Text 1947, 100 rader
Skriven 2010-09-22 23:29:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Allspice
================
 -=> On 09-20-10  08:53,  Michael Loo <=-
 -=> spoke to Dave Drum about Polish vs Italian 595 <=-

 ML> Not always, thank goodness. I don't like allspice with most meat
 ML> dishes (it is said to go well with pork, but I don't think so),

I believe that allspice is almost a required spice in Jamacian Jerk
recipes.  We've had some of those that tasted pretty good (thanks Ruth).

This recipe looked interesting, but needed some editing.  I dislike
recipes that have edited out all white space -- so added some back.  It
also did not specify exactly which of the ingredients went into the red
curry paste, but I think I got that header in the right spot.  Only
thing left to question is "what is 1 ts ground laos"?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ROAST DUCK CURRY - GAENG PED PED YANG
 Categories: Poultry, Main dish, Thai, Oriental
      Yield: 6 servings
 
      4 lb Duckling
      5    Cilantro Sprigs
    1/2 ts Black Peppercorns
    1/4 c  Soy Sauce
      1 tb Dry Sherry
      1 tb Brown Sugar
      5    (14 oz ) Cans Coconut Milk
      2 tb Vegetable Oil
      3 tb Fish Sauce
           Salt, to Taste
     20    Cherry Tomatoes
      1 c  Packed Basil Leaves
           Steamed Rice
H       Red Curry Paste Ingredients
      1 ts Minced Fresh Lime Peel,
           Green Part Only
      1    Lemon Grass Stalk, Cut
           Crosswise in 1/4 in Strips
      7    Shallots, Sliced
      2    Small Seeded Red Chilies
      2 tb Cilantro Leaves
      2    Large Garlic Cloves
      1 ts Ground Laos
      1 ts Coriander Seeds
    1/4 ts Cumin Seeds
 
  Directions:
  Red Curry Paste: This paste is unique to Roast Duck Curry. Do not
  substitute any other Red Curry Paste for it. Combine all ingredients
  in a blender or food processor fitted with the metal blade; processing
  as fine as possible, stopping occasionally to push mixture down from
  side of container. Transfer half of mixture to mortar; pound until
  finely crushed. Repeat with remaining half.

  Main Recipe: Remove duckling giblets and neck; save for another use.
  Wash duckling; pat dry. Place in an 11 x 7 inch baking dish.

  Combine cilantro sprigs, including stems, and peppercorns in a mortar;
  pound to a paste. In a small bowl, mix pounded ingredients with soy
  sauce, sherry and brown sugar. Pour over duckling, inside and out.
  Cover and marinate in refrigerator 2 hours, turning occasionally.
  Bring to room temperature before roasting.

  Preheat oven to 325F (165C). Drain marinade from duckling. Place on a
  rack in a 13 x 9 inch baking pan. Pierce skin with a fork to allow fat
  to drain off. Roast 2 hours or until juices run clear when duck is
  pierced between breast and thigh.

  Remove from pan; let stand until cool enough to handle. Remove meat
  from carcass; cut into bite-size pieces. Set aside. Skin may be used
  or discarded, as preferred.

  Open cans of coconut milk without shaking. Spoon off 1 cup of the
  thickest milk from the top of cans. Measure 5 additional cups coconut
  milk. Freeze remaining 1 cup milk for another use.

  Heat oil in a Dutch oven over medium heat. Add Red Curry Paste; fry 5
  minutes, stirring constantly to keep from burning.

  Add thick coconut milk; cook until oil separates from milk, about
  2-1/2 minutes.  Add remaining 5 cups coconut milk and fish sauce.
  Bring to a boil.

  Reduce heat. Add duckling meat; simmer, uncovered, 10 to 15 minutes or
  until heated through, stirring. Taste and add salt, if needed.

  Add cherry tomatoes and basil leaves; cook about 3 minutes or until
  tomatoes are heated through. Spoon into a heated large bowl.

  Serve with rice.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:39:52, 22 Sep 2010
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