Place the cheap
moncler women coats roast on a rack in a shallow roasting pan. Rub all
over with the olive oil and the garlic and season generously with salt and
pepper. Sprinkle with fresh herbs and bake for 1 1/2 to 2 hours, basting
frequently with wine, until a meat thermometer reads 150 degrees to 160 degrees
F. (20 to 22 minutes per pound).
Remove from oven and let rest at least 10 minutes before carving. Bring to a
boil and cook until a knife can be inserted easily, about 20 minutes. Drain in a
colander and cool. When cool enough to handle, halve the merlitons, peel, remove
the seeds, and cut the flesh into 1/2inch cubes.
While merlitons are cooking, heat a large skillet over mediumhigh heat. Add
the sausage, onions, bell peppers, garlic, Essence, and salt. Cook until the
meat is brown, and the vegetables are very soft, give off their liquid, and
begin to caramelize, about 25 minutes. Add the cubed merlitons and cook,
stirring frequently, until they give off their liquid and soften, 15 to 20
minutes. Transfer to a large bowl and cool slightly before adding the butter,
green onions, parsley, sage, thyme, 1 cup bread crumbs, and eggs. Stir well to
combine.
Preheat the oven to 350 degrees F. Lightly grease an 8cup casserole. Transfer
the stuffing to the casserole and sprinkle the top with the remaining 1/4 cup
bread crumbs. Drizzle with the olive oil, then bake until golden brown, 40 to 45
minutes. Remove from the oven and serve. (Optional: Spoon baked stuffing into
center of Crown Roast before serving.)
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
Cook over high heat until the apples begin to release their liquid, about 5
minutes. Cover moncler vest
for men and reduce the heat to medium, and cook until the apples soften
and begin to break apart, about 1 hour, stirring frequently. Reduce the heat to
low and partially cover. Cook until the apples fall apart and the mixture
reaches sauce consistency, about 30 minutes.
Remove from the heat. Add the sugar (if needed) and moncler
women jackets stir well. Put the mixture through a food mill or a fine
mesh strainer, pushing with the back of a spoon to extract as much sauce as
possible. Discard the cinnamon sticks and apple skins.
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