Text 16650, 84 rader
Skriven 2007-06-11 20:04:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Friday of pic 623 re
================================
 -=> On 06-07-07  10:18,  Michael Loo <=-
 -=> spoke to Dale Shipp about Friday of pic 623 repost <=-

 DS> a.  Sounds good -- book it.
 DS> b.  Don't care, I'll go if the group wants to.
 DS> c.  Not interested.

 ML> I'm closer to a than b - I look forward to it and would be pleased

  Noted.
  .........
 DS> For those who do not want that sort of food, there is a pit-beef
 DS> place up the road a couple of miles away.   It has only one picnic
 DS> table outside, but it has really good pit beef.

 ML> I'd favor this.

  And I expect that others will be doing the same, so there'll be no
  problem for you to get there and back from the Korean Market.
 
 ML> Which is a consideration. I have no idea when I'll be coming
 ML> in, or where I'll be before the picnic weekend. I will be in
 ML> Arkansas the weekend before, and if there's anything that has
 ML> to be done in Boston or Bethesda between weekends, that'll
 ML> affect my plans. I'll try to make Friday events, if possible.

  Just keep me posted and we'll do our best to see that you get there.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Tamarind Pork Chops
 Categories: Emeril, Pork, Grill
      Yield: 4 Servings
 
      3 tb Tamarind paste
      1 tb Chopped garlic
      1 tb Rice wine vinegar
      1 c  Olive oil
      4 tb Steen's 100% Pure Cane
           Syrup
      3 tb Dark molasses
      3 tb Ketchup
           Salt & fresh black pepper
           Essence
      4    Double cut pork loin chops
           Bone-in (about 14 oz ea)
 
  In a food processor, puree the tamarind paste, garlic, cane syrup,
  vinegar, oil, molasses, and ketchup. Season with salt and pepper .
  Puree until smooth. Season each chop with Essence. Place the chops in
  large zip-lock bag and pour in the marinade. Seal the bag completely
  and shake the bag a couple of times. Refrigerate for 24 hours,
  turning the bag over several times. Prepare the coals for the grill
  or preheat the electric grill. Remove the chops from the refrigerator
  and drain, reserving the marinade. Place the reserved marinade in a
  saucepan over medium heat. Bring the mixture to a simmer and cook for
  2 minutes. Remove from the heat and cool. Place the chops on the
  grill, not over direct flame and grill for 6 to 8 minutes on each
  side for medium, basting several times with the leftover marinade.
  Remove from the grill and allow to rest for a couple of minutes
  before serving. To serve, mound the Cilantro and Roasted Potato Salad
  in the center of each plate. Lay the chops against the salad. Drizzle
  each plate with any remaining marinade.
  
  Yield: 4 main courses
  
  SOURCE: Emeril Live! Cooking Show
  Copyright 1998, TV FOOD NETWORK
  SHOW #EMIB56 - THE FOURTH OF JULY
  Format by Dave Drum - 25 October 98
  From: Dave Drum                       Date: 11-17-98
  Cooking
 
MMMMM



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