Text 22863, 92 rader
Skriven 2007-11-16 07:51:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: oddities 432
====================
On 11-15-07 HAP NEWSOM Scribbled to MICHAEL LOO about oddities 432

HN>->  HN> Thought you might have some good advice as Dulles might be
HN>->  HN> one of the places you fly in and out of a lot.

HN>-> Truth, but it's not generally a city I connect in!

HN>Hmm I thought you flew in and out of there often. 

As he said - he DOES fly in and out of there a lot. Flying in and out is 
not the same as making a connecting flight. Dulles or BWI are terminal 
destinations for Michael - now that he has mostly removed to the Balmer 
area and the arms of his sweetie.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Achiote Pork
 Categories: Pork, Bbq, Herbs
      Yield: 4 servings
 
      2 ts Oil
      2 ts Achiote paste *
      3 tb Fresh lime juice
      2 ts Minced garlic
      2 lg Pinches black pepper; to
           - taste
  1 1/2 lb Thick-cut boneless pork
           - chops
           Coarse salt

MMMMM-------------------------GARNISHES------------------------------
    3/4 c  Tomatillo Sauce (separate
           - recipe)
           Warmed tortillas
           Avocado
           Sour cream
           Cilantro sprigs
 
  Grill over hickory chips or mesquite wood to add a wonderful smoky
  note to the meat.
  
  Heat the oil in a small skillet and fry the achiote paste in it until
  it sizzles and becomes aromatic. Transfer the paste to a mortar; add
  just enough lime juice to moisten and pound with a pestle. Or, leave
  the paste in the pan, add a little lime juice and smash with the back
  of a fork. Add the remaining lime juice, minced garlic and black
  pepper. Put the pork and marinade into a sealable plastic bag;
  squeeze out the air. Marinate at least 2 hours or overnight in the
  refrigerator, turning the bag occasionally so the marinade coats all
  sides of the pork.
  
  Preheat a grill to medium-high and oil the grates. If using hickory
  chips, soak them and add to the fire just before grilling.
  
  Remove the pork from the refrigerator 15 to 30 minutes before
  grilling. Remove the chops from the marinade and season with salt.
  Grill to desired doneness — about 12 minutes total, depending on
  thickness (140-145 degrees internal temperature for slightly pink).
  Cover loosely with foil and let rest for 15 minutes before slicing.
  
  Serve with the Tomatillo Sauce, tortillas, avocado, sour cream and
  cilantro sprigs.
  
  * Note: Achiote paste, which can be found in Latino markets, is made
  from annatto seeds and other spices. It imparts a subtle flavor and
  bright golden color, and will color everything it touches.
  
  Serves 4-6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 07 August 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
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