Text 32570, 103 rader
Skriven 2009-12-24 22:10:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: HOT BOUDIN  91224
=========================
 -=> Quoting Dave Drum to Lee Lofaso <=-

 DD>There have been some truly bizarre recipes in all eras. Many of them even
 DD>posted here if for no more than their EEEEEWWWWWW!!!! value.   Bv)=
 
 LL> Oh, I dunno.  Some things Cajun love to eat might be considered
 LL> as being "weird" or "gross" by non-Cajuns.  But to Cajuns, there
 LL> is nothing "weird" or "gross" about those foods.  Such as boudin
 LL> rouge (blood boudin).  For some unknown reason, the FDA refuses
 LL> to allow Cajuns to sell or serve boudin rouge.  But we still
 LL> do.  <evil grin>

 DD> Nothing bizarre about boudin rouge (aka boudin noir). We used to make
 DD> a similar
 DD> sausage at butchering time. Only my "olds" called it blood pudding. It
 DD> needs to
 DD> be "et up" right smart as it doesn't keep well - which is probably
 DD> what pisses off the FDA.

 DD> I think whether you call it boudin noir or blood pudding depends on if
 DD> your ancestors were Froggish or Limey.   Bv)=

Something like that is probably made and loved in most cultures.  I
knew it when young as "black pudding", which is the Pommy name.

The Spanish also use blood sausage in dishes like this.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FAVES A LA CATALANA-BROADBEANS/BLOOD SAUSAGE/BACON
 Categories: Starters, Pork, Spanish, Catalan, Euro-w
      Yield: 4 servings
 
    625 g  Broadbeans;fresh/shelled,OR
    500 g  ; dried broad beans, OR
    630 g  ; frozen broad beans
    250 g  Bacon; sl thick;1 sl thick
           ;& remainder diced	.
      2    Onions- spring;>3,chop fine
           Olive oil
      2    Botifarra negra sausages;OR
      2    ;blood sausage/1 whole/+lcm
      1 ts Pernod
      1    Bay leaves
      1    Mint sprigs; chop fine, OR
    1/4 ts ; dried mint
      1 pn Sugar
           Salt
 
  Author Manuel Vazquez Montalban calls this classic Catalan
  speciality, also known as FAVES OFEGADES ["smothered broad beans"],
  "one of the gastronomic pillars of the nation", alongside ESCUDELLA I
  CARN D'OLLA and BOTIFARRA SAUSAGE WITH WHITE BEANS, "The hegemony of
  this supreme triad", he continues, "is indisputable". Faves a la
  Catalana is more or less the pork and beans of Catalonia - a
  vegetable dish above all, in which the pork products, indispensable
  though they may be, are more accent than subsrance. Catalans overcook
  their broad beans - almost all their vegetables - mightily by
  contemporary French or British standards, and they insist on adding
  sugar ro most broad bean dishes; nonetheless, overcooked and sugary
  though Faves a la Catalana usually turns out to be, its mesh of
  sweet, salt and earthy broad bean  avour can be most appealing. To
  serve 4 [as appetiser or light main course]
  
  If you are using dried broad beans, cover with 1 litre water in a pot,
  bring to a boil, then simmer until almost tender [about 40-50
  minutes]. Drain and set aside.
  
  Meanwhile, in a cassola or flameproof casserole, saute the diced
  bacon and spring onions in 250ml of oil until lightly browned.
  
  Add the sliced botifarra negra and broad beans to the cassola, mix
  well, then saute 2-3 minutes.
  
  Add the Pernod, bay leaf, mint, sugar, bacon slice and the whole
  botifarra negra to the cassola and salt to taste. Stir well. Add
  about 250ml of water, or enough barely to cover the broad beans;
  cover the cassola, bring to a boil, lower the heat and continue to
  cook until the broad beans are tender and greyish-green in colour and
  the water has evaporated [about 15-20 minutes].
  
  Remove the bacon slice and whole botifarra negra. Cut each into 4
  pieces, then divide the broad beans evenly among 4 plates and garnish
  each with a piece of bacon and a piece of botifarra negra.
  
  Note: If you are using large fresh broad beans, blanch them after
  shelling in boiling water for 2-3 minutes, cool and remove the tough
  outer skins. Many cookbooks suggest lima beans as a substitute for
  broad beans. Though they're about the same size, shape and colour,
  they are very tlifferent in flavour and texture, and I don't
  recommend such a substitution unless it is absolutely necessary.
  
  From: CATALAN CUISINE - EUROPE'S LAST GREAT CULINARY SECRET By: COLMAN
  ANDREWS ISBN: 978-1-8986-9776-3 Scanned by: KEVIN JCJD SYMONS, MARCH
  2009
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)