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| Greatest Stuffed Camel Recipe - Just In Time For Thansgiving
Posted: 10/22/2005 8:10:23 AM | funny thread!! this comment tickled me >
there is only so much hump to go around
and I KNEW it was only a matter of time before Camel toes got mentioned!
God they are stinky animals. Once when my eldest daughter was 2 yrs old we took her to the circus and before we went in, we took her to see the animals outside. A camel was standing there and it peed and its tail flicked the pee all over my little girl. Oh it was awful, she stunk to high heaven but we had to sit through 3 hours of the circus before we could take her home and clean her up. Funny thing was she didn't even notice the stink and how wonderful it was to see the excitement in her face with each new act. | |
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| Greatest Stuffed Camel Recipe - Just In Time For Thansgiving
Posted: 10/24/2005 10:43:21 AM | More delicious camel ideas. I also have a recipe for 101 Dalmations if anyone is interested. It feeds 350 people.
Camel Fillet with a Shiraz Butter Glaze
1 camel fillet trimmed of sinew and cut into medallions
olive oil
butter
4 small onions, sliced
1 carrot, finely chopped
250 ml shiraz or other red wine
250 ml camel stock
camel trimmings
Method:
To make the camel glaze, put olive oil and onions, carrots and celery in a pan and fry until slightly brown. Add cut up camel trimmings and cook until brown. Then add wine and beef stock. Simmer for approximately 30 minutes. Strain and whisk in butter pieces until the liquid has a buttery glaze.
Brush camel fillet with olive oil and grill to your taste.
To serve pour shiraz butter glaze onto a plate, arrange camel medallions in a pyramid shape and serve with tossed salad. | |
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| Greatest Stuffed Camel Recipe - Just In Time For Thansgiving
Posted: 3/21/2006 8:28:10 AM | Camel Braise with Grilled Date Glace (real)
3 lbs camel roast or beef roast
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped white onion
1/2 cup chopped fennel root
2 cups port wine
1 tsp minced garlic
1/4 cup brown sugar
salt and pepper
cooking oil
water
1/2 lb dried dates softened in hot water (about 6)
whole roasted almonds for garnish
grilled persimmon and/or grilled figs for garnish
grilled cherries for garnish
Rub small camel roast with salt, pepper, and oil. Sear the roast on all sides in a hot cast iron skillet. Remove roast and reduce heat to low.
Add the chopped vegetables and place the roast on top.
Add the wine,garlic,and brown sugar and cover with the cast iron lid that fits the pan.
Cook on Low heat for 1 3/4 hours or until very tender, add water as necessary to prevent burning.
Place figs, persimmon and cherries on charcoal grill and grill them lightly on both sides.
When roast is tender remove any remaining liquid to a seperate sauce pan.
Add chopped dates and simmer or reduce to a glaze and check seasoning.
Serve roast on large platter with sauce around and almonds on top.
Accompany as desired with the strange grilled fruit or your favorite vegetables.
This roast method with a bed of mirepoix is a very old method and should work with any roast. I have never tried substituting the camel meat but it sounded good to me. Please let me know how it turns out and tell us where you get the camel meat. | |
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| Greatest Stuffed Camel Recipe - Just In Time For Thansgiving
Posted: 3/21/2006 8:39:21 AM | hahaha dallas yer a riot.
This reminds me, once I was telling a guy how I grew up in africa and he asked the inane question if I used to shoot elephants so I inanely answered , "of course".....his next question was, "what do you do with it after you have shot it?"
My answer? "Make a really BIG stew." | |
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| Greatest Stuffed Camel Recipe - Just In Time For Thansgiving
Posted: 3/21/2006 8:43:23 AM | Have seen camel recipes but never tasted one. Only watched camel races - do you think they run faster if they think they'll be cooked if they lose?
Has anyone ever eaten real Kentucky Burgoo? It is served at county and state fairs, and most such large gatherings. It has EVERYTHING in it - older cookbooks (I checked the American Heritage series) call for beef, chicken, lamb, hogs, squirrel, possum, etc (no fish) and every vegetable you can think of - okra, tomatoes, corn, parsnips, turnips, carrots, etc. It has quite a few herb seasonings, some bitter herbs offset by the inclusion of molasses. It has the appearance of a thick gooey stew, and actually tastes surprisingly good - or they wouldn't be able to sell vats of it, I suppose. | |
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| Greatest Stuffed Camel Recipe - Just In Time For Thansgiving
Posted: 9/23/2009 9:04:20 PM | Uh, no thanks! I have had goat though, to the poster who was turned off by it. It's pretty good curried, and a common dish in Jamaica and very popular at my local food festival!
