Newsgroup: it.hobby.cucina
Titolo: Una cena italoammerregospagnomarocchina

Beh, domeni sera 25 persone, mia moglie vuole il cous cous, con tanto
merguez fatti in casa, e poi vuole pure le tagliatelle al ragù e poi
vuole pure le melanzane alla parmigiana, il purè, e 'cchè cazzo! Io ho
deciso che faccio un bel brasato ( anche se non al barolo bensì con un
taglio cileno Shiraz,cabernet, carmenere) faccio la pizza di
antipasto, pochina, con cipolle e queso modello fugazetta argentina,
con brie  e salsiccia, bianca con mozzarella e speck. Poi gran
escalivada fatta al bbq che viene una meraviglia affumicata alla
quercia con melanzane, zucca, carciofi, peperoni, zucchine, pomodori,
aglio in camicia, rosmarino e maggiorana. Poi tagliatelle al gran
ragù   con fegatini e cuori di pollo tre tagli di manzo, prosciutto
serrano fiorucci ( sic! si fa quel che si può)  linguica brasiliana,
porcini secchi. Insalatona, Tenerina al cioccolato con panna montata.
Cuocere al bbq tutto è una cosa notevole, praticamente come avere il
camino.  Con una manciata di chips di essenze diverse, dal cedro al
melo al pero, mesquite, quercia, persino rovere delle botti di Jack
Deniels,hai una varietà di profumi incredibile. Uno può fare una cena
di affumicati con una orizzontale di legni diversi. Molto
interessante. Ho usato la quercia per l'escalivada, il melo per il
ragù, e userò legno di  jack daniels per il brasato.
E farò anche uno zuccotto di cous cous al pesto di maggiorana,
basilico, ricotta, anacardi con patate e zucchine gialle...
Così stasera se ne sono andati tutti a vedere i Miami Heats Vs Detroit
Pistons nel parterre: un compagno di classe di mio figlio ci ha ceduto
i suoi biglietti mega , la mamma è il vice presidente degli Heats e se
ne sono andati in Israele a festeggiare il suo Bar Mitzvah(?). Ed io
cenerentolo a casina a cucinare... Vabbè che devo fa? so malato...

 [ . . . ]
Sounds like a great feast and party, Luca! Nice combination of woods, too.
-- 
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families:  
https://www.woundedwarriorproject.org/
    Thank a Veteran!
Support Our Troops:   
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   You are not forgotten.
Thanks ! !                 ~Semper Fi~                USMC 1365061

 wrote:

You know? I love Miami. It's the place where I feel home most.. And I
love BBQ
last nite I did beef spare ribs with coffee rub. Good! 2 hrs cooking
wrapped in alluminum. moist and tender with mesquite chips...

 wrapped in alluminum. moist and tender with mesquite chips...
Coffe rub sounds interesting. If you cooked them wrapped in aluminum, you
steamed them!
Lurk on alt.food.barbecue for a while. Several Floridians there, too. Ask
questions. You'll learn a lot and improve your technique and product.
Beef spareribs are wonderful. I'll email you my recipe.
Ciao, paisan.


 porcini secchi.
me lo racconti meglio? 0:-)

 me lo racconti meglio? 0:-)
700 g di cipolla tre carote tre coste di sedano, 3oo g di prosciutto
tritato al coltello, punta di spalla di manzo 300 g pancia di manzo
( scannello) 300 g doppione di petto magro macinato 200g  due linguice
spellate e tagliate a dadini, pancetta stesa home made 15o g. cuori di
pollo tritati grossolanamente 100 g di fegatini appena sminuzzati. 5
coccole di ginepro schiacciate al coltello, due foglie di alloro, 8
foglie di salvia, due rametti di timo, tre chiodi di garofano
macinati, pepe qb. marsala  secco due bicchieri, vino rosso 1/2 lt.
pomodoro fresco frullato 2 kg. Fai andare il soffritto a fuoco
dolcissimo, assieme alla pancetta tagliata a dadini  per un oretta
sino a che la cipolla non si sia quasi disfatta e sia di un bel colore
bruno. deglassi col marsala riduci a glace e poi metti via lasciando
il grasso nel fondo. Ci passi le carni iniziando dal prosciutto.
Falle andare piano e aspetta che si bruniscano un bel po. Tipo
croccantino rosso mogano. aggiungi il soffritto riservato, le spezie e
gli aromi. Deglassa col vino e riduci a glace tre volte. Aggiungi il
pomodoro metti tutto coperto in un bbq a temperatura elevata per la
prima ora e al minimo per le seguenti sei. Aggiungi chips di legno
dell'essenza desiderata mentre si consumano.

