[Sca-cooks] He's back!

[chirhart_1]

Which sweetie ! Were all sweeties on this bus.                      From
evilmaster
----- Original Message -----
From: "Gorgeous Muiredach" <muiredach at bmee.net>
To: <sca-cooks at ansteorra.org>
Sent: Monday, December 30, 2002 8:39 AM
Subject: Re: [Sca-cooks] He's back!


>
> >Welcome back sweetie.  Missed you!  I guess I can get that wee gift out
now.
>
> Yeaah!!!  gift gift gift
>
> >I want the directions for this dish please.  I like trotters and am
always
> >looking for a new thing to do with them.  Grosses my friends out.
>
> Which dish?  The beef kidney thingey?  If so, here goes:
> Get real fresh beef/veal kidneys.
> Clean them out of all fat, white stuff, and "skin".
> Cut them in small pieces
> Heat up a pan *real* hot.
> Briefly fry the kidney in the pan.  You do not want them to "boil",
release
> juices.
> Remove kidneys from pan when the juices start "seeping" out.
> Deglaze pan with red wine and cognac
> Reduce
> Add cream, reduce
> Salt, pepper.
> Finish with a spoon of old style grained mustard.
> Put the kidney back in, give one BRIEF boil, serve.
>
> >Want the recipe for this too, mostly the cranberry sauce.  I am a tart,
> >rather than a sweet, fan.
>
> Cranberry, easy.  throw cranberries in pan, with water and sugar.  Bring
to
> a boil, let simmer.  voila!  Adjust sugar to your taste :-)
>
> For the Ragout de patte de cochons:
> Simmer the pig's feet in water with onion, carrots, celery, parsley, bay
> leaves, etc.
> Remove meat from stock, take eatable parts out, reserve aside.
> Strain stock.
> Thicken with brown roux.
> Fry a mixture of half ground pork and half ground beef.  Cool it down.
> Prepare a pate brisee (yes I know, no accents...)
> Wrap a soup spoon of the ground meat mix in pate brisee, repeat till out
of
> meat.
> Bring thickened stock back to boil, simmer
> Put the pig's feet meat in, and the "plottes" (which is what the dough
> covered meatballs are called, which is very funny since in coloquial
quebec
> French plottes mean cojones...)
> Warm it all up finish the seasoning, and there you go
>
> >Hey.  You should check out the recent archive.  It got a little wild on
the
> >list lately.  Your additions would have been fun.
>
> Wish I'd have time :-(
>
> >Welcome home buddy.
>
> Thanks
>
>
> Gorgeous Muiredach the Odd
> Clan of Odds
> Shire of Forthcastle, Meridies
> mka Nicolas Steenhout
> "You must deal with me as I think of myself" - J. Hockenberry
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>


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