Here is a recipe from Sam Arnold, a dear friend and restauranteur - TopicsExpress



          

Here is a recipe from Sam Arnold, a dear friend and restauranteur in Denver. Try this yummy alternative to turkey this coming thanksgiving. Eating Up the Santa Fe Trail, published by University Press of Colorado: MOOSE NOSE Impale the cut end of the nose on a sharp stick or steel rod. Build a steady fire and singe off the heavy dark hair thoroughly. Turn it like a giant marshmallow until all the hair is burnt. Soak it overnight in salted water. Brush with a wire brush the next day to remove all burnt residue. Cut into large pieces to reveal the inner sinus cavities. You will see some inner hair growing there. Either use a gas torch or hold the nose over an open stove flame to burn this hair off, too. Wash in saltwater and brush with a wire brush till clean. Boil the nose pieces with an onion, bay leaf, vinegar and peppercorns for about six hours, adding hot water to keep it submerged. Remove and reassemble pieces into nose shape and place on platter. Refrigerate. The juices will jell into aspic. Though the nose is mostly cartilage, with some meat here and there, boiling in acidic vinegar will soften the tissue. One may then slice thinly and serve with a piquant chile sauce and sliced lemon, as the nose is bland (though the cartilage is pleasantly crunchy). The taste is similar to a pickled pigs foot. Buffalo nose may be prepared using the same technique. SALT PORK 1/4 pound salt pork per person, cut into 1/2 -inch-thick strips 2 tablespoons flour Salt Pepper 1/2 pint milk Soak the salt pork in water the night before eating it. Cut salt pork in bite-size pieces. Pour two kettles of boiling water over the salt pork to remove much of the salty taste. Dry fry the salt pork pieces in a medium-hot skillet until crisp. Remove and drain on towel. Leaving about three tablespoons of fat in the pan, add two tablespoons of flour and brown. When cooked a bit, slowly stir into the roux one-half pint milk to make a cream gravy. Add salt and pepper to taste. Catsup, wine or spices may be added, if desired and available. Add back the crisp, fried salt pork. Served over toast or rice, salt pork makes an easy Sunday supper, a fast lunch or a good side dish for breakfast. Crisp fried salt pork rolled in chile pepper can be served as a snack.
Posted on: Fri, 31 Oct 2014 11:49:13 +0000

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