Quoting Dave Drum to Jim Weller <=-

my local Humphrey's Market ... you can specify untrimmed or
fat cap on ... They also have suet, etc. available year around.

It's the same at my local independent butcher, a place called
Northern Fancy Neats (originally named Territorial Meats). They
also process wild meat for hunters and carry ten pound bags of
frozen, shredded raw beef suet for sausage makers working with
ground wild meat as its too lean on its own. They don't have a
website and even their Facebook corporate page is inactive.

This lady "sautes" with a little film of boiling water in a fry pan
but of course it is going to taste better with oil or better yet
animal fat and the additions of a little meat. I'd probably go with
already cooked, sliced sausage coins or diced ham.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beans and Kale
Categories: Vegetarian, Low-fat, Beans, Vegetables
Yield: 4 Servings

4 c Pinto beans, canned; rinsed
-and drained
2 tb Lemon juice
Salt and pepper; to taste
1/4 ts Crushed red pepper; optional
2 bn Kale; stems removed
4 Cloves garlic; minced
Salt and pepper

Slightly mash beans until they hold together. Stir in lemon juice,
salt and freshly ground pepper; crushed pepper if desired (or save
to top individual servings). Set aside for room temperature
serving, or heat in top of double boiler. Wash and chop the greens
into small pieces. In large skillet, heat sauteeing liquid of your
choice and cook garlic several minutes. Add greens and cook until
wilted and bright green. Add salt and freshly ground pepper.

From: Linda Brock

MMMMM

Cheers

Jim

... Build a man a fire and he'll be warm for a night.
... Set a man on fire and he'll be warm the rest of his life.

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JIM WELLER wrote to DAVE DRUM <=-

my local Humphrey's Market ... you can specify untrimmed or
fat cap on ... They also have suet, etc. available year around.

It's the same at my local independent butcher, a place called
Northern Fancy Neats (originally named Territorial Meats). They
also process wild meat for hunters and carry ten pound bags of
frozen, shredded raw beef suet for sausage makers working with
ground wild meat as its too lean on its own. They don't have a
website and even their Facebook corporate page is inactive.

Humphrey's processes deer for hunters at no charge - so long as the
client lets them keep 1/3 of the meat for donation to local breadlines
and soup kitchens. It's a pretty neat win-win-win deal.

This lady "sautes" with a little film of boiling water in a fry pan
but of course it is going to taste better with oil or better yet
animal fat and the additions of a little meat. I'd probably go with already cooked, sliced sausage coins or diced ham.

Well, yeah. I'm an omnivore. Some crumbled Italian sausage would go
nicely in that recipe, as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Italian Sausage (Mild or Hot)
Categories: Pork, Herbs, Chilies
Yield: 3 Pounds

3 lb Ground pork
3 tb Red wine vinegar
1 tb (ea) salt & fresh cracked
- black pepper
1 1/4 tb Dried parsley
1 tb Garlic powder;(not granules)
1 tb Onion powder; (not granules)
1 tb Dried basil; crushed
2 ts Sweet paprika
2 ts Red pepper flakes; to taste
- (opt)
3/4 ts Ground fennel seed
1/4 ts Brown sugar
1/4 ts Dried oregano; crushed
1/4 ts Dried thyme; crushed

Place the pork and red wine vinegar in a mixing bowl.
Sprinkle with salt, black pepper, parsley, garlic powder,
onion powder, basil, paprika, red pepper flakes (if doing
hot sausage), fennel seed, brown sugar, oregano, and
thyme. Knead until flecks of spice are evenly distributed
through the sausage.

Divide the sausage into thirds, and form into 3 logs;
wrap each in plastic wrap. Place wrapped sausage into a
freezer bag before freezing, or store in refrigerator
for at least 12 hours (24 hours is better - UDD) before
cooking.

UDD NOTE: Can also be stuffed into casings to make 16
or so nice links. I prefer it as bulk sausage unless I
am making it for a party/tailgate event.

Recipe By: Michelle Leigh Gossman

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Wasting time is an important part of living.
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Quoting Dave Drum to Jim Weller <=-

Humphrey's processes deer for hunters at no charge - so long as
the client lets them keep 1/3 of the meat for donation

My Northern Fancy Neats does the same.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beer Batter Fried Kale
Categories: Beer, Batter, Vegetables
Yield: 6 Servings

1 c Plus 2 tb beer
1 c All-purpose flour
1/2 ts Table salt
1/2 ts Freshly ground pepper
Vegetable oil for
-deep-frying
12 sm Kale leaves; washed well and
-spun dry
Coarse salt
Lemon wedges

In a blender blend the beer, the flour, the table salt, and the
pepper for 20 seconds, or until the batter is smooth, transfer the
batter to a bowl, and let it stand, covered, for 1 hour.

In a large deep skillet heat 1 inch of the oil until it registers
360F. on a deep-fat thermometer. Dip each leaf into the batter,
coating it thoroughly and knocking off the excess batter on the
side of the bowl, and fry it in the oil for 30 seconds on each
side, or until it is golden. Transfer the kale as it is fried to
paper towels to drain and sprinkle it lightly with the coarse
salt. Serve the kale with the lemon wedges.

Gourmet February 1992

MMMMM

Cheers

Jim

... Don't knock pumpkin spice stuff;
... White People are finally learning to enjoy spices.

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