Text 25486, 86 rader
Skriven 2009-06-29 20:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Pinon nuts
==================
-=> Quoting Glen Jamieson to Jim Weller <=-


 JW> 12    Pinon nuts; roasted

 GJ> What are they?

Pinyon. Pine nuts. Most if not all pine cone seeds are edible but most
species are too small and too hard to extract to harvest. But there
are at least two species that are tasty, large and worth harvesting:
the famous Pignoli in Mediterranean Europe and the Pinyon of Mexico
and the American Southwest. There is also an Asian one that you
might find in your markets; they are very expensive. You can sub
sunflower seeds.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork and Pepper Stew with Oranges
 Categories: Stews, Pork, Shrimp, Chilies, Fruit
      Yield: 6 Servings
 
  3 1/2 lb Boneless pork shoulder or
           -butt; trimmed
           Kosher salt and freshly
           -ground black pepper
      4 tb Olive oil
      2 lb Onions, halved and thickly
           -sliced
      4 tb Garlic; thickly sliced
      1 c  Diagonally cut celery, in
           -1/2 inch slices
      3 md Poblano chiles, seeded;
           -thickly sliced
      1 ts Jalapeno chile; minced
      1 md Red bell pepper; thinly
           -sliced
    3/4 ts Fennel seed
      2 ts Dried oregano
      2 c  Canned tomatoes in juice;
           -diced
  2 1/2 c  Rich chicken or vegetable
           -stock
    1/2 c  Dry white wine
      2 tb California or New Mexico
           -chile powder
      1 ts Dried shrimp powder
    1/3 c  Golden raisins
      2 tb Fresh cilantro; chopped
           --garnish--
           Orange segments
           Cilantro sprigs
           Orange-cinnamon rice
 
  Season the pork liberally with salt and pepper. In a heavy
  casserole or Dutch oven, heat 2 tablespoons of the olive oil and
  quickly brown the pork, in batches if necessary. Remove and set
  aside. Add the remaining 2 tablespoons of the oil to the pot and
  saute the onions, garlic, celery, poblanos, jalapeno and the red
  pepper over moderate heat until just beginning to color. Add the
  fennel seed, oregano, tomatoes, stock, white wine, chile powder
  and shrimp powder and bring to a boil. Add the pork and the
  raisins, reduce the heat, cover, and simmer gently until the pork
  is tender, about 35 to 40 minutes. Remove from the heat and skim
  any fat from the top.
  
  Just before serving, stir in the chopped cilantro. Serve with
  Orange-Cinnamon Rice and garnish with orange segments and cilantro
  sprigs.
  
  Recipe by: COOKING RIGHT SHOW

MMMMM




Cheers

YK Jim


... I love the kooky antics of those nutty but lovable dictators.

___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)