Text 17682, 99 rader
Skriven 2007-07-05 02:04:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Picnic breakfast
========================
 -=> On 07-04-07  09:57,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Big Lots & tastes 75 <=-

 DSh>   We'll be looking at BJs and Sam's club soon to see what 
 DSh>   choices they have.   I need to figure out how much to 
 DSh>   buy for the three or four days, but I don't know what 
 DSh>   a normal serving portion is.  Any thoughts on how many 
 DSh>   people a pound would serve?

 DSac> Me and Michael. [g]

 DSac> Seriously, though, how many people are you expecting and what kind
 DSac> of variety are you expecting to offer for breakfast?  We can get a
 DSac> better idea that way.

  At this point, we are counting a total of 12 definite people from the
  echo, i.e. the Sacerdote's, the Shipp's, the Ford's, the Haffley's,
  Joan and Glen, and Dave Drum.   Then there are two more maybes,
  Michael and Peter. On Saturday, Carol may be there for breakfast on
  Saturday -- but I would not expect her for Friday breakfast.

  As to variety -- that is up to you.   Tell me what you want to cook
  and we'll make sure it is here.   I'd count on lots of eggs (sorry,
  they won't be fresh henhouse:-}} ), possibly bulk sausage or links
  (e.g. Bob Evans), possibly bacon.  And of course, scrapple.  But I
  recognize that trying to do too many meats might get hectic.

  Friday might be a bit rushed -- I figure we ought to plan on leaving
  for Ft. Meade at about 9:15.

 DSac> A pound of scrapple, BTW, will serve 5 or 6 people when it's a side
 DSac> for eggs, toast, and homefries (about 2 - 3 slices each); some people
 DSac> like Maryanne or maybe Lynn will have but one slice each, others none,
 DSac> others like Michael don't usually eat eggs or toast but might have
 DSac> four or more slices of scrapple.  So I'd be on the safe side and say 4
 DSac> people per pound.  But less if we're also going to do sausages.

 DSac> And if we do sausage, none of that "brown and serve" stuff. ;-)

   Gotcha.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chilli Rubbed Pork Tenderloin
 Categories: Pork
      Yield: 4 Servings
 
MMMMM--------------------------MARINADE-------------------------------
      2 tb Chilli paste
    1/2 c  Orange juice
           Juice of 1 lemon
      3 tb Honey
      3 tb Brown sugar
      2 tb Tomato ketchup
      1 ts Ground cumin
    1/4 ts Cayenne pepper
      3 tb Mango chutney finely
           Chopped
      2 lb Pork tenderloin
 
  Combine all of the marinade ingredients in a container large enough
  to accommodate the pork tenderloin strips. Add the pork, turning to
  cover completely with the marinade, and marinate in the refrigerator
  overnight, or for at least several hours before cooking.
  
  The pork is particularly delicious marinated overnight and grilled
  on an outdoor barbecue grill.  In a pinch, it can be broiled in a hot
  oven broiler, or roasted in a 375 degree oven. In any case, each
  tenderloin is small, so they should cook in no more than 15 to 20
  minutes.
  
  If grilling outdoors, prepare a barbecue with white-hot coals. Remove
  the pork from the marinade, letting the excess drip back into the
  container. Season each tenderloin lightly with salt and pepper. Brush
  the grill with cooking oil. Lay the pork on the grill and cook,
  turning frequently to avoid burning. Before removing it from the
  grill, broiler, or oven, use a meat thermometer to check that the
  pork has reached an internal temperature of 165 degrees.
  
  Put the remaining marinade in a sauce pan with 1/2 Cup water and
  bring to the boil, reduce heat and simmer for 10 minutes. When the
  tenderloin is done, slice and serve together with the hot marinade.
  
  Yield: 4 servings
  Michael Lomanaco
  SOURCE: Michael's Place Cooking Show
  Copyright 1997, TV FOOD NETWORK
  SHOW #ML1A08
  From: Dave Drum                       Date: 05-11-97
  Cooking
 
MMMMM


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