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  1. Chicken and Apple Sausages A little experimenting resulted in some tasty chicken sausages. 200 g chicken skin and fat 1 kg chicken meat (2 breasts and 6 or 7 thighs) 18 g kosher salt 2-1/2 g black pepper 2 g allspice (I added some more after a taste test - but didn't measure) 2 g onion powder 8 sage leaves (and added another 4 after taste test) 230 g Granny Smith Apple, peeled and diced (2 apples) ( RG1971 )
  2. Longganisa (Filipino breakfast sausage) 1 kg ground pork (make sure it is fatty ground pork) 1 medium onion finely chopped/minced 4 T vinegar (white vinegar or any strong vinegar) 2 T soy sauce 2 tsp salt 2 tsp pepper 4 T brown sugar 1 T paprika for coloring (most Filipinos add red food dye) 6 cloves garlic, finely minced In a large clean bowl, mix everything up really well. Stuff into casings or make patties or finger-sized rolls for skinless longganisa. Let the meat cure for 6 hours or overnight before frying (I usually don't since I am too excited to eat them). Best served with garlic fried rice on the side with sunny-side eggs. Keywords: Main Dish, Filipino, Easy, Pork, Breakfast ( RG1944 )
  3. Creamy Cheddar and Potato Soup with Smoked Bacon Serves 20 as Soup. Hello everyone. This is my first post here as a member of egullet. I submitted this recipe to The National Culinary Review magazine back in the April, 2006 edition. I came up with this recipe at work and have been getting rave reviews from it. Sure, it's far from low-fat, but it's a great thing to enjoy by a fireplace on a cold winter night. Enjoy. • 4 Strips of Smoked Bacon, Diced • ½ Medium Onion, Diced • 2 Whole Bay Leaves • 1/3 C Flour • 2 Medium Russet Potatoes, Peeled and Diced • 3-5 Medium Red Bliss Potatoes, Skin On and Diced • 1 Quart Chicken Stock • 2 C Whole Milk • 2 C Heavy Cream • ½ Cup Extra Sharp Cheddar, Shredded • ½ Cup Mild Cheddar, Shredded • 1 T Italian Parsley, Chopped • 3 Dashes of Hot Sauce • Salt and Pepper To Taste Render bacon with onions and bay leaves on medium heat until almost crisp. Remove from pan and set aside, discarding bay leaves, leaving fat behind. Add flour to create a roux and mix completely, cooking about 5 minutes. Add all liquids and peeled russet potatoes to cooked roux, cook until potatoes are thoroughly cooked, stirring occasionally. Blend with stick blender until potatoes are completely pureed. Add diced red bliss potatoes and reserved bacon and onion mixture. Simmer until red potatoes are just fork tender. Carefully stir in shredded cheddar cheeses until completely melted, check seasoning, and then add hot sauce, salt and pepper accordingly. Serve with crispy rustic accompaniments such as fried potato sticks, gaufrette potatoes, or crunchy parmesan croutons. Keywords: Soup, Potatoes, Easy ( RG1897 )
  4. Guest

    Sweet & Hot Sausage Balls

    Sweet & Hot Sausage Balls Serves 25 as Appetizer. 1 lb ground hot sausage, casings removed 1/2 c dry bread crumbs 1/3 c minced onions 1/4 c milk 1 egg 1 T parsley 1 tsp salt 1/2 tsp pepper 1/2 tsp Worchestershire 12 oz bottle chili sauce 10 oz jar grape jelly Sweet and Hot Meatballs Mix first nine ingredients . Shape into 1 inch balls and brown in skillet. Drain fat. Heat chili and jelly until jelly melts. Add meat balls and stir until coated. Simmer 30 minutes. Yield 5 dozen.' Can be frozen and heated just before serving. Keywords: Hors d'oeuvre, Easy, Pork ( RG1329 )
  5. Chicken and Andouille Gumbo Actually, I prepare gumbo in 2 nights. The first night is shopping and making the roux and chicken stock. Many people have reduced the old-fashioned method for roux and can make a quick roux in about 10 or 15 minutes. It’s a fact – verified it with local cooking friends, but the traditional hour-long method works for me. Do it however you want. How dark depends on how dark you like it. A chocolate-brown roux IMHO is too dark and one that is peanut-butter colored (like an old copper penny) is preferred. See the ultimate Gumbo thread for some wonderful pictures on the stages of roux, the trinity, and finished products. Roux 1 c oil (typically use half bacon drippings and half peanut oil) 1-1/2 c flour Vegetable Seasonings (Don't chop them too small; large dice is fine.) 2 large yellow onions, chopped 1 bell pepper, chopped (green bell peppers are traditionally used) 4 ribs celery, chopped garlic, if desired Other Ingredients 3 qt of rich chicken