 vuole pure le melanzane alla parmigiana, il pur�, e 'cch� cazzo! 
Io per� prima farei firmare una liberatoria per i prossimi 10 anni a 
disporre della cucina a piacimento e per qualsiasi preparazione ....i 
buoni affari si fanno nei momenti di difficolt�, degli altri :-D
-- 
"Scusate, non mi lego a questa schiera: morr� pecora nera!"

 buoni affari si fanno nei momenti di difficoltà, degli altri :-D
quoto

  I 'LL WAIT!
Then share it, please !
Ciao
-- 
Odarg(R)
------------------------
immeritatamente_pll
questo articolo e` stato inviato via web dal servizio gratuito 
http://www.newsland.it/news
 segnala gli abusi ad 
ab...@newsland.it

 Then share it, please !
You asked for it. It's long. ENJOY!
Pork or Beef Ribs, Bourbon-Glazed, Smoked
Rub
1/3 cup black pepper, ground
1/4 cup paprika
2 tbs sugar
1 tbs salt
2 tbs chili powder
2 tsp garlic powder
2 tsp onion powder
9 lbs of thick, meaty, beef ribs or 3 racks of pork spareribs.
Bourbon Mop (Optional)
3/4 cup Bourbon
3/4 cup cider vinegar
1/2 cup water
'Bour-BQ' Sauce
1/4 cup butter
1/4 cup oil (preferably canola or corn)
2 medium onions, minced
3/4 cup Bourbon
2/3 cup ketchup
1/2 cup cider vinegar
1/2 cup fresh orange juice
1/2 cup pure Vermont maple syrup
1/3 cup dark unsulphered molasses
2 tbs Worcestershire sauce
1/2 tsp black pepper, fresh ground
1/2 tsp salt
The night before, mix up the rub and apply 1/2 of it evenly over the ribs.
Put them in a plastic bag in the 'fridge overnight.
The next morning, take them out, pat them down with the remaining rub and
let them come to  room temperature while you get the offset smoker up to
225 to 275 F at the grate and mix up the mop. Should take about 30 to 45
minutes. Put the mop on low heat to warm up.
Put the ribs in the smoker. Fruit wood gives a sweet smoke, oak or nut
woods give a more savory smoke. Don't use smoke for more than the first two
hours. They're gonna cook around 4 hours. Turn and mop 'em after 1-1/2 and
3 hours. While they're smokin', prepare the 'Bour-BQ' sauce in a large
saucepan. Melt the butter with the oil over medium heat. Add the onions and
sauté 'til they begin to turn golden, maybe 5 minutes. Add the remaining
ingredients, reduce the heat to low and cook until the mixtures thickens,
about 40 minutes, stirring frequently.
Brush the ribs with the sauce a couple of times in the last 45 minutes of
cooking. Return the remaining sauce to the stove and simmer 15 to 20
minutes 'til it's reduced by 1/3 and gooey and sticky.
When the ribs are ready, a fork will easily enter the meat. Serve with the
reduced sauce on the side.
Accompaniments —
1. Wilted salad
Glazed bacon
6 slices bacon, preferably thick & smoky
1-1/2 tbs honey or maple syrup
1-1/2 tbs prepared mustard
1/2 tsp cider vinegar
Bacon vinaigrette dressing
1/2 cup rendered bacon fat plus EVOO
3 garlic clove, minced
3 tbs cider vinegar
1 tbs honey or maple syrup
salt & fresh-ground black pepper to taste
10 to 12 cups torn spinach or leaf lettuce (2 to 3 Romaines)
Preheat oven to 325° F.
Arrange the bacon in a single layer on a baking sheet with sides. Bake for
10 minutes. Pour off and reserve all rendered fat.
In a small bowl, mix the honey or maple syrup, mustard and vinegar. Spread
