Quoting Dave Drum to Jim Weller <=-

Do you guys really eat the Alaskan state bird?

Only if we can't get any grouse. They are smaller so you need more
of them.

They are far easier to skin than pluck and most people only eat the
breasts. But if you take the time to pluck them properly the rest of
the bird can be stewed to make a nice soup stock.

This weekend I'm posting ox-tail recipes...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Selina Hanson's Braised Oxtail
Categories: Australian, Beef, Stews, Wine, Fruit
Yield: 4 Servings

2 kg Oxtail
Extra virgin olive oil
3 Shallots,sliced
1 1/2 l Red wine
2 lg Oranges, juiced
Beef stock
Orange zest

Trim off excess fat from the oxtail. Heat the olive oil in a heavy
based pan, add sliced shallots and brown the oxtail. Remove the
browned oxtail to a deep saucepan. Deglaze the pan with some of
the red wine and pour over meat. Add the remainder of the red
wine, juice of 2 oranges and enough water to cover the meat. Bring
it to boil and simmer for about 2 hours. Add the zest of 2 oranges
and simmer for a further hour.

At this stage the oxtail and sauce can be put into refrigerator
for a few hours or overnight. While chilled, skim off the fat then
bring meat and sauce back to simmering point. Remove the oxtail
and place in oven to keep it warm and reduce the remaining sauce.
An option is to stir a dollop of butter into pot to enrich the
reduced sauce before serving.

Recipe by: Selina Hanson

Selina Hanson has Chinese ancestry, was born in Scotland, and
lives in Australia. She and her husband ran Swan Valley Hansons'
B&B and now operate Chef's Delight ready to eat gourmet foods in
Perth.

MMMMM



Cheers

Jim


... I am doing my part by eating what is giving off Methane, not Oxygen.

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JIM WELLER wrote to DAVE DRUM <=-

Do you guys really eat the Alaskan state bird?

Only if we can't get any grouse. They are smaller so you need more
of them.

They are far easier to skin than pluck and most people only eat the breasts. But if you take the time to pluck them properly the rest of
the bird can be stewed to make a nice soup stock.

I dunno who I even asked that question - except to be facetious. We hunt
and eat the state bird of Tennessee and Georgia.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Nero Wolfe's Roast Quail Veronique
Categories: Game, Fruits, Breads, Wine, Pork
Yield: 6 Servings

6 Quail; dressed
Salt & fresh ground pepper
1 1/2 c Wild rice; cooked
1/2 c Butter; melted
2/3 c Dry white wine
1/2 c Veal bouillon
1/2 c Peeled green seedless grapes
12 sl Fritz's bread (good homemade
- will do)
1/2 lb Boiled Georgia ham

Set oven to 450ºF/230ºC.

Wash and wipe the quail dry. Rub the insides with salt
and pepper. Stuff each bird with the wild rice mixed
with a little of the melted butter. Truss with butcher's
cord.

Put the quail in a shallow roasting pan, brush with
butter, and roast for 5 minutes at 450ºF/230ºC: lower
the heat to 325ºF/160ºC and roast for 20 minutes more,
basting with additional butter. When done, remove from
the pan and keep warm on a platter.

Deglaze the pan with the wine and veal bouillon and
bring to a boil. Lower the heat and, add the grapes,
and simmer 5 minutes. Correct the seasonings.

Fry the bread in a little butter and cut into triangles.
Arrange the toast on a serving platter and cover with
julienned slices of ham. Place the quail on top and
spoon some of the sauce over them. Serve the rest of
the sauce in sauceboat.

From: "Kill Now, Pay Later"

Source: The Nero Wolfe Cookbook by Rex Stout The Viking
Press, Inc. 625 Madison Avenue, New York, NY 10022

1973 Variations: Omit the bread and ham; put the cooked
quail in a casserole dish, cover with the sauce, and
heat for 10 or 15 minutes in a medium oven. Remove,
heat 1/2 cup cognac, and just before serving pour the
hot cognac over the quail, ignite, and serve flaming.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... "Reality continues to ruin my life." -- Bill Watterson
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Quoting Dave Drum to Jim Weller <=-

Do you guys really eat the Alaskan state bird?
I dunno who I even asked that question - except to be facetious.

I know but I ran with it anyway.

We hunt and eat the state bird of Tennessee and Georgia.

We had Bobwhite quail in Ontario when I was younger but I never
thought to shoot them as they are as darned small. Similarly I never
hunted squirrels either. Larger game was always plentiful.

Currently they are a species at risk in the wild in Ontario which is
the extreme northern part of their natural range and it is illegal
to hunt them there these days.