stock ??? (just add until it's your desired consistency) 2 bay leaves a few tablespoons kosher salt red and lots of freshly ground black pepper to taste dried thyme to taste garlic powder and onion powder, or whatever other seasonings you want to add hot sauce Worcestershire sauce meat from 1 cooked chicken (remove skin and bones) – add it at the end so it’s not stringy 1/2 lb andouille sausage, cut into about 1/4" rounds and browned slowly in skillet on both sides 1/2 c of tasso, julienned, if desired 1 bunch parsley leaves, chopped 1 bunch green onion tops, chopped file' rice Bring a stool into the kitchen if you don’t want to be standing too long. Heat oil over medium heat and add flour slowly. Whisk mixture with a wire whisk (a flat-bottomed one works best) in a heavy skillet; cast iron is preferred. Keep whisking until bubbles subside, then switch to a flat-bottom wooden spatula. Reduce heat to low. It takes about an hour. Do not let the roux burn (if you quit stirring it will burn). If you burn it, just dispose of it and begin again. You CANNOT repair a burnt roux. Don’t answer the phone while you're cooking this and don’t leave the stove. Just stir. About the time you are ready to give up, it will start coloring. Just keep stirring constantly until the roux is the color desired, about the color of an old copper penny. Immediately add your vegetable seasonings. They will stop the browning process. Add bay leaves, too. Cook, stirring, until vegetables are tender, about 5 minutes or so. Transfer roux mixture to a stock pot (needs to hold about 2-gallons) and place back on medium heat. Slowly add warm stock, stirring in and incorporating each ladle as you go. Bring to a boil, then reduce to simmer. Season well to taste using all of the spices, hot sauce and Worcestershire sauce. Now, just simmer away for about an hour or so for the roux to develop. (Note: Even though it’s against the rules, I also add just a teaspoon or so of file’ at this point, as well as letting the diner add just a bit to his individual bowl after the gumbo is served.) After gumbo has cooked about an hour (you could probably go 30 to 45 minutes if you want), add your sausage and simmer about another half-hour. Skim oil from top, then add your chicken, parsley and onion tops during the last 5 minutes of simmering the gumbo. Serve over white rice. Let the guest add file (about 1/4 to 1/2 teaspoon) to his bowl when served, if desired. Also put the hot sauce on the table in case individuals want a little more heat. Serve with French bread or garlic bread. The traditional drink is beer. ---------------------- P.S. Gumbo tastes better the next day, after the flavors have had a chance to come together. If you make it a day early, be sure to stir in the parsley and green onions just before serving. P.S.S. Lots of people add okra, and I like it added. However, if you’re cooking for a group of people and you don’t know preferences, I would just leave it out. If you do add it, add the frozen WHOLE okra (makes it easier for people to remove if they don’t like it) during the last 10 or 15 minutes of cooking. If you cook it too long, it starts to come apart, and a lot of people don’t like that. Keywords: Soup, Main Dish ( RG1198 )
  6. Chicken and Sausage Gumbo It all started when I went to the meat market this morning and bought 3 lbs of chicken thighs. These are not Tyson's Plastic, but real chicken cut by real butchers. They are very good. I got 2 lbs of Richard's Pork Sausage and made a couple of stops to fill my vegetable needs. Sausage from Richard's is great --looks like cased ham! This stuff is just awesome. If you can get it I highly reccomend it. They make (imho) the best commercial pork products in the US. For a photo play-by-play, click Here. And, here's the definitive EG thread on Gumbo. Gumbo cooked 'round the world. 