Quoting Dave Drum to Jim Weller <=-

I just take advantage of bargains where/when found.
at 19:00 a white coated meat 'bot would emerge from the back of the
meat department and put all the "last day of sale" product into the
used meat bin at a discount of 50% or more. My freezer was always full
of steaks, roasts and chops.

I scan the weekly on-line flyer for specials.

My meat dept. does their markdowns one day before the last sale day,
and discounts them in the morning when they are putting out new
stuff. So the best time to go is around 11 AM. The discount is only
30% though but it it's already a weekly special the double discount
is pretty nice.

The deli guy reduces cold cuts and cheese 50%. I laugh at the
idea of selling aged cheese cheaper than fresh cheese.

The bakery dept. is similar on timing and goes 50%.

The produce guy is lame and waits too long to reduce; his half price
stuff should go straight to the compost bin.

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

Title: Oxtail Pate
Categories: Beef, Groundmeat, Appetizers, Corn, Fruit
Yield: 1 batch

THE OXTAIL AND BROTH:
5 lb Oxtail
4 Stalks celery, quartered
4 md Carrots, quartered
2 md Onions, peeled and halved
10 Peppercorns, whole
5 Allspice berries, whole
5 Juniper berries, whole
5 Bay leaves
1 tb Kosher salt
ASSEMBLING THE PATE:
Meat from 5 pounds prepared
Oxtail (above)
1 Onion, chopped
3/4 Stick unsalted butter
1/3 c Fresh orange juice
1 tb Bottled capers
2 tb Oxtail bouillon
1/8 ts Ground cloves
1 ts Kosher salt
1 ts White pepper

Arrange the celery, carrots, and onions in the bottom of a shallow
roasting pan. Place the oxtails atop and place into an unheated
oven.

Set temperature to 500 F, and turn on the oven. After oven heats,
sustain 500 for 10 minutes then turn oven off. Allow meat and
vegetables to cool for 45 minutes without opening the oven door.

Remove meat and vegetable to a large stock pot. Deglaze roasting
pan with 1/2 cup tawny port on a burner at high heat. Strain and
add to the meat mixture.

Add water to cover meat mixture and add the spices. Bring to a
boil and simmer gently for 2 1/2 hours, skimming as needed.

Strain the stock. Discard stock vegetables. Allow the oxtails to
cool and remove bones and remaining fat. Chill the stock and
remove excess fat. Strain through fine cheesecloth and reduce to 1
pint liquid over medium heat. Add more tawny port, if desired, and
one teaspoon Marmite, if desired. This is the oxtail bouillon used
in the recipe.

Assembling the pate:

Place meat in a food processor. Cook the onion in a skillet with 2
tablespoons of the butter over moderate heat, stirring
occasionally, until it is golden and add to the meat along with
the remaining butter, the orange juice, the capers, the bouillon,
the cloves, pepper, and salt. Pulse the motor until the pate is
minced, but not pureed.

Pack the pate into a crock, cover tightly, and chill at least 24
hours before serving. This may be made up to 3 days in advance.

Serve with a good crusty peasant-style bread.

From Kinsella's book & the Epicurious website with minor variations.

Instead of using a food processor, I ran the meat mixture through
a grinder, then added the liquids.

The rich flavor of the oxtail married with the orange juice and I
threw in some Remy Martin as well.

MMMMM

Cheers

Jim


... Grocery store clerk: "Can I help you?" Me: "I know more than you do."

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)