I've had commercial farmed quail on occasion but am unsure what
species they are; they are certainly tasty.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Braised Oxtails in Cabbage Leaves on Mashed Potatoes
Categories: Beef, Vegetables, Wine, Chilies, Cheese
Yield: 4 Servings

4 lb Oxtails; cut 2 inches thick
Salt and pepper
2 c Diced onion
1 c Diced carrot
1/2 c Diced peeled celery
6 cl Garlic, coarsely chopped
1 tb Chopped fresh thyme leaves
1 tb Chopped fresh sage leaves
1 ts Ground cumin
1 ts Ground coriander
3 Bay leaves
2 c Canned plum tomatoes with
-their juices
2 c Red wine
2 tb Capers; rinsed and dried
8 lg Cabbage leaves; blanched in
-salted water
1/2 c Bread crumbs
1/4 c Parmesan cheese
2 tb Chopped parsley
4 Italian; parsley sprigs
4 Pepperoncini; thinly sliced

Preheat oven to 325 degrees. Heat a large casserole dish with
1/8-inch oil over medium high heat. Season the oxtails with salt
and pepper and sear on all sides in the casserole. Transfer the
oxtails to plate and add the onions, carrots, celery and garlic to
the pan and cook until they start to caramelize. Add the herbs and
spices, and return the oxtails to the pan. Add the tomatoes, wine
and capers and bring to a boil. There should be just enough liquid
to come halfway up the oxtails. Ad water if necessary. Cover with
a piece of foil and then with a lid and braise in the oven 4
hours. Add more water during the braising if the juices reduce too
much. The oxtails are done when the meat is falling off the bones.

When cool enough to handle, strip the meat off the bones. Discard
excess fat and grizzle. Chop the meat. Strain 1 cup vegetables out
of the sauce and mix the vegetables with the meat. Add the crumbs,
cheese and parsley and mix well. Season with salt and pepper.
Remove the tough part of the stems in the cabbage leaves. Season
leaves with salt and pepper. Distribute the stuffing evenly among
the leaves. Roll up the leaves into a sausage shape, completely
enclosing the stuffing. Arrange the cabbage leaves in a gratin
that holds them snugly. Pour the juices, thinned with water if
necessary, around the rolls. Sprinkle with Parmesan cheese. Bake
at 375 degrees 30 minutes or until heated through and golden on
top. Serve on mashed potatoes garnished with parsley sprigs and
sliced Pepperoncini.

Recipe by: CHEF DU JOUR JODY ADAMS

MMMMM


Cheers

Jim


... I'm going to grow birds. I planted some birdseed yesterday.

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JIM WELLER wrote to DAVE DRUM <=-

Quoting Dave Drum to Jim Weller <=-

Do you guys really eat the Alaskan state bird?
I dunno who I even asked that question - except to be facetious.

I know but I ran with it anyway.

We hunt and eat the state bird of Tennessee and Georgia.

We had Bobwhite quail in Ontario when I was younger but I never
thought to shoot them as they are as darned small. Similarly I never hunted squirrels either. Larger game was always plentiful.

Currently they are a species at risk in the wild in Ontario which is
the extreme northern part of their natural range and it is illegal
to hunt them there these days.

I've had commercial farmed quail on occasion but am unsure what
species they are; they are certainly tasty.

The most commonly farmed species of quail is the Japanese quail (Coturnix japonica).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quail Eggs w/Asparagus & Walnut Mayonnaise
Categories: Game, Pork, Vegetables, Appetisers
Yield: 6 Servings

9 Quail eggs; room temp *
6 sl Serrano ham **
2 Black olives
18 Asparagus tips; thin,
- blanched until just tender
1/2 ts Dijon mustard
1/2 tb Sherry vinegar
1 sm Whole egg
1/3 c Sunflower oil
3 tb Walnut oil
Salt & fresh ground pepper

Recipe courtesy: David Rosengarten

* If quail eggs are unavailable, the smallest chicken
eggs that you can find are a good substitute. Hard-boil
them, and proceed as with quail eggs.

** Serrano ham is available in Latin markets, prosciutto
is a good substitute.

Bring 2 quarts of water to a gentle boil. Carefully lower
quail eggs into the water; cook for 2 1/2 minutes. Remove
and shell immediately.

Add mustard, sherry vinegar and whole egg to the bowl of
a food processor fitted with the metal blade. Blend for
3 seconds.

In a cup with a spout, mix the 2 oils. With the motor of
the food processor running, add the oils in a thin stream.
Mayonnaise should thicken after about 3/4 of the oil has
been added.

Season with salt and pepper. Let eggs come to room
temperature.

Place ham slices on 6 small plates and spread 1/6 of
mayonnaise over each slice.

Cut eggs in half and place 3 halves on each plate.

Garnish each egg with a small piece of black olive, and
garnish each plate with 3 asparagus tips.

This recipe yields 6 appetizer servings.

Source: TASTE w/David Rosengarten on TVFN

Copyright 2000 Television Food Network, G.P.

Meal Master Format by Dave Drum - 11 July 2000

Uncle Dirty Dave's Archives

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... "Freedom is just chaos, with better lighting." -- Alan Dean Foster
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