Recipes!!!

[lliam]

Exotic Meat

Kangaroo Fillet with Prune Sauce


For:
4 servings

Time:
50 minutes

Difficulty:
easy




You need:

250 g snowpeas, 4 kangaroo fillets, olive oil, salt and pepper, 1.5 tablespoon butter, red pepper in julienne, water
prune sauce 200 g prunes, 15 cl water, 10 cl port wine, 80 g brown sugar, 70 g raspberry jelly, 15 g chili sauce, 2 cl white vinegar, 1 tablespoon lemon juice, salt, pepper


Technical Stages:

Prune sauce: Poach the prunes in water with the Port wine and sugar. When cooked, puree. Add the other ingredients and cook over low heat until thick.
Season and keep warm.

Kangaroo: Prepare the peas, removing the strings and cooking them a l'anglaise. Refresh.

In a large pan, cook the fillets in olive oil for 5 minutes approximately, depending on the size of the fillets. Keep warm (it is important to let the meat sit for as long as it cooked).

Saute the snowpeas in a bit of water and butter. Season to taste.

Serving: Arrange the meat on a warm plate with a bit of prune sauce and decorate with a julienne of red pepper.

[lliam]

Desserts

Apple Crumble


For:
6 servings

Time:
1hour 5mins

Difficulty:
easy




You need:

6 apples, 180 g flour, 50 g sugar, 120 g soft butter, 1 teaspoon cinnamon, 50 g raisins, 75 g sugar, 1 vanilla pod, 5 cl calvados, 1 pinch of salt, 15 g butter for the pan


Technical Stages:

Pour the flour in a bowl. Add the sugar and salt. Add knobs of soft butter.
Mix with the tip of the fingers, forming small balls. Refrigerate for 30 minutes.

Peel and dice the apples. Cook them in a knob of butter with the raisins, 75 g of sugar and the vanilla pod.

As soon as the apples are easy to crush and start to turn into a puree, flamb with calvados.

Let reduce.

Butter a gratin dish or 6 individual dishes. Put the apple puree in it and sprinkle with cinnamon (optional).

You can also add some sliced almonds.

Put the little balls on the puree.

Bake for 25 minutes.

Serve the crumble immediately with a bit of icing sugar on top. Serve with custard or a scoop of vanilla ice cream.

[lliam]

Warm Starters

Quiche Lorraine


For:
8 servings

Time:
1hour 20mins

Difficulty:
easy




You need:

200 g shortcrust pastry, 150 g smoked pork belly, 100 g grated cheese
Base mixture: 2 eggs, 2 egg yolks, 1/4 litre whipping cream, 1/4 litre milk, salt, pepper, nutmeg


Technical Stages:

Roll out the shortcrust pastry and ease it into a pie pan.
Cut the bacons in small pieces. Saute in a pan.

Put a layer of grated cheese with the bacon bits at the bottom of the shell.

Prepare the quiche mixture by mixing all the ingredients cold (eggs, milk, cream, seasoning). Adapt the quantities according to the number of quiches you want to prepare.

Fill up the shell with the mixture and bake at 180°C or 356°F until completely cooked. The amount of time will depend on the size of the quiche.

[Trumpetmaster]

Selma,
Not sure if there is a Papa John's around here.
I'll have to check! Sounds good going down.

[OperaTenor]

As far as I'm concerned, you may favorably mention any Papa John's pizza! Regular crust, extra sauce, please.

[lioness]

Pappa John's... delicious? i feel for you guys. it's acceptable in the sense it tastes less like cardboard than the rest. it's the only pizza i will even attempt to order around here.

i hope GC was able to get some REAL pizza while visiting the NY area

... along with good Italian, Portugese, bagels and dirty water dogs!!

now i'm hungry, craving lox, cream cheese and a good bagel.s

[lioness]

hey Lliam, thanks for the apple crumb recipe. i'm gonna have to try that before spring sets in.

never had kangaroo. does it taste like chicken?

[Trumpetmaster]

The best pizza anywhere is in NYC.
They don't make it well here on Long Island.
I miss the days I worked in the city.
There were so many places to get good pizza!

The Original Rays was one of my favorites.
(Ray Barri Ovens)

[lliam]

Originally posted by lioness:
hey Lliam
never had kangaroo. does it taste like chicken?

