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#1
12-01-2006, 12:18 PM
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Potato Latkes
This is "Jewish Soul Food" ...good stuff! I like mine simple...applesauce. Try them! 8 medium potatoes, peeled 1 medium onion Lemon juice 1 cup flour 1 cup milk 1 egg 1 tablespoon baking powder 1/8 cup melted butter Freshly grated nutmeg Salt and pepper to taste Watercress, to garnish Caviar, to garnish Applesauce, for garnish Creme fraiche, for garnish Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water. Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter. Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other. Serve with watercress, caviar, applesauce, and creme fraiche. **For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly. 
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#2
12-02-2006, 09:34 AM
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As promised, a recipe that works for most rodents. Next time you spot a clobbered bunny on the side of the road, pick it up! No need to donate Bugs to the crows.
You can do this in the microwave, but if you bake it instead, try 325 for about an hour and a half. Beaver and muskrats are also good this way. Rabbit in White Wine Sauce 1 lg. rabbit, cut in pieces 3 T. butter 1 onion, sliced 1 carrot, sliced 2 celery stalks, diced 1/4 tsp. thyme 1/4 tsp. marjoram 1 c. chicken bouillon 2 T. vinegar 1/2 c. dry white wine 1/4 c. sour cream salt and pepper In a 2 qt. casserole, micro- wave butter 1 min., on high, to melt. Stir in onion, carrot and celery to coat. Microwave on high 2 mins. In separate bowl, thoroughly mix salt, pepper, thyme, marjoram, bouillon, vinegar and wine. Place rabbit pieces on top of vegetable mixture. Pour wine seasoning mixture over both. Cover and micro on high 5 mins. Microwave on bake or 60% for 7 mins. Stir. Microwave on bake 5 mins. more. Stir in sour cream. Microwave on bake for 5 mins. to complete. Serve over buttered noodles.
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#3
12-02-2006, 11:05 AM
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Here's one you might like. Scottish "soul food".
If you can't come up with a sheep, goat will do...but then it will be Greek "soul food". Also works for deer. Here's a recipe for the beloved Haggis of Scotland. In addition to the other naughty (read "delectable") bits, the lungs are traditionally included in Scotland, but are omitted here as it's illegal to sell lungs in the U.S. (Any clues as to why, anybody?). Some folks also think that liver shouldn't be used ..." 1 sheep's lung (illegal in the U.S.; may be omitted if not available) 1 sheep's stomach 1 sheep heart 1 sheep liver 1/2 lb fresh suet (kidney leaf fat is preferred) 3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!) 3 onions, finely chopped 1 teaspoon salt 1 teaspoon freshly ground pepper 1/2 teaspoon cayenne 1/2 teaspoon nutmeg 3/4 cup stock Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing. Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking. Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.
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#4
12-02-2006, 12:19 PM
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Every year here in Bethlehem they have Celtic Fest. One of the main highlights of the fest is when brave souls have a haggis eating contest.
It is one of the most digusting events, but also on of the funniest contest you can watch. Watching these people suffer eating this digusting mess they call haggis. After the contest is done everyone who was in the contest is making themselves hurl.
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#6
12-02-2006, 01:11 PM
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Quote:
Where's your adventure? Rabbit is really good! Haggis takes some getting used to but it's really not bad. Kidney pie and saurbraten might be my nexts. Don't knock it if you haven't tried it. You might just be asking for seconds.
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#7
12-02-2006, 01:26 PM
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ok Pais,
Here's one that you'll really like. It works with venison but beef is better. "German soul food". Serve with riced potatoes, red cabbage, and apple sauce. Saurbrauten 4 lb Beef Rump Or Sirloin Tip 1 1/2 c vinegar 1 c dry red wine 3/4 c Water 3 medium onions, sliced 2 stalks celery, sliced 2 carrots, sliced 10 whole peppercorns 10 whole cloves 3 bay leaves 2 tablespoons sugar 1 1/2 teaspoons salt flour 3 tablespoons oil ********************** Gravy: 3 c drippings plus strained marinade 5 tablespoons flour 5 tablespoons ginger snap crumbs Directions: Place meat in a large plastic bag. In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat. Fasten bag tightly and lay flat in a 9" X 13" pan. Refrigerate 2-3 days, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.) When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In a Dutch oven, heat oil and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheated 350° F oven for 3 to 4 hours until the meat is fork tender. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separates out. Remove the fat, then make the gravy. TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened. Taste for seasonings and adjust if necessary. This makes about 3 cups of gravy.
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