Oh, and camel milk is supposed to cure whatever ails you. Really! But it's not available yet in the US, supposedly. There's a woman starting a business to import it.
Armadillo, anyone? | |
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| Greatest Stuffed Camel Recipe - Just In Time For Thansgiving
Posted: 9/23/2009 10:30:09 PM | Bunky, dang!!! When I saw this I thought it was a thread we had up last year where we discussed this same subject, the stuffed camel recipe. Now I see that myself and none of those posters are even in this thread, soooooooooo......THERE ARE TWO??? 
It must be a popular Thanksgiving Dish!! I am sure I had some relative, somewhere that ate it at some time.
Some guy posted a recipe for Elephant stew the other day, but his recipe left something out compared to the ones I have seen.
Hmmmm How about ...
Ostrich Ragoût
this is actually an authentic Ancient Roman recipe
For boiled ostrich: pepper, mint, roast cumin, celery seed, dates or Jericho dates, honey, vinegar, passum, garum, a little oil. Put these in the pot and bring to the boil. Bind with amulum, pour over the pieces of ostrich in a serving dish and sprinkle with pepper. If you wish to cook the ostrich in the sauce, add alica.
You may prefer to roast or fry your ostrich, rather than boil it. Whichever method you choose, this sauce goes with it well. For 500g ostrich pieces, fried or boiled, you will need:
2 teaspoon flour
2 tablespoons olive oil
300ml passum (dessert wine) a dessert wine called passum, in Rome? hhmmmm
1 tablespoon roast cumin seeds
1 teaspoon celery seeds
3 pitted candied dates
3 tablespoons garum or a 50g tin of anchovies
1 teaspoon peppercorns
2 tablespoons fresh chopped mint
1 teaspoon honey
3 tablespoons strong vinegar
Make a roux with the flour and 1 tablespoon of the olive oil, add the passum, and continue to stir until the sauce is smooth. Pound together in the following order: the cumin, celery seeds, dates, garum or anchovies, peppercorns, chopped mint, the remaining olive oil, the honey, and vinegar. Add this to the thickened wine sauce. Then stir in the ostrich pieces and let them heat through in the sauce.
Whole Roasted Ostrich
Clean and dress Ostrich like one would turkey, cutting the legs at the first joint and stripping the skin and meat off of the last 5" like one does for Frenched lamb chops. Bring Legs together and tie tightly.
Mix together 12# of cracked wheat
2# each - dried figs, raisins, dried dates, dried appricots
5# fresh pomegranate seeds
4 whole ground seedless oranges
4# chopped onions
2# - each pinenuts, blanched almond halves
1 cup fresh grated nutmeg
1/2 cup allspice
1/2 cup corriander
2# honey
Stuff bird cavity, don't get lost.
Sew neck end closed and bottom end closed.
Place on beef spit.
Brush with a honey, orange blossom water and sumac mix
Catch as much of the juices as you can to also baste with.
When juices begin to stop running, remove from spit and place on an extra large tray. Surround with 24 roasted squab that are stuffed with oranges, nutmeg and onions and were basted with same honey, orange blossom water and sumac mix.
Liberally sprinkle tray with pale colored yellow and pink rose petals and white orange blossoms.
Use curved sword to carve.
I just envision this being done by Umpa Lumpas, don't you?
SS HaPPy ThanKsGiVing to ME! | |
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| Greatest Stuffed Camel Recipe - Just In Time For Thansgiving
Posted: 9/24/2009 10:06:15 AM | Oh Lawd, POF should have a prize for the most exotic recipes!
Yeah, I think there were multiple camel threads. Search it. I was looking for info on their milk. Apparently camel cows (is that what you call them?) really hate being milked, and spit and get all nasty and mean. LOL! Don't try this at home!
By the way - WTH is it with camel toes? I keep seeing it pop up, and it seems like a joke I just don't get! Or do people really eat them? How??
Gotta get some camel milk. Maybe it will help my brain cells. | |
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| Greatest Stuffed Camel Recipe - Just In Time For Thansgiving
Posted: 9/26/2009 10:59:31 AM | Ohhhhhhhhh, yes I do have that restriction and yes, private images count so I never think of it as a restriction. You choose at the bottom of the email which to send. Besides, I have seen your lovely face. Why did you take it off?
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