Listen all, Tommaso already said he would keep us up to date on the health of his African Toad, until then the talking heads have assured us that 'everything is okay'.
Arik, you're telling us not to panic but I'm getting a little worried, it sounds like you're talking about more than a market crash. If so, please let us know now so we can grab a few grazing bulls off Wall Street, head out early to Club Kahuna and cook them up on the beach. Hell, why start a fire? You've got me thinking we'll be able to just stand them upright in the sand and nuke 'em while we start with 'duck and cover' (recipe below, it's real <gggg>)
BTW, I know what T.G. stands for. THE GRAVY, as in pass the GRAVY!! Hope you're right Arik, I wouldn't feel the slightest bit guilty eating Bull meat at this stage.
Randy
DUCK AND COVER
Categories: Duck, Poultry, Wild game
Yield: 6 servings
Oranges
Lemons
2 ea Pie crusts
1 ea Duck
-----------------------------------STOCK-----------------------------------
Giblets from Duck
1/4 c Butter, clarified
3 md Mushrooms; sliced
1 md Onions; diced
1 Carrots; diced
1 Celery stalk; diced
1 Bay leaves
1 ts Sage
1 c Wine, white
2 tb Vinegar, balsamic
Salt
Pepper, black
-----------------------------------SAUCE-----------------------------------
2 tb Butter
2 tb Flour
1 c Juice, apple
1 tb Peel, orange, grated
2 tb Triple Sec
---------------------------------VEGETABLES---------------------------------
1 c Broccoli florets
1 ea Leeks; sliced thinly
1 ts Ginger, ground
1 c Celery; diced
1/2 c Bell peppers, red; diced
Bake & debone duck; save crispy skin for pie crust.
While Duck is roasting, make sauce for pot pie: chop up giblets (except for
neck) and brown all pieces in clarified butter over medium heat. Add
mushrooms, onion, carrot and celery. When onions are translucent, add
enough water to cover, then the wine, vinegar, bay leaf, sage and salt and
pepper to taste. Simmer for 30 minutes, reduce liquid to one cup, then
remove neck and bayleaf.
Make a roux with flour and butter, stirring constantly until flour is a
medium brown. Add the giblet stock, grated orange peel, Triple Sec and the
apple juice, stirring constantly to keep sauce smooth. When sauce is medium
thick, remove from heat.
Line 9" deep dish pie pan with bottom crust. Add meat, broccoli, leeks,
diced celery, peppers and ginger, and pour sauce over all.
Roll pieces of reserved crispy duck skin into top crust, then cover pie and
seal and crimp edges. Bake at 425 degrees for 35-40 minutes or until crust
browns.
This is a nice, hot, wintertime or rainy day entree. Recipe fashioned by
CCG2: Jo Ann Klein, Kemper Smith, MaryJane Zirolli, Carey Dudgeon, Penny
Stamm and Garry Williams
Posted on GEnie by G.WILLIAMS42 [Garry/CaryNC], Feb 03, 1993
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator, net/node 004/005 |
