Text 19403, 122 rader
Skriven 2007-08-23 14:32:00 av Dave Drum (1:10/345)
     Kommentar till en text av carol shenkenberger
Ärende: Re: unpopular opinions
==============================
On 08-11-07 Carol Shenkenberger Scribbled to DAVE DRUM about Re: 

CS>DD> My problem with the places I mentioned is that the selections for
CS>DD> people of girth tends to be pretty stodgy. Hides the hide but 
CS>DD> does nothing to brighten the landscape.

CS>Grin, what a way to put it!  Yes, that is true and something that
CS>larger sized  ladies have been saying for a long time until they
CS>finally fixed that somewhat.

Yeah, for ladies. But, we dudes are still left in the lurch unless we 
want some garish piece that looks like an all-over Hawaiian shirts as 
sewn up by Omar the Tentmaker after three bongs of Maui Wowie! (tm).
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wine & Tomato-Braised Pork Loin
 Categories: Pork, Wine, Poultry
      Yield: 6 servings
 
MMMMM----------------------------PORK---------------------------------
      1 tb Coarse salt
      1 ts Sugar
      1 tb Chopped fresh thyme
           -=OR=-
      1 ts Dried thyme
    1/4 ts Pepper; plus pepper as
           - needed
      2 lb Pork loin
      2 ts Olive oil

MMMMM---------------------------SAUCE--------------------------------
    1/2 lg Onion; chopped (abt 1 cup)
      2 cl Garlic; minced (abt 1 ts)
      1 c  Fruity red wine with soft
           - tannins; such as a Merlot
    1/2 c  Crushed tomatoes
      1 ts Capers; rinsed
      2 oz Pitted Kalamata olives;
           - chopped
      1    Bay leaf
      3    Or 4 parsley stems
      1 c  Chicken broth; or more
      1 ts Cornstarch (opt)
      2 ts Cold water (opt)
           Chopped parsley for garnish
 
  The rub for the pork, along with the olives and capers, seasons the
  sauce for this dish. Serve with pasta or roasted potatoes and a
  vegetable of choice. If using two loins tied together, reduce the oven
  temperature to 350 degrees and cook about 15 minutes longer.
  
  To prepare the pork, mix together the salt, sugar, thyme and 1/4
  teaspoon pepper. Pat the pork dry and spread the mix over all the
  surface. Wrap in plastic and refrigerate for 2 to 3 hours.
  
  Preheat the oven to 400 degrees. Remove the pork from the refrigerator
  and let sit until it comes close to room temperature, about 30
  minutes. Rinse the pork and pat dry (leaving some of the thyme on is
  OK). Sprinkle on more pepper if desired. In a deep, ovenproof skillet
  just large enough to hold the roast, heat the olive oil over
  medium-high heat. When the oil is hot, add the roast and sear on all
  sides. Remove the roast and set aside.
  
  For the sauce: Remove any blackened bits from the skillet. (If too
  much has been burned, use a clean pan.) Add the onion to the skillet
  with a touch more oil, if needed, and saute over medium heat for
  about 9 minutes, or until the onion is softened. Add the garlic and
  saute until it begins to release its aroma. Pour in the wine and
  bring to a simmer, scraping up the browned bits. When the skillet is
  nearly dry, add the crushed tomatoes, capers, olives, bay leaf,
  parsley stems and half of the chicken broth. Stir to combine. When
  the mixture returns to a simmer, add the pork and any accumulated
  juices. Add enough of the remaining broth so the liquid reaches a
  third to half-way up the pork. Increase the heat. When the liquid
  reaches a hard simmer, cover the skillet with a lid or foil and place
  in the oven. Bake for 15 minutes.
  
  Spoon some sauce over the roast, replace the cover and cook until an
  instant-read meat thermometer inserted into the thickest part of the
  roast registers 145 degrees — about 30 minutes total cooking time.
  Remove the roast to a warmed plate, tent with foil and let it rest for
  about 10 minutes.
  
  Meanwhile, remove the bay leaf and parsley sprigs from the sauce.
  Bring the sauce to a simmer and reduce to the desired consistency,
  tasting occasionally to make sure it doesn't become too salty. The
  sauce should be rather thin. Stir in any pork juices that have
  accumulated on the platter.
  
  If you would like a thicker sauce, combine the optional cornstarch and
  cold water to make a slurry, gradually mix it into the sauce and
  simmer until thickened. To serve, spoon the warm sauce onto a serving
  platter, slice the roast and fan atop the sauce; alternatively, place
  slices on individual plates and spoon the sauce around. Garnish with
  chopped parsley.
  
  Serves 6
  
  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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