Text 20516, 100 rader
Skriven 2009-02-07 06:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Piggy things 183
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 HN> Not as good as dry aged, but Morton's does
 HN> at least have a good reputation for being
 HN> able to cook a steak properly. We have one
 HN> here in Seattle as well. 

They're all over the place now. With all the "prime"
steakhouses out there, I'm surprised there's a sufficient
supply of "prime" beef. And I wonder how they can
survive, with the economy being what it is. Part of me
thinks the Obama administration should subpoena a list of
everyone who eats at these places and put them under
covert surveillance; of course, all of me eats at these
places once in a while.

 HN> Worst part is I can still pick out and
 HN> or remember certain words or phrases.
 HN> Just enough to make me wonder what 
 HN> the REST of the conversation is!

I'm that way with most languages. Which reminds me - the old
buddy of mine whom I used to visit in San Fran and then Berlin
had a heart attack and stroke, and I'm awaiting word from his
pals as to a good time to make what may be a final visit. My
German stinks so bad, though, I'm apprehensive of using it in
Berlin (in Munich they just laugh at me and serve me more beer
and pork products).

Speaking of which.

Roast pig
cat: main, Dominican
servings: 20

a small piece of meat (about 10 pounds)
2 md onions, sliced
1 hd garlic (medium)
3 Tb oregano
1/4 c lemon juice or vinegar
1 Tb oil (to 2 Tb)
1 ts pepper or to taste

Preheat your oven to 500 degrees.

Prepare the meat as follows.

With a very sharp knife, cut under the skin, separating the fat from the
flesh, it's okay to leave a bit of the fat on the skin, but do not cut
the skin from the meat completely. I usually just let it hang at the
shank.

With the point of knife, make cuts about one to two inches long, and as
deep as possible. Do not pierce. make one of these ever four to five
inches, also, pierce the skin.

In a blender, mix the seasoning, don't be afraid, you can set it to
liquify. Pour mixture into a bowl.

With a teaspoon (I use a long handled, mixing one) spoon mixture into
the slits made on the meat, until you have placed some in all of it,
take the remaining mixture and rub it over top. cover with the skin.

Place in a baking pan, covered with aluminum foil (helps with clean-up)
and cover the meat with one large piece of foil, wrap around the edges.
I usually bake this s-l-o-w-l-y. This means, I lower the oven temperature
to 250, about 11:00 p.m., if I have to take somewhere early in the
morning, or about 8:00 a.m., if for dinner, and cook for about six
hours. No need to get up and check on it. Trust me.

About five hours into the cooking, I remove the foil, and raise the
temperature to 350. Cook for another hour or so.

If you want the skin to be nice and crispy, you can take your chances,
and if it has not crisped stick it under the broiler, or in a very hot
oven, I put it in a glass dish, covered with paper towels and microwave
it for 2 minutes, take out, replace the towels and do it for another
minute or so, the skin, will puff and crisp.

One more thing, you know the liquid that remains at the bottom of the
pan? Well, I like to (very carefull) remove it from the pan when I
remove the foil, I place it in a metal container (stainless) and then
put it in the freezer. The fat solidifies, and I remove it. The gel, I
reduce on top of the stove and either put it in a bowl at the table, or
if I have sliced the meat before serving, pour it over.

Of course, you can take the mix and do this to your piggy. if you are
going to cook on a pit, or stick it, just follow your directions.

You may have noticed, that I did not put salt. That is a personal
decision, I feel that it's not needed, and that it toughens the meat,
you can put it in then, or just at a bit to the sauce.

In any case, buen apetito.

Source: Aura Almanzar

See how special you are, Clean Dave gets 2/3 c of pork, you get
a small piece of 10 lb or so.
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