3 lb chicken thighs 2 lb pork sausage sliced, into about 1/4" coins Dusting: 2 c flour 1 T salt 1 tsp paprika 1 T cayenne powder 1 tsp cracked black pepper Peanut oil Roux: 1/3 c all purpose flour 1/3 c peanut oil Trinity 2 green peppers (one green and one red or yellow), diced 4 ribs celery, diced 2 medium onions, diced 8 cloves of garlic, minced 1 T dried basil 1 T dried oregano 2 tsp cayenne 2 tsp black fine crushed black pepper 1 T salt 6 c chicken, turkey or pork stock Partially skin the thighs (I like to leave a little fat, adds to the flavor when browning). Dust with spiced flour. Brown the dusted thighs in peanut oil. I like peanut oil as it can take a pretty good beating, adds a nice nutty taste, and you can get it very hot without burning. Turn once and hardly move while they were browning. Remove thighs and place on paper towels. Brown the sausage coins. I like to get it a little toasty. It adds both flavor and texture to the dish. Time to make the roux. You may wish to review my photo essay (linked above) to see the process as it colors. The pan has been drained, but not scraped after the browning of the sausage and chicken. It is placed over very high heat (wide open on a normal burner, Flour and oil added; this mixture is stirred constantly. Scrape up the remainder of the meat as you go. Scrape hard and get it all loose or it will all burn and you will have to start over. First you will have the light roux. Sort of the color of a skinned almond. Medium Roux. Very light brown. At this point I have been stirring about 5 minutes. It is getting very hot. WARNING-This method of making Roux was popularized during Paul Prudhomme's stay as Head Chef at Commander's Palace in New Orleans. The kitchen staff came to call this type of roux "cajun napalm". If you splash and get it on you it will stick to you and burn you badly (if you try to wipe it off while it is hot the burn will just spread) so BE EXTREMELY CAREFUL. Dark Roux. Darker brown; approaching Hershey's chocolate syrup. Now we've gotten there. At this point (maybe 10 minutes in) the oil is just starting to smoke a little bit and I am ready to stop the process. Onion, celery, bell pepper and in. This stops the browning process with the flour and the oil. Stand back as you dump-it can be a pretty lively thing. You are, after all, pouring hot water into oil. At this point I have just mixed the veg and the roux evenly. The bottom was carefully scraped, as were the sides. Then I add the garlic and I turn the heat to medium low and slowly simmer with the top on, stirring and scraping occasionally. By adding now these spices will incorporate nicely with the veg mix and basically melt into the mix. Getting the veg to the right point will take about 15 minutes. Now is the time to add the garlic. Taste at this point and adjust spicing. (some like it hot, some not. I find that with this type of gumbo I do not prefer it so spicy. The veg, sausage, and especially the chicken all stand out on their own and don't need to be bammed to heavily with spice-but as always it is a matter of personal choice) Add 6-8 cups of stock, the chicken, and the sausage. It is all stirred well and brought to a boil while uncovered. Once it hits a boil, let boil for 5 min or so on low boil, cut the heat back down to medium low and simmer for one and a half hours with the lid on. Skim fat occasionally if you wish. There will not be much grease if you did the first two steps right and bought quality sausage. About ten minutes before finish of simmer time, add 1/2 cup coarsely chopped parsely and 6 or 8 chopped green onions (tops and bottoms). Ready to plate. Yessir Buddy! That's the stuff I was looking for (I wouldn't have showed it if I had screwed it up). It is a very nice color, thick but not too, and has a nice spicy tang to it while not being overpowering. You should be able to taste the veg, chicken, and sausage nicely and the three really are working together the way that they are supposed to. A nice spicy tang while not overpowering. Fit for Royalty. A bargain at any price. Keywords: Soup, Main Dish, Intermediate ( RG1186 )
  7. Onion Confit this recipe is really a collaboration of some of the finest of eGullet, including fifi and woodburner. I am indebted to both of them. For without them, I should never have known the joys of confit! 1/4 c butter 1/4 c EVOO 1 T demi glace 3 T sherry and or port 1 T brown sugar 7 large onions sliced, enough to fill crock pot optional, thyme, bay leaf Throw everything in the crockpot and stir it up. Put crock pot on high till you go to bed. Stir before going to bed. Turn crock pot down to low for overnight. Turn crock pot back up to high for another couple of hours when you wake up. Time about 18 hours all told. Note: Onions may vary as to water content. The onions used in this recipe are regular cooking onions. Keywords: Side ( RG1010 )
  8. Guest

    1hour Onion Confit

