Text 13774, 138 rader
Skriven 2008-09-15 07:36:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: nuts lax
====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> You can still get these peanuts roasted in oil - until
 ML> recently I saw them in 1 oz packets in vending machines.
 ML> I think they taste pretty decent, though they are really
 ML> quite greasy.

 DD> One 4 1/2 oz (small can) of Spanish Peanuts is the equivalent of a
 DD> square of Ex-Lax - a lot more tasty and less damaging to my iternal
 DD> environment. Cashews work well, too - and taste even better.

 ML> And cost twice as much. I don't have the problem unless I eat
 ML> large quantities of lean meat with no veg (fatty meat does its
 ML> own work); in such a case a couple ounces of nuts - my preference
 ML> is for almonds - works well, sometimes too well.

I often have nuts in stock - seldom have Ex-Lax around.  Bv)=

 DD> I see my recipe dispenser has left Baja Oklahoma and gone to Sam
 DD> Francrisco.

 ML> Cheaper to have one's recipe dispense go than to do so bodily!

 DD> Title: Morels In Brandy Cream On Toasts
 DD> URL: http://sfgate.com

 ML> That actually looks more like a French-inspired German recipe
 ML> than a Frisky one.

Well, Gay Bay has a LOT of ethnic restaurants. And is well known as a foodie
place. So, the description you give is not a surprise. Oddly, there is usually
an attribution on the SFGate recipes - which I duly preserve, generally right
below the ingredients list. This recipe had no attributions at all. Odd.

 ML> More laxative food (even better if you add maybe chopped toasted
 ML> walnuts, pecans, or almonds along with the apples) -

Maybe if I added a LOT of undercooked bacon. Pancakes tend to contribute to my
fiber requirements but not to my regularity.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Pork Loin W/French Plum Sauce
 Categories: Pork, Sauces
      Yield: 6 servings
 
      4 lb Pork loin roast on the bone
           +=OR=+
      3 lb Boneless pork roast
    1/2    Inch fresh ginger; peeled,
           - in 18 thin slivers
      3 cl Garlic; in 18 slivers

MMMMM------------------------SPICE PASTE-----------------------------
      1 tb Fine minced garlic
      2 tb Grated fresh ginger
           Grated zest of 2 oranges
           Grated zest of 1 lemon
    1/4 c  Fresh orange juice
      3 tb Soy sauce
      1 ts Chinese five-spice powder
           Fresh ground black pepper

MMMMM---------------------------SAUCE--------------------------------
      2 tb Olive oil
      1 sm Red onion; diced
      2 tb Reserved spice paste
     12    Plums; halved, pit removed *
    1/3 c  Fresh orange juice
      2 tb Soy sauce
    1/2 c  Red wine
      2 tb Plum brandy; opt
      1    Or 2 tablespoons honey; opt
           Lemon juice for balance;
           - opt
 
  For maximum flavor marinate the pork in the spice paste for
  two hours at room temperature or overnight in the refrigerator.
  
  Have the butcher remove the chine bone from the ribs for easy
  carving. Insert slivers of ginger and garlic in between the
  bones and into the top and side of the roast.
  
  For the spice paste: This is where a mini-food processor comes
  in handy. Put in the garlic and grated ginger and process to
  a paste; add the zests, orange juice, soy sauce, five-spice
  powder and pepper and pulse once. Set aside 2 tablespoons of
  the finished paste to use in the sauce. Rub the remaining
  spice paste onto the meat. Marinate for at least 2 hours at
  room temperature or overnight in the refrigerator. Bring the
  meat to room temperature for 30 minutes before cooking.
  
  Cooking the roast: Preheat oven to 450ƒ. Place the pork in
  a roasting pan, bone side down. Roast for 15 minutes, and
  then lower the oven temperature to 300ƒ. Roast for 40 to 50
  minutes longer, or until an instant read thermometer registers
  140ƒ. (The temperature will continue to rise as the meat
  rests.) Remove the roast to a carving board, tent loosely
  with foil and rest for 15 minutes.
  
  While the pork roasts make the plum sauce.
  
  For the sauce: In a medium saute pan, warm the oil over med
  heat. Add the onion and cook for about 5 to 10 minutes, until
  tender. Add the reserved spice paste and cook a minute longer.
  Add the plums, the juice, soy, wine and brandy, if using,
  and simmer covered for about 15 minutes over low heat. Turn
  off the heat and let the plums relax and give off their juice.
  After 15 minutes taste the sauce. Now taste the wine. Add
  honey if the sauce seems too tart, or a squeeze of lemon
  juice if the fruit is exceptionally sweet.You may not need
  anything if the plums were neither too tart nor too sweet.
  
  Slice the pork between the bones, giving everyone a chop.
  Serve each chop with plum sauce.
  
  Variations: If you used a boneless pork roast you have two
  options. Sear the meat on stovetop and then and roast in a
  400ƒ oven for about 30 minutes, or cook it on the grill
  until it reaches about 140 internal temperature for slightly
  pink.
  
  * Note: Use either the small French plums or Italian blue
  plums. They are not overly sweet nor are they too zingy.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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