Text 24786, 101 rader
Skriven 2012-05-13 22:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: boneless 645
====================
-=> Quoting Michael Loo to Dave Sacerdote <=-

 DS> Also, pork stock/broth is hugely versatile.

 ML> Which the Asians have always known; why was it never the
 ML> kitchen mainstay that it should have been in Europe and
 ML> white America?

Maybe the White People are waiting for a celebrity chef to create a
fad they can follow and Twit about? You may recall my series of
satirical tag lines about capital W capital P White People.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: April Bloomfield's Fried Pig's Ear Salad 
Categories: Pork, Offal, Salads
  Servings: 4

      4    pig's ears
      6 c  rendered duck fat, gently
           warmed until liquid
      1 md head Treviso, radicchio, or
           two red endives
           LEMON CAPER DRESSING:
      2 md lemons
      3 TB finely chopped shallots
      2 TB Dijon mustard
      2 TB drained capers, finely
           chopped
    1/2 ts Maldon or other flaky sea
           salt
    1/2 ts superfine sugar
    1/4 c  extra virgin olive oil 

Suggested Tweaks: If a whole pig's ear on a plate of greens is a
little too much for your delicate sensibilities, try slicing it up
before frying for a less graphic presentation.

Preheat the oven to 250 F.

Make sure your pig's ears are free of hair. remove any that you spot
with a sharp knife or razor. put the ears in an ovenproof saucepan
with a lid that holds them snugly, then add enough duck fat to cover
them. Cut out a circle of parchment paper that'll cover the ears,
put it on top of them, and top it with a saucer to weigh them down.
Cover the pan, put it in the oven, and cook just until the ears are
so tender that when you give them a firm pinch, your fingers meet,
about 4 hours.

Make the Lemon Caper Dressing: Segment the lemons. Squeeze the juice
from the membranes into a separate bowl, add the rest of the
ingredients, and stir well. Add the lemon segments and toss gently
to coat them without breaking them up. Use straightaway or chill in
the fridge covered, for up to 1 hour.

Remove the ears from the oven and let them cool submerged in the
fat. once the ears are cool, remove them from the fat, wipe them
off, and pat them dry. (Strain and reserve the duck fat for another
use.)

Meanwhile, separate the leaves of the endives and treviso or
radicchio. put them in a large bowl, cover with plastic wrap, and
put the bowl in the fridge. (I love the contrast between the cool
leaves and the hot pig's ear.)

Pour the peanut oil into a deep fryer and heat to 350 F. (the amount
of oil will depend on your fryer's capacity.) I don't recommend
doing this in a fryer without a lid, because the oil will pop, spit,
and spatter like mad. Try not to be alarmed. Gently add 1 ear (or 2
if you have a larger fryer), immediately close the lid, and fry
until deliciously golden brown, about 8 minutes. transfer to paper
towels to drain and season right away on both sides with salt. Keep
the ear(s) somewhere warm, like a toasty spot near the stove, while
you fry the rest.

Take the bowl of endive from the fridge. Sprinkle 5 tablespoons or
so of the chilled dressing over the leaves, making sure it gets into
all the curves. add the arugula and mix gently but thoroughly with
your fingers, so the lemon segments in the dressing stay more or
less whole but every leaf gets some dressing. Put the greens on a
platter, top it off with the warm, crispy ears, and add a little
more dressing, if you fancy.

Posted by: Caroline Russock
From: A Girl and Her Pig by April Bloomfield
From: Serious Eats
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... White People are unable to put a glass under a tap and just drink.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)