Text 19083, 116 rader
Skriven 2009-01-04 07:44:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Rare Beef
=================
-=> Dale Shipp wrote to Michael Loo <=-

 ML> and tenderness as well as for its cost. Anyhow, a steamshop round,
 ML> a delight to behold, must be cooked rare and sliced thin.

 DS> The sad part is that hardly any buffet line that serves steamship round
 DS> serves it that way.  They can manage "sliced thin", but not the "cooked
 DS> rare".  You are lucky if you can snag them with a fresh one and get a
 DS> little bit of "cooked medium".

That's the fault of the Food Kops in this increasingly litigious society. Bv(=

Once in a great while you can get a little bit of pale pink ... if you wheedle
the "carver" sufficiently. I remember one occasion when I got to the "carving
station" just as they were prepping a fresh hunk of roast beast to serve. They
had sliced off the crusty top and a lot of the outer fat preparatory to shoving
it down the ouiblette hole in the carving station. 

Not hesitating for one iota I harpooned the nearly plate sized chunk of top and
filled the rest of my plate to overflowing with delicious fat. The kid doing
the sawing at the roast cried "You're not SUPPOSED to EAT that!"

I am sure that my reply of "Watch me" dopplered nicely as I sped back to my
table with my treasure.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Goose W/Oranges & Madeira
 Categories: Poultry, Citrus, Wine
      Yield: 6 Servings
 
MMMMM---------------------------GOOSE--------------------------------
 12 1/2 lb Goose; neck reserved
      1 tb Butter
      3    Shallots; sliced
  1 1/2 c  Madeira
      4 sm Oranges; quartered
      4 c  Canned chicken broth
      1 c  Fresh orange juice
      4 lg Shallots, halved
    1/3 c  + 2 tb Madeira
      1 tb Cornstarch
      2 tb Honey

MMMMM--------------------------SHALLOTS-------------------------------
      1 tb Butter
     18    Shallots; peeled
  1 1/2 c  Madeira
    3/4 c  Canned chicken broth
      3 tb Honey
 
  The goose is blanched briefly and then chilled for two days
  before roasting to ensure a crisp skin. Offer buttered peas
  and carrots with the goose, and pour a Pinot Noir. A pear
  tart would end the evening in style.
  
  To make the goose:
  
  Remove excess skin, fat and quills from goose. Carefully
  lower goose into large pot of boiling water. Boil 1 minute.
  Remove from water. Pat dry. Place on rack in large pan.
  Chill uncovered 2 days.
  
  Melt butter in heavy large saucepan over medium heat. Add
  goose neck; cook until brown, turning once, about 5 minutes.
  Add sliced shallots; sauté until tender, about 4 minutes. Add
  1 1/2 cups Madeira and 1 orange. Boil until reduced by 1/3,
  scraping up browned bits, about 3 minutes. Add broth & juice.
  Boil until reduced to 2 cups liquid, about 45 minutes. Strain
  sauce into saucepan. (Can be made 2 days ahead. Chill.)
  
  Preheat oven to 325°F. Pierce goose skin (not meat) all over
  with fork. Place halved shallots and remaining 3 oranges in
  cavity of goose. Tie leg together to hold shape. Season with
  salt and pepper. Place goose, breast side down, on rack in
  roasting pan. Roast 1 1/2 hours.
  
  Transfer goose to platter. Pour off fat from pan. Place goose,
  breast side up, on rack in pan. Roast until thermometer inserted
  into thickest part of thigh registers 180°F. about 1 hour 15
  minutes. Increase oven temperature to 450°F. Roast goose until
  golden, about 10 minutes. Transfer to platter.
  
  Pour off all fat from pan, leaving browned bits in pan. Pour
  1/3 cup Madeira into pan. Gently heat pan while scraping up
  browned bits. Pour mixture into sauce. Dissolve cornstarch
  in remaining 2 tablespoons Madeira. Whisk into sauce. Boil
  until thickened to sauce consistency, about 7 minutes. Stir
  in 2 tablespoons honey. Season to taste with more honey,
  salt and pepper.
  
  To make the shallots:
  
  Melt butter in heavy large saucepan over medium heat. Add
  shallots; sauté until golden, about 10 minutes. Stir in
  Madeira, broth and honey. Simmer until shallots are tender
  and liquid is reduced to glaze, about 1 hour 10 minutes.
  (Glazed shallots can be made 1 day ahead. Cover & refrigerate.
  Rewarm over low heat, stirring often, before serving.)
  
  Carve goose. Arrange slices on plates. Top with Madeira-
  glazed Shallots and sauce and serve.
  
  Bon Appétit | December 1995
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 27 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Antihistamine money -- it's not to be sneezed at!" -- Bullwinkle
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)