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Ping Richard FL

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RRP
RRP Posts: 25,897
in EggHead Forum
Hey guy I need your help! I emailed you the other day. Maybe it got caught in your spam catcher, but I used one of your emails to me as a reply carrier! OTOH anybody know if he is out and about or something else?
Re-gasketing America one yard at a time.
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  • Richard Fl
    Richard Fl Posts: 8,297
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    I responded a few days ago but something got lost. I am away from the 'puter with the info until tomorrow. will resend.
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  • RRP
    RRP Posts: 25,897
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    THANK YOU!!!
    Re-gasketing America one yard at a time.
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  • Richard Fl
    Richard Fl Posts: 8,297
    edited September 2014
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    I have reconstituted , porcini, oyster, black and a few others over the years in water or white wine in less than an hour. Be sure to save the liquid incase you need to add to sauce.

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  • Richard Fl
    Richard Fl Posts: 8,297
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    Have never tried it but will in the near future.  Let me know if I can help. Regards Richard
    Sauce, Beef, Steak, Ramp, Morel, Cognac Cream Sauce, Hoss's BBQ
     
    Well at the request of Woodoggies I have typed up the recipe for the sauce from my Woosday pic. It is also in the new recipe section under sauces rubs marinades. Hoss Ramp Cognac Cream Sauce This is a recipe for a ramp cognac cream sauce I made for peppercorn crusted ribeye. You can substitiute the ramps with, mushrooms (really good with morels!) to make a mushroom cognac cream sauce. Cayenne in small amounts (a pinch) gives a cream sauce more depth.
     
    INGREDIENTS:
    1/4 cup Chopped Ramps, Wild Leeks
    1 Clove Garlic Minced
    1 Clove Shallot Minced
    1 pint Heavy Cream
    1 Tbs Butter
    1/2 cup Cognac or Brandy
    1 Tsp Kosher Salt
    1 Tsp White Pepper
    1 Tsp Cayenne
     
    Preparation Directions:
     
    1. Have everything chopped and near by when you start.
     
    Cooking Directions:
     
    1. Melt butter in a hot saute pan.
     
    2. Saute the garlic,shallots and ramps till soft.
     
    3. Deglaze with Cognac.(carefully this will ignite!)
     
    4. Reduce the Cognac by half.
     
    5. Add the heavy cream and reduce till desired thickness.
     
    6. Season with salt, pepper, and cayenne.
     
    7. Serve over steak or any other grilled or sauted meats.
     
    Special Instructions:
     
    1. If using mushrooms add the mushrooms first let them cook for a while then add your garlic and shallots or else they will burn.
     
    Recipe Type: Sauce
     
     
    Author Notes
    Ramps are an early spring/wild onion type of veggie.
     
    Forgot to mention they have a broad flat leaf that sets it apart from the typical spring onion.
     
    2010/04/22---Hoss's BBQ 
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  • RRP
    RRP Posts: 25,897
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    Thank you, SIR!
    Re-gasketing America one yard at a time.
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