1/2 the mixture over the bacon and bake for 7 to 8 minutes. Turn the bacon
over and spread it with the remaining syrup mixture. Bake another 6 to 7
minutes or until medium brown and crispy. Watch carefully for the last few
minutes to avoid burning. Cool briefly, then chop or crumble.
Warm the bacon fat and oil mixture over medium heat in a small skillet. Add
the garlic and sauté it briefly. Add the remaining dressing ingredients and
heat, stirring, 'til the honey dissolves.
Place the greens in a salad bowl and pour the warm dressing over them. Toss
lightly. Sprinkle the bacon over the salad and serve hot or at room
temperature.
2. Batter-fried mushrooms
 2  cups  all-purpose flour
 1  tablespoon  salt
 2  teaspoons garlic powder
 1  teaspoon  baking powder
 1 pint beer
 oil -- for deep-frying, olive, canola, peanut, safflower, corn, soy or
 vegetable
36 to 48  medium whole  mushrooms
Combine flour, salt, garlic powder, and baking powder in medium bowl. Add
beer and whisk until smooth.  Cover and chill 30 minutes.  Whisk again, let
stand in refrigerator until ready to use.  Batter can be prepared 1 day
ahead if desired.  Heat oil to 375 F.  Holding stem, dip each mushroom into
batter, covering cap completely.  Fry in small batches until golden brown.
Allow oil to return to 375 F before adding next batch. Drain. They'll be
eaten as fast as you can cook 'em!
Original Recipes from “Smoke & Spice”, by Cheryl & Bill Jamison, modified.
3. SOURDOUGH CORN BREAD
1 cup sourdough starter
2-1/2 cups yellow corn meal
1-1/2 cups evaporated milk
2 eggs, beaten
1 tbs sugar
1/4 cup melted butter
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
Mix starter, corn mean, evaporated milk, eggs and sugar in a large bowl.
Stir in the melted butter, salt and soda.  Turn into a 10" greased frying
pan, cover lightly and let rest in a warm place for 1/2 hour, then bake in
hot oven (450F) for 25-30 minutes. Serve hot with honey.
I've made this menu a couple of times for my family with pork spareribs and
once for me and a few beer buddies, using beef ribs. In the latter case, I
also picked up a case of a good beer to keep 'em quiet while they waited. I
never seem to make enough! All meats from the nearby Argentine meat market.
Shopping list:
9 lbs of Beef Ribs or 3 racks of pork ribs, thick & meaty.
1/3 cup black pepper, ground
1/4 cup paprika
3 tbs sugar
3 tbs salt
2 tbs chili powder
2 tbs garlic powder
2 tsp onion powder
1-1/2 cup Bourbon plus extra for the cook and guests
1-1/2 cup cider vinegar
1/2 cup butter
1/2 cup oil (EVOO)
2 medium onions, minced
2/3 cup ketchup
1/2 cup fresh orange juice
1/2 cup pure Vermont maple syrup
1/3 cup dark unsulphered molasses
2 tbs Worcestershire sauce
6 slices bacon, preferably thick & smoky
3 tbs honey
2 tbs prepared yellow mustard
3 garlic clove, minced
3 leaf lettuce
2  cups  all-purpose flour
2  teaspoon  baking powder
1 pint can or bottle beer
 olive oil, any – for deep-frying
 36 to 48 medium whole  mushrooms
1 cup sourdough starter
2-1/2 cups yellow cornmeal
1-1/2 cups evaporated milk
2 eggs, beaten
1 tsp baking soda
1 case good beer to keep the chef happy!
Questions or comments? What did I forget?
