Text 14543, 94 rader
Skriven 2008-10-01 11:13:00 av bill swisher (1:124/311)
Ärende: AB 35 & 36 of 41
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Noodles D-Luxembourg
 Categories: Abfarr, Ffbb, Pasta
      Yield: 4 Servings
 
      9 oz Flour, all-purpose, plus
           -extra for rolling
      3 ea Egg, large
      2 ts Water
      1 ts Oil, vegetable
    1/2 ts Salt, kosher
    1/4 ts Pepper, black, fresh ground
    1/2 ts Garlic salt
    1/2 ts Celery salt
    1/2 ts Onion salt
      3 tb Butter, unsalted
      1 c  Cracker, saltine, coarsely
           -crumbled
 
  Place all of the ingredients except the butter and cracker crumbs in
  the bowl of a stand mixer with the dough hook attachment.  Combine on
  low speed until the ingredients are well mixed and a dough begins to
  form. Increase the speed to medium and mix until the dough is no
  longer sticky, 5 to 6 minutes. Add more flour or water if necessary
  to create a smooth dough.  Shape the dough into a disk, wrap in
  plastic wrap and refrigerate for 30 minutes.
  
  Remove the disk from the refrigerator and roll out to 1/16 inch thick
  on a lightly floured surface.  Once rolled out, let the dough rest on
  the counter for 5 minutes. Cut the dough into 1/4-inch-wide and
  2-inch-long strips and transfer to a half sheet pan lined with
  parchment paper, separating the noodles as you lay them on the tray.
  
  Bring a 6-quart pot of water to a boil.  Gently add the noodles to
  the pot and cook for 6 to 8 minutes, or until al dente.  Meanwhile
  place the butter in a 10-inch high-sided sauté pan and melt over
  medium heat.  When the noodles are al dente, transfer them to the
  sauté pan using a slotted spoon or spider, it is fine if some of the
  water transfers to the pan as well.  Add the crackers and cook,
  stirring frequently, until the crackers begin to turn golden, 3 to 4
  minutes.  Serve immediately.
  
  Based on:  A recipe from Kalmes Store & Restaurant
  :          St. Donatus, Iowa
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fried Pork Tenderloin Sandwich
 Categories: Abfarr, Ffbb, Pork
      Yield: 6 Servings
 
      1 ea Pork, tenderloin, trimmed,
           -20 to 24-ounce
      1 tb Kalmes Steak Seasoning*
      1 ts Pepper, black, fresh ground
    3/4 c  Bread crumb, panko
      1 ea Oil, vegetable
      6 ea Rolls, hoagie
      1 ea Mayonaise
      1 ea Lettuce, leaves
      1 ea Tomato, slices
 
  Cut the tenderloin into 4-ounce chunks and tenderize each piece until
  it is 1/3 inch thick.  Place the meat in a large bowl and toss with
  the seasoning and pepper.  Add the bread crumbs and toss to combine.
  Place a griddle over medium-high heat and brush with a little oil.
  Once the griddle is hot, add the meat and cook until golden brown and
  cooked through, 3 to 4 minutes per side.  Serve on rolls with
  mayonnaise, lettuce, and tomato.
  
  * Kalmes Steak Seasoning contains salt, sugar, paprika, celery seed,
  onion, chili powder, curry powder, garlic, papain, MSG, and other
  spice oils.  For Jim's delicious blend go to www.kalmesseasoning.com
  
  Based on:  A recipe from Kalmes Store & Restaurant
  :          St. Donatus, Iowa
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
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