Text 6911, 58 rader
Skriven 2006-10-24 19:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Campari
===============
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW>  I had the opportunity to order a single Campari and soda.
 JW>  Nasty stuff!

 DS> Heh.  You were warned. [g]

But it's so alluring, just like rancid junk food wrapped in shiny foil.
It was so prettily coloured.

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     Title: Grandma Stock's Tenderloin With White Pepper Gravy
Categories: Pork, Sauces
  Servings: 4

  1 1/2 lb 1 1/2" chunks of FRESH pork
           tenderloin
      4 TB Butter
      4 TB Flour
      2 c  Whole Milk (at room
           temperature)
           Salt
           Plenty of freshly ground
           black pepper

Heat pan until fairly hot, drop in cubed butter and stir immediately
taking pan off from stove if butter starts to brown. Add pork chunks
turn heat to medium high and brown pork in the butter turning when each
side is browned. Set pork aside but keep warm. shake four into pan (with
a flour shaker) stirring with either a whisk or a wooden spoon to
incorporate all of the "fond" (bits and bites of browned pork) on the
bottom of the pan. Shake in more flour until you think the butter will
hold no more flour (about 3-4 Tbl.) let the flour/butter mixture cook in
the pan on medium heat until the flour taste is cooked away but the roux
has not browned. Add some of the milk stirring quickly to incorporate.
Allow the mixture to come to temperature and add more milk adjusting
until the right (slightly thin) consistency is reached. Add salt and
pepper. Add back the pork. Cook adjusting with the warm milk for a
minute or two until the pork is warm enough and the sauce is JUST RIGHT.

Notes: This fine recipe performed by Chef Mike at Poole's Bar-B-Q in
East Ellijay, Georgia on 12/10/2004

From: Www.Chefandthefatman.Com
 
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Cheers

Jim, in Yellowknife


... It's like being a raccoon with a piece of tinfoil
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