Quoting Dave Drum to All <=-

Title: Chicken Fried Egg

I would try that just for kicks. It's basically a Scotch egg without
the meat layer.

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

Title: Braised Oxtail with Yuca, Potatoes and Red Wine
Categories: Latin amer, Potatoes, Chilies, Beef
Yield: 4 Servings

4 tb Vegetable oil
8 lb Oxtails cut into 2 inch
Thick chunks (excess fat
Removed)
Kosher salt and freshly
Ground black pepper
4 c Chilean Pinot Noir or Merlot
6 qt Low-sodium chicken broth
2 Bay leaves
2 lb Yuca (peeled, cut
Lengthwise and tough core
Removed), cut into 2 inch
Chunks
1 lb Drained papas criollas
(pickled potatoes) or small
Red new potatoes
2 c Freshly chopped cilantro
Sofrito
2 tb Olive oil
3 md Sized tomatoes, diced
1 sm Spanish onion, finely diced
1 ts Minced garlic
1/3 c Chopped cilantro
1 Bay leaf
Salt and freshly ground
Black pepper
1 c Chicken stock or water
1 1/3 c Finely chopped scallions

Heat oil in saucepan over medium heat. Add remaining ingredients and
cook for about 7 minutes. Heat vegetable oil in a heavy stewpot over
a high flame until hot but not smoking. Season oxtails with salt and
pepper. Working in batches, brown the oxtails. Return all meat to pot
and add wine. Cook uncovered over medium heat until liquid is reduced
to a thick syrup, about 20 minutes. Add broth and bay leaves. Stir to
deglaze, scraping browned bits up from bottom of pot with a wooden
spoon. Cook uncovered at a fast simmer for 1 hour. Add yuca and fresh
potatoes if used and continue cooking about 45 minutes more until
meat, yuca and potatoes are tender. If using the papas coriollas, add
them now along with half the cilantro, cooking another 5 to 7 minutes
until heated through. Salt and pepper to taste. Serve immediately,
sprinkled with remaining cilantro and 1 Tbsp. sofrito per serving.

From: Becki Burdett-Lu

Yuca is manioc (cassava) root not to be confused with yucca
(Spanish bayonet) a desert plant with tough, sword shaped leaves
with inedible roots full of saponins. I corrected her spelling
before re-posting - JW.

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Cheers

Jim


... Horseradish sauce is 20% roots, 80% concentrated sulphuric acid.

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JIM WELLER wrote to DAVE DRUM <=-

Title: Chicken Fried Egg

I would try that just for kicks. It's basically a Scotch egg without
the meat layer.

Not that close. Scotch egg starts with hard cooked eggs. This uses soft
(runny yolk) cooked/fried eggs. And breading - which is no way analagous
to sausage.

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

Title: Scotch Eggs - Chinese Style
Categories: Pork, Eggs, Herbs
Yield: 8 Servings

8 lg Hard-cooked eggs; unpeeled,
- but shells cracked all
- over
3 tb Soy sauce
2 Whole star anise
2 Bags Chinese black tea
2 lg Eggs; raw
1 tb Sesame mustard
2 c Fresh bread crumbs
2 tb Sesame seeds
1 lb Country style sausage; bulk
2 ts Chopped fresh ginger root
2 ts Chopped garlic
Oil for frying

One day before serving, place first 4 ingredients and water
to cover in medium size saucepan. Simmer, uncovered, 25
minutes; let stand overnight.

Beat raw eggs and mustard together in shallow bowl. Combine
bread crumbs and sesame seeds in another shallow bowl. Mix
sausage, ginger and garlic.

Peel hard-cooked eggs. Encase each egg completely in thin
layer sausage, using both hands to mold sausage around egg.
Dip one sausage encased egg,first in egg mixture. Coat with
bread crumbs. Set aside on plate. Repeat with remaining
eggs.

Refrigerate covered at least 3 hours or overnight. Heat oil
in deep fat fryer to 375ºF. Fry 2 or 3 eggs at a time,
turning occasionally, until quite well browned, 10 to 15
minutes.

You want to make sure the sausage meat is thoroughly cooked.
Remove from oil with slotted spoon. Drain on paper towel.

Serve eggs, cut in quarters ,at room temperature. Pass
additional mustard, if desired.

Makes 8 portions.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... Just when the software is idiot-proofed - along comes a bigger idiot!
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Quoting Dave Drum to Jim Weller <=-

JIM WELLER wrote to DAVE DRUM <=-

Title: Chicken Fried Egg

I would try that just for kicks. It's basically a Scotch egg without
the meat layer.