    1hour Onion Confit This is a great accompiament and goes with all sorts of grilled meats as well as a simple topping for canapes,bruschetta or pizza. This technique is also alot quicker than the traditional one, a bit more labor intensive though, same amazing flavor though!!! 6 white onions,sliced about 1/2 inch wide 2tbsp butter 2tbsp olive oil pinch of salt 1cup white wine 1/4cup sugar 7cups chicken stock Saute white onions in a large heavy bottom pot, stir occasionly until very dark brown about 15min, don't worry if the bottom is getting dark this is where the rich sweetness comes from. Deglaze with the wine, wait till almost evaporated then add the sugar along with one cup of stock, keep trying to scrape up as much browned bits as possible. Let the stock completely evaporate until onions are just wet. Continue adding stock one cup at a time, waiting till one cup as reduced until adding the next.Test the onions around 5 cups keep adding stock till they dissolve in your mouth. Keywords: Vegetables, Side ( RG976 )
  9. Bacon Cheddar Toast Points 2 c shredded sharp cheddar cheese 3/4 c mayonnaise 1/2 c cooked, crumbled bacon 1 French baguette Mix the cheese, bacon and mayonnaise together. Slice the baquette on the diagonal into 24 slices. Spread the cheese mixture on one side of each slice. Place on a baking sheet and bake at 425 for 8-10 minutes, until golden brown. Keywords: Hors d'oeuvre ( RG880 )
  10. Duck and Sausage Gumbo The original recipe, Gumbo with Herbs (read greens) came about after my trip to New Orleans in the late 60s. My boss had suggested we try the gumbo at Felix's Oyster Bar and I came home and tried to duplicate it to serve at my restaurant, Cherotree. We had boned about 16 ducks for a special Christmas dinner so had a lot of duck stock on hand. There wasn't quite enough left for another weekend (I served about 30 persons on Friday and Saturday by reservation, fixed menu)so I added a little more stock, some duck and sausage meat for this recipe, which was even better. It's still a big recipe, but freezes very well. I used spinach, turnip greens and mustard greens. Possibly kale or collards would work also. Roux 1 c duck fat 1-1/3 c all-purpose flour The trinity 1 c chopped onion 1 c chopped red or green peppers 1 c chopped celery Soup: 6 qt duck stock 3 lb canned tomatoes, pureed 4 10-ounce packages frozen greens, combination of your choice 1 10-ounce package frozen okra with tomatoes (or omit) Seasonings Red pepper flakes Hot pepper sauce Salt and black pepper Thyme 2 bay leaves Meat: 1 lb sweet or hot Italian sausage Meat of 1 duck For serving Hot cooked rice In a heavy stock pot, make a fairly dark roux of the fat and flour. I cook over a low heat for a long time, stirring occasionally, for about 1 ½ hours, but you can do it faster. Add the onion, peppers and celery, and stir and cook until they are soft. Add six quarts duck stock (all at once), tomatoes, greens and okra. Stir until it comes to a boil. Add seasonings and simmer for about 5-10 minutes. Don’t overdo the seasonings, you will be correcting them later. Cool soup and refrigerate overnight for flavors to blend. If you leave soup in the pot, use ice water in the sink to cool faster. Next day, bring soup to a boil. Cook Italian sausages, drain and dice. Add with duck meat to the soup. Let simmer until ready to use, then adjust seasonings. Thin with additional duck stock, if needed. Serve in soup plates with a scoop of rice in the center. Keywords: Main Dish, Soup, Intermediate, Duck ( RG872 )
  11. Blue Cheese Creamed Spinach with Pancetta Serves 4 as Side. This is a popular side at our place. It serves four moderately, 2 generously. 4 slices of pancetta 1/2 medium yellow onion, chopped 1 T pine nuts 3 oz cream cheese 2 oz blue cheese or similar 1/2 tsp salt 6 oz baby spinach, washed and patted dry In a large, heavy frying pan cook pancetta till crisp but not brown. Remove pancetta from pan, reserve. Add onion to pancetta fat in pan, saute until transparent. Add pine nuts, salt and cheeses. Stir a bit, 1-2 minutes, then add spinach. Stir untill spinach is wilted and chese is completely melted. Serve immediately, topped with reserved pancetta slices. Keywords: Easy, Vegetables, Side ( RG870 )
