Text 11164, 91 rader
Skriven 2011-05-22 15:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Herring
===============
-=> Quoting Sean Dennis to Jim Weller <=-

 SD> My stepfather used to love pickled herring.  He'd get a tin

Pickled? In a metal tin? Mine comes in glass jars. Herring can be
canned like sardines, smoked or unsmoked, in brine, oil or a sauce
but not vinegared or pickled.

 SD> I like anchovies on my pizza

So do I; they are a much maligned little fishy.

A favourite chef's trick of mine which I have mentioned here before
is to mash a single anchovy fillet into a tablespoon or two of
butter for pan frying or sauteeing bland tasting white fish. Nobody
knows I used anchovies but they all love my fish.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: TL Country Pate
 Categories: Appetizers, Veal, Groundmeat, Pork, Alcohol
      Yield: 12 Servings
 
  1 1/2 lb Boneless pork,
           -ground fine twice
           Salt
           Freshly ground black pepper
      1 lb Boneless veal,
           Ground fine twice
      2 lg Onions, sliced thin
      2 sm Cloves garlic, halved
    3/4 c  Dry white wine
      1 lb Fresh pork fatback,
           -sliced thin
      2 tb Brandy
      2 tb Oil
      1    Cornichon pickle for garnish
 
  In a large bowl, combine the pork and veal. Mix the wine, brandy
  and oil with salt and pepper to taste, and pour the mixture over
  the meats. Scatter the onions and garlic on top. Cover the bowl
  tightly and refrigerate it for at least 24 hours.
  
  Preheat the oven to 375-F. Discard the onions, but put the garlic
  through a press and knead it into the meats together with the wine
  mixture. Break off a small piece of meat and fry it in a lightly
  oiled skillet over moderate heat for 3 or 4 minutes, or until its
  juices run clear, without a trace of pink. Taste the piece and, if
  you like, add more garlic, salt and pepper.
  
  Slightly overlapping the slices, line the bottom and sides of a
  2-quart terrine mold or a 7 1/2 x 3 1/2 x 2 1/2 inch loaf pan with
  the fatback. Pack the meat mixture into the mold, and arrange the
  remaining slices of fatback on top of it. Fit foil over the mold,
  or cover the meat mixture with foil and a lid. To let steam
  escape, pierce a hole in the foil with a skewer. If you are using
  a lid, insert the skewer through its hole to puncture the foil.
  
  Set the mold on a rack in a large pan or dish. Place them all in
  the oven, and pour enough almost-boiling water into the pan to
  cover 2/3 of the mold. Bake for 2 hours or until the pate shrinks
  slightly from the sides of the mold and the surrounding fat and
  juices are a clear yellowish white with no traces of pink. Or
  insert a meat thermometer; it should register 160-F when the pate
  is done.
  
  Take the pate from the oven, but leave the foil in place. Set the
  pate on a rack to cool to room temperature. Then put another pan
  with a heavy can or weights inside it, or even a brick, on top of
  the pate to compact the meats. Chill the pate thoroughly
  (overnight is best) with the weights in place. Before serving, cut
  the cornichon into a fan shape, slicing lengthwise through the
  pickle 4 or 5 times to within 1/2 inch of one end. Spread the
  slices into a fan, and garnish the pate with it.
  
  Source: Time-Life Great Dinners from Life
  
MMMMM



Cheers

YK Jim


... Hangovers have played a part in the collapse of empires.

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