Or lobster for the non red meat-eating beggars.
I know how to make steak from horse, but lobster
would be a tough order. Anyhow, beggars can't be
choosers, even if they had horses.
But they'd have transportation and fertilizer.
Coming full circle once again.
which is to say that chuggers can't be boozers.
ALL OF THIS IS TRUE. As is most of what I post.
They can however be shotgunners. Dealing with chiggers.
Shotgunning doesn't seem that efficient,
not to mention a waste of taste buds.
Pad's technique seemed to be the most
effective of all, and well-practiced
ordinary drinking not too far behind.
Sacerdote used to take me to an IGA in
Springfield that sometimes had great meat
prices - and sometimes even okay meat.
Possibly the same place, or possibly not.
By that standard, Mexicali is around the
freezing mark.
In the meanwhile, its gone closer to 0F, perfect weather for hauling
meat home from the market, or ice cream, but not for much else. It's supposed to go up to freezing tomorrow. Maybe.
But that's made up for by the fact they're
broiling down under.
---------- Recipe via Meal-Master (tm) v8.01
Title: Texas Wild Duck Gumbo From Tony Burke
Categories: Cajun
Yield: 8 servings
2 Wild ducks 2 c Onion; chopped
2 Celery stalk 2 c Celery; chopped
1 Small onion; sliced 1/2 tb Black pepper
2 sm Carrots; diced 1/4 ts Red pepper
1 tb Salt 1 lb Smoked sausage
1 ga Water 24 Oysters
1 1/4 c Vegetable oil 1/2 c Scallions; sliced
1 c Flour 1 c Bell peppers; chopped
Preparation Time: 3:30
STEP ONE: To Make the Stock-- In large pot combine ducks, 2 stalks
celery,
one small onion (sliced), diced carrots, salt, and gallon water. Bring to
a
boil and simmer for 3 hours, from time to time skimming off the foam.
STEP TWO: To Make the Gumbo-- Make the roux of flour and vegetable oil
until dark and brown. Add the bell peppers, red and black pepper, celery,
and onions. Remove the ducks from the stock and reduce the broth to 2-1/2
quarts. Strain and pour over the roux. Simmer the gumbo for 20 minutes.
Remove all the meat from the bones, dice in 1/2-inch squares, and add to
the gumbo. Broil the sausage, slice, and also add to the soup. Add the
oysters and scallions at last and bring to a boil.
Serve over rice with Tabasco sauce as needed.
Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX
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