  12. Pasta con Broccoli Rabe, Pancetta e Pignolia Serves 6 as Main Dish. This is what I made for the eGullet pasta feast in Raleigh, NC, on 2/7/04: Ingredients 2 bunches Broccoli Rabe 1/2 head of garlic, peeled and chopped 1/4 c. olive oil, plus more as needed 1 tsp. crushed red chile 1/4 c. pine nuts 1/4 lb. pancetta Aged Asiago cheese 1. Make or procure some flat, wide-ish pasta, whatever you like. 2. Toast pine nuts in 400 degree oven or in dry skillet, taking care not to burn. 3. Crisp pancetta and set aside to cool, then crumble. 4. Blanch broccoli rabe, squeeze out excess liquid, and chop coarsely. Mince larger stems. 5. Heat olive oil over low to medium heat, add chopped garlic and saute until garlic looks cooked through but not brown. 6. Have pasta almost ready at this point, i.e. about 2 minutes more cooking time. 7. Put chopped rabe in saute pan, mix with garlic and add crushed chiles. When pasta is cooked through, drain and add to pan. Mix thoroughly. 8. Plate pasta, garnish with toasted pine nuts and crumbled pancetta, and grate asiago on top. Drizzle with EVOO, if desired. Yum! Keywords: Main Dish, Italian, Appetizer, Dinner, Intermediate, Vegetables ( RG864 )
  13. Shrimp and Andouille Pasta Serves 6 as Main Dish. Like a lot of Cajun and quasi-Cajun dishes, this recipe has a lot of ingredients, but once you've done your mis en place (including the first four steps of the recipe itself), it goes together in a straightforward manner. Serve with crusty bread and a fruit salad in citrus dressing. 1 lb Shrimp (36-40), peeled (and deveined, if desired) (brining recommended) 8 oz Andouille sausage, sliced in 3/16-inch rounds 12 oz fettucini 1 c diced onion 1/2 c diced bell pepper (green is prettier, red tastes a little better) 1-1/2 c skinned, seeded and diced tomato (canned is fine) 2 c heavy cream 1/2 c unwooded dry white wine (I use Sauvignon Blanc), or shrimp or chicken stock 1 T minced or pressed garlic 1/2 tsp ground cayenne 1/2 tsp ground white peper 1/2 tsp ground black pepper 3 tsp kosher salt, divided 1 c chopped green onions, divided 1/2 c grated Parmesan cheese, divided 1 tsp vegetable oil 1 tsp chopped fresh thyme, or 1/2 tsp. dried 1 tsp chopped fresh oregano, or 1/2 tsp. dried 2 dried bay leaves, or 4-5 fresh 1 tsp grated lemon zest (optional) Pat the shrimp dry. Put on water for the pasta. Combine the cayenne, ground peppers, oregano, thyme, bay and one teaspoon of salt in a small bowl. Set aside. Divide the parmesan in half. If using lemon zest (highly recommended if you're using stock instead of wine), combine it with half the parmesan. In a large saute pan over medium heat, brown the sausage, heating it through, in the oil. Remove to a medium-sized bowl. Turn the heat up to medium-high. Sear the shrimp, tossing or turning frequently until almost cooked through, about two minutes. Add to bowl with sausage. Add onions and bell pepper to pan. Saute until slightly caramelized, four to five minutes. More importantly, watch the fond -- when it's medium brown, add the garlic and half the spice mixture (be careful not to breathe directly over the pan). Stir briefly, until garlic aroma blooms, about 30 seconds. Add the wine. Deglaze the pan and cook the wine down to a syrup. If your pasta water isn't boiling by now, this is a good place to stop and wait. Remove the pan from the heat. When the water comes to a full boil, add the remaining two teaspoons of salt and the pasta. Give it a stir to keep it from sticking and proceed with the rest of the recipe. Add the cream to the pan (if you've stopped, turn the heat up to medium-high) and reduce by about 20%, or until you can draw a clean stripe through a coat of it on the back of a spoon. Turn the heat down to low. Add the sausage back to the sauce along with the tomatoes, the rest of the spice mixture, half the green onions, and the zestless half of the cheese. Heat through while waiting for the pasta to be done. Just before pasta is done, add the shrimp to the pan and stir them in. Drain the pasta and add to the pan. Turn to coat the pasta. To serve, ladle into bowls, topping with the lemon-parmesan and a sprinkling of green onions. Keywords: Main Dish, Intermediate, Shrimp, Pasta, Hot and Spicy, Pork ( RG785 )
