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Rec.Food.Recipes Digest #189
Fri 25 Oct 1991

Bol:   Naan Indian Bread (Murray Cornwell)
M:     Venison Roast (Nancy Bulinski)
M:     Lemon Chicken (mary)
M:     Jambalaya (burdick)

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.RH REC.FOOD.RECIPES-#189 NAAN-BREAD Bol "24 Oct 91" 1991
.RZ "NAAN INDIAN BREAD"
.KY INDIAN
.IH
.IG "1 \(12 pkg" "active dry yeast"
.IG "1 tsp" "sugar"
.IG "4 \(14 cups" "all purpose flour" "500 g"
.IG "1 \(12 tsp" "salt"
.IG "\(12 cup" "yogurt" "110 ml"
.IG "1" "lightly beaten egg"
.IG "5 Tbls" "melted ghee" "80 ml"
(or clarified butter)
.IG "2 Tbls" "poppy or sesame seeds"
.PH
.SK 1
Put yeast, sugar and
.AB "5 Tbls" "80 ml"
water in small bowl. Stir. Let stand about 5 minutes until foamy.
.SK 2
Sift flour and salt into large bowl. Make a well in center.
.SK 3
Add egg and yogurt to yeast mixture. Add
.AB "5 Tbls" "80 ml"
warm water. Stir and pour into the well in the flour. Stir from center until
mixed to a smooth batter.
.SK 4
Stir in ghee.
.SK 5
Knead on board 15-20 minutes or about 2 minutes in food processor. Dough
should be elastic but not sticky.
.SK 6
Put in covered bowl and allow to rise until double (about 1 hour).
.SK 7
Divide ball into 8 pieces. Knead each lightly, flatten ball, pull into an
oval forming a sort of pear shape.
.SK 8
Put on baking sheet(s), cover with damp cloth, allow to rise about 15 minutes.
.SK 9
Brush with ghee and sprinkle with seeds. (Optional)
.SK 10
Bake in pre-heated
.TE 450 230
oven for 8-10 minutes until golden brown.
.SH RATING
.I Difficulty:
moderate.
.I Time:
2 hours.
.I Precision:
measure ingredients.
.WR
Murray Cornwell
[e-mail]


.RH REC.FOOD.RECIPES-#189 VENISON-ROAST M "24 Oct 91" 1991
.RZ "VENISON ROAST"
.KY VENISON
This recipe was given to me by Michael Foley, owner and \fBwonderful\fR chef
of \fIFoley's Printers Row\fR in Chicago. A friend had given me a
.AB "8 lb" "3 \(12 kg"
venison roast that I wanted to make as a side dish for Christmas dinner so my
guests could taste venison. It turned out great... I, and my guests, were
pleased!
.PP
I followed these directions \fIto the letter\fR and the roast was great.
.IH "approx 8 lb roast"
.IG "1 med" "carrot"
.IG "1 med" "onion"
.IG "1 rib" "celery"
(dice to about
.AB "1 inch" "2 \(12 cm" )
.IG "1 Tbls" "juniper berries"
.IG "1 tsp" "rosemary"
.IG "4 cloves" "garlic"
.IG "\(12 tsp" "thyme"
.IG "5 cups" "red wine" "1 l"
.IG "3 cups" "red wine vinegar" "2/3 l"
.IG "\(14 cup" "olive oil" "55 ml"
(\fBOnly\fR if this is a wild roast and not purchased from a game farm)
.PH
.SK 1
Combine the above and bring to a boil; take off heat and let come to \fBroom
temperature\fR. This marinade should not be hot or cold in temperature but
just lukewarm.
.SK 2
Place the roast in the marinade using a container just slightly bigger than
the roast; cover the roast with plastic and put a weight on top - the roast
should be submerged in the marinade. Marinate for two days in refrigerator.
.SK 3
After two days....
.PP
Drain roast for at least an hour (reserve remaining marinade for sauce).
Sprinkle roast with fresh cracked black pepper and brown in pan on top of the
stove.
