Text 33549, 88 rader
Skriven 2010-01-16 08:40:42 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Capicola Time Again
===============================
-=> DAVE SACERDOTE wrote to ALL <=-

 DS> This would be a good time to mention something for the benefit of
 DS> people reading who don't do this, so:  If you have a local butcher
 DS> shop that offers decent customer service and high quality meats, give
 DS> them your business.  Often.  Talk to the guys behind the counter.
 DS> Ask their advice.  Let them choose a steak for you now and again.
 DS> Crack jokes with them, get them talking about their families, chat
 DS> about what they do on their days off.  You'll find yourself getting
 DS> better cuts of meat, and better deals when your butcher is also
 DS> your _friend._  When my capicola is done, Anthony's gonna get a good
 DS> chunk of the extra hot version - his favorite - because goodwill goes
 DS> both ways.

I figured this out a long time ago. The butchers at Humphrey's market have
taken care of me for years. When I need meat for a chilli batch I call Henry
and then go a couple hours later to pick it up. They always get me a nice
shoulder clod to grind into ground chuck. If I want pork steaks they cut them
thick while I wait, etc. And it's one of the only places around here where I
can get beef ribs and/or soup bones. Mostly because, I suspect, they are the
only ones who process whole carcasses for retail. So, "traditional cuts" which
have long disappeared from chain stupormarkup meat cases are available there.

If I cooked more seafood I'd develop that same sort of relationship with the
people at Roberts' Seafood which is still chugging along after the wholesale
food distribution arm was sold off to Sysco.
 
 DS> Anyway.  On Sunday, Roger will be coming over and we'll spend the
 DS> afternoon seasoning the pork, stuffing it into casings, and getting
 DS> it ready to hang in the attic.  We're not using the wooden slats
 DS> this year, we're trying out elastic netting.  Wish me luck! [g]

Will you be posting photos on your blog again this year? I'm curious as to what
this elastic netting looks like ... I have a picture in my mind. Be nice if I
agreed with reality for a change.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stromboli (Stuffed Bread)
 Categories: Breads, Stromboli, Meats, Cheese
      Yield: 4 servings
 
      1 tb Olive oil
      1 lb Frozen bread dough; thawed
      8 sl Hard salami; thin
      8 sl Provolone cheese; thin
      8 sl Capicola; thin
  1 1/2 ts Dijon mustard
    1/4 c  Parmesan cheese; grated
    1/2 ts Garlic salt
    1/2 ts Dried oregano; crumbled
    1/2 ts Seasoned salt
    3/4 c  Mozzarella cheese; shredded
 
  Preheat oven to 375øF. Brush a 11x17 baking sheet with
  oil. Roll dough out on prepared sheet to edges.

  Arrange salami slices in lengthwise ends. Top with
  provolone, then capicola. Spread with mustard.
  
  Sprinkle with Parmesan, garlic salt, oregano and
  seasoned salt. Cover with mozzarella. Bring long sides
  of dough together atop filling and brush with water.
  
  Pinch and fold over to close. Brush short ends with
  water and pinch closed.

  Bake until golden brown, about 25 minutes.

  Serve warm.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Two wrongs don't make a right, but they make a good excuse. Thomas Szasz
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