Mrs. Meathead and I would like to introduce you to our buddy Oxygenee. He’s the proprietor of The Virtual Absinthe Museum and La Fee Verte Absinthe House. After a few weeks of discussing Meathenge and passing meat and exotic wood jokes back and forth, Oxygenee offered to send us some pix of these yummy delicacies he had while he was in Boveresse.
As promised, direct from Switzerland, for Meathenge:
Bundnerfleisch and smoked sausage from the chalet at Le Creux-du-Van described in my postings on the forum.
From L’Ermitage des Ravet, a two Michelin star restaurant at Vufflens-le-Chateau, a VERY expensive Swiss lakeside town, home to Michael Schumacher amongst others:
Breaded cutlets of fallow deer, served with a small ramekin of highly concentrated truffle sauce, topped with a puff pastry toque. Fuckin’ incredible. We drank a 1981 Vega Sicilia “Unico” with it.
(disclaimer: Sorry no photos. I really am sorry too. Because this really deserved a photo treatment)
Sometimes you spend too much time in a favorite restaurant establishment.
Well, keeping with the fast food jag that Meathenge has meandered lazily into…
“you’ve got to have stuff that sucks so that you know when somethings are cool. I mean… if everything was cool all the time you wouldn’t know it was cool. And that would suck.”
Mrs. Meathead and I went to The Crazy Chicken place.
I decided one day that I had a hankerin’ for a tasty dish that Mom used to fix for me when I was a youngin’. Cheesey Shrimps over rice! Damn that sounds good. But the hitch is that she used Campbells Cheddar Cheese Soup. Which I haven’t had in at least 10 years. Mrs. Meathead kept sayin’ “You can’t make that for dinner, that’s not dinner that’s lunch.”
I said “No no. Mom served it as an entree. That makes it dinner in my book.”
However, it took me several weeks after I bought the stuff before I was willing to make it.
The ingredients, easy. The labor, simple. Three words: Boil, Heat, Eat!
Campbells is always looking to help out the busy homemaker, the college student on a limited budget, the bum in the alley.
Wow! I don’t remember it ever looking this remotely unappealing. Yellow goo. Bravely I forge onward.
Fortunately the shrimp is as tiny and wonderous as I ever remember it being. Hmmmm? I may have to get Moms shrimp shell pasta salad recipe next. Black olives, little gherkins and little shrimps whipped inside shells and mayo!!! Can you taste it?
Goodbye so soon?
Hehh hehh hehh? I boil you alive!
Not enough for you? No? How about I take a little somezing off zee top, eh?
Take THAT! You poor excuse for a starch.
Ladled over rice and accompanied by Mrs. Meatheads Cucumber Salad (that had marinated for 24 hours) we were ready to eat.
Well, the cuke salad was extraordinary.
But the shrimp goo? *sigh*
The meat’s backin’ up!
Now, these are all just guidelines for measurement. The recipe is my head, and I just do what seems right, and what tastes good. The rest is up to you.
1 small pumpkin (I think we got a small 3 pounder)
1 lb real good smoked ham
4 stalks celery
1/2 bag bunny baby carrots
1 fistfull (one girly handful, mind you) fresh (!) oregano
1 fistfull fresh sage
1 fistfull thyme
1 entire garlic thingie
1/4 tsp creole seasoning or just cayenne is ok
1/2 cup white wine (or it could been alot more, we just kept pouring)
6 cups real honest to god homemade chicken broth
1/2 pint heavy cream
Gut pumpkin and slice up into big wedgies. Baste each piece with olive oil covering all exposed pumpkin bits. Put on biiig cookie sheet and bake at 250 degrees for hours, or until it softens. At some point cut the top off the garlic clove and put in foil, covering with olive oil and put into bake until real soft with the pumpkin.
When the pumpkin is soft, let it cool, it really hurts to try and wrastle the skin off when it’s real hot.
Dice onion, carrots, celery and herbs, creole stuff and sautee in olive oil and, if you’re daring, a little butter.
Peel the skin off the pumpkin wedgies and cut into large chunks, put in pot with sauteing veggies, start adding your broth and wine, enough to cover the pumpkiny bits.
Cook for 30-45 minutes until the pumpkin is turning to mush. Then put mixture through the blender until smooth. Add back into pot. Dice ham into 1/2 ” cubes and add. Start adding the heavy cream, chicken broth, and more wine, stirring constantly over low heat. Keep tasting until it’s good.
That’s it! Ready to eat!
These are scary food pictures. The real deal looked and tasted great!
So it doesn’t fit the “BIG FOOD” requirements… feh’get about it. Mrs. Meathead was mighty determined to make an example of this chick. She said “Go to the garage and get the book!” So I went to the garage and brought in the “Household Searchlight Recipe Book”.
She stripped the meat off of Miss Things bones and took the gravy she made the night before and mixed up a little extra (lets say 2 inches of gravy in the pan) and I brought home a fresh bag of Lays (Thanks Grandma Biggles) from the Japanese Airport Terminal
Some wide noodles a glass dish (shallow and large for extra crispity goodness) and in about a half hour we was dining dee’lishy once again.
*MRS. MEATHEAD is PROUD to imform you that NO CANS OF SOUP WERE HARMED IN THE MAKING OF THIS EVENINGS CASSEROLE.
Well, ok. So it’s the same as “Flat Chickenny” or “Split Chickety” or whatever. The result is still oven roasted chickey goodness. Moist and tender, mouth waterin’, fork salute’n, fall apart in your fingers FOOD! I mean come on, what red-blooded AMERICAN wouldn’t want to dive head first into this spread. Can’t you just feel the drippin’s run down yer chin! DAMN that’s FINE EATIN’!!!
It’s the one to get and this one’s signed by the Devil himself.
The Auction to beat