Text 11770, 87 rader
Skriven 2007-02-13 15:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: badmaaaaaan 60
======================
 -> I forget why the Pats failed to sign Vinatieri. Do you recall
 -> if there was a reason for that, or was it just another case
 -> of Boston's perennial sports team self-destructive behavior?
 RH> I have no idea, but would bet on the latter out of habit.

The NFL rules are byzantine and silly, but that doesn't excuse
the fact that the Patriots had a whole year to make the guy an
offer, and they just didn't do it. Stupid pigs, stuff 'em, I say.

 -> The sad thing is that (though I was put to sleep by the
 -> second one the other day) often it takes at least a
 -> six-pack to intoxicate me.
 RH> Poor thing.  No cheap dates for you.  Cheap naps, maybe....

The two-beer nap was an anomaly. Usually I'm just as fine
after two beers as before them. With three or four there is
the off chance that someone will notice differences in my
abilities or behaviors. A six-pack will reliably produce
such differences. Better, two six-packs.

Stuffed Pork Chops With Spinach and Ricotta Cheese and Braised Fennel Sauce
cat: main
yield: 4 servings

2 Tb unsalted butter
1/2 c and 1 Tb extra-virgin olive oil
2 ts chopped garlic, plus a couple of slivers
2 ts chopped shallot, plus a couple of slivers
1 lb fresh spinach (about 10 c loosely packed), washed and stemmed
1 3/4 ts salt, plus more to taste
1/2 ts freshly ground black pepper, plus more to taste
1/4 c ricotta cheese (may use part-skim)
6 Tb freshly grated Parmesan cheese
4 bone-in pork loin chops (each 1 1/2" thick)
2 md fennel bulbs, stalks trimmed; fronds may be used for garnish
Parsley, chopped
1/2 c low-sodium beef broth
2 stems rosemary, for garnish
2 sprigs thyme, for garnish

In a medium saute pan over medium-high heat, combine the butter
and 2 Tb of the oil. Add the slivers of garlic and shallot and
cook, stirring, until soft, about 1 min. Add the spinach and
cook, stirring, until it has wilted, 1 to 2 min. Add 1/4 ts
each of the salt and pepper, or to taste. Transfer the spinach
mixture to a medium bowl. When the mixture has cooled, chop it
finely. Return it to the bowl and add 1 1/2 ts salt and 1/4 ts
pepper, the remaining 2 ts each of chopped garlic and shallots,
the ricotta, and the Parmesan and mix well to combine. Set aside.

Preheat the oven to 350F.

Sprinkle the pork chops generously with salt and pepper on
both sides, rubbing the seasonings into the meat.

In a saute pan over high heat, brown pork chops in 1 Tb oil
until browned on both sides, about 3 min total. The pork will
not be fully cooked. Transfer the pork chops to a work surface.
When the pork chops are cool enough to handle, slice each one
horizontally, stopping at the bone. Lift one flap on each
piece of meat and stuff a quarter of the spinach mixture into
the pocket. Close and fasten together with toothpicks.

Spread 2 Tb oil on a rimmed baking sheet. Transfer the pork
chops to the baking sheet and roast for 25 to 30 min or until
the juices run clear when a probe is inserted. An instant-read
meat thermometer, if using, should read 160F.

While the pork chops are roasting, prepare the fennel sauce.
Slice the fennel bulb very thinly. In a medium saute pan over
medium-high heat, add the remaining 3 Tb of oil and swirl to
coat. Add the sliced fennel, a pinch of parsley, and salt and
pepper to taste. Cook, stirring, until the fennel is cooked
but still crispy, about 2 to 3 min.

When the pork chops are done, transfer them onto individual
plates and remove the toothpicks. Using a slotted spoon, place
some of the sauteed fennel onto each pork chop. Add the beef
broth to the remaining fennel and bring to a boil. Remove from
heat and spoon pan sauce over the pork chops. Garnish with
fennel fronds or fresh rosemary and thyme. Serve immediately.

Gerry Garvin, G. Garvin's restaurant

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)