Text 17895, 95 rader
Skriven 2007-07-12 10:03:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Tastes 1 - Beverages
============================
On 07-08-07 RUTH HAFFLY Scribbled to RUTH HANSCHKA about Tastes 1 - 

RH>We didn't even realise it until after the fact.  The gal had said no
RH>military discount and then charged us $12. instead of the $13. I was
RH>expecting so I sort of thought she knew of some other discount but
RH>didn't say anything.  BTW, Steve has been hit by AARP frequently in
RH>the last few years; they finally caught up to me and sent a "Why
RH>haven't you joined us yet?" mailing.  We figureed we'll wait until
RH>he's out of the Army to join.

One night's motel lodging with AARP discount will more than repay the 
cost of a membership. Not to mention that all that junk  mail you will 
get once they have your address makes wonderful packing material when 
shredded - or compost and/or garden mulch at any time.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Chops With Polenta & Balsamic Reduction
 Categories: Pork, Corn, Sauces
      Yield: 4 servings
 
      2 tb Butter
      1 sm Shallot; minced
    1/2 c  Aged balsamic vinegar
    1/4 c  Chicken broth
      1    Bay leaf
     35 oz Roll prepared polenta *
      1 ts Salt; plus salt to taste
    1/4 ts Fresh ground pepper; plus
           - pepper to taste
    1/4 ts Paprika
      4    Center-cut boneless pork
           - loin chops (6 oz ea); about
           - 3/4-inch thick
 
  If you have a grill pan, use it to broil the pork chops. If not, leave
  room for them on the baking sheet and cook next to the polenta. This
  recipe should take about 20 minutes to prepare.
  
  Preheat the broiler. Position rack at top of oven with room to fit a
  pan under the broiler.
  
  Melt 1/2 tablespoon of the butter in a small saucepan. Add the shallot
  and saute for 1 minute. Add the vinegar, chicken broth and bay leaf.
  Bring to a boil, reduce heat to medium-low and keep at a low boil for
  15 minutes.
  
  If you're using one, place a grill pan in the oven to heat. Slice the
  polenta into eight 1/2-inch-thick rounds (you will have one third of
  the roll left). Arrange on a small baking sheet lined with aluminum
  foil and place under the broiler.
  
  Mix together the salt, pepper and paprika. Season the pork chops on
  both sides with this spice mixture.
  
  Flip over the polenta rounds and return to a lower rack of the oven.
  
  Put the pork chops on the hot grill pan and place directly under the
  broiler. Broil for 4 minutes, then turn the chops and broil 1 minute
  longer. Remove both the polenta and the pork chops from the oven.
  
  Remove the balsamic reduction from the heat and whisk in the
  remaining 1 1/2 tablespoons butter. Season with salt and pepper.
  
  To serve, place each pork chop on 2 polenta rounds and drizzle
  liberally with sauce.
  
  Note: You can find prepared polenta in a refrigerated case in the
  supermarket. I used Santini brand polenta with good results.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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