  14. Tomato, Eggplant and Italian Sausage Soup Serves 6 as Soupor 4 as Main Dish. This recipe is from the Cooking with/for Disabilities course in the eCGI. This is a nice garden soup anytime, great for end of the season harvest. It can be prepared in a crock pot or soup kettle. You can choose to make it a vegeterian meal by using the soy Italian sausage, and vegetable broth or stock. 3 links Italian Sausage (soy or meat) 1 T olive oil 1 large sweet yellow onion, coarsely chopped 4 cloves garlic, minced 3 sweet banana peppers, sliced in rings OR 1 red bell pepper julienne 3 c Ichiban eggplant, halved, sliced 1/4 inch 8 oz sliced mushrooms 2 bay leaves 2 c vegetable OR chicken stock 8 medium tomatoes OR 2 lbs canned, diced 2 T each fresh oregano and basil OR 2 tsp dried 1/4 tsp each salt and crushed red pepper or to taste 4 oz red wine 2 c or more water 1/2 c cooked pasta per serving; pick a nice shape Slice peppers and eggplant with pizza cutter, set aside. Slice onion with pizza cutter then lay out slices and roll cutter through again, across the layers, to dice. Set aside. Heat skillet over medium heat for a few minutes; spray with olive oil cooking spray. Brown the sausages in whole links until nicely deep golden. Remove sausages, add minced garlic, sliced peppers, and chopped onion, with more non-stick olive oil spray, or 1 T of olive oil. Stir to coat, then slice sausage. Using pizza cutter again, slice sausages in 1/4 inch rounds, return to skillet with onion mixture, add sliced eggplant and mushrooms. Stir and cook until onions and eggplant are slightly tender, about five minutes. Place all in your soup pot on medium heat. Add 2 cups chicken broth or vegetable broth and 2 cups water. Add tomatoes and 2 bay leaves. Cook just to a beginning boil, lower heat, add oregano and basil. Simmer, covered, for 30 minutes. Soup can simmer on low for hours, and is a good choice for your crock pot; may need to replace 1 cup or so water. Add crushed red pepper and salt, adjust to your taste. Now add 6-8 ounces red wine. Let soup simmer on low heat, covered, for another 30 minutes or so. Shortly before you want to serve cook some interesting pasta, al dente; pick a shape, the pennes, rotinis, and small "horns" do well with this soup. 1/2 serving pasta per person (1/2 cup, cooked). Ladle the soup generously over pasta in the bowl. (The pasta is prettier, and will not lose its shape and if you keep it separate until serving soup.) Serve with fresh grated parmesan and or romano cheese, and garlic toast. A side salad is always nice. Keywords: Main Dish, Vegetables, Soup, Pasta, Dinner, Healthy Choices, Intermediate, Lunch, eGCI ( RG775 )
  15. I've been asked to do a French-themed cooking demo for my local community ed, and one item I'd like to make is an Alsatian onion and bacon tart. As I'm doing research I'm finding that there seems to be two types: one is quiche-like with eggs and cream in the filling, the other is more like a pizza with just a little cheese and the onion and bacon as toppings. The pizza-like recipes also seem to alternate between using puff pastry and pizza crust. Is one more traditional than the other? I'm leaning toward the quiche-like one as that seems to be the one that the most reliable sources use.
  16. Looking to join the Gumbo Ya-Ya gang this weekend, I need to know where to find smoked andouille sausage for my Gumbo. Anyone know a good source here in the seattle area? I can't remember for sure because I wasn't paying attention, but I think most of what I've seen has been fresh rather than smoked, and I'm told smoked andouille is essential to make my Gumbo taste right...
  17. Occasionally we'll decide on the spur of the moment to have cured meats, cheese, and bread for dinner. So if we decide this on a Wednesday night or a Saturday afternoon, obviously we can't go to Salumi for meat. I've been to DeLaurenti's, but wasn't particularly thrilled with what I got (mortadella and cappacola, if I remember correctly). Also, DeLaurenti sells meats from Salumi at a huge markup (something like $30 per pound for lamb prosciutto) which makes me wonder how much they're marking up everything else in the store. What are some other alternatives?
  18. I made confit for the first time 3 weeks ago, put it in a cast iron crock and put it in the fridge. I thought it was completely sealed in fat but turns out the duck was sitting in about 1 1/2 inches of "jelly" and had about 2 inches of fat on top of it. I'm not sure what to do with it now. Is it still safe to eat? I've never really had straight duck confit before, so I'm not sure what it's supposed to taste and smell like, so my nose and taste buds won't help. Right now it smells like poultry but the stuff that was completely submerged in the jelly smells a bit "gamey". I've never really had duck before either, doesn't it smell a little stronger? Help!!
