Text 16717, 79 rader
Skriven 2007-06-13 22:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: A young entrepreneur
================================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> New Candy $0.50

 DS> How much was she getting for used candy? [g]

We have talked about her venture and are planning future better
ones. She now has a grasp of terms like sole proprietor, partner-
ship, limited company and franchising. Plus competition, branding,
inventory, markup, margins, labour, capital, loans, shares etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork Loin Vampiro
 Categories: Mexican, Pork
      Yield: 6 servings

      3 md Ancho chiles; stems, seeds
    And veins removed
      2 c  Fresh squeezed orange juice
      3    Tablespoonslime juice
    1/4 c  Grenadine
    1/2 c  Tequila
      1 ts Salt
      1 ts Thyme
      1 c  Sliced white onion
      3 lb; lean boneless pork loin,
    (either a single loin or two
    Loins tied together)
    Salt and pepper to taste
      2 tb Lard or olive oil

  Preheat your oven to 350 degrees

  Toast the chiles on a skillet over medium heat for 30 seconds to 1
  minute on each side, but do not allow them to scorch. Tear the
  chiles into pieces, place them in a bowl, cover them with boiling
  water, and allow them to rehydrate and soften for 15 minutes.
  Drain the chiles and place them in the bowl of a blender. Add the
  orange juice and lime juice and blend for 1 minute. Strain the
  mixture through the fine blade of a food mill, then add the
  grenadine, tequila, salt, thyme and onion, and reserve.

  Salt and pepper the pork. In a Dutch oven or heavy baking
  dish, heat the oil over medium high heat until it is very hot but
  not quite smoking. Add the pork and sear it, turning as necessary,
  until it is golden brown on all sides, about 4 minutes. Remove the
  pork to a plate and the pot from the heat and allow it to cool,
  briefly. Add the chile mixture, stirring well to incorporate any
  caramelized pieces of pork and juices from the bottom of the pot.
  Put the pork back in the pot, fat side up, replace it on the
  burner and heat until the sauce just begins to bubble lightly, but
  do not bring it to a complete boil. Place the pot in the preheated
  oven and bake, uncovered, until pork reaches an internal
  temperature of between 145 and 150 degrees, (about 30 minutes per
  pound for a roast with two loins tied together, or a total of
  about 1 hour for a single loin) spooning some of the sauce over it
  every 15 minutes. Remove the pork from the pot, and allow it to
  rest for 5 minutes, then slice it into servings. While the meat is
  resting you can reduce the sauce if it is too thin.

  Spoon some sauce on each of 4 serving plates, and top with a slice
  of pork. Mexican style white rice and sauteed nopalitos or squash go
  well with this dish.

  Published in: Mexican Recipes

  From: Terry Pogue To: Foodwine

MMMMM

Cheers

YK Jim


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