Text 11020, 75 rader
Skriven 2007-01-27 23:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: BBQ (Resend 1)
======================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> By now you and Dale both know I was (mostly) pulling your leg

 Mostly perhaps, but the was an element of truth to it as far as the
 majority of commercial sauces go.

 DS> but this is a worthy topic of discussion.

Indeed.

 DS> There is one sauce I use - Cape Cod Cranberry BBQ Sauce - which
 DS> I *expect* to be sweet.  The cranberry flavor and tartness is
 DS> the dominant part, though.  (That sauce is excellent on pork.)

We use cranberries often and in a lot of things not just once a year
with the Christmas turkey. And yes, cranberry pork BBQ Sauce is one of
them. In my previous home I could pick them in my backyard but there's
only a few at my current house. There are lots of wild cranberry patches
nearby and we try to pick at least a gallon or two a year.

 DS> We have a double whammy working against the consumer in the US....
 DS> lobbying  [and] tariffs

I know.

 DS> poorer tropical nations that grow sugar would have
 DS> a huge influx of cash from the American market.

Just think a 20% increase in sugar prices might affect our food budget
1% but double the standard of living of some Latino farmer who might
become a little more pro-American than he is now as a side benefit.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: CATFM Pork Loin Stuffed W/Wild Mushrooms & Cranberry Compote
Categories: pork, mushrooms, fruit, sauces
  Servings: 4

  3 1/2 lb Pork loin (cleaned of its
    silver skin)
      2 lb wild mushrooms
    1/3 c  cranberry compote
           Salt and Pepper to taste

Put a large skillet on medium to high heat. add some Olive oil and begin
cooking down the mushrooms. Cook until soft. Season with S&P While the
mushrooms are cooking take a long knife and work it from one end to the
other, but don't go all the way thru. You're making a pocket. remove
the mushrooms from the pan and mix with the cranberries. Reheat the
skillet and season the pork with Salt and pepper. Begin stuffing the
pork with your stuffing. When the pork is full begin searing on one
side. When golden brown turn and finish in a 350   oven. While the pork
is cooking away add the rest of the mushrooms and cranberries to the pan
you cooked the pork in and begin reducing to make a sauce. Remove from
the pork from the oven and let it rest at least 10 mins. DON'T TOUCH IT!
Slice the pork and then ladle over a little sauce.

Notes: This is for the show on 11/05/2005

From: Www.Chefandthefatman.Com

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... You're Italian if you fight over whether it's called "sauce" or "gravy
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