  19. All of my previous forays into duck confit have ended in cassoulet. But now it's almost spring, too late for cassoulet, and I just finished making a bunch of confit yesterday. Well, actually, I finished it this morning, owing to having forgotten it in the oven overnight. So now I can report that if you make culinarybear's recipe from the confit thread, you can leave it in a 200 degree oven for 22 hours and get a very respectable product. Fortunately, I was already planning to pick it all off the bone, because it was certainly falling off, to the extent that a nice presentation of a whole leg would have been impossible. But for shredding, it was primo. So now, what shall I do with it? I've been considering ducklava, or a blini canape, or a salad, but would love to get some new and exciting ideas.
  20. From a recent Texas Food Media DIGEST entry by Raynickben: From the article Kuby's sausages have been a long time favorite of mine. What are your favorite sausage makers in the DFW area?
  21. rascal

    Pork Confit

    I made up a batch of pork confit last week and everyone should take a stab at it... so easy and so delicious. I used grocery store lard in mine, so I'm confident that it can be even better once I can get my hands on some gen-u-wine pork fat. Pork Confit Bone-in country style spare ribs Kosher salt Pepper Lard Dredge the ribs in the salt and pepper and refridgerate for 24 hours. Place in oven-safe cookware and cover with melted lard. Make sure the meat is completely covered. Bake for 10-12 hours at 190F. Remove meat to a cool container and cover with melted lard (separate from exuded pork juices first). Refridgerate for a few days, or however long you'd like. I served these crisped up on the stovetop, with baby argula dressed in a sharp red wine vinaigrette, topped with carmelized onions. Just one of those dishes where everything comes together, the rich tenderness of the pork, the bitterness and acidity of the greens, the sweetness of the onions...
  22. Hey I had my first Tomahawk breakfast and it came with the most incredible bacon - at it was some thing that I had not seen before. I was round and smokey - thin and crispy. I thought that it was a kind of Pancetta - but when I asked the waitress she said it was a type of back bacon that they get whole and sliced very thinly on site. "If you want more - you need to come back". It did not look like back bacon to me - it seemed too fatty to be back bacon. All I needed was some maple syrup to dip them in and you could have shot me dead right then and there. Has anyone had their bacon and is it simply back bacon cut super thin? It is very very good.
  23. I had another wonderful meal last night at The Inn at Erlowest, one of my favorite restaurants. When the new dessert was described, I had to try it. It was called "The Bacon Experience." It consisted of a plate that on one side had three crisp circular bacon strips standing upright. On the bottom of each circle of bacon was a small quenelle of ice cream. The first was a bacon ice cream, the second spinach and the third orange. Interspersed around the plate were leaves of bacon-dusted "candied" spinach and there was a triangle of orange gelee over a shallot custard and finely chopped pecans. On top of that was backfat crisps. This topic presents an interesting, but limited discussion on using bacon in the context of desserts, but this was the first dessert I have experienced or seen in which bacon was the centerpiece component and the overriding theme of the dessert. The bacon ice cream was astounding and worked beautifully with the crispy bacon circle. It was a stunning introduction to the dessert. It was a fine lead-in to the spinach ice cream and then the orange ice cream eaten last. The other components of the plate also 'worked". The candied spinach would probably open up many new avenues for spinach consumption for spinach-phobic children. This dish brought my culinary day full circle as my day started with bacon and eggs for breakfast. It proved an extremely fun and enjoyable dessert. Though it won't displace chocolate from the pinnacle of my dessert/pastry experience, nor would I want to have it regularly(I would certainly have it again), it was a welcome surprise that added considerably to my overall experience of the meal (which was already quite wonderful). To me this is what creative cookery is all about. It doesn't have to be something I would necessarily want to eat all the time. It should be something that fits into a particular context and fulfills its intended purpose, i.e. tastes great, looks great and is fun. This is not mutually exclusive to more traditional fare. I believe each has its place.
  24. Hi all.... I've been tasked with creating some new sasuage varities.... I need weird or wonderful suggestions.... i'm stuck with in an asian theme.... salmon, wasabi & pickled ginger duck, soy, ginger & spring onion chicken, cocunut, lime leaf and lemongrass. any other combinations?
  25. The Ultimate Bacon Sandwich I like bacon as well as the next man, but ugh...
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