Text 12492, 107 rader
Skriven 2008-08-22 07:22:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Smoke flavor
========================
-=> JIM WELLER wrote to BURTON FORD <=-

 JW> Mexico is like the US, France, Italy or China.... lots of regional
 JW> cuisines and only a few dishes get international recognition.

 BF> However, I think it's at least partly [if not mostly] because
 BF> the restaurants serve "taco's, burritos, and a few enchilada's."
 BF> Period.  There is very little incentive to learn about Mexican
 BF> 'dishes' because there are damn few on the menu

 JW> Yep. Imagine an American restaurant in Paris selling only
 JW> hamburgers, cheeseburgers, hot dogs and chili dogs.

McDonald's???

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised-Pork Hash
 Categories: Pork, Wine, Herbs
      Yield: 9 servings
 
      6 lb Pork shoulder (preferably
           - with bone and skin)
  1 1/2 ts Dried thyme
      2 cl Garlic; thin sliced
           - lengthwise
      8    Turkish bay leaves
           +=OR=+
      4    California bay leaves;
           - halved
      2 md Onions; halved lengthwise,
           - thick sliced
      3 c  Dry white wine
      1 tb Unsalted butter
      3 tb All-purpose flour
 
  Equipment: a 6 to 8 qt heavy nonreactive pot with a lid
  
  This braised pork, absolutely falling apart from its lengthy
  cooking, would be a hit at any time of day. "Spoon it over
  creamy stone-ground grits or a hot, split spoon-bread muffin,"
  Peacock suggests.
  
  Preheat oven to 325°F with rack in middle.
  
  Cut 8 deep slits randomly over top and sides of pork with a
  paring knife. Sprinkle a little thyme and a little pepper
  into slits, then insert a slice of garlic and a bay leaf
  into each.
  
  Sprinkle any remaining thyme, 1 1/2 teaspoons salt, and
  1/2 teaspoon pepper over pork, then put in pot. Scatter
  onions and any leftover garlic around meat.
  
  Add wine and bring to a boil. Cover with a sheet of parchment
  paper, then lid, and braise in oven until meat is very
  tender, 4 to 5 hours.
  
  Cool, partially covered, about 30 minutes, then transfer
  meat to a platter and cool completely. Strain braising liquid
  through a sieve into a bowl and reserve onions. Skim off fat
  from braising liquid. If you have more than 2 cups liquid,
  simmer gently in pot until reduced. If less, add chicken
  broth or water.
  
  Once pork is cool, discard bay leaves. If pork has skin,
  peel off and reserve. Trim excess fat from pork and remove
  meat from bone. Cut into 1/2-inch pieces and return to pot,
  then add onions.
  
  Bring braising liquid to a simmer in a small saucepan and
  keep hot, covered.
  
  Heat butter in a 12-inch heavy skillet until foaming, then
  stir in flour and cook over medium-high heat, stirring
  constantly, until light to medium brown, about 2 minutes.
  
  Remove from heat and slowly whisk in hot braising liquid,
  then bring to a simmer, whisking, and simmer, skimming
  foam, 3 minutes. Season with salt and pepper. Reheat meat
  and onions in enough sauce to coat (about 1 cup) over low
  heat (hash should not be soupy). Serve remaining sauce on
  the side.
  
  Cooks' notes: Braised pork and sauce can be made 2 days
  ahead. Chill meat with 1 cup sauce, uncovered, until cool,
  then cover. Chill remaining sauce separately.
  
  To use skin as a garnish, cook it in a nonstick skillet over
  medium-low heat until crisp, about 10 minutes, then cut into
  small pieces.
  
  Recipe by Scott Peacock
  
  January 2008 | Gourmet
  
  Serves 8 to 10
  
  Meal Master Format by Dave Drum - 19 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Any priest or shaman must be presumed guilty until proven inncocent."
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