Text 17862, 141 rader
Skriven 2008-12-15 06:59:00 av Dave Drum (1:124/311)
     Kommentar till en text av Nancy Backus
Ärende: Re: Doctor Visit
========================
-=> Nancy Backus wrote to Dave Drum <=-

 NB> I'm so lucky I have to do it every 3-5 years... ;/  The prep's the only
 NB> thing I dislike about the whole thing... I can live with the procedure.

Everyone told me that the prep was the horror story part of the whole thing.
So, I was ready ... I thought. And it wasn't nearly as bad as it had been
painted. Not plesant, certainly, but not all that horrid.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Roast W/Winter Fruits & Port Sauce (Pt 1)
 Categories: Pork, Wine, Fruit
      Yield: 8 servings
 
MMMMM--------------------------STUFFING-------------------------------
    1/4 lb California dried apricots;
           - in 1/2" pieces
    1/4 lb Pitted prunes; in 1/2"
           - pieces
    2/3 c  Ruby Port
      6 tb Unsalted butter
      1 md Onion; fine chopped
      1 sm Shallot; fine chopped
      1    Tart apple; peeled, in 1/2"
           - pieces

MMMMM---------------------------ROAST--------------------------------
      6 lb Bone-in pork loin roast (10
           - ribs), frenched, room temp
           - 1 hour
     10 sl Thick bacon

MMMMM-------------------------PORT SAUCE------------------------------
    1/2 c  Ruby Port
      1 sm Shallot; fine chopped
  1 1/2 c  Water; divided
      2 ts Arrowroot
 
  Ever dream about bringing an impressive roast to the holiday
  table with equally impressive ease? Now you can. Stuffing
  and preparing the pork a day ahead leaves you free to
  entertain and makes the meat especially flavorful as well.
  Bacon wrapped around the roast keeps it moist as it cooks.
  Prunes and dried apricots simmered in Port bring a fruity
  but not overly sweet intensity to the pork and its sauce.
  
  Make stuffing: Simmer apricots, prunes, and Port in a small
  heavy saucepan, covered, 5 minutes. Remove from heat and let
  stand 10 minutes.
  
  Cook onion and shallot in butter in a 12-inch heavy skillet
  over medium heat, stirring occasionally, until softened, 4
  to 5 minutes. Add apple and 1/2 tsp each of salt and pepper
  and cook, stirring occasionally, until apple is just tender,
  about 5 minutes. Stir in apricot mixture and cool.
  
  Stuff and roast pork: Preheat oven to 500°F with rack in
  middle.
  
  Make a pocket in center of roast by making a horizontal 1 1/2"
  wide cut into 1 end of roast with a long thin knife, repeating
  from opposite end so pocket runs all the way through. Then
  make a vertical cut through center (forming a cross) to
  widen pocket. Push about 1 cup stuffing into pocket using a
  long-handled wooden spoon (you may need to stuff from both
  sides if roast is long). Reserve remaining stuffing for sauce.
  
  Season roast with 1 1/2 tsp salt and 1/2 tsp pepper and put
  in a large flameproof roasting pan. Wrap with bacon, between
  rib bones, tucking ends under roast. Roast pork 20 minutes,
  then reduce oven to 325°F and roast until an instant-read
  thermometer inserted 2 inches into center of roast (do not
  touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2
  hours total.
  
  Transfer roast to a cutting board, reserving pan, and let
  stand, loosely covered with foil, 15 to 20 minutes. (Temp
  of meat will rise to about 160°F; meat will be slightly pink.)
  
  CONTINUED IN PART TWO

  Recipe by Ruth Cousineau
  
  December 2008 | Gourmet
  
  Serves 8
  
  MM Format by Dave Drum - 24 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Roast W/Winter Fruits & Port Sauce (Pt 2)
 Categories: Pork, Wine, Fruit
      Yield: 8 servings
 
 
  Make sauce: Skim fat from pan drippings and reserve 1 1/2 Tb
  fat. Straddle pan across 2 burners and add Port to drippings,
  then deglaze pan by boiling over high heat, stirring and
  scraping up brown bits, 1 minute. Strain pan juices through
  a fine-mesh sieve into a bowl, discarding solids.
  
  Cook shallot in reserved fat in a heavy medium saucepan over
  medium heat, stirring occasionally, until softened, about 3
  minutes. Stir in pan juices, 1 1/4 cups water, and reserved
  fruit stuffing and bring to a simmer. Whisk together arrowroot
  and remaining 1/4 cup water until smooth, then whisk into sauce
  with any juices from cutting board.
  
  Simmer sauce, whisking occasionally, until slightly thickened,
  about 5 minutes. Season with salt and pepper.
  
  Carve roast into chops by cutting between ribs, then serve
  with sauce.
  
  Cooks’ notes: Stuffing can be made 2 days ahead and chilled.
  
  Uncooked roast improves in flavor if stuffed, seasoned, and
  wrapped with bacon 1 day ahead and chilled. Bring to room
  temperature before roasting.
  
  Recipe by Ruth Cousineau
  
  December 2008 | Gourmet
  
  Serves 8
  
  MM Format by Dave Drum - 24 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And now for something completely different: a man with three buttocks."
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