I think my mom got the recipe from her Betty Crocker cook book (have to check when I get home; I've got the same one). It's close enough to some
I had in Germany that it works. Much better than the canned Reid's GPS--their dressing is nowhere near the flavor of what I'm used to
(being polite about it). (G)
I'm not familiar with Reid's. Too sweet, is it?
I think she's meaning Read's... at least that's the only common brand of canned salads I'm aware of...
Probably. Canned food, potato salad, and most
deplorable things in general are generally outside
my field of expertise (and you thought I knew about
food!).
This was a recipe I was going to send to Ruth, but
I found a nonalcoholic one that was almost (not
quite) as relevant to the message of the moment.
So you get it. It's likely that you and I would be
the only echo members who would enjoy this anyhow.
Lung and loin Bourguignonne
categories: main, stews, pork, French, TV, celebrity
servings: 4
h - Wine sauce
1/4 lb thick cut bacon, 1/4" strips
4 Tb butter
4 shallots, minced
2 c red wine
2 c veal stock
1/4 c flour
salt, pepper
h - Lung and loin
4 Tb olive oil
1 lb veal or pork lungs
1 lb beef tenderloin, trimmed, 1" pieces
2 c Portobello mushrooms, trimmed, sliced 1/2"
12 baby red onions, peeled and parboiled
1 c baby carrots, parboiled
Prepare the lung for cooking - trim of
tracheal tubes and cut in 1" cubes. Soak
in salted water overnight in the fridge.
Squeeze out the water before cooking.
In a large deep frying pan, heat butter over
medium-high heat. Add bacon and fry until
lightly browned and fat has been released.
Add shallots and saute until soft.
Add flour and stir to make a roux. Cook until
lightly browned.
Stir in wine and stock, whisking to smooth
out any lumps of roux and cook, stirring
frequently, until thickened. Set aside.
In a large saute pan, heat 2 ts olive oil.
Season beef with salt and pepper, add to pan
and saute to medium rare. Remove from pan.
Wipe pan dry with paper towel and return to
heat with 2 ts olive oil. Add lung and brown,
stirring constantly until browned but not
releasing too much liquid. Remove from pan.
Wipe pan dry and return to heat. Add 2 ts
olive oil and half of the mushrooms. Saute
until mushrooms begin to release moisture.
Remove from pan and repeat with remaining
mushrooms.
Return wine sauce to heat and bring to boil.
Add pearl onions and carrots and simmer until
tender. Add lungs, beef and mushrooms and
simmer just until heated through but beef is
still medium-rare.
Serve with herbed rice or buttery mashed potatoes.
Janice Poon after Hannibal (TV series) after
Jose Andres after Julia Child
janicepoonart.blogspot.com
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