bit too strong tasting 
 DSh> for the majority of the people so I leave it out.   
 DS> The gizzard isn't any stronger tasting than any other turkey
 DS> flesh.  The liver, however, is very strongly flavored in comparison
 DS> and in addition, simmering it for a long time in a soup gives the
 DS> soup a bitter flavor that many people find unpleasant.  I have a
 DS> feeling that whoever told you about the gizzard was actually referring
 DS> to the liver.

This confusion likely arises from the use of the word
"giblets," which is a catchall term not unlike "offal"
or "noumbles" but is often used to refer specifically
to gizzards. Giblets include the entire contents of
the packet (or all the animal's edible internal parts);
gizzards, of course, are just the grinding stomach.

I have been known to sometimes chop up the liver and
toss it somewhat later into the gravy, just to alter
the routine.


MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Family Frittata
 Categories: Eggs, Vegetables, Sausage
      Yield: 4 Servings

      2 md Unpeeled red potatoes
      2 T  Olive oil
    1/2 c  Diced green or red pepper
      1 sm Onion, diced
      1    Link cooked Italian Pork
           -Sausage, thinly sliced
      1 t  Italian seasoning
      6    Eggs, beaten with a fork
           -until well-blended

  Pierce potatoes with a fork; microwave 5 min. Cut into 3/4-inch cubes.

  Heat oil in large non-stick skillet on MEDIUM. Add potatoes, peppers,
  onion, sausage and Italian seasoning. Pour eggs over potato mixture.
  Season with salt and pepper. Allow eggs to set; stir. Cook about 1-2
  minutes, or until eggs are cooked through.

  Options: Top individual servings with grated cheese and/or a spoonful
  of salsa.

  From a handout at Wegman's grocery store (slightly edited to remove
  store brand names). Typed for you by Joan MacDiarmid.

MMMMM

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