25
Apr
08

Great New Recipe Idea!

While we’re on the subject of food, and since I’m a bonafide chef myself (LOL! Ok, I can’t make that claim with a straight face, not even sarcastically)…well, I mean, since I work close to chefs, and do manage to absorb some of their outstanding food knowledge via osmosis {and also by rubbing some of the dishes into my skin, much like a salve. Sssshh, don’t tell, they may think it’s weird and revoke my Food Handler’s Permit) I figure I may as well add a cooking segment to my regular line-up of blog topics, so I can share my vast and profound love of all things edible with you all. After, no better way to unite friends and family than via the stomach, right? {And especially stomach lining…cause after all, everybody loves menudo! No silly, not the all-mexican boy band! Tripe, dorkus! Tripe!}

So today, I’m going to start by sharing with you a long-forgotten favorite of mine, but I’m going to show you how to prepare it with a chic new twist that’s really gonna knock the socks off your friends and family the next time you entertain. This will the first installment in my Cooking With Canned Meats series, as most of you know my affection for processed and potted meat products, not only for their superior texture and complex flavor profile, but also because they are non-perishable and we should all have a pantry full of these deliciously salty lifesavers on hand to get us by in case of a terrorist attack or if the big one hits. You think it can’t happen? You just wait and see what happens once that Barack Obama gets elected into the oval office! You’ll wish you’d stocked up on all that Spam when it was on sale during Spring Dollar Days at Albertson’s! 10 cans for $One Dollar!$ Only a damn fool would pass up a deal like that. Anyways, I’d advise you to print these handy recipes out and paste them onto convenient 3X5 index cards and keep them in a safe spot in your kitchen, because come election day, trust me, you’re gonna need them.

Ok, I’d like to introduce to you a favorite, but oft-forgotten member of the canned meat family. Some of you may not be familiar, or may have in the past even been a little frightened of this little fella, but I want to take this opportunity to ease those fears and encourage you to have an open mind. We’re about to embark on a culinary adventure that’s sure to surprise your tastebuds and leave you scratching your head, wondering why you were such a scared little sissy pants to begin with. So with no further adue, I’d like to bring out the delectible and delightful Ye Olde Oak Brand Lunch Tongue.

Now, Ye Olde Oak is my personal choice because of it’s long standing history of quality, but some of you may have a hard time finding it in stores, as it is a UK import. So, if Ye Olde Oak cannot be found, you can always substitute Tom Piper tongues in a pinch.

Now, do be aware that Tom Piper is not 100% pure beef tongue, like Ye Olde Oak, so you’re going to detect some lamb in there, and maybe some elk, antelope, llama, yak, and I think I’ve even detected a hint of dingo once or twice. The nice thing though, is although you would expect a gamier taste, it is surprisingly mild, with possesses a richness and complexity in character that straight beef tongue just really doesn’t have. So choose which ever one is most pleasing to you.

Alright, now that our secret ingredient has been unveiled, it’s onto the recipe of the day. We are going to be making a luscious Lunch Tongue and Fois Gras Terrine served with a refreshing Pomegranate Chardonnay Jelly. It’s an elegant and refined take on a popular french favorite that your family is sure to love, and bonus! it takes great smeared on a triscuit.

LUNCH TONGUE AND FOIS GRAS TERRINE

12 cans lunch tongue, pureed

1/2 (approx. .75lbs) duck or goose liver/fois gras, cleaned and deveined (or leave the veins in, if you want more texture)

3 tsp. juice of pickled pigs feet

1 cup finely diced shallots

1 packet Lipton Onion Soup mix (this shit makes EVERYTHING taste good!)

Enough bacon strips to line loaf pan

Terrine dish or loaf pan, 5-6 cup capacity

Preheat oven to 200°F and line a small roasting pan with a folded kitchen towel or 6 layers of paper towels (this provides insulation so bottom of terrine won’t cook too quickly).

Sprinkle each lobe and any loose pieces of foie gras on both sides with halh of your pack of Lipton Onion Soup Mix. Sprinkle remaining mix into lunch tongue puree, mix well. Line the bottom and sides of terrine dish with bacon strips, be careful not to overlap.(Also, do not snack on any remaining leftover pieces of raw bacon, no matter how tempted you may be. I got really sick doing that one time.) Next,firmly press large lobe of foie gras, smooth side down, into bottom. (Wedge any loose pieces of foie gras into terrine to make lobe fit snugly.) Sprinkle with diced onions. Now, slather the lunch tongue mixture into terrine and firmly press down to create a flat surface and snug fit. Sprinkle with remaining diced onions. Cover surface with plastic wrap, then cover terrine with lid or foil.

Put terrine (with plastic wrap and lid) in roasting pan and fill roasting pan with enough hot water to reach halfway up side of terrine. Bake in middle of oven until an instant-read thermometer inserted diagonally into center of foie gras registers 120°F, 1 to 1 1/2 hours, or 160°F (for USDA standards), about 3 1/2 hours.

Remove terrine from pan. Discard water and remove towel. Return terrine to roasting pan and remove lid. Put wrapped cardboard directly on surface of terrine and set a weight on cardboard (this will force fat to surface; don’t worry if fat overflows). Let stand at room temperature 20 minutes.

Remove weight and cardboard and spoon any fat that has dripped over side of terrine back onto top (fat will seal terrine). Chill, covered, until solid, at least 1 day.

Unmold foie gras by running a hot knife around edge. Invert onto a plate and reinvert, fat side up, onto serving dish. Cut into slices with a heated sharp knife, serve with Pomegranate Chardonnay Jelly (see below)

POMEGRANATE CHARDONNAY JELLY

3 1/2 cups chardonnay (try to use the good stuff for the best flavor, save your Boone’s Farm for the after dinner party)

1/2 cup fresh pomegranate juice

1 (2 ounce) package dry pectin

4 1/2 cups white sugar

  1. Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
  2. Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

***** On-The-Go Ho’s tip: If pinched for time, a shortcut solution of a half jug of wine to 1 pack cherry jello works just as well.Just tell em it’s pomegranate, they’ll never know the difference!*****

Bon Appetit!

Advertisements

1 Response to “Great New Recipe Idea!”


  1. 1 forgetparis
    April 26, 2008 at 12:14 am

    I just threw up in my mouth a little bit more!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Archives

Twitter Updates

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 11 other followers


%d bloggers like this: