Text 106, 103 rader
Skriven 2007-12-31 20:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Watkins
===================
-=> Quoting Burton Ford to Jim Weller <=-

 BF> Yes, I remember that. There was the Jewel Tea man too, same sort of
 BF> thing.

Wikipedia says there was once a door to door coffee business called
the Jewel Tea Co. and then the same people started Jewel Grocery
stores which later became part of Albertson's which became
Super-Valu.

 BF> What was it that Jewel Tea had that was so great?  Fig Cookies
 BF> I think, Half Moon Cookies, something like that I just loved when I
 BF> was a kid.

Google (("jewel tea" cookies OR cakes)) if you're feeling nostalgic!


 BF> I seldom use such things in my major
 BF> cooking activities.    [g]

Ah ha! A confession.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bronzed Veal Chops in a Chipotle Cream (Prudhomme)
 Categories: Cajun, Veal, Dairy, Chilies, Onion
      Yield: 6 Servings
 
           CHIPOTLE CREAM:
    1/4 lb Plus 2 tablespoons unsalted
           Butter
      2 c  Chopped onions
  2 1/2 ts Ground dried chipotle chile
           Peppers
  3 1/4 ts Chef Paul Prudhomme's Meat
           Magic
      1 c  Chicken or beef stock
      4 oz Wild mushrooms; cut in thin
           Slices
      2 c  Heavy cream
    1/4 ts Salt
    1/2 ts Light brown sugar
           VEAL CHOPS:
      2 tb Vegetable oil
      6    Veal chops; each about 1
           Inch thick (about 10 ounces
           Each)
      2 tb Chef Paul Prudhomme's Meat
           Magic
 
  To Prepare the Chipotle Cream:
  
  Place 1/4 pound of the butter in a 10-inch nonstick skillet over
  medium-high heat. When the butter begins to sizzle, add the onion.
  Cook, stirring frequently, until the onions have turned a light
  brown, about 15 minutes. Add the chipotle and 1 tablespoon of the
  Meat Magic. Cook, stirring constantly, until the seasonings have
  darkened slightly, about 2 to 3 minutes. Add the chicken or beef
  stock, scrape the bottom of the skillet to loosen any brown crust
  on the skillet bottom. Bring to a boil, then simmer for 5 minutes,
  stirring frequently. Remove from the heat, then puree the mixture
  in a food processor or blender. Set aside.
  
  Add 1 tablespoon of the butter to the skillet and place over high
  heat. When the butter sizzles, add the mushrooms and 1/4 teaspoon
  Meat Magic and saute until the mushrooms begin to darken, about 3
  minutes. Return the puree to the skillet, bring to a boil, then
  reduce the heat to medium. Add the cream, salt and sugar. Bring to
  a boil, then simmer for 5 minutes. Whisk in the remaining
  tablespoon of butter. Set the sauce aside and prepare the chops.
  Yields about 4 cups of sauce.
  
  To Prepare the Veal Chops: Season each veal chop evenly with 1/2
  teaspoon of Meat Magic per side, patting it in gently with your
  hands.
  
  Heat the oil in a large heavy skillet until the oil is smoking
  hot, about 5 to 7 minutes. Put 2 or 3 of the chops in the hot
  skillet. (When bronzing, it is important not to crowd the pan.
  Always leave plenty of space between the chops.) Cook, turning
  once, until the chops are brown on the outside but still very rare
  in the center, about 1 to 2 minutes. Place the chops in a 500§
  oven for 3 to 4 minutes to finish. Repeat the process for the
  remaining chops.
  
  Serve 1 chop per person, topped with 1/2 cup of the sauce.
  
  Copyright  1995 by Paul Prudhomme
  
  Source: "Chef2Chef website"
 
MMMMM



Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)