Basic Stock - Prudhomme
-----------------------
-----------BASIC------------
2 qt Cold water
1 ea Med. onion, (see note)
1 ea Large clove garlic (note)
1 x Bones, excess meat (notes)
----FOWL AND GAME STOCKS----
1 1/2 lb Backs, necks, bones (notes)
----BEEF OR TURTLE STOCK----
2 lb Beef shank (see notes)
---------PORK STOCK---------
2 lb Pork neck bones (see notes)
-------SEAFOOD STOCK--------
2 lb Rinsed shrimp heads (notes)
Notes: To the basic stock, you can also add vegetable trimmings from
the recipe(s) you are serving, in place of the onion, garlic and
celery. The recipe calls for the onion and garlic to be unpeeled and
quartered. Also, you may include bones and any excess meat (excluding
livers) from meat or poultry, or shells or carcasses from seafood, used in
the recipe(s) you're cooking, or
FOR FOWL AND GAME STOCKS:
1 1/2 to 2 pounds backs, necks and/or bones from chickens,
guinea hens, ducks, geese, rabbits, etc.
FOR BEEF OR TURTLE STOCKS:
1-1/2 to 2 pounds beef shank (preferred) or other beef or turtle
bones.
FOR PORK STOCK:
1-1/2 to 2 pounds pork neck bones (preferred) or other pork bones.
FOR SEAFOOD STOCK:
1-1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish
heads and/or shells, or crab shells (2-1/2 to 3 quarts), or rinsed
fish carcasses (heads and gills removed), or any combination of
these. (you can also substitute oyster liquor for all or part of
seafood stock called for in a recipe).
NOTE:
If desired, you can first roast meat bones and vegetables at 350F
until thoroughly browned. Then use them to make your basic stock.
(When you brown the bones and vegetables, the natural sugar in
both caramelizes on the surface, which gives the stock a fuller
taste and adds color when it dissolves in the stock water.) Always
start with cold water--enough to cover the other stock ingredients.
Place all ingredients in a stock pot or a large saucepan. Bring to a
boil over high heat, then gently simmer at least 4 hours, preferably 8
(unless directed otherwise in a recipe), replenishing the water as
needed to keep about 1 quart of liquid in the pan. The pot may be
uncovered, or set the lid on it askew. Strain, cool and refrigerate
until ready to use.
(Note: Remember if you are short on time, using a stock simmered 20 to
30 minutes is far better than using just water in any recipe..)
TO MAKE A RICH STOCK:
Strain the basic stock, then continue simmering until evaporation
reduces the liquid by half or more. For example, if your recipe calls
for 1 cup "Rich Stock," start it with at least 2 cups of strained
basic stock. (Rich stocks are needed when a sauce requires lots of
taste but only a limited amount of liquid, for example, "Oyster Sauce
for Beef."
From: The Prudhomme Family Cookbook
Posted by Fred Towner to rec.food.recipes
Sauces
Jerk Sauce
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2 ounces whole Jamaican Allspice, crushed
1/4 tsp freshly grated nutmeg
1 tsp ground cinnamon
12 scallions, cleaned and chopped
6 Habenero peppers or 12 Jalapenos, halved _with_ the seeds
1/3 cup lime juice
4 TBL olive oil
1 tsp salt
1 tsp freshly ground black pepper (or more)
some rum to taste
Crush the allspice in a mortar and pestle or a coffee grinder or pepper
grinder. Leave it fairly coarse in good sized chunks. Combine all the
ingredients in a blender or food processor. Process until liquified and
well blended. Pour it in a jar (glass only--it eats plastic) and
refrigerate until you are ready to use it.
[Notes from the friend who gave me the recipe:]
This makes about a cup and it's pretty thick. I leave it like that and then
add more oil to marinate the meat when I'm ready. Roughly 2 good, rounded
teaspoons of this, blended with oil to thin it out, will suffice to
marinate 2 full chicken breasts (4 pieces) to a very hot level. It doesn't
need to marinate all that long either, half hour to an hour is plenty, so
it makes an easy quick dinner. It goes a long way and keeps very well in
the refrigerator. If you don't want to make this much, it's easy to just
cut the recipe in half or so.
Adapted from _Island Cooking: Recipes from the Caribbean_ by Dunstan A.
Harris. c. 1988, from The Crossing Press, Freedom CA 95019.
