As another Lame Cherry exclusive in matter anti matter.
The Lame Cherry is noted for pushing all bounds in order to make this blog the best in the world, and in that the Lame Cherry bestows upon you the finest of cuisine in these 3 proprietary recipes, designed for cocktails, before dinner drinks, after dinner, and of course the main course.
Boiled Beef Ball Sac in Sardine Blood Sauce
Obtain 5 lbs of large bull testicles, with the ball sac skinned of hair.
Remove outer membrane and soak in salted water for one hour.
Place the testicles into a pot of water with the scrotum for flavoring, seasoned with 1 teaspoon of vinegar added. Parboil for a few minutes, remove, cool and slice to into 1/4 inch pieces.
Save the scrotum.
Combine 1 cup flour with 1/4 cup corn meal. Roll the testicle ovals into the drench, and then dip into a bowl of milk, repeat the drench, and dip into a port wine, and drench again. Fry until golden brown in 1 inch of hog lard in deep cast iron skillet, remove and drain.
Arrange the rocky mountain oysters into the cooled beef scrotum and prepare the following sauce for fondue dipping.
Cover with the following sauce.
4 cups pig blood
2 cups tomatoe sauce
1 cup dark port
1/2 cup shallots minces
1 clove of garlic
3 tablespoons butter
1 teaspoon thyme
two tins of sardines in oil
1/2 teaspoon basil
Sweat the onions, garlic and butter, with the sweet spices until caramelized. Add minced sardines. Combine the blood, tomatoe sauce and port and then poor into the herbs and spices. Cook the blood sauce into a reduced sauce for 30 minutes.
Garnish with one crumbled ostrich egg.
Marrow Liver Balls with Tuna
1 tablespoons melted marrow
1 duck egg
1 cup combined chopped suckling pig and goose liver
1 can of tuna fish in oil
1/2 cup dark bread crumbs
1/8th teaspoon onion juice
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Beat egg, and mix with all ingredients and form into balls. Poach in boiled water. Drain, serve on toastettes
For a special treat, top with 1/2 teaspoon of caviar
Calf's Brains and Oyster Sauce
1 set of calf brain
1 dozen oysters
1 cup water
1 teaspoon flour
1/2 cup cream
1/2 teaspoon soy sauce
1 teaspoon lemon juice
1/4 teaspoon pepper
1/2 teaspoon salt
Place brains in cold water for 30 minutes. Remove membrane and veins. Cook oysters in water two minutes. Remove oyster broth for 15 minutes. Place brains on serving tray.
Combine flour with cream, add to broth and heat until slightly thickened. Add salt, pepper, soy, lemon juice and oysters. Pour over brains.
Garnish with shaved carrot
Tripe with Sweet Bread Stuffing
1 complete tripe, unsliced but cleaned
2 sweetbread
Plunge sweetbreads into iced water for 30 minutes. Parboil 20 minutes in acidic water of 1 teaspoon sea salt and 1 teaspoon vinegar.
Drain and plunge again into iced water, remove membranes and strings.
Slice the sweetbreads, and lard them with 1 pound of salt pork, diced and placed into a covered baking tray. Cover with 2 cups of seasoned beef stock, and bake for one hour at 350 degrees.
Thicken liquid with a brown butter rux of 1 tablespoon.
Boil tripe for 35 minutes in salted water, seasoned with 1 tsp of white pepper. When cooked, carefully remove the tripe when cooled and drain all water.
Gently roll back the tripe to form a bowl. Next mix two large containers of cottage cheese with 4 guinea eggs, and make an inner ring inside the tripe bowl. Bake this 30 minutes at 350 degrees covered. If necessary place bowl in the middle of the tripe bowl to keep the cottage cheese in place and the tripe bowl shape. Lastly, add the sweetbread stuffing topped with Limburger cheese mixed with 1 cup creme fresh and 1 tin of anchovy.
Garnish with blood orange slices.
Once again, another Lame Cherry exclusive in only thee most exotic cuisines
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