"In The Kitchen With Ric"...and US!!!!
Find a Conversation
"In The Kitchen With Ric"...and US!!!!
| Thu, 01-04-2007 - 8:57pm |
We got a HUGE promo on Rock 103 tonight, as a board.
| Thu, 01-04-2007 - 8:57pm |
We got a HUGE promo on Rock 103 tonight, as a board.
Pages
Now my face is red, Ric just emailed me, now they DO want bizarre, gross recipes (tonight's was for Schezuan braised ox penis from an oriental cookbook) because they want to compile a weird recipe cookbook and sell it to benefit a charity.
I don't think I would touch Ric's recipe even with the proper protection.
If he could get hold of surströmming he could do gross recipes. http://www.allscandinavia.com/surstromming.htm
Thanks Patty!
Here's a pair for Ric.
OCTOPUS IN RED WINE (Htapothi krasato)
--------------------------------------
INGREDIENTS
------------------------------------------------------------
1kg (2.25lb) young octopus
8tbsp olive oil
350g (12oz) small onions or shallots
150ml (0.25pint) red wine
6tbsp red wine vinegar
225g (8oz) canned tomatoes, roughly chopped
2tbsp tomato puree
4 bay leaves
2 tsp dried oregano
black pepper
2tbsp chopped parsley
DIRECTIONS
------------------------------------------------------------
First clean the octopus. Pull off the tentacles, remove and discard
the intestines and the ink sac, the eyes and the beak. Skin the
octopus and wash and scrub it thoroughly to remove any traces of sand.
Cut it into 4-5cm (1.5-2inch) pieces and put it into a saucepan over
medium heat to release the liquid. Stir the octopus until this liquid
has evaporated.
Pour on the oil and stir the octopus to seal it on all sides. Add the
whole onions and cook them, stirring once or twice, until they colour
slightly.
Add the wine, the vinegar, tomatoes, tomato puree, bay leaves, oregano
and several grindings of pepper. Stir well, cover the pan and simmer
very gently for 1-1.25 hrs, checking from time to time that the sauce
has not dried out. If it does - and this would only happen if the
heat were too high - add a little more wine or water. The octopus is
cooked when it can be easily pierced with a skewer.
The sauce should be thick, like a runny paste. If any of the liquid
separates, remove the lid from the pan, slightly increase the heat and
stir until some of the liquid evaporates and the sauce thickens.
Discard the bay leaves and stir in the parsley. Taste the sauce and
adjust the seasoning if necessary.
Serve, if you like, with rice and a salad. A Greek essential is
country bread to mop up the sauce.
SERVES 4-6.
**********************************************************************
PICKLED OCTOPUS (Htapothi toursi)
---------------------------------
INGREDIENTS
------------------------------------------------------------
1kg (2.25lb) young octopus
about 150ml (0.25pint) olive oil
about 150ml (0.25pint) red wine vinegar
4 cloves garlic
salt and black pepper
4-6 stalks thyme or 1tsp dried thyme
lemon wedges, to serve
DIRECTIONS
------------------------------------------------------------
Prepare and wash the octopus (as in Octopus in Red Wine). Place the
head and tentacles in a pan with 6-8tbsp water, cover and simmer for
1-1.25 hours until it is tender. Test it with a skewer. Drain off
any remaining liquid and set aside to cool.
Cut the flesh into 12mm (0.5inch) strips and pack them loosely into a
screw-topped jar. Mix enough oil and vinegar to fill the jar - the
exact amount will depend on the relative volumes of the seafood and
the container - stir in the garlic and season with salt and pepper.
If you are using dried thyme, mix it with the liquid at this stage.
Pour it over the octopus, making sure that every last piece is
completely immersed. If you are using thyme stalks, push them into
the jar.
Cover the jar and set it aside for at least 4-5 days before using.
To serve, drain the octopus and serve it on small individual plates or
saucers with the lemon wedges.
Cubes of at least one-day old bread, speared on cocktail sticks, are
the usual accompaniment.
