-=> Quoting Denis Mosko to Jim Weller <=-

 DM> skip
 JW> ancestry.
 DM> Wow, Jim.
 DM> He has ~Russian ancestry.

Yeah, the little sprout will be part Russian, so his mom will make
sure he gets to enjoy Christmas twice every year.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goose and Tasso Gumbo Gourmet, January 1997
 Categories: Cajun, Stews, Ham, Duck, Goose
      Yield: 12 Servings
 
      1 lg Goose or
      2    8-lb ducks can be
           Substituted
           s&p
    1/2 c  Bread flour
      2 md Onions; chopped
      1 md Green bell pepper; chopped
      3    Celery ribs; chopped
    1/2 lb Tasso (Cajun-cured smoked
           Pork) or
    1/2 lb Fine-quality ham, cut into
    1/4    inch pieces (about 2 c)
      2 qt Canned whole tomatoes
           Including juice
      3 qt Water
      1 c  Thinly sliced scallion
           Greens; (about 1 bunch)
 
  Makes about 24 cups, serving 10 to 12 as a main course
  
  There will be a large amount of rendered goose fat left over from
  this gumbo. The French often use the fat to coat potatoes for
  roasting. Rendered goose fat keeps, covered and chilled, 3 months.
  
  Pat goose dry and prick all over with a fork. Season goose. In a
  large heavy skillet (preferably cast-iron) brown goose in batches,
  without crowding, pouring off all but 2 T fat into a large
  heatproof bowl after each batch and reserving fat in bowl.
  Transfer goose as browned to a 12-qt kettle.
  
  In skillet cook 1/3 c goose fat and flour over med-low heat,
  stirring constantly with a flat-edged metal or wooden spatula,
  until roux is the dark reddish-brown color of chestnut shells,
  about 45 min. Stir in onions, bell pepper, and celery and cook,
  stirring occasionally, until vegetables are softened.
  
  While roux is cooking bring goose, tasso, tomatoes with juice, and
  water to a boil. Add roux mixture by large spoonfuls, stirring
  well after each addition, and simmer gumbo, covered, stirring
  occasionally, until goose is very tender, 1 1/2 hr. Transfer goose
  with tongs to a large bowl and cool until it can be handled.
  Discard skin and bones and shred goose meat. Stir meat into gumbo
  with scallions, cayenne, and salt to taste. Gumbo may be make 3
  days ahead, cooked completely, uncovered, and chilled, covered.
  Skim fat from gumbo. Reheat mixture if previously chilled.
  
  Serve gumbo ladled over rice in large soup plates.
  
  Gourmet, January 1997
  
  From: Michael Loo                     Date: 21 Nov 97
 
MMMMM


Cheers

Jim


... I design my kid's Halloween costume to fit over a snowsuit.

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