.SK 4
Roast at
.TE 350 180
until meat thermometer reaches
.TE 115 46
- this will be rare. Let rest 35-40 min. and slice very thin.
.NX
You can remove the vegetables from marinade and use some of it to baste the
venison while it is roasting. Use the rest as a sauce.
.PP
As usual, the kind of wine and vinegar usual makes a difference.
.SH "Sauce"
Boil marinade until reduced to
.AB "1 cup" "225 ml" .
In the meantime, cut
.AB "1 lb" "450 g"
of butter into 1 Tbls sized pieces. After the marinade is reduced, add the
soft (\fBnot melted\fR) butter a piece at a time, wisking vigorously after
each addition. If you have some currant jelly, wisk in about 1 Tbls at the
very end. You will have a wonderful rich buttery sauce to serve over the
venison.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(12 hours + 2 days marinating.
.I Precision:
measure ingredients.
.WR
Nancy Bulinski
[e-mail]


.RH REC.FOOD.RECIPES-#189 CHICKEN-LEM10 M "24 Oct 91" 1991
.RZ "LEMON CHICKEN"
.KY CHICKEN
.IH
.IG "4" "boneless chicken breasts"
.IG "2 Tbls" "flour"
.IG "1 \(12 tsp" "olive oil"
.IG "1 tsp" "butter"
.IG "\(12 cup" "chicken broth" "110 ml"
.IG "1 Tbls" "lemon juice" "15 ml"
.PH
.SK 1
In a non-stick skillet over a medium heat, melt butter and mix with the olive
oil.
.SK 2
Meanwhile coat chicken breasts with flour.
.SK 3
Place chicken breasts in skillet and brown both sides.
.SK 4
I use granulated chicken broth so at this time I boil water and make the soup.
Add the lemon juice to the broth and when the chicken is brown on both sides I
pour the broth with the lemon juice into the skillet, cover tightly with a lid
and turn the heat down to medium low, simmer for 15 min.
.SK 5
Take the lid off the skillet and cook the broth down until thick, remove
chicken breasts and pour thickened sauce over the top.
.SH RATING
.I Difficulty:
easy.
.I Time:
\(34 hour.
.I Precision:
measure ingredients.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#189 JAMBALAYA-1 M "24 Oct 91" 1991
.RZ "SEAFOOD JAMBALAYA"
.KY CAJUN PORK FISH
The following recipe was taken from \fIK-Paul's Louisiana Cajun Magic
Cookbook\fR by Chef Paul Prudhomme (copyright by Paul Prudhomme). For more
information on Cajun Magic and/or Paul Prudhomme cookbooks, etc., call
1-800-4 KPAULS or write to KPAULS Enterprises, PO Box 770034 New Orleans, LA
70177-0034. Personal commentary and advice follows the original recipe (see
\fInotes\fR section).
.IH "4-6 persons"
.IG "2 \(12 Tbls" "chicken fat, pork lard, beef fat or butter"
.IG "2/3 cup" "chopped tasso"
(preferred) or other smoked ham (preferably Cure 81)
.IG "\(12 cup" "chopped andouille smoked sausage"
(preferred) or any other good pork sausage such as Polish sausage (kielbasa)
.IG "1 \(12 cups" "chopped onions"
.IG "1 cup" "chopped celery"
.IG "\(34 cup" "chopped green Bell peppers"
.IG "2" "bay leaves"
.IG "2 Tbls" "Cajun Magic Seafood Magic"
.IG "1 \(12 tsp" "Cajun Magic Seafood Magic"
.IG "1 \(12 tsp" "minced garlic"
.IG "4 cups" "tomatoes,"
peeled and chopped (~4 medium size)
.IG "\(34 cup" "tomato sauce" "170 ml"
.IG "2 cups" "Basic Seafood Stock" "450 ml"
.IG "\(12 cup" "chopped green onions"
.IG "2 cups" "uncooked rice" "400 g"
(preferably converted)
.IG "1 lb" "peeled crabmeat, crawfish or firm-fleshed fish fillets"
(cut into bite-sized pieces), or any combination of these that adds up to the
weight
.IG "1 \(12 doz" "oysters"
in their liquor (medium size oysters)
.IG "1 \(12 doz" "peeled medium shrimp"
(about
.AB "\(12 lb" "225 g" )
.PH
.SK 1
Melt the chicken fat in a
.AB "2 quart" "2 l"
saucepan over medium heat. Add the tasso and andouille and saute until crisp,
about 5-8 minutes, stirring frequently.
