Text 17945, 87 rader
Skriven 2007-07-13 10:14:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Getting Sauced
======================
On 07-11-07 DALE SHIPP Scribbled to GLEN JAMIESON about Re: NASTY ZZIE 

DS> GJ> Likewise.
DS> GJ> One thing I haven't tried is "pulled pork".  Any chance of some?

DS>  I am going to be cooking pork shoulder in my smoker.   I intend to
DS>  let it cook until the meat is "fork tender", i.e. until you can
DS>  pull it apart with a pair of forks.   To me, that is "pulled pork",
DS>  but what many people mean is what I'd call "pulled pork BBQ" which
DS>  is that same meat with BBQ sauce on it.   I plan on putting out a
DS>  selection of sauces for folks to try -- and encourage anyone with a
DS>  favorite sauce to bring some to share.

I will be sending a selection ahead as I am silver birding it to IAD and 
renting a car. I just don't want to try hustling my sauces through 
airport security.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peas, Zucchini & Tofu Ragout With Provencal Flavors
 Categories: Vegetables, Squash, Stews
      Yield: 4 servings
 
      3    Zucchini; thin sliced
      2 tb Olive oil; as desired
      1    Onion, chopped
      4 cl Garlic; coarse chopped
      2 c  Diced tomatoes
      4 tb Tomato paste
    1/2 c  Vegetable broth
      1 c  Shelled fresh peas
           Pn sugar
           Pn saffron
        lg Pinch of herbes de Provence
           Salt and pepper
     10 oz Tofu; drained and diced
      3 tb Shredded fresh basil
      2 tb Grated Parmesan cheese
           - (opt)
 
  The lusty flavors of Provence are very nice with the cubes of delicate
  tofu. Serve with country-style bread, a plate of radishes and olives,
  and a salad bowl of herbs mixed with mesclun. From Roving Feast
  columnist, Marlena Spieler.
  
  Saute the zucchini in a tablespoon of the olive oil until crisp and
  lightly browned. Remove from pan and set aside. Add the remaining
  olive oil to the pan and when hot, add the onion and saute until
  softened. Add half of the garlic and the tomatoes and cook until
  saucelike.
  
  Stir in the tomato paste, broth, peas, sugar, saffron, herbes de
  Provence, salt and pepper. Simmer 5 minutes or so, then add the tofu
  and carefully, without breaking it up, heat it in the vegetable
  mixture.
  
  Meanwhile, crush the remaining garlic with a pinch of salt in a mortar
  and pestle.
  
  Just before serving, return the zucchini to the pan, then stir in the
  garlic paste. Serve sprinkled with basil and Parmesan.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 21 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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