On 08-24-18 00:46, Michael Loo <=-
spoke to Dale Shipp about 205 Chips and Shipps <=-
Yeah, starting up with an 0510 flight to Newark,
That will work, assuming that you are leaving from BWI. We can go there
to drop you off and still get to bed at our normal time:-}}
Yep, BWI. It's usually, not invariably, cheapest,
plus it was most convenient.
Plus which, public transport to either of the other two "local" airports
would not be all that available for a 5 am flight.
Since we do not cook lamb, I can offer no opinion as to whether this is
Lamb and sweet wine is actually not a bad combo,
but the chanterelles and lentils don't seem to me
to go.
I would not have any idea. Actually, one of the reasons for selecting
that particular recipe for you was the appearance of lentils.
I believe that I have had lamb no more than three times in my life. One
was a lamb curry and I could not tell any real difference from a beef
curry, except possibly for the texture of the meat. Another was a leg
of lamb served to me in England by a former boss of mine. It was overly
spiced with mint, and what I can guess was a gamey taste (or well
hung?). The third might have been in a gyro, but not really sure of
that.
No lentils this time, but pork and liver might suit you.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Country Pate
Categories: Meat, Pate
Yield: 4 Servings
1 lb Plus 1-ounce lean veal or
-chicken
8 oz Lean pork
14 oz Fatback
2 ts Salt
1 ts White pepper
1/2 c Applejack, calvados, or
-brandy
1 tb Vegetable oil
4 oz Chicken livers, trimmed
1 tb Pureed garlic
1/4 c Brandy
2 1/2 Bay leaves
1 sl Dayold white bread, crusts
-removed
2 ts Ground allspice
1/2 ts Freshly grated nutmeg
3 sm Eggs
1/2 lb Bacon, sliced
1/4 lb Baked ham
1/4 lb Pickled tongue
4 Bay leaves for garnish
5 Garlic cloves, peeled
Trim veal or chicken and pork of excess fat and tendons. Skin
fatback. Cut into 1 inch cubes and pass through largest hole of a
meat grinder. Transfer to a large bowl. Stir in salt, pepper, and
applejack. Cover with plastic wrap touching the mixture and
refrigerate at least 1 day or as long as 3.
After marinating, heat oil in a medium skillet over high heat. Saute
livers until well browned, about 1 minute per side. Remove from pan
and set aside to cool. Add garlic and cook about 1/2 minute, being
careful not to let it color. Reserve garlic with liver.
Add brandy and bay leaves to same skillet. Scrape bottom of pan to
loosen brown bits and cook over low heat until warm, about 5 minutes.
Set aside to cool and remove and discard bay leaves.
Dip white bread in warm water to soften. Squeeze out excess moisture.
Add to the liver and garlic along with 2 cups marinated ground meat,
allspice, nutmeg, and brandy. Stir to combine.
Transfer to a food processor, add eggs, and puree until a smooth
paste is formed. This paste will bind the pate. Place puree in a
large bowl, add remaining ground meat, and combine well. (We
recommend using your hands, not a spoon, to combine this dense
mixture.)
Preheat oven to 325 degrees F.
Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices
so they overhang lengthwise, about 3 inches on each end. Slice ham
and tongue into 4 by 1/2 by 1/2 inch julienne strips.
Spread about a cup of pate evenly over the bacon to cover the bottom.
Arrange alternating strips of ham and tongue lengthwise, over the
pate.
Repeat this procedure, alternating pate with strips of ham and tongue,
until pan is filled and top layer is pate. (When the loaf is sliced
you will see a regular pattern of solids and pate.) Fold overhanging
bacon over the top. (The pate may rise slightly over the top of the
pan. That's OK.)
Tap pan against a counter to firmly pack. Garnish top with bay leaves
and garlic cloves. Cover with 2 layers aluminum foil, tucking edges
under to completely seal. Place inside a larger pan and pour in
boiling water until it rises halfway up the sides of the pate. Bake 2
hours 15 minutes. Set aside to cool.
Place cooled pate on a baking sheet and cover with another baking
sheet. Top with some 3 pounds of weights (canned goods or milk
cartons are good) and refrigerate overnight or as long as 2 weeks.
This compacts the pate and makes it easier to slice.
To serve, remove and discard the bay leaf and garlic garnish. To
loosen, dip pan's bottom in warm water and run a knife along inside
edges. Invert onto a serving platter. Cut into 1/2 inch slices and
serve on lettuce leaves.
Yield: 1 loaf or 18 appetizers
From: Sylvia Steiger Date: 12-23-97
Cooking
MMMMM
... Shipwrecked on Hesperus in Columbia, Maryland. 01:00:55, 25 Aug 2018
___ Blue Wave/DOS v2.30
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