Text 1501, 78 rader
Skriven 2006-05-17 20:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: tortillas
=================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Oh, yeah, I should probably add that good tortillas are pretty
 DS> cheap in the store.
 
 JW> Not at my store. Stale Old El Paso tortillas are 6/$1.99.

 DS> I couldn't even give you a list of the brand names here, there's
 DS> so many.  The numbers and varieties of Tex/Mex and Mexican 
 DS> specialties around here have been growing strongly, though,
 DS> becuase we have a growing population of Mexican immigrants.

And there's the difference. We have one lone Mexican here and he's
married to a Russian girl so even he eats perogies not tacos.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork in Balsamic Vinegar
 Categories: Italian, Pork, Wine, Casseroles, Corn
      Yield: 6 Servings
 
           MARINADE:
      1 md Onion; thinly sliced
    1/4 c  Cider vinegar
      3 tb Fresh rosemary
      2 tb Fresh sage; minced
      1 tb Fresh parsley; chopped
    2/3 c  Balsamic vinegar
           Juice from 1/2 lemon
      1 tb Pink peppercorns
    1/2 c  Extra-virgin olive oil
           TENDERLOIN:
  1 1/2 lb Boneless pork tenderloin
      2 tb Olive oil; divided
           Salt & pepper to taste
    2/3 c  Dry white wine; divided
 
  For the marinade:  In a skillet, combine onion and cider vinegar and
  simmer until the onion is soft.  Add rosemary, sage, parsley, balsamic
  vinegar, juice of 1/2 lemon, pink peppercorns and extra-virgin olive
  oil. Stir well, remove from heat and set aside.
  
  Preheat the oven to 375F.
  
  Pat pork with paper towels and rub it all over with 1 Tbl of olive
  oil. Sprinkle with salt and pepper to taste.
  
  In a frying pan, heat 1 Tbl olive oil over medium high heat and brown
  the meat on all sides.  Transfer the meat to a baking dish and add 1/3
  cup dry white wine to the dish. Roast for 20 to 25 minutes, or until
  cooked to 155F to 160F.  Midway through the cooking add another 1/3
  cup wine to the pan.
  
  Transfer the meat to a deep non-metal dish just large enough to hold
  it. Pour the marinade over the meat, and let it marinate, covered, in
  the refrigerator for at least 3 hours, or up to 3 days. Bring the
  meat, in the marinade, to room temperature before serving. Cut it in
  thin slices, arrange on a serving platter, and spoon some of the
  marinade over the slices.
  
  Of course this dish can also be reheated in the marinade and served
  warm.
  
  Source: CIAO ITALIA by Mary Ann Esposito
 
MMMMM

Cheers

Jim, in Yellowknife




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