Text 21457, 128 rader
Skriven 2009-03-02 21:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: corn
================
-=> Quoting Burton Ford to Michael Loo <=-

 BF> I froze the cornmeal soon after
 BF> purchase, which would kill the bugs before they proliferated.  
 BF> Did I wait too long and give them time before I froze then?  

 BF> Were the extras in my ancient cornmeal there from the start?

The latter I bet. It happen. Even in the best of brands in the
nicest of stores from time to time.

Did you read that the super avant garde world famous Fat Duck had a
case of food poisoning recently?

Another cheesy grits recipe:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Glazed Pork Chops, Pimiento Cheese Grits & Sweet Potato Fr
Categories: Pork, Corn, Cheese
  Servings: 6

           FOR THE JEZEBEL GLAZE:
     12 oz can Coca Cola; flat
    1/2 c  fresh or frozen/thawed
           peeled peach slices
      4 ts prepared horseradish
        pn freshly ground black pepper
           PIMIENTO CHEESE GRITS:
      4 c  low-sodium chicken broth
  1 1/4 c  yellow quick cooking grits
    1/2 c  heavy cream
      6 TB drained and chopped
           pimientos
      1 c  grated sharp Cheddar
           SWEET POTATO FRIZZLES:
      1    sweet potato
           Peanut oil; for frying
           Kosher salt
           WATERCRESS SALAD:
    1/2 sm Vidalia onion; peeled
    1/3 c  sugar
    1/3    cup plus 2 tablespoons apple
           cider vinegar
    1/3 c  olive oil
      1 pn kosher salt
      3 c  fresh watercress; washed
           FOR THE SMOKED PORK CHOPS:
      6    (8 oz) bone-in; fully cooked
           Smithfield smoked pork chops
           Olive oil;for brushing chops
           Kosher salt and freshly
           ground black pepper

Begin the components of this meal by beginning with the following:
Bring cola to a boil over high heat in a large wide, shallow
saucepan. Bring chicken broth to a boil over high heat in a large
deep pan. Bring 2-inches peanut oil to 350 degrees F in a large
Dutch oven.

Preparing the glaze: Once cola is boiling, continue to cook  
vigorously, over medium-high heat, until it's reduced to about 1/3
cup and becomes slightly syrupy, about 15 to 20 minutes. While the
cola is reducing, place the peach pieces into a blender and puree.
Once the cola has reduced, stir in the horseradish, peach puree, and
pepper. Set aside. The glaze will have the consistency of a thin
syrup.

Preparing the grits: Once the chicken broth comes to a boil, slowly  
whisk in the grits and stir vigorously to avoid lumps. Continue to  
cook the grits over medium-low heat, stirring frequently, until they  
are soft and thick, about 10 to 15 minutes. Cover the pot and allow  
the grits to sit for 5 minutes. Stir in 1/4 cup cream, pimientos,
and cheese, and stir to combine. Just before serving, check the
consistency of the grits. Stir in the additional 1/4 cream, if  
necessary, to thin them out.

Prepare the sweet potato frizzles: Peel and grate the sweet potato  
using the large holes in a box grater. Using a tea towel, squeeze as  
much liquid as possible from the potato. Carefully drop the dry
potato shreds in the oil once it reaches 350 degrees F. Fry for
about 1 minute, until crispy and lightly browned. Remove from oil,
drain on paper towels, and season lightly with salt.

Prepare the watercress salad: Grate the onion using a box grater. In
a jar or shaker, mix the onion, sugar, vinegar, oil, and salt. Shake
vigorously until blended. Just before plating the salad, drizzle
about 1/4 to 1/2 cup of the dressing over the watercress and toss
gently to coat.

Preparing the chops: (Note the chops are fully cooked, so the  
preparation is to give them color, glaze them, and heat them
through.)

Preheat a large grill pan to medium-high heat. Brush each chop with  
about a tablespoon of oil, and season scantily with salt and pepper.  
Be cautious about oversalting the chops, since they are generally  
salty. Place the chops on the grill pan. Allow to sear for about 1
to 3 minutes, and then rotate the chop to get nice hash marks on the
chop for another 2 to 3 minutes. Turn chops over. Cook on the other
side for 3 to 4 minutes total. Reduce heat. A few minutes before
serving, spoon about a teaspoon of glaze over each chop. Turn over
and repeat, being careful not to burn the glaze.

To serve: Place a mound of the grits on each plate. Lean a chop next  
to the grits. Sprinkle about a tablespoon of sweet potato atop the  
grits/chop. On the side of the chop, mound a serving of the dressed  
watercress. Drizzle a tablespoon or so of the glaze over the chop
and allow it to run into the grits.

Recipe By: Julie Ohnstand
Published in: Ultimate Recipe Challenge
From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... You could use facts to prove anything that's even remotely true!

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