Text 19330, 92 rader
Skriven 2009-01-08 23:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Bad puns
====================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> For me, nothing is as naughty as Nutella, which I
 JW> eat with a spoon, straight from the jar. 
 JW> Posted by Kerry Saretsky

 DS> Kerry doesn't get out much, I guess.

I don't think so.

A twist on pork bellies... lamb belly:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sicilian Lamb Belly, Pistachios, Apricots, Mint, Capers
Categories: Italian, Lamb, Bacon
  Servings: 4

      4    cooked lamb belly squares,
    100 g  each
      4 ts diced dry apricots
      2 ts marinated capers
      5 TB pistachio pebbles
           mint tips, fresh
           finely julienne mint, fresh
           salt/sugar mixture:
  1 3/4 c  fine sea salt
    1/2 c  granulated sugar
      2 ts smoked paprika (

The mint magically cuts through the fat of the lamb.

FOR THE LAMB BELLY:

Season with the salt/sugar mix (above) in the ratio of 22 grams per
kilo of meat.  Allow to rest for one night, covered, in the fridge. 
The following day, rinse lightly and dry. Place on a half sheet pan
lined with parchment paper & slow roast at 275 F until tender
(internal temperature 63 C) Remove & place another piece of
parchment paper on top & another equally sized sheet pan on top.
Weight lightly with a few cans.  Place in refrigerator to cool. Once
cool, cut into 3.5 ounce/100g squares & sear in a medium pan on the
skin side until crispy.

PISTACHIO PEBBLES: (can be made in advance)
1/2 c pistachio oil, le blanc brand
1/3 c powder sugar
1/2 Ts fine sea salt
3 tb N-Zorbit (Tapioca Maltodextrine)

Combine in bowl of food processor.  Remove.

To make the pebbles, gently pour the pebbles in a pan (stainless
steel) that will accommodate them in one even layer. 

Cold start them & swirl over medium heat until they form irregular
pebbles.

Remove & reserve.

MINT:  (pick leaves ahead of time, but julienne the mint just before
plating)

Julienne fresh mint leaves – reserving the small tips for garnish.

CAPERS:  (can be done an hour ahead of time)

Rinse the capers & dry on absorbent towels. 

In a small bowl, dress with a few drops of pistachio oil.

APRICOTS: (can be done the previous day)

Small dice the dry apricots & reserve at room temperature.


  From: Http://Sidedish.Dmagazine.Com   
 
MMMMM-------------------------------------------------





Cheers

YK Jim


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