Text 16345, 122 rader
Skriven 2007-06-05 23:59:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: Anne Arundel Seafood
================================
 -=> On 06-03-07  19:23,  Carol Shenkenberger <=-
 -=> spoke to Dale Shipp about Anne Arundel Seafood <=-

 DS>  Atmosphere was pure fish market.   You either ate in a room where
 DS>  there were iced trays of fish for sale, sitting on picnic style tables
 DS>  with built in benches and a painted concrete floor -- or you went
 DS>  outside (sort of) to the same sort of benches on a porch with a
 DS>  plastic sheet covering the outside rail.


 CS> OH!  I wanna go there!  Thats right my type of place!

  I'd expect that the seafood is not quite as fresh and costs a lot more
  than the markets you might see where you now are.  But it did look
  good and reasonably priced for around here.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pork Tenderloin With Herbed Sausage Stuffing
 Categories: Pork
      Yield: 6 Servings
 
      2 lb Pork tenderloin -
           Approximately 1.75 to 2.25
           Lb
      2 c  Diced celery
      1 c  Chicken stock
      2 lg Cloves garlic - minced
      1 md Onion - finely chopped
    1/2 lb Bulk hot sausage (Jimmy Dean
           Is a good brand)
  2 1/2 c  Large seasoned French bread
           Crumbs or stuffing mix
           Salt and pepper
      2    Green onions - finely
           Chopped
      3    Sprigs fresh thyme
    1/4 ts Fines herbes
    1/4 ts Dried thyme - crumbled
    1/4 ts Dried basil - crumbled
      3    Fresh basil leaves
      2 dr Tabasco
      2 tb Reserved celery stock
      8 tb Extra-virgin olive oil
      1 tb Fresh parsley - chopped
 
  PREPARE STUFFING:
  Put celery and chicken stock in small saucepan and bring to a
  boil.  Cover, reduce heat to low, and simmer for 20 minutes. Strain,
  reserving liquid.
  Meanwhile, break hot sausage into small pieces and brown on
  medium-high heat, breaking into even smaller pieces with wooden spoon
  while cooking, for about 5 minutes, draining out grease if necessary.
  Add onion and garlic and cook for 5 minutes.  Remove pan from heat.
  To large mixing bowl, add sausage mixture and cooked celery; mix
  well and season with salt, pinch black pepper, fines herbes, thyme,
  basil and Tabasco.  Add bread crumbs, mixing well. Add 2 tablespoons
  of reserved celery stock and mix well, adding more if too dry
  (stuffing should be fluffy but not dry).  Taste stuffing and adjust
  seasoning, if necessary.
  
  TO PREPARE ROAST:
  Rinse pork tenderloin pieces and pat dry with paper towel. Cut
  excess fat and thick membrane (silver) from meat.  On cutting board,
  one piece at a time, cover pork with wax paper and hammer with meat
  mallet to about 1/4 to 3/8-inch thick, hammering even thinner on
  uneven side that will be overlapped onto second piece of meat. Repeat
  with other piece of pork.  On cutting board, overlap two pieces of
  meat lengthwise, with thinner side of each piece being used for
  overlap.  Approximately 1/2 of each piece will overlap.  Once
  overlapped, if too thick or bumpy in spots, cover with more wax paper
  and use meat mallet to even out.
  Add 3 tablespoons olive oil to 13x9x2-inch glass baking pan. Using
  hands, carefully move hammered meat in one piece to oiled baking pan.
  Sprinkle meat with pinch of crumbled thyme and 2 tablespoons of olive
  oil. Spread olive oil with hands evenly over pork tenderloin. Sprinkle
  chopped green onions and chopped parsley on top of meat. Cover meat
  with approximately 1/2-inch layer of cooled stuffing, spreading evenly
  to edges (you may not use all of the stuffing).  Press stuffing down
  lightly with hands.
  Starting at short end of meat and at end that is most uneven,
  begin to roll up meat, but don't roll so tight you force out the
  stuffing.  Using string, tie up roast just tight enough to hold
  together, covering ends as well with string if stuffing is starting to
  fall out ends (or you can close ends with toothpicks or skewers once
  tied, forcing excess stuffing back inside ends with hands before
  "sealing").  Cover roast with 2 tablespoons of oil oil, rubbing with
  hands and turning roast in pan to completely cover.  Put 3 whole basil
  leaves on top of roast, anchoring under string across top. Repeat with
  3 sprigs of fresh thyme.  Season roast lightly with pepper.  Slice one
  clove garlic into 3 pieces and anchor on top of basil leaves under
  string.
  Roast in preheated 350F oven for 1 hour, basting with pan
  drippings every 20 minutes, adding 1 to 2 tablespoons of celery stock
  all three times you baste.  Cook for 5 more minutes after final
  basting.  Remove from oven, and let rest in warm, draft-free place for
  15 minutes before slicing.  (If necessary, cover immediately with
  plastic wrap to keep warm).  Remove string.  Slice about 1/2 inch
  slices; overlap slices on serving platter and drizzle with Sauce Creme
  Dijon (see recipe).
  
  Serves 4 to 6.
  
  Source: Michelle M. Bass
  
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:
  
  From: Michelle Bass                   Date: 06-08-96
  Cooking
 
MMMMM




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