Don't know lioness, found recipe in a cook book at my local library. Maybe DB knows something about roo meat!

[lioness]

there was this big thing going around here for a while on ostrich meat. never tried that one either.

TM: the best pizza i found was this place called DiFara's somewhere in Brooklyn right on avenue J i think. wonder if they're still around? :confused:

[Trumpetmaster]

Lioness,
Yes they are!!

DiFara's Pizza
1424 Avenue J (Bay Ridge/Brighton Beach)
at E. 15th St.
718-258-1367


http://www.newyorkmetro.com/pages/details/8946.htm

[lioness]

yup! 15th street! oooohhhh... ahhhhh!!! i LOVE this place. you need to check them out the next time you're in the city. what a GREAT slice of pizza.

i'm going next door to get a breakfast burrito. won't fill the craving but will shut up the growlies. actually i really want chocolate pudding.

[Trumpetmaster]

Now there's a wide variance.
Pizza to Burrito to Chocolate Pudding!
Indulge!!!!!

[lioness]

well i didn't get either. bought a ranch salad, teryaki chicken bowl and a V8. it's not too bad.

[GreatCarouser]

Originally posted by lioness:
Pappa John's... delicious? i feel for you guys. it's acceptable in the sense it tastes less like cardboard than the rest. it's the only pizza i will even attempt to order around here.

i hope GC was able to get some REAL pizza while visiting the NY area

last thing first. In a word....yes .
lioness, I know how trying it is to explain to left coasters and left of the Poconos folks about stuff like 'the water's not right so the crust can't be right (or the bread in the case of a cheesesteak). Folks in San Diego have water that looks yellow in a clear glass, is attracted by magnets, and wreaks havoc with anyone foolish or unfortunate enough to still have metal parts in their plumbing systems. Half of them use some sort of filter or buy the stuff in a bottle but tell them the water quality makes a difference in the dough and this glazed uncomprehending look takes over their faces as they look to the framed 'We don't care how you do it in New York City!'posters that adorn small business walls.

Then when you take them to NYC (also known as the Gates of Hell to many of them) and show them water that is clear in a clear glass and doesn't rattle when the glass is shaken they immediately feel you've played some sort of parlor trick on them.

I try to take them to Bronx Pizza up on Washington Ave when I'm home in CA but even they can't get it exactly right because the water isn't right. If you're in SD don't call Bronx Pizza and ask them to deliver because they will (politely) laugh at you. While they will box a pizza for you to take home they don't even like to do that because of the changes that take place in the box during travel. Other places produce something that resembles NY style pizza and is often quite delicious but NOTHING is the same. (Do I have time to start ranting about the sauce, cheese, and oven dimensions and temperatures?....No?....well perhaps it's for the best then...)

[barfle]

We do have Papa John's in our neighborhood, but we've found that if we're going to have someone else make our pizza (and my wife's pizza sauce is delicious, especially when you consider the fact that she's Irish), we get it from a place called Vocelli.

In Orange, there was a place right on the corner of Tustin and Chapman (well known to anyone living within 20 miles in any direction) called Northwoods. Good stuff, but I've heard they are no longer in business.

[Selma in Sandy Eggo]

1. If you can't see it in the glass, is it really water?

2. Of course we run it through a filter. Gotta remove the dead frogs somehow.

3. How could this possibly make any difference to the pizza crust?

4. There's a place in Ellay that's reputed to import water from the Hudson, but I don't believe it.

[lioness]

Originally posted by Great Carouser:
lioness, I know how trying it is to explain...

CG, you are too funny sometimes!! :p
glad you were able to have some good pizza out there. i'm jonsin' bretty bad over here.

as for the sauce... vinegar is NOT an acceptable ingredient. i don't know why people are compelled to do so. neither is addt'l water. sauce needs to be eaten, not slurped through a straw. and believe me when i say there is more to it than tomato paste and garlic. trust me on that one!!

as for the cheese... nah, i can't even go there. i am lucky enough to have a real Italian deli near me so i am able to find excellent cheeses. :luck:

[Trumpetmaster]

NYC Pizza is the best anywhere.
Water, Ovens, whatever......

It's the best!

[Selma in Sandy Eggo]

Piq, OT -

Pls post recipe for Cuban pot roast. I gotta know how you made a pot taste that good.