Text 22282, 82 rader
Skriven 2007-11-04 16:58:00 av Carol Shenkenberger (1:261/1466.0)
     Kommentar till en text av Dale Shipp
Ärende: Re: Pulling for Pork
============================
 -=> Quoting Dale Shipp to Carol Shenkenberger <=-

 DS> You had mentioned that the tenants filed for bankruptcy.   How about
 DS> the school teacher?  Since they are the one you had a lease with,
 DS> they are the responsible party.
 
 CS> The teacher is the one who filed. Oh well.  It was her kids 
 CS> she 'sub-let' to and

 DS> OK -- that sounds like you are still stuck.   Army term is SNAFU.

Yup.  They have more bills already than money.  They even owe us back rent for
the last month.  It's over and we've moved on.

Hey, here's another new one.  The sour cream may need adjustment for tastes.
Happy to get suggestions there if you think it's not enough?

As you can read between the lines, I didnt realize how fast this would go so
the rice was late <g>.  I kept the meat warm in the pan.  This was an impromptu
meal swap from the planned sashimi as Don was heading out to catch a game that
the local Cox didnt seem to have, then he found it just after I started this
for Charlotte and me.  Sashimi tomorrow...  Its fresh enough to hold a day.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Xxcarol's Curried Porky Loins
 Categories: Xxcarol, Pork, Low-sodium
      Yield: 3 Servings
 
      3 ea Pork loin steaks, 1" thick
      2 c  Chicken broth - low-sodium
    1/2 tb Jamacian curry mix
    1/2 c  Cubed fresh tomato
      3 tb Sour cream
 
  Well, ya gotta realize I got 15 bags of cut down perfect pork loin, 3
  per bag as there are 3 of us.  I suppose one is supposed to make
  those things whole but we cant eat that much meat up, so we cut it to
  1-1.5 inches thick and froze it.  BJ's had a good sale and we got
  enough for 15 freezer bags.  Since then, I've been devising ways to
  make it up.  Here is another and it's a winner!  You can easily
  expand this recipe to 4-6 people just by putting in more pork loin
  pieces.
  
  Using a large frying pan, add the stock (mine is home made and salt
  free) and the curry mix.  The flavor should be pretty hot.  Add more
  if you want or reduce if you aren't into 'hot'.  Get this simmering
  while you add the defrosted pork loin.  Chop and add tomato (I didnt
  bother to skin it). Flip your loins when one side is white, and
  reduce heat to bare simmer.
  
  Let cook til you reach what you feel is safe for pork (10 mins bare
  simmer for us) then remove the loin bits and slice against the grain.
  Add sour cream to the rest of the pan and cook down while you slice
  the meat (about 2 mins).  Serve the sauce over the meat.
  
  Warning, this cooks faster than you think so start the rice before the
  pork loin or it will not be ready!
  
  Save the excess 'gravy' for other things such as a fast oil free
  pan-fry of pre-cooked potato bits from the fridge.
  
  Optional variations:  It's actually great without the sour cream but
  it's HOT that way and Charlotte won't eat things that hot ;-).
  Tomatoes can be canned and I am sure green beans would work too.
  Unless you add a salted stock or salty canned tomatoes, this dish is
  very low-sodium with fresh tomatoes being the main sodium contained.
  
  Serving suggestions:  With rice and a green vegetable such as brussel
  sprouts, brocolli, green beans, or bok choy.
  
  From the Virginia Beach kitchen of:  xxcarol 4NOV2007
 
MMMMM
 
              xxcarol

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