Text 13622, 83 rader
Skriven 2007-03-31 23:15:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Smoking difference
==============================
 -=> On 03-31-07  07:32,  Dave Drum <=-
 -=> spoke to Dale Shipp about Smoking difference <=-

 DD> So long as the different meats do not drip juices on one another you 
 DD> shouldn't get any mixing of flavours.

  Chances are they would drip -- but as others have suggested, perhaps
  that could be arranged as a flavor enhancer?

  Welcome back.   I hope things are going ok with you and Georgia.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Masala Chops
 Categories: Meat, Indian
      Yield: 1 servings
 
      8 tb (1/4 lb.) Clarified butter
      1 c  Finely chopped onions
      2 tb Finely chopped garlic
      1 tb Finely chopped fresh ginger
           -root
    1/2 c  Cashew nuts
      2 ts Poppy seeds
      3    Whole cloves
    1/8 ts Cardamom seeds
      2 sm Bay leaves, crushed
      6    Very thick lamb chops, 1/3
           -to 1/2 pound each, well
           -trimmed of fat
      1 c  Plain yogurt
    3/4 ts Ground cardamom
      2 ts Freshly ground black
           -pepper
    1/4 ts Ground cloves
           -Salt to taste
           -Garnish: Chopped fresh
           -corriander or chopped
           -fresh parsley
 
  "This one-pan dish turns out lamb chops like you have never had
  before. Sauteed in a mixture of whole and ground spices, nuts, and
  yogurt, the final effect is of Indian flavors at their best."
  
  Serves 6
  
  Place clarified butter in a large heavy skillet over medium-high heat.
  Fry the onions, garlic, and ginger, stirring constantly, for about 5
  minutes, or until onions are golden brown. Remove pan from heat.
  
  Remove onions, garlic, and ginger from the hot butter and place them
  in a blender or food processor.  Puree these ingredients, along with
  the cashew nuts and poppy seeds.  If mixture is to dry to puree, add
  a few Tablespoons of water.
  
  Place frying pan back over medium-high heat.  Return spice paste to
  the pan.  Add whole cloves, cardamom seeds, and crushed bay leaves.
  Add the lamb chops, and fry, turning occasionally for 10 minutes.
  Scrape the bottom of the pan now and again as you continue to cook,
  and to keep the sauce from scorching.
  
  Lower heat to medium and add the yogurt and ground spices.  Fry
  approximately 10 minutes longer, continuing to turn the chops
  occasionally.  Add 1/2 cup water and cook the chops 15 minutes longer,
  or until they are done to your satisfaction.  Season with salt.  Serve
  chops coated with the yogurt sauce and garnish with chopped coriander
  or parsley.
  
  From: Sheraton World Cookbook
  Maurya-Sheraton
  New Delhi, India
  Shared By: Pat Stockett
  From: Pat Stockett
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:18:21, 31 Mar 2007
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