Text 753, 118 rader
Skriven 2008-01-14 23:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Re: Kobe beef re-visited
================================
-=> Quoting Barbara Mcnay to Jim Weller <=-

 BM> Never heard this before.  What is the age range for veal?

2-3 months. After that it is calf, then yearling, neither of which
commands the price. Then at 2 years you have beef and the price goes
up again.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Country Pate #2
 Categories: Veal, Offal, Bacon, Ham, Pork
      Yield: 18 Servings
 
      1 lb Plus 1 oz lean veal
      8 oz Lean pork
     14 oz Fatback
      2 ts Salt
      1 ts White pepper
    1/2 c  Applejack; calvados, or
           Brandy
      1 tb Vegetable oil
      4 oz Chicken livers; trimmed
      1 tb Pureed garlic
    1/4 c  Brandy
  2 1/2    Bay leaves
      1 sl Day old white bread; crusts
           Removed
      2 ts Ground allspice
    1/2 ts Freshly grated nutmeg
      3 sm Eggs
    1/2 lb Bacon; sliced
    1/4 lb Baked ham
    1/4 lb Pickled tongue
      4    Bay leaves; for garnish
      5    Peeled garlic cloves; for
           Garnish
           Lettuce leaves; for
           Serving
 
  Trim veal or chicken and pork of excess fat and tendons. Skin
  fatback. Cut veal or chicken, pork, & fatback into 1 inch cubes
  and pass through largest hole of a meat grinder. Transfer to a
  large bowl. Stir in salt, pepper, and applejack. Cover with
  plastic wrap touching the mixture and refrigerate at least 1 day
  or as long as 3.
  
  After marinating, heat oil in a medium skillet over high heat.
  Saute livers until well browned, about 1 minute per side. Remove
  from pan and set aside to cool. Add garlic and cook about 1/2
  minute, being careful not to let it color. Reserve garlic with
  liver.
  
  Add brandy and bay leaves to same skillet. Scrape bottom of pan to
  loosen brown bits and cook over low heat until warm, about 5
  minutes. Set aside to cool and remove and discard bay leaves.
  
  Dip white bread in warm water to soften. Squeeze out excess
  moisture. Add to the liver and garlic along with 2 cups of the
  marinated ground meat, allspice, nutmeg, and brandy. Stir to
  combine.
  
  Transfer to a food processor, add eggs, and puree until a smooth
  paste is formed. This paste will bind the pate. Place puree in a
  large bowl, add remaining ground meat, and combine well. (We
  recommend using your hands, not a spoon, to combine this dense
  mixture.)
  
  Preheat oven to 325 degrees F.
  
  Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon
  slices so they overhang lengthwise, about 3 inches on each end.
  Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips.
  
  Spread about a cup of pate evenly over the bacon to cover the
  bottom. Arrange alternating strips of ham and tongue lengthwise,
  over the pate.
  
  Repeat this procedure, alternating pate with strips of ham and
  tongue, until pan is filled and top layer is pate. (When the loaf
  is sliced you will see a regular pattern of solids and pate.) Fold
  overhanging bacon over the top. (The pate may rise slightly over
  the top of the pan. That's OK.)
  
  Tap pan against a counter to firmly pack. Garnish top with bay
  leaves and garlic cloves. Cover with 2 layers aluminum foil,
  tucking edges under to completely seal. Place inside a larger pan
  and pour in boiling water until it rises halfway up the sides of
  the pate. Bake 2 hours 15 minutes. Set aside to cool.
  
  Place cooled pate on a baking sheet and cover with another baking
  sheet. Top with some 3 pounds of weights (canned goods or milk
  cartons are good) and refrigerate overnight or as long as 2 weeks.
  This compacts the pate and makes it easier to slice.
  
  To serve, remove and discard the bay leaf and garlic garnish. To
  loosen, dip pan's bottom in warm water and run a knife along
  inside edges. Invert onto a serving platter. Cut into 1/2 inch
  slices and serve on lettuce leaves.
  
  Yield: 1 loaf or 18 appetizers TAMALES WORLD TOUR SHOW
  
  Recipe By: Susan Feniger and Mary Sue Milliken
  
  From: Holly Butman 25 Sep 97 Mastercook Recipes (Mailing List) Ä
 
MMMMM



Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)