.SK 2
Add the onions, celery, and Bell peppers; saute until tender but still firm,
about 5 minutes, stirring occasionally and scraping the pan bottom well.
.SK 3
Add the bay leaves, Cajun Magic Seafood Magic and garlic; cook about 3
minutes, stirring constantly and scraping the pan bottom as needed.
.SK 4
Add the tomatoes and cook about 7 minutes, stirring frequently.
.SK 5
Add the tomato sauce; cook about 7 minutes more, stirring fairly often.
.SK 6
Stir in the stock and bring to a boil. Then stir in the green onions and cook
about 2 minutes, stirring once or twice.
.SK 7
Add the rice, crabmeat, crawfish, and/or fish and the oysters and shrimp; stir
well and remove from heat.
.SK 8
Transfer mixture to an ungreased
.AB "13x9 inch" "33x23 cm"
baking dish/pan. Cover dish/pan snugly with aluminum foil and bake at
.TE 350 180
until rice is tender but still crunchy, about 20-30 minutes.
.SK 9
Remove from oven. If you still have liquid in the dish/pan bottom, let sit
for a few minutes, still covered, to allow rice to absorb the liquid. Remove
bay leaves and serve immediately. To serve, mold rice in a cup and place 2
cups on each serving plate as main course or 1 cup as an appetizer.
.NX
.SK 1
This stuff is great but time consuming to make. See the following substitution
suggestions if you're not up to the full-blown recipe effort.
.SK 2
Do not attempt to substitute for the Cajun Magic; its a lot better if you use
as directed.
.SK 3
If you never heard of or tasted andouille ... its the Cajun (actually
andouille is of German and French origins) version of smoked sausage; its the
spicy equivalent of Polish kielbasa. If you have a real good German or Polish
butcher shop in your area try to get kielbasa; if you can't find anything
other than supermarket \fBstuff\fR, give KPAULS a call. I'll warn you ...
andouille goes for about $12-$15 per pound!
.SH "Substitutes"
.SK 1
Use bottled clam juice instead of Seafood stock; making the seafood stock will
smell up your whole house for days and its really not worth the effort.
.SK 2
Try making a chicken jambalaya ... i.e. substitute chicken for fish (about
.AB "1 \(12 lb" "2/3 kg" ).
Also, use
.AB "2-3 cups" "\(12-2/3 l"
of chicken stock (canned is fine) in place of the seafood stock. I prefer
chicken jambalaya ... tastes just as good ... lots less work!
.SH "BASIC SEAFOOD STOCK"
.IH "Makes 1 quart" "Makes \(12 l"
.IG "~2 qts" "cold water" "~2 l"
.IG "1 \(12 - 2 lb" "fish leftovers" "2/3-1 kg"
e.g: Rinsed shrimp heads and/or shells, crawfish heads and/or shells or crab
shells (10-12 cups), rinsed fish carcasses (heads and gills removed), or any
combination of these.
.IG "1 med" "onion,"
unpeeled and quartered
.IG "1 rib" "celery"
.IG "1 large clove" "garlic,"
unpeeled and quartered
.PH
.SK 1
Place all the ingredients in a large saucepan; bring to a boil over high heat;
reduce heat and simmer gently at least 4 hours, preferably 8, replenishing
water as needed to keep about
.AB "1 qt" "\(12 l"
of liquid in the pan.
.SK 2
Strain, cool and refrigerate until ready to use.
.SH RATING
.I Difficulty:
complicated and time consuming.
.I Time:
up to 8 hours.
.I Precision:
measure ingredients.
.WR
[e-mail]