Derby Trail Cook Book

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Now here's one to do with the "kid"...a goat one.

Kid Gambellara Style, or Cavreto de Gambellara

Kid Gambellara Style, or Cavreto de Gambellara: According to Amadeo Sandri, Gambellara is known for two things: Its wines, and stewed kid, which is marinated, shaped into a ring, put whole in a large copper pot, slowly cooked atop a wood-fired stove. The result is nicely browned, but also extraordinarily tender. Mr. Sandri instead prefers to spit roast his kid, burning hardwood to obtain the coals that supply the heat. To serve 8:
INGREDIENTS:
A milk-fed kid, not more than 50 days old (one could also use lamb)
Olive oil
Three large, juicy lemons
Black peppercorns
Bay leaves
Sage
Rosemary
Garlic
Salt
PREPARATION:
The kid must be whole, with head and feet, and should still have both heart and liver in the cavity. Wash the animal inside and out with cold water and dry it well. Finely mince a handful of sage leaves with two large cloves of garlic, the leaves from a sprig of rosemary, and a 3-inch (7.5 cm) strip of lemon zest (yellow part only)


Add a teaspoon of salt to the mixture, mix well, rub the mixture into the kid, both inside and out.

Put the kid in a container just large enough to hold it, and pour three cups of olive oil over it. Squeeze the lemons, filter their juice, and add it to the kid, together with 3 bay leaves and six to eight peppercorns. Cover the container with a fine cloth and marinate the meat in a cool place (not the refrigerator) for two days, turning the meat twice daily.

Come cooking time, remove the kid from the marinade, drain it well, and spit it. Set the spit in front of the flames, with a leccarda (drippings pan) under it to catch the drippings, and cook it until it is golden brown outside, and perfectly tender inside. While the meat is cooking, baste it with the drippings from the pan or the marinade as you prefer, and when it is almost done drop several coals into the drippings; they'll produce puffs of smoke that will confer a smoky taste to the meat.

Serve it immediately upon removing it from the spit, on a bed of lettuce, and with cut lemons as garnish.

It takes several hours...don't rush it...be patient.

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Brie and Crab Stuffed Mushrooms Recipe (Appetizer)

Ingredients:
18 large mushrooms, stems removed & chopped
2 tablespoons melted butter
1 teaspoon garlic salt
2 tablespoons minced onion
1 teaspoons Worcestershire sauce
4 oz jumbo lump crabmeat
1 tablespoon mayonnaise
3 oz Brie, cut in 18 pieces

Instructions:
Preheat oven to 350º. Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt.

In a skillet, saute the mushroom stems with onion, Worcestershire sauce using the remaining butter.

In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat & Brie. Bake for 10 minutes or until mushrooms are tender and cheese is melted.

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Posole

2 lb Pork roast,cut in chunks

1/2 lb Pork rinds (skins)

2 ea Pork shanks or pigs feet

1 T Salt

2 c Posole

1 t Oregano

2 ea Cloves garlic, mashed

2 T Chopped onion

4 ea Red chili pods,remove seeds


Place meat and pork rinds and pork shanks in a large kettle and add about
5 quarts of water or enough to cover meat. Add approximately 1 tablespoon

salt and bring to a boil. Cook over medium heat for about 1 1/2 hours. Remove excess grease and set aside. Reserve liquid. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped. Mix meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and chili pods. Let simmer for about 1/2 hour. Posole may be served as a main dish with hard rolls, tortillas or crackers. Additional red chili sauce may be added at serving time for more spice. NOTE:Posole can be found in the meat section if it is available in your area, if not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. The posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can also add one can of tomatoes to enhance the flavor.

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Ramaki (This is a great appetizer)
(Yes, you can actually get away
with serving liver to your guests.)
The Rumaki recipe is a classic party appetizer recipe, proving that anything wrapped in bacon tastes good—even liver. But you can opt for scallops, shrimp or stuffed olives, instead.

Rumaki
12 slices bacon, halved crosswise
12 ounces chicken livers, halved
12 whole water chestnuts, halved

Marinade:
1/4 cup soy sauce
1 teaspoon fresh minced ginger
2 tablespoons dry sherry
1 teaspoon sugar

The Rumaki Recipe begins with the marinade: Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for 1/2 hour.

Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon-half, wrap, and secure with a toothpick.

Place the Rumaki on a broiler pan or shallow baking pan and broil, about 5 or 6 inches from the heat, until the bacon is crisp, about 10 to 15 minutes. Or, you may bake the appetizers in a 375° oven for 20 to 25 minutes. Serve hot. Makes 24 appetizers.
Variations:

Add fresh sliced scallions to the combination above.

Substitute sea scallops for the chicken livers and/or water chestnuts.

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Duck a' L orange

Ingredients & Directions

6 lb Duck, cut

1/2 c Red wine

1 T Orange peelings

1 ea Clove garlic, minced

3 T Salad oil

1 T Potato starch

1 1/4 c Orange juice

1 T Honey

1/4 t Ginger

1/8 t Pepper

1 c Orange sections


Puncture duckling generously with fork; place on rack in roasting pan. Pour most of the sweet red wine over duckling pieces. Roast in slow oven (325 deg), basting occasionally, allowing 25 minutes/pound. In medium saucepan, saute' orange peel and garlic in oil.Mix in potato starch till smooth.Slowly add orange juice, honey and remaining wine. Simmer (1 min). Mix in ginger,pepper and orange sections; simmer (5 min). Serve hot sauce with roast duckling.

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How To Make a Philly Cheese Steak

Most people who visit Philadelphia can't leave without trying a Philadelphia cheesesteak. Here are some tips so you can make your own at home.

Time Required: 15 minutes
Here's How:
Start with good beef. Pat’s uses sliced rib-eye. Jim’s uses USDA choice top round western steer beef.
Shave the beef very thin so it cooks quickly and remains tender.
Use a fresh high quality Italian roll - Amoroso’s is a favorite.
Decide if you want your steak with or without fried onions.

Decide if you want a steak or a cheesesteak. If you elect a cheesesteak you need to decide on American cheese, provolone or the Philly favorite "cheez whiz."
Any add-ons? Mushrooms, peppers, pizza sauce, tomatoes? You decide. It’s your sandwich.
Start to cook. Sauté the onions, peppers and mushrooms until soft.
Fry your steak until brown but not crispy or burned. You can mix in the fried vegetables now or add them at the end.
If you elect American cheese or provolone place the cheese on the meat until slightly melted. If you choose Cheez Whiz just smear it on the roll.
Place the roll over the meat/cheese/vegetables and scoop it into the sandwich.
Garnish your sandwich with pizza sauce, hot or sweet peppers or pickles as you choose.
Enjoy your Philadelphia cheesesteak.
Tips:
Using the best beef available is the key.
Don't overcook the ingredients.
If you don't cook, go to Pat's, Geno's or Jim's. Which one is best? It's a regular Philadelphia debate.

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Italian Pork Sandwich

Ingredients:
1 lb. boneless pork, cut into 3/4-inch cubes
1 8-oz. bottle low-calorie Italian dressing
4 French-style rolls, split and toasted
Marinated peppers, if desired

Directions:
(The night before, or in the morning)In a resealable plastic bag, marinate pork cubes in dressing. Refrigerate 6-24 hours. discard dressing; thread pork cubes onto skewers. If using wooden skewers, soak skewers in water for and hour to prevent burning.

Grill or broil about 4 inches from heat for 8-10 minutes, turning to brown all sides. Place cubes inside rolls and serve with purchased marinated peppers.