SERVES 8
another one for Ric:
Tripe with Honey and Ginger Sauce
1 1/2 lb (680 g) honeycomb tripe
2 tbsp (1 oz) 25 g butter
1/4 tsp freshly ground black pepper
1/4 tsp freshly grated ginger
1 tsp celery seed
1 tsp honey
2 tsp sherry vinegar
1/2 pt (280 ml) beef stock
1 tsp finely chopped fresh mint
salt to taste
method
1. Rinse and dry the tripe thoroughly and cut it into 2 in (5 cm) squares. Melt the butter in a large frying pan, fry the tripe in it and sprinkle on the pepper, ginger and celery seed.
2. Cook for 5 minutes then a add the honey, vinegar and stock. Bring to the boil, skim the surface, and simmer for 20 minutes.
3. Add the mint, season to taste and cook for 15-20 minutes more.
serves 4
bat or badger? it's the roadkill recipe book
http://www.guardian.co.uk/food/Story/0,,1698632,00.html#article_continue
Hot Dog Mailed Between Sisters for 54 Years
(Keenesburg, Co.) - Flora Zimbelman says it all started 54 years ago when she put an uncooked hot dog in her sister’s suitcase.
"I don’t know what made me do it. The devil I guess," she said.
Flora’s sister, Rose, found the hot dog when she opened the suitcase back up in Idaho, where she lived at the time.
"She mailed it back to me telling me to keep my garbage at home," said Flora.
The game was on.
In the years that followed, Flora would find a way to sneak the hot dog back into Rose's life. And Rose would find another way to sneak it back to Flora.
"I found it under my pillow once, I found it in between the drapes and once I found it in the kitchen drawer," said Flora.
Flora still has that hot dog. It looks just about as disgusting as you might expect.
Yet, earlier this year, Flora's sister, best friend, and victim of her continuous pranks, lost her battle with cancer.
Flora says she misses her friend, and even though it’s difficult to look at, she’ll still show you the hot dog and tell you the story behind it.
Butterflied Turkey Nuts
3 pounds of fresh turkey nuts
1 pound of flour
Salt & Pepper
Heat fryer to 350-degrees.
Rinse nuts under cold running water and pat them dry with a paper towel. Make a lengthwise slit in your nuts, almost cutting in half but not going all the way through (butterfly). Dredge in the seasoned flour and fry immediately. Have a platter with a towel to drain your nuts on. Serve your nuts with your favorite sauce.
Barnyard Family Jewels
A delicate mixture of calf, bull, sheep and turkey testicles. All can be prepared as above. The differing sizes make an interesting platter.
Ranch Fry
Toss the balls on a hot iron stove
When they explode....they're done!
Battered Balls
Cut the testes (your choice) into broad, thin slices
Marinate for 1 hour in oil, lemon juice, chopped parsley, salt and pepper.
Dip them in light batter
Fry
Serve with ketchup or chili sauce
Crabby Bull Balls
2 Lbs. Testicles (Bull or buffalo)
1 ounce Lemon Juice
Testicle Batter (we didn't want to ask our contributor what this was..we're assuming it's your plain everyday flour/water/salt type of batter...we'll let you know if we try it out ;)
Boil battered balls in oil. Serve with testicle sauce (again...we were afraid to ask...go with your favorite sauce and hope for the best) and crab spice
Fried Animelles
Choose 3 fresh sheep's (mutton) animelles, remove the skin and cut each into 8 pieces of uniform size.
Place in bowl with salt, pepper, 2 teaspoons tarragon vinegar, 2 teaspoons olive oil, a little thyme, 1/2 bay leaf, 1 sliced
onion and a few sprigs of parsley.
Cover the bowl.
After one hour they should give out their liquid.
Drain, put back into the bowl with the rest of the ingredients, and sprinkle with the juice of half a lemon.
Before serving, drain on a cloth, pressing lightly; dredge with flour and fry until golden.
Arrange in a heap on a napkin and garnish with fried parsley.
Breaded Animelles
They must initially be blanched, stripped, drained, patted dry and cut into thin slices.
Panade à l'anglaise*
Sauté and serve with a Burgundian sauce *
* Panade à l'anglaise: dredge escalopes in the flour coat in beaten milk and egg mixture then in breadcrumbs.
* Burgundian sauce: reduce 1/2 liter of good red wine with 3 chopped shallots, bouquet garnie, chopped mushrooms, butter, salt, sprinkle of Cayenne.
