Text 4685, 76 rader
Skriven 2008-03-31 09:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: cheese&sassengers 85
============================
 ML> Crab cakes? Famous forever and ever.
 JW> Not everywhere though. The Canadian Maritimes is famous for its cod
 JW> and potato cakes. I imagine that occasionally someone would make an
 JW> upscale one with lobster or crab but I never came across one while I
 JW> was there.

Lobster doesn't have the right texture to be made into cakes.
The crab is the perfect raw material, though salt cod does in
fact make a nice if a bit lumpen cake. 

 ML> Buff wings? They've been
 ML> common in bars since way before the Internet
 JW> I can't remember the first time I had hot wings. You're probably
 JW> right on that one. But the term "Buffalo wings" is post-Internet for
 JW> me.

I think the Sterns popularized the term if not the dish in the
late '70s or early '80s. The Buffalo, of course, comes from the
Anchor Bar, at which I (of course) ate in the mid to late '70s.

 ML> Horseshoes and hot browns are cheesy lowclass
 ML> aberrations, like Philly steaks and poutine (speaking of other such)
 ML> - why do so many of these foods rely on gloppy dairy sauces?
 JW> I LIKE cheesy lowclass sandwiches, especially Philly steaks. 

As you can see, others have risen up to defend these foods; you
are probably all pawns of the almighty dairy industry.

 JW> YOU are the aberration. [g]

And a good aberration it is, too.

 ML> I've never even heard of a steamed half-smoke.
 JW> What's the usual? Boiled? Grilled? Simmered in beer?
 
Grilled.

Smoked Nutria and Andouille Sausage Gumbo
cat: game, main
yield: 1 batch

2 smoked nutria, cut into serving pieces
1/2 lb sliced andouille sausage
1 c vegetable oil
1 1/2 c flour
2 c chopped onion
1 c chopped celery
1 c chopped bell pepper
1/4 c diced garlic
3 qt chicken stock
2 c sliced green onions
1 c chopped parsley
salt and cracked black pepper to taste

In 8 qt stock pot, heat oil over medium high heat.
Add flour. Using a wire whisk, stir until roux is
golden brown. Do not scorch. Should black specks
appear, discard and begin again.

Add onions, celery, bell pepper, and garlic. Saute 3-5 min
or until vegetables are wilted. Add meats. Saute in roux
approximately 15 min.

Add chicken stock, one ladle at a time, stirring constantly
until all is incorporated. Bring to a rolling boil, reduce
to simmer. Cook until smoked nutria is tender, adding
additional stock to retain volume of liquid. Once tender,
approximately 1 hr, add green onions and parsley. Season
to taste. Cook additional 5 min and serve over cooked rice.

Recipe by Brian Berry from Hotel Acadiana's
Bayou Bistro

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