YuuummmmmBO!
Posted on 09/05/2001 5:38:43 AM PDT by Orual
If it's true that you are what you eat, then what are we to make of the fact that we live here in the land of foie gras with chocolate sauce? Of eel with roasted watermelon and green tea-cauliflower foam? Whatever the answer, one thing is clear: Today, the New York culinary scene provides food for thought to challenge even the most bizarre tastes. See which Manhattan restaurants have the weirdest dishes of all: Can your palate handle it?
#7: Foie Gras with Dark Chocolate Sauce and Orange Marmalade
Goose liver only a chocoholic could love...
• $72 prix fixe at Lutece
The Dish: Is it breakfast? An appetizer? Dessert? If you're pressed for time, kill three courses in one slab of foie gras, drowned in dark chocolate sauce and accented with orange marmalade. All that's missing is the toast. The New York Times called it “ill-chosen” and “out of register” but still gave new chef David Feau’s pyrotechnics two stars.
The Restaurant: What would Andre Soltner think of this revamped culinary legend? The guiding force behind Lutece ( 249 E. 50th St.) is long retired, and his pantheon is being turned on its head. East Side ladies beware, this is not your father’s Lutece.
Other Dishes: Feau, formerly of Guy Savoy in Paris, is no French-cuisine snob. He borrows flavors from around the world to create dishes like raw tuna with cilantro, apple and Moroccan oil; cumin- and rosemary-crusted lamb loin with lemon sauce and parsnip gratin; and curried squab with mascarpone and fava beans.
#10: Lobster with American Cheese
The sublime and the ridiculous on a plate.
• $22.95 at East Boat Restaurant The Dish: Think of it as a new use for the Kraft single: Icky, viscous processed cheese defiles pricey lobster flesh. “Like tuna melt!” the owner told the reviewer from the New York Post.
The Restaurant: The Post’s Steve Cuozzo, the only New York critic to pore through the bizarre, voluminous menu at East Boat Restaurant (72 Kenmare St.), recently declared the place “NY’s weirdest eatery.”
Other Dishes: An endless variety of lobster preparations, from Sichuan to satay, served alongside garlic bread, New England clam chowder, and wok-sauteed spaghetti slathered in ketchup.
Here in Pennsylvania we also call it "ponhaus" (PAHN-hawz). My mother-in-law's neighbor makes the best scrapple. The trick to cooking it is to slice it really thin and to fry it crisp like bacon. Another thing I like to do is cook a thick piece on low heat until it gets gelatinous, and then mix it thoroughly with beaten eggs and cook them together.
That is just not normal. LOL
1 pound pork liver
1 pound boneless porkchop
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red crushed red pepper
A pinch of sage
Clean the liver and trim away the excess fat, membrane and veins. Cook the liver and porkchops over medium heat, in separate pots, until they are thoroughly done and a fork easily inserts in them. Cook them separate to avoid overcooking either. Save the stock from the porkchop.
Cut the liver and porkchop into small cubes and then run them thorough a meat grinder together. In a pinch you can use a food processor but you want to grind the meat, not liquify it. You want it finely ground but not creamy.
Stir in your salt,two types of pepper, and sage. Taste it and see if you want more seasoning. But many of us need to watch our salt so don't over do it. Use some of the liquid from your pork chops to moisten your mixture so that it sticks together nicely.
Now you have two choices. If you have casings, you can run the pudding back through your meat grinder, stuffing it into the casing as you do. If you do not have casings available locally, you can pack it tightly into a lightly oiled pyrex (glass) loaf pan.
Cover with plastic wrap and refridgerate for a day.
When ready to eat your liver pudding, slice off a few pieces and fry it in a lightly oiled skillet until it is medium browned.
Boboli brand pizza crust
Provolone cheese
Mozzerella cheese
Ricotta cheese
Spam luncheon meat
Garlic cloves
Grated Romano cheese
Start with Boboli brand premade pizza crust or other favorite crust. Layer on provalone cheese. Layer on mozzerella cheese. Dollop on spoonfuls of ricotta cheese. Mince Spam and garlic in food processor until pasty. Sprinkle the Spam-garlic paste over pizza. Sprinkle on grated Romano cheese.
Bake in a 450 degree oven until done. Enjoy while hot.
More SPAM recipes HERE. Like they say...ENJOY!
Excuse me as I rush to the porcelain throne.
You should have asked me. I could have given you a suggestion.
YuuummmmmBO!
The trick is to use really high heat. It's amazing how many restaurants are completely unable to accomplish this. All they serve you is a spongy, grey slab instead of crunchy, golden brown shingles.
I felt that coming the minute I hit the Post Reply button! I may start a vanity thread asking JimRob to supply erasers.
My 10 year old daughter had to memorize and recite a children's poem at school. She choose "Bleezer's Ice Cream Store" by Jack Prelutsky (pasted below).
As a fun father-daughter project, I told her I would help her actually make any ice cream flavor on the list. We even had lava for Lentil Lemon Liver Lava Ice Cream. She choose to make Peach Pimento Pizza Plum. We went to the supermarket and got the ingredients, ordered a small pizza, mixed everything up and put the concoction back in the freezer. The next day she took it to school for Show and Tell and, guess what, by the end the the school day, the kids in her class had eaten the entire half gallon of the stuff. :-)
Bleezer's Ice Cream by Jack Prelutsky
I am Ebenezer Bleezer,
I run BLEEZER'S ICE CREAM STORE,
there are flavors in my freezer
you have never seen before,
twenty-eight divine creations
too delicious to resist,
why not do yourself a favor,
try the flavors on my list:
COCOA MOCHA MACARONI
TAPIOCA SMOKED BALONEY
CHECKERBERRY CHEDDAR CHEW
CHICKEN CHERRY HONEYDEW
TUTTI-FRUTTI STEWED TOMATO
TUNA TACO BAKED POTATO
LOBSTER LITCHI LIMA BEAN
MOZZARELLA MANGOSTEEN
ALMOND HAM MERINGUE SALAMI
YAM ANCHOVY PRUNE PASTRAMI
SASSAFRAS SOUVLAKI HASH
SUKIYAKI SUCCOTASH
BUTTER BRICKLE PEPPER PICKLE
POMEGRANATE PUMPERNICKEL
PEACH PIMENTO PIZZA PLUM
PEANUT PUMPKIN BUBBLEGUM
BROCCOLI BANANA BLUSTER
CHOCOLATE CHOP SUEY CLUSTER
AVOCADO BRUSSELS SPROUT
PERIWINKLE SAUERKRAUT
COTTON CANDY CARROT CUSTARD
CAULIFLOWER COLA MUSTARD
ONION DUMPLING DOUBLE DIP
TURNIP TRUFFLE TRIPLE FLIP
GARLIC GUMBO GRAVY GUAVA
LENTIL LEMON LIVER LAVA
ORANGE OLIVE BAGEL BEET
WATERMELON WAFFLE WHEAT
I am Ebenezer Bleezer,
I run BLEEZER'S ICE CREAM STORE,
taste a flavor from my freezer,
you will surely ask for more.
From The New Kid on the Block, published by Greenwillow, 1984
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