Subj : Today in History - 1938
To   : All
From : Dave Drum
Date : Tue Oct 31 2023 18:22:00

01 November 1938 - SEABISCUIT DEFEATS WAR ADMIRAL: 'The Match of the
Century' pits the small and scrappy thoroughbred racehorse Seabiscuit
against the regal Triple Crown-winner War Admiral. Seabiscuit beats the
favorite by four lengths and will be named the American Horse of the
Year.

Seabiscuit (May 23, 1933 _ May 17, 1947) was a champion thoroughbred
racehorse in the United States who became the top money-winning
racehorse up to the 1940s. He beat the 1937 Triple Crown winner, War
Admiral, by four lengths in a two-horse special at Pimlico and was voted
American Horse of the Year for 1938.

A small horse, at 15.2 hands high,[1] Seabiscuit had an inauspicious
start to his racing career, winning only a quarter of his first 40
races, but became an unlikely champion and a symbol of hope to many
Americans during the Great Depression.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Horsemeat Roast w/Bleu Cheese-Horseradish Sauce
 Categories: Game, Cheese, Herbs, Dairy
      Yield: 4 Servings
 
      2 tb (30mL) ex virgin olive oil
  2 1/4 lb (1 kg) horsemeat roast
           Dijon mustard; as needed
           Salt & pepper

MMMMM---------------------------SAUCE--------------------------------
      3 tb (45mL) bleu cheese; crumbled
      3 tb (45mL) sour cream
      5 ts (25mL) minced chives
      5 ts (25mL) prepared horseradish
           +=OR=+
      5 ts (25mL) wasabi (Japanese
           - horseradish) powder
      5 ts (25mL) mayonnaise
           Fresh ground peppercorns
 
  Set oven @ 425ºF/220ºC.
  
  Heat oil in a skillet over medium-high heat.
  
  Sear roast all sides.
  
  Rub with mustard and season.
  
  Roast 10 minutes.
  
  Reduce temperature to 350ºF/175ºC and continue to cook
  to desired degree of doneness.
  
  Take meat out, cover loosely with foil and let stand.
  
  In a bowl, mix sauce ingredients together.
  
  In a skillet, bring sauce to a boil.
  
  Lay sliced meat on a bed of sauce.
  
  Cooking time: the best way to check doneness is with a
  meat thermometer, which shows the meat's internal
  temperature.
  
  Rare -- 125ºF/55ºC.
  Medium -- 150ºF/65ºC.
  Well-done -- 170ºF/77ºC.
  
  It is important to take the roast out of the oven 5 to
  10 minutes before it's done as its internal temperature
  will continue to rise a little.
  
  From: www.metro.ca/recette
  
  MM Format by Dave Drum - 22 February 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Pull up a chair. Take a taste. Come join us. Life is so endlessly
elicious.
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