"slenon" wrote in message
...
...If you find that you have left-over colcannon,

Inconthievable!

wrap portions about tennis ball size in pie crust pastry, seal the
edges, penetrate with a fork to vent steam, brush with milk, and bake at
350 until golden brown. The results, Dublin Potato Knishes.

Hey Jeffie! Does this sound familar?*

The pack well for an early morning breakfast on cold water. Smoked trout
or whitefish can be included for more protein and flavor enhancement.

Thanks.......will definitely give it a try.

Wolfgang
who, as long as he gets to cook it himself (after a careful perusal of the
MSDS), will gratefully accept ANY recipe.......regardless of source.
:)
*what......no olives? :(

Joe McIntosh wrote:

"Jeff Miller" wrote in message
news:qJ0Qd.55542$2p.41612@lakeread08...

Wolfgang wrote:

snipped "salivation on sand mountain" :)

WHEW! What an adventure!

obroff......you could put fish in the mashed potato balls.

in stark contrast, i cooked something "aztec" ... but the port was tasty!

jeff

Amazed Indian Joe says----gosh chicken little must have fallen - the
world must have turned around--JEFF MILLER talking about cooking on the
first warm day of early spring


actually...went fishing yesterday...much cooler on the pamlico. ice on
the water at the landing when i put in. spent more time running the
boat around the sound...no fish, but a nice day away from manunkind.
went out to the area near the military bombing range and the old tanker
they drop ordinance on. posting some photos on abpf.

jeff

Wolfgang wrote:

"slenon" wrote in message
...

...If you find that you have left-over colcannon,


Inconthievable!


wrap portions about tennis ball size in pie crust pastry, seal the
edges, penetrate with a fork to vent steam, brush with milk, and bake at
350 until golden brown. The results, Dublin Potato Knishes.


Hey Jeffie! Does this sound familar?*

a thorn is a thorn is a thorn... and in the case of pasties (or olives),
i'll choose to eat the thorns everytime.

jeff

Wolfgang wrote:
snip
Mmmmmmm.....long pork and port!

Wolfgang
who believes firmly in the (presumably macrobiotic) principle that things
that sound alike go well together. :)

Please, don't post anything involving duck.

--
Herman, delurking

Wolfgang
who, as long as he gets to cook it himself (after a careful perusal of the
MSDS), will gratefully accept ANY recipe.......regardless of source.
*what......no olives?

It seems that every cuisine has some sort of filled pastry that can be baked
or fried and packed for remote dining.

You might also mix kasha with either cubed and boiled or mashed potatoes ,
onions, garlic, and fill knishes with the result. The filling is a bit more
heart-healthy, provides small amounts more of protein, and large amounts
more of flatus. Kasha knishes are best reserved for warm mornings on high
summer waters where waders are not required. Fish upwind of your friends.

I only add olives to potatoes when making potato salads or salad nicoise.
--
Stev Lenon

Mmmmmmm.....long pork and port!
Wolfgang

Better served with rice beer or Kava, and a clear exit plan

--
Stev Lenon 91B20 '68-'69
When the dawn came up like thunder

"Herman Nijland" wrote in message
...
Wolfgang wrote:
snip
Mmmmmmm.....long pork and port!

Wolfgang
who believes firmly in the (presumably macrobiotic) principle that things
that sound alike go well together. :)

Please, don't post anything involving duck.

--
Herman, delurking

Hm.......that presents all kinds of interesting possibilities! :)

Missed you. Stick around for a while.

Wolfgang

In article ,
says...
Please, don't post anything involving duck.


Step 1, of course, is to procure yourself a duck.
The best duck will be a late season mallard. Pintails
and canvasbacks are also excellent, but they usually
migrate out too early in the season, at least where
I live. You should preferably shoot your mallard at
dawn on a cold November morning in a beautiful but
lonely place, with the first flakes of snow blowing
in the wind. You don't need to use a quality double
gun or have the duck retrieved by a well-trained
Labrador, but it certainly doesn't hurt.

Once the duck is in hand, you must prepare it properly.
If the duck is badly shot up, you have my permission
to do whatever you have to do to salvage the meat,
but if the duck is in decent condition, you must pluck
the bird. I know it's a pain, but if you skin it or
breast it out, you will be punished by having to eat
dry flavorless meat. Take the time, it will be worth
it. Pluck as much by hand as you can (OBROFF: you can
recover many useful feathers for flytying from a duck)
then singe off the remaining down with a blowtorch, and
pick out any pinfeathers with a pliers. Gut the bird,
pick out all of the shot you can find, as biting down
on no. 2 steel pellets will only enrich your dentist,
and put it into the fridge for a few days to age.

Cooking the duck is simplicity itself. Try to restrain
the impulse to tart it up with a lot of extra
ingredients. Preheat your oven to about 450F or so,
and pat the bird dry and put it into a deep roasting
pan. Pull the plug on the smoke detector, because a
late season mallard is going to be carrying a thick
layer of fat under the skin, which is going to splatter.
Pop the roasting pan into the oven, and leave it for
20 to not more than 30 minutes (small ducks like teal
might only take 15 minutes or so.) Your goal is to
get the skin golden brown and crispy, while the meat
inside is still nice and rare. When it has reached
this state, pull it from the oven, set the duck aside
to rest. Drain all the excess fat from the pan (and
keep it in a jar in the fridge -- rendered duck fat
is an excellent cooking fat ). Deglaze the pan with
a cup of inexpensive but decent port and a cup of
stock made from the bones of the last duck you cooked.
Simmer until the volume is reduced by half, and then
thicken with a few pats of cold butter (screw the
cholesterol, you can diet tomorrow!) If you don't
have any stock, you can skip the sauce and serve
the duck with sour cherry or red currant preserves.
Filet the breasts off the duck and cut into slices
across the grain of the meat, making sure each slice
has a piece of the crispy skin, which of course is
the best part.

You don't need elaborate side dishes. Perhaps a
loaf of crusty french bread and a crisp green salad,
but you will definitely want to bring out your best
bottle of red wine. OK, you will want 2 or maybe
3 bottles of wine. Also have plenty of napkins,
because the grease will be all over your fingers and
dripping down your chin. Eat it with someone who
will appreciate it.

Kevin

and
--
reply to:
kevin dot vang at minotstatu dot edu

Kevin Vang wrote:
snipped for bandwidth
You don't need elaborate side dishes. Perhaps a
loaf of crusty french bread and a crisp green salad,
but you will definitely want to bring out your best
bottle of red wine. OK, you will want 2 or maybe
3 bottles of wine. Also have plenty of napkins,
because the grease will be all over your fingers and
dripping down your chin. Eat it with someone who
will appreciate it.

Kevin


If this is an invitation you're on! That is, if I ever make it over the
big pond.

--
Herman, testing his wings.

Kevin Vang wrote:

snip
Cooking the duck is simplicity itself. Try to restrain
the impulse to tart it up with a lot of extra
ingredients. Preheat your oven to about 450F or so,
and pat the bird dry and put it into a deep roasting
pan.

If you have fresh herbs you can stuff them into the cavity,
parsley, sage, thyme, but don't bother with dried. You'll
get rid of a lot more grease if you slow roast a duck than
if you flash roast it in a blast furnace. Roast at 325F for
2 or 3 hours (until the breast is ~150-160) THEN turn the
oven to 400F for as long as it takes to brown the skin, not
more than 20-30 minutes longer.

--
Ken Fortenberry