Text 15275, 137 rader
Skriven 2014-07-30 09:11:24 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Wild
============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I know about using kudzu for salads. As to the pigeon and squirrel

 ML> Kudzu root is a Japanese staple. Why it shouldn't be one of
 ML> ours?

Well, let's see ... most of us are not of Japanese heritage - no matter what 
cars/motorcycles we drive. Sake is *not* a staple wine in most places in 
America. Donburi, onigiri, nabe, chahan, and udon have not really caught on 
either. The top Japanese dishes seem to be ramen, sushi, and tempura.

Probably kudzu isn't popular with Americans because too many of them have 
spent too much time, effort and treasure trying to eradicate it from their 
lawns/lives. And because no marketroid firm has given it a full-court press.
 
 DD> deal - you pre-suppose that their tastiness would arouse the "mighty
 DD> hunter" aspect of our macho side(s). But, that would be subsumed by the
 DD> ease of buying a piece of beef down the super - or a burger and fries
 DD> down the Mickey D's.

 ML> With the price of beef doing what it's doing, maybe the
 ML> time has come.

I note that Mickey D's dollar menu McDouble has jumped 20% in price and the 
"dollar" menu is now called "Dollar menu and more". Dollar chicken items 
remain just a single simoleon, though.
 
 DD> OTOH, there is a campaign afoot to promote Asian Carp (a highly
 DD> invasive and voracious species that can survive and thrive in both salt
 DD> and fresh water) as a tasty food and as a decent fertiliser.

 ML> It is a tasty food, if you like mud, and I'm sure you can
 ML> use it as a fertilizer.

I dunno where you get the "mud" canard. None of the carp I have ever 
(admittedly not many) had have been "muddy". Not even the pond caught ones. 
Catfish now - that's a different story. Yellow belly catfish from still waters 
do have a bit of "earthiness" in their taste profile ... as well as mushy 
flesh.
 
 DD> The other tip-off to their being faux strawberries is that the flowers
 DD> are yellow.

 ML> Lilli at this moment wrestling with a mustard packet, and I'm
 ML> laughing - one of my only recent attacks of Schadenfreude.
 ML> She got a third of a pound of Black Forest ham and a couple
 ML> Kaiser rolls, so the deli person gave her the Gordian mustard.
 ML> The packet just gave way, and contrary to my expectation
 ML> malodorous goo did not spurt all over the table. The way you can
 ML> tell that this stuff is faux mustard is that it's bright yellow.

Faux mustard or just tarted up with Yellow Food Colouring #6? (like French's) 
 
 ML> Pasticcio di piccioni - Macaroni Pigeon Pie
 ML> cat: Swiss, Italian, game, main, starter, Bolognese
 ML> Servings: 4 or 8

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Galletto alla Povera Zingara (Poor Gypsy's Chicken)
 Categories: Game, Marinades, Herbs, Mushrooms, Chilies
      Yield: 6 servings

      3    (1 lb ea) pigeons

MMMMM-------------------------MARINADE------------------------------
      3 tb Olive oil
      3 tb Lemon juice
  1 1/2 ts Pepper; fresh ground
  1 1/2 ts Dried rosemary; crumbled
    3/4 ts Salt
           Hot pepper sauce

MMMMM--------------------------SPREAD-------------------------------
     12 oz Fresh mushrooms; cleaned
      3 tb Unsalted butter
           Salt & fresh ground pepper
      3 tb Dijon mustard
    1/2 ts Hot pepper sauce
      3 tb Tomato ketchup
    1/4 c  Lemon juice
      1 ts Fresh ground pepper

  Cut off and discard wing tips from the birds. Remove the
  giblets and reserve. Cut the birds in two along the breast
  bone. Open the hen, dry the cavity with paper towels, and
  pound the bird flat with a meat mallet.

  Prepare the marinade by mixing well the olive oil, lemon
  juice, pepper, rosemary, salt and hot pepper sauce. Place
  the pigeon on a plate and baste it with the marinade,
  turning it over and over.

  Preheat the broiler for 10 minutes.

  Chop the mushrooms coarsely. Clean and chop the birds'
  giblets. Melt the butter in a sauté' pan and put in the
  giblets, mushrooms and salt and pepper to taste. Cook for
  4 minutes or until the mushrooms have released their
  moisture. Let cool.

  Chop or grind the giblets and mushrooms to a paste. Add
  any pan juices, the mustard, hot pepper sauce, ketchup,
  lemon juice, and half-teaspoon additional pepper. Taste
  for salt and adjust if necessary.

  Place the pigeon halves, cavity up, in the broiler pan;
  broil 5-6 minutes or until well browned, brushing with the
  marinade once or twice as they cook.

  Turn and brown the bird's skin side, basting as you did
  before. When the skin is browned, turn again, spread the
  cavity with the mushroom mixture, and broil 3-4 minutes
  until the spread is cooked and beginning to crisp. Turn
  the skin side up, brush with remaining spread, and broil
  another 3-4 minutes.

  Makes 6 servings

  Source: The New Romagnoli's Table by Margaret and G.
  Franco Romagnoli

  This is a formula originally worked out for pigeon and
  squab. American Cornish hens are the perfect birds to
  receive a poor gypsy's touch of herbs, mushrooms and
  mustard.

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)