Pizzaiola Sauce
---------------
1 1/2 to 2 pounds ripe tomatoes, peeled, seeded and chopped
1/4 cup olive oil
2 garlic cloves, minced
pepper, to taste
1 tsp dried oregano
1/4 cup minced parsley
Heat oil in a heavy pan. Add all the other ingredients. Cook over high
heat, stirring all the time, for about 5 to 7 minutes, or until the
tomatoes are just soft and hot. Serve with steaks.
From: Nika Hazelton's _Way with Vegetables_
Basque Tomato Sauce
-------------------
1/4 cup olive oil
8 cloves garlic, peeled and crushed
2 cups peeled and diced yellow onions
1 1/2 cups cored, seeded and diced green bell peppers
3 cups very ripe tomatoes, diced
1 4 oz can whole green chiles, Mexican style, pureed
1/4 cup chopped parsley
5 cups beef stock
pepper to taste
In a 6 quart saucepan sauté the garlic, onion and green pepper in the oil
until tender. Add the tomatoes, pureed chiles, and parsley and simmer until
very tender. Add Beef Stock. Cover and simmer 1 hour. Uncover and simmer 1
hour more to reduce and thicken the sauce. Stir occasionally, pepper to
taste.
From: The Frugal Gourmet Jeff Smith
Deep Fry Batter
---------------
1 can coconut milk
2 eggs
2-3 T arrowroot
Application of coconut oil is for deep-frying banana fritters, where the
batter is made from a can of coconut milk, two free range eggs and two or
three tablespoons of arrowroot flour.
(here's mine) Dip meat, veggies (or I suppose fruit) in egg. Then coat in
arrowroot and fry in olive oil.
From: Richard Archer
Gravies
Meat Gravy
----------
1 cup meat drippings or broth
1 cup nutmilk
1 T plus 1 t arrowroot
Add arrowroot to nutmilk and stir well. Add to dripping and cook on low
stirring constantly until gravy is thickened.
From: Patti Vincent
ARROWROOT
Flavour and Colour
Snow white. Flavourless.
Breading
Browns quickly and well. Produces golden crispy coating.
Thickening
Excellent. Substiture for equal amount of cornstarch. Leftovers may need
to be rethickened.
Baking
Substitute for 25-50% total flour. Will lighten baked goods.
Comments
Silky powder, much like cornstarch. Store tightly in sealed jar and
refrigerate.
From: "The Allergy Self-Help Cook Book" by Marjorie Hurt Jones R.N.
========================
Newsgroup: rec.food.cooking
Subject: arrowroot
From: Len S
Date: 27 Nov 95 03:59:07 -0500
In his book "Minimax Cookbook", Kerr says that both arrowroot and
cornstarch are pure starches. He prefers them to flour for thickening
liquids.
He recommends arrowroot for dark hot sauces because of its
clarity and its lack of taste that might mask the food flavor.
Arrowroot is good, too, he says, for giving pasta a glaze when he
wants the pasta to have the look of oil on it.
Arrowroot, however, has a drawback in that when it cools,
especially in contact with dairy foods, it develops an unusually
slippery feel.
Another difference, according to Kerr, is that cornstarch
requires thirty seconds at the boil to remove its starchy taste, while
arrowroot clears in very hot liquid without the need to boil it.
========================
Newsgroup: rec.food.cooking
Subject: Re: arrowroot, what is it?
From: p008383b@pbfreenet.seflin.lib.fl.us (Edward Conroy)
Date: 24 Jun 1996 13:19:32 GMT
While the purposes are the same, there are some differences between the
the finished product when using arrowroot v cornstarch.
Arrowroot slurries and cornstarch slurries are both used to thicken
sauces and gravies. They both yield a clear, glossy sauce which gives a
"mouth feel" and appearance similar to a sauce containing quantities of
butter.
They both require much less time than a flour-thickened sauce. They are
both used as slurries, stirred into the hot liquid *off heat!*. The
arrowroot slurry is merely stirred into the liquid for 30 seconds to a
minute and it's ready.
----
Arrowroot thickened sauces, on the other hand, freeze well in such
preparations as chicken pies, and do not re-hydrolize (the word just
popped out of my sub-conscious) when the pies are reheated. I have also
used it for thickening chicken ala king, which I have then frozen and
re-heated without any problems.