Text 22318, 60 rader
Skriven 2009-03-24 10:27:04 av Michael Loo (1:18/200.0)
  Kommentar till text 22302 av Ruth Haffly (1:396/45.28)
Ärende: healthy 393
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 RH> I was pleasantly surprised to see him chowing down on the bbq. We
 RH> didn't go to Smithfield's on this last trip--found an Italian place off
 RH> the beaten track but fairly busy.  Seemed to be a family type place,
 RH> maybe because it was Friday night.

Family type italian can be nice (discounting the lots
of dairy) and inexpensive at that. I am trying to cut
the pasta, as my blood sugar is getting high.

 RH> There are quite a number of ways that the sprouts can be fixed, other
 RH> than boiling (or steaming) half to death.  I fixed some years ago in a
 RH> very cheesey (lots of extra sharp cheddar) sauce that Steve tried and
 RH> found tolerable.
 
Although kind of explosive, no? I saute sprouts in butter
and deglaze with sherry, which I know you can't use. This
is one of the rare situations in which a substitution is
not possible (the only other substances that offer this
pleasant flavor of oxidation are also products of fermentation).

 ML> M's note a dozen years later: some recipes use crumbled
 ML> pork sausage for the chicken stuff. I've done this, and
 ML> it's okay this way.
 RH> But do you like it better with the chicken or pork?

If it were a question of chicken or pork, that would be one
thing. But it's really between chicken offal and pork cuts,
and the piggy loses by a wide margin.

Harley Smith's Pot Roast
cat: north shore, main
Serves: 3 to 4

2 lb seven-bone steak
1 md Vidalia onion, peeled and diced
1 md carrot, peeled and diced
2 stalks celery, diced
4 sprigs fresh thyme
1 bay leaf
1 qt beef stock
2 Tb tomato paste
3 Tb olive oil
Salt and pepper to taste

In saute pan, heat oil until smoking. Season both sides
of steak with salt and pepper, place steak in pan, and
sear until dark brown on both sides. Remove from pan.
Add carrots, celery, and onions and sautO until soft.
Add tomato paste, thyme, bay leaf, and beef stock. Place
steak in pan and boil. Cover and place in a 275F oven
and cook for 3-4 hours or until fork tender. Once done,
take steak out, strain liquid, and reduce until thick.
Serve with mashed potatoes, Brussels spouts, and carrots.

Chef Harley Smith, 10 Center St., Newburyport, MA

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