Text 21261, 74 rader
Skriven 2009-02-24 20:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Pork Butts
======================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> It's not called "Boston butt" anywhere in New England, I think.
 
 JW> Nor Canada, but then we had lots of our own pork and wouldn't be
 JW> importing from Boston. We call them shoulders here.

 DS> Back then, though, Newfoundland, Nova Scotia, and Quebec would
 DS> have been doing a major part of their trade with and through
 DS> Boston, just like most of New England did.

I'm not sure about that. They were all in the England-North America-
Caribbean trade triangle but I get the impression Halifax and
Montreal were in keen competition with Boston, with essentially the
same trade goods. (But I don't know my history well enough to be
sure.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Lamb Pasta Salad W/roasted Garlic Vinaigrette
 Categories: Lamb, Pasta, Grill, Cheese, Salads
      Yield: 4 Servings
 
      1 lb lamb loin
      2 tb olive oil
           Salt
           Freshly ground black pepper
    1/2 lb fresh angel hair pasta
     10    Roasted cloves of garlic
    3/4 c  extra virgin olive oil
           Juice of one lemon
      2 ts Dijon mustard
      1 sm red onion, thinly sliced
      4    roma or plum tomatoes, cored
           -seeded and thinly sliced
    1/2 c  fresh sweet peas, blanched
    1/2 c  Greek black olives, pitted,
           and halved
      4 oz Feta cheese, crumbled
  
  Preheat the grill. Season the lamb with 1 tablespoon olive oil,
  salt and pepper. Grill the lamb for 3 to 4 minutes on all sides
  until medium rare or desired doneness. Remove from the grill and
  cool. Bring a pot of salted water to a boil. Add the pasta and
  cook until tender, about 4 minutes. Drain and place the pasta in a
  bowl of ice water. Stir the pasta a couple of times to separate
  the pasta. Drain very well. Toss the pasta with the remaining
  olive oil. Season with salt and pepper.

  In a mixing bowl, add the garlic. Using the back of a fork, mash
  the cloves until smooth. Stir in the lemon juice and mustard.
  Whisk in the extra virgin olive oil slowly. Whisk until the
  mixture is slightly thick. Season with salt and black pepper.
  Slice the lamb on the bias, diagonally, into 1/4 inch slices. In a
  large mixing bowl, add the onions, tomatoes, and peas. Season with
  salt and pepper. Add the sliced lamb, pasta, olives and cheese.
  Toss the salad with the dressing. Serve either cold or at room
  temperature.
  
  EMERIL LIVE
 
MMMMM
  

Cheers

YK Jim


... Teach a man to fish, and he'll buy a funny hat.

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