Text 15295, 73 rader
Skriven 2007-05-12 08:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: meals 493
=================
 MR> Sounds like a wonderful meal. I had something like the braised short
 MR> ribs, crispy on the outside and unctuous in the middle (nicely put)
 MR> while I was staying at the Black Truffle at the end of Ian's picnic,
 MR> except it  was made out of lamb. A little hole in the wall place around
 MR> the  corner. Inexpensive, poor service and truly wonderful food.

The French are not naturally a servile people, but you may
also run into the issue that waiters and such will tend to
leave you alone until you ask for them, except at the fancier
places where they are "all over you like a cheap suit,"
which actually I like even less.

 MR> I wonder if you can tell me how to make crisped
 MR> and unctuous short ribs or lamb or anything.

The way this place did them is described in the newspaper
articles. It's a two-stage process that starts with braising
the meat to tenderness and then crisping with high direct
heat. You can do it with a frying pan or griddle (adding
fat if the meat isn't fat to begin with), perhaps weighting
it down with a brick or something, or you can broil the
meat carefully, or, if you want to be truly 21st century
about it, you can use a blowtorch.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Carnitas
 Categories: Mexican, Pork, Meats
      Yield: 4 servings

      3 lb Boneless pork ribs
      2    Strips  Lime peel
  2 1/2 lb Lard
    1/4 c  Water

  Place the lard and water in a deep heavy pan (a dutch oven or one of
  your deep cast iron pots would be perfect.)  Heat over medium heat
  until the lard is melted.  Add the lime peel and meat (one cook I
  knew marinated the meat in half orange juice, half beer before
  cooking -- made a nice flavor).

  Reduce the heat to medium-low, and simmer the pork in the lard until
  cooked through, but not browned, about 1 hour).  Increase the heat to
  medium high, and cook another 15-20 minutes or so, until the meat is
  well browned and crispy on the outside.

  Drain meat, and serve with tortillas, guacamole, homemade pico de
  gallo, sprigs of fresh cilantro, lime wedges, sliced onion, whatever
  other condiments appeal to you.

  The lard can be cooled, strained, and poured into a container.  It
  will keep indefinately under refrigeration, and may be reused 3-4
  times.

  When cooked this way, the lard seems to render all of the fat out of
  the pork, leaving crispy bits of meat that taste like the good, crisp
  exterior of a pork roast.  The inside is tender, juicy, and delicious.

  In Mexico, they do this in BIG outdoor kettles, and cook most
  portions of the pig.  The result is used for taco fillings, tortas
  (Mexican- style Po-Boys), and various other dishes.  I've seen
  versions of the dish that call for cooking the meat very slowly in an
  oven (probably developed by someone who was horrified at the amount
  of lard used in the dish), but IMHO, these variations seem to
  actually be greasier and fattier than the old-fashioned method of
  frying the pork in lard.

  Kathy in Bryan, TX

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