Lamb Fry
2 doz. lambs fry (testicles)
1 c. chopped ham and bacon
1 clove garlic
bay leaf, herbs and spices
3 oz. butter
flour
stock
Prepare fry for recipe by blanching and stripping outer membrane off. Pat dry and cut into thin slices.
Lard each piece with bacon and ham, and roll it in chopped herbs and a pinch of pounded spice.
Dip it in flour and braise in good stock, to which add three ounces of butter, some bits of bacon, ham, a bay leaf, herbs, and a clove of garlic with two cuts.
Cook until the fry is well glazed over, and serve.
Donbalaan
(4 servings)
4 sheep testicles
2 medium eggs
1 cup bread crumbs
cooking oil
100 grams parsley
salt & black pepper
Wash testicles and cut length-wise along the middle. Remove the skin and cut each part length-wise into two slices. Sprinkle
some salt and black pepper on both sides of each slice.
Add salt and black pepper to eggs and mix well. Dip each slice on both sides in bread crumbs, then in eggs, and again in bread
crumbs. Fry each slice in pre-heated oil on one side for a few minutes until color changes, Turn over and fry on the other side
again until color changes. Serve with washed and cut parsley.
Simple & to the point calf fry
Remove the thin outer skin. Soak in salt water for 1 hour. Cut large ones in half; roll in flour and fry in hot oil.
Calf Fries in Wine Sauce
40 bull testicles
1 or 2 cloves of garlic
Onion to taste
2 Tablespoons corn starch
1 cup white wine
Salt and pepper and tabasco to taste
1 cup water
Wash and clean testicles thoroughly. Boil until tender, about 30 to 45 minutes.
Drain thoroughly.
Sauté oysters, onion and garlic until brown.
Dissolve corn starch and water in cup, then add to oysters.
Add wine and let simmer until sauce thickens.
Add seasonings and serve steaming hot.
Goat Testicle Stew
8 - 10 pairs of goat testicles
Salt water.
1 large chopped onion
Several chili peppers
Celery
Potatoes, butter & milk for mashed potatoes
Boil the testicles in natural saltwater. Throw onions, chili peppers and celery in the in the pot.
Let it boil for approximately 1 1/2 hours.
Serve with mashed potatoes.
Kokoretsi (Greek recipe from a visitor)
sheep liver, 1 lung, 2 hearts, 2 spleens, 2 testicles, intestines
salt, pepper, oregano, oil
Turn the intestines inside out and wash them carefully in hot water. Turn them back again (outside in). Cut the internal organs in
small pieces and wash them carefully as well. Put salt, pepper, oregano on them and put them on a skewer (a big steel skewer).
You put liver, spleen, heart, lung, testicles and continue like that until all the pieces are skewered. Pin one end of the intestine to the
skewer and wind the intestine around the skewer. If the intestine is too short, take another one and tie it to the first one, and
continue to wind. Put salt, pepper, oregano and oil on the "kokoretsi" and bake it in low heat for 2 - 2 1/5 hours. Serve hot together
with other meat dishes and a salad.
Penis Stew
1 pound of penis, ram's or bull's
3 tbls. oil
1 large chopped onion
2 garlic cloves, peeled and chopped
1 tsp coriander seeds, crushed
1 tsp salt
freshly ground black pepper
Scald the penis, then drain and clean (doesn't say how you clean a penis. Not sure a guy would know since this penis is, well . . . never mind). Place the penis in a saucepan, cover with cold water, and bring to a boil. Remove any scum, then simmer for 10 minutes. Drain and slice.
Heat the oil in a large skillet. Add the onion, garlic, and coriander and fry until the onion is golden. Add the penis slices and fry on both sides for a few minutes. Stir in the remaining ingredients with a good grinding of pepper, add enough water to cover, and bring to a boil. Lower the heat, cover, and simmer for about 2 hours, or until tender. Add a little water from time to time if necessary to prevent burning.
The ladies say this was originally a Jewish recipe from Marcelle Thomal. Apparently innards, including penis, once played a major role in Jewish cooking.
This recipe is taken from The Two Fat Ladies, Full Throttle by Clarissa Dickson and Jennifer Paterson. New York, Clarkson Potter, c1998, page 101.
YAY, SUSAN!
Pages