Not that close. Scotch egg starts with hard cooked eggs. This uses
soft (runny yolk) cooked/fried eggs. And breading - which is no way analagous to sausage.

A Scotch egg is coated with sausage meat first and then bread crumbs
which is why I suggested that your chicken fried egg was similar to
a Scotch egg without the sausage. Your article talked about using a
fried egg but the recipe you posted below it called for an egg boiled
5 minutes. My go to Scotch egg recipe from the veddy British Two Fat
Ladies also calls for a 5 minute egg. The yolk is still somewhat
soft but not overly runny and it thickens up even more from the deep
frying that follows so that the end product is almost but not quite
hard cooked.

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

Title: Oxtails Al Barolo with Soft Polenta
Categories: Beef, Italian, Corn, Wine, Anchovies
Yield: 6 Servings

5 lb Oxtails; in thick pieces
6 tb Virgin olive oil
2 md Red onion; in 1/2" dice
2 Carrots; in 1/2" rounds
2 Ribs celery; in 1" pieces
2 c Barolo wine
2 Anchovy fillets,rinsed;
Patted dry
2 c Chicken stock
2 c Basic tomato sauce
1 bn Rosemary

Place oxtails in cold water and bring to a boil. Lower heat and
simmer 30 minutes. Drain and cool.

In a thick-bottomed Dutch oven, heat oil until smoking. Place
onion, carrots and celery in pot and cook until golden brown,
about 10 to 12 minutes. Add wine, anchovy, chicken stock, tomato
sauce and rosemary and bring to a boil. Add oxtails to liquid,
cover and bring to a boil. Lower heat to simmer and cook 11/2
hours or until fork tender. Serve with soft polenta.

Recipe By: Molto Mario

From: Sue

MMMMM


Cheers

Jim


... I can eat 2 fried eggs, 3 if they're scrambled, 12 if they're devilled

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JIM WELLER wrote to DAVE DRUM <=-

Title: Chicken Fried Egg

I would try that just for kicks. It's basically a Scotch egg without
the meat layer.

Not that close. Scotch egg starts with hard cooked eggs. This uses
soft (runny yolk) cooked/fried eggs. And breading - which is no way analagous to sausage.

A Scotch egg is coated with sausage meat first and then bread crumbs
which is why I suggested that your chicken fried egg was similar to
a Scotch egg without the sausage. Your article talked about using a
fried egg but the recipe you posted below it called for an egg boiled
5 minutes. My go to Scotch egg recipe from the veddy British Two Fat Ladies also calls for a 5 minute egg. The yolk is still somewhat
soft but not overly runny and it thickens up even more from the deep frying that follows so that the end product is almost but not quite
hard cooked.

The video and the recipe are two different things. Sorry for the mix-up.

Here's the link to the video again:

https://www.tiktok.com/@pepperbellypete/video/7015234259883445509

If you watch "Pepper Belly Pete" make his version you'll see where I
was coming from. Bv)=

I'm not sure about the 5 minute eggs having soft yolks. Five minutes
is the boiling time I use when making devilled eggs or Easter eggs. Or
just hard-boiled eggs for slicing/dicing into salads/garnish.

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

Title: Chipotle Deviled Eggs
Categories: Dairy, Snacks, Appetisers, Chilies
Yield: 12 Servings

12 Jumbo eggs; hard boiled
1 sm Onion; fine minced
1 tb Colman's Mustard Powder
1 tb Olive Oil
1 tb Dill pickle juice
Mayonnaise
2 Chipotles in adobo; minced
Ground Cayenne; garnish
Sliced green or black olives
- optional garnish

Peel the hard boiled eggs and split in half carefully
putting the yolks in a mixing bowl. Mash yolks with a
fork and stir in onion, pickle juice, olive oil,
chipotle and mustard powder. Add enough mayo to make
a smooth, stiff paste.

Scoop or pipe the paste back into the egg halves.
Sprinkle with cayenne for a nice color contrast.

Plop a slice of olive into the centre of the yellow
egg stuff to make it look like an eyeball (bloodshot
if using cayenne for colour). - UDD

Recipe from Mark Stevens: Chileheads Mailing List

Meal Master Format by Dave Drum - 07 June 2008

Uncle Dirty Dave's Kitchen

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... An overabundance of burgers would be a near-impossibility.
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