I have in my hot little hands a lovely piece of Wagyu Beef Bresaola. I am planning to have it for dinner sliced really thin and laid on the plate like carpaccio, topped with some rocket and Italian parsley from my garden, dressed with some EVOO and a little lemon juice.
Any other ideas?
I came home from work with plans of a salad for dinner, logged on to SE and read posts about lamb & harissa (and a few other things!), and immediately shelved my salad plans and HAD to go buy some lamb. I marinated it with harissa and EVOO, and chargrilled it with some asparagus, dressed it all with a lemon and yoghurt dressing and grilled red peppers. Has anyone else shelved their breakfast/lunch/dinner plans because of a post or two on SE?
Kangaroo for me please! I don't know if it's available in the US, but it is goooooood!!! Really lean so you only need to cook it med-rare at most, and it is really tasty, not too gamey, tender and healthy!
I swear that I once saw on a TV cooking show (can't remember which one, but it was a British show) a whole salmon poached in the kitchen sink.
The fish was placed in the (presumably spanking clean) sink with the plug in, and boiling water was poured over to cover, with a few dill fronds and lemon slices. The whole sink was covered in foil and just left for about 20 minutes or so. It came out looking PERFECT!!! Just cooked, lovely and pink and served with homemade aioli or maybe lemon mayo
Did I dream this? Has anyone else heard of this?
YES!!! Braise that bad boy.
Sear it off in a heavy casserole dish (a Le Creuset Dutch Oven is perfect), then add about a dozen peeled garlic cloves, some rosemary sprigs, and a whole bottle of cheap balsamic (about 250mls and the cheapest supermarket one will do fine). Then put a cartouche of baking paper on top, pop the lid on and cook slowly in a low oven for about 2 - 3 hours. While the meat rests, boil the balsamic left in the pan hard to reduce to a sticky glaze (or sticky-ish depending on your whim).
The meat becomes meltingly tender, the reduced balsamic a tart-sweet glaze, and the garlic cloves are gorgeously soft and sweet. I like to serve it with a porcini risotto and green salad. Would also be nice with some dental-pain friendly soft polenta. Not exactly summer food I know, but it's winter where I am and I'm on a braising kick! The leftover meat is also great shredded for sandwiches or in a salad.
@ Cassaendra. Thanks for the info. Seriously though I don't think we have dough in a can (maybe I'm just not looking hard enough in the supermarket). Also I think I confused myself, because what I know as a biscuit, I think you call a cookie......
Fair call on the vegemite thing - although I'll have to stand my ground and defend to the death one of my country's "cultural icons" ; )
A can of biscuits??? WTF????? Velveeta???? WTF is that????? Can of noodles???? WTF????? You people are really scaring me now....
WOW! Reading this thread has certainly showed me a side of american cuisine which, to be frank, is a little scary!!!
Is that congealed salad (even the name makes me shudder a little in horror) for real? Jelly, mayo, pineapple, cottage cheese, walnuts ALL BLENDED TOGETHER?? Does it look the same coming back up as it does going in? ;)
The only Australian kitsch dish I can think of to contribute is my Grandmother's cold rice salad with capsicum and peas which she made every Christmas because she (quite wrongly) thought that we all loved it.
Loose tea leaves all the way! I have banned the bag at home and at work. There's something really nice about pouring tea from a pot.
Darjeeling for me please, preferably single estate SGTFOP grade leaves. No milk or sugar, just tea.
Yes, I am a tea snob, and quite content with that thank you very much.
@BirdDoggie. Coconut cream & coconut milk aren't really the same thing. The difference is exactly like the difference between ordinary cream and milk. Sometimes when you open a can of coconut milk there is a thick cream sitting on the top (just like in a bottle of old fashioned milk). If you refrigerate the can, this seems to help the cream coagulate on the top. In Australia we can buy cans of coconut cream and coconut milk. Maybe a Thai grocer in the US would stock them? If you use milk instead of cream in this recipe I guess it will taste pretty much the same, but a bit less rich and a bit more liquid.
I shared a house with my sister for years, and neither of us ever bought peas because we both thought that the other HATED them. So after about 5 years of eating green beans, the topic was somehow broached, and it turns out we both LOVE peas.......too polite for our own good it seems.
You guys make me want to try Wild Boar.
On the other hand, you made me want to google Rocky Mountain Oysters (here I was thinking it was a different way to do oysters-was getting ready to be excited...BOY, was I wrong!) but now I am sorry I know. I will not partake in any of that. Thank you. This falls under learning something new everyday.
Glad to see this thread. My BF just sent me a link (www.exoticmeats.com) and asked me which one I would try...
Grouper cheeks deep fried in beer batter
Smoked Amberjack
Monk fish tails can be cooked a half a dozen ways
Lamb's Liver fresh from the slaughter house sauteed while still warm
with some shallots and Madiera wine
Home made head cheese
Grilled Ostrich tenderloins served with a Blueberry Balsamic sauce
Raw slices of calf sweetbreads dredged in flour ,sauteed in butter
served with a Tico sherry scented Espagnole sce or served cold with a Classic Vinaigrette
I know it's not all meat but still worth mentioning
Lamb or Buffalo Top rounds roasted sliced with wild mushroom sauce
Definitely the delicious Suntown Sunbird. Hot and tasty!
If you like north Indian, it's an excellent reason to try this: http://fxcuisine.com/default.asp?language=2&Display=148&resolution=high
I just barbecued a jackrabbit in a mustard sauce. It was fantabulous!
Basically everything I eat is "exotic" because I hunt or fish for pretty much all my meat. Weirdest? Sea cucumber was pretty nasty, although I kinda like jellyfish. No North American game meat is too terribly "weird" tasting, if it is cooked properly. Maybe turtle.
I bet whale or seal would be pretty odd, although I have eaten neither. Fishy beef is how I hear it described. Mountain lion is said to taste like pork, as is coyote.
What's wrong with horse? Just because it isn't eaten very often in the U.S., doesn't mean it isn't a more common meat in other countries.
I can't really think of any too exotic meat I've eaten...I guess soft shell turtle?
The last one I had was a fresh water terrapin of some sort, a wee little thing with a pointed snout.
It was braised in sauce whole, shell and all, and when it was presented to us with head and feet still on, the waitress cut it into quarters with a butter knife, it was that soft.
Quite tasty! Texturally like a firmer frog. Taste was very poultry-like.
I've had whale meat, but it was preserved some how (not fermented, just cured). Very oily, and needed to be eaten with the appropriate condiments to cut some of its greasy fishiness. I presume fresher whale isn't as funky.
mmmm....lamb with a spoon....i kinda remember reading that recipe.....i think you slow braise it with a bottle of red wine,garlic,oregano,s&p,covered for 7 or 8 hours till its so tender you can eat it with a spoon !!!
Ha, Perky, the "ack" was a comment on the horse.
izatryt, you can get horse in some restaurants in Canada, I've never seen it on a menu in the States. For those in Toronto, he had it at La Palette in Kensington Market - a dish called Quack and Track, duck and horse. Strange bedfellows.
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