Text 17131, 80 rader
Skriven 2007-06-23 23:45:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Re: suggestion!
=======================
 -=> On 06-23-07  17:36,  Hap Newsom <=-
 -=> spoke to Dale Shipp about suggestion! <=-

 ->   If any of you have any suggestions, I'd appreciate it.
 -> 
 HN> You could make your own from scratch! I'm working everyday until the
 HN> first of July but when I get the chance I'll post some good BBQ sauce
 HN> recipes if you'd like! 

 I suppose I could make my own, but I'm not that ambitious.  We don't
 use all that much BBQ sauce, only a few times per year.  I wanted to
 have some sauce available for those who would want to put it on the
 smoked pork I'm making for the picnic.

 Today, we went to our local Barbeques Galore store where we bought our
 smoker last year.   They had a whole rack of sauces, most of which did
 *NOT* have HFCS.   I've purchased a selection of four which sounded
 good and the group can have a taste test at the picnic.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Michael's Mother's Meat-Filled Pockets
 Categories: Meat, Oriental
      Yield: 16 Servings
 
      1 lb Ground pork (sub turkey)
      1 t  Cornstarch
      1 bn Scallions; minced
      1 sm Can water chestnuts; drained
           -minced
      2 md Eggs
      2 T  Soy sauce
      1 T  Sherry or omit
      1 cn Inarizushi-no-moto (fried
           -sweetened bean curd
           -sheets)
      1 sm Head nappa cabbage or bok
           -choy; chopped
      1 c  Broth
 
  [aka Stuffed Sweet Stuffs]
  makes 13-16
  
  Mix first 7 ingredients in the order listed. If you are into
  appearance, cut the eggs down to 1 and use 1 1/3 lb meat. If
  you are into texture, do it this way.
  
  Fry up a tiny sample of the filling and correct seasoning based
  on this (adding soy, salt, or sherry to taste).
  
  Remove inarizushis from can, saving the juice. Separate them
  (there will be 13-16) and then carefully split each one along
  the open edge so as to form a pouch. Stuff pouch full but not
  to bursting with the meat stuffing. Repeat until all inarizushis
  are used up. Arrange the stuffed things in a steamer with a
  piece of nappa beneath each one. Steam over broth mixed with
  juice saved from the can, adding broth or water if needed,
  for about 15 min or until the juices that run out are no longer
  pink (if you use 1 egg) or until a muddy-looking coagulate
  forms on the exposed surfaces (if you use 2 eggs).
  
  Meanwhile, stir-fry or steam the remaining nappa. Arrange on a
  warm platter and put the cooked pockets on top. Boil down the
  steaming liquid to a desired sauce consistency, adding soy
  sauce, sugar, or broth as needed and thickening with a bit
  of cornstarch water if desired. Pour this sauce over.
  
  From: Michael Loo                     Date: 04-21-99
  Cooking
 
MMMMM



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