Text 26284, 109 rader
Skriven 2009-07-21 21:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: mint  was: picnic stu
=================================
-=> Quoting Carol Shenkenberger to Janis Kracht <=-

 CS> 80F is hot?

YES!

 CS> Good lord!

 CS> I wanna run the heat when we hit that low. (snicker).

It was 79 here today and that is my idea of a heat wave.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Charred Thin Asian Pork Chops
 Categories: Asian, Pork
      Yield: 8 servings
 
           FOR THE MARINADE:
      1 tb Crushed hot red pepper
      2 tb Boiling water
    1/2 c  Japanese soy sauce
    1/4 c  Fish sauce
    1/4 c  Rice wine or dry sherry
    1/4 c  Toasted sesame oil
    1/4 c  Canola or vegetable oil
    1/4 c  Water
    1/2 c  Firmly packed dark brown
           Sugar
      2 tb Freshly squeezed lemon
           Juice
      2 tb Finely chopped or grated
           Fresh ginger
      1 tb Finely ground fresh black
           Pepper
      8    Cloves garlic, peeled,
           Halved, germ removed and
           Finely chopped
    1/2 c  Finely chopped scallions,
           White and green portions
           FOR ENTREE:
     16    1/4 inch-thick pork chops,
           About 2 ounces each
    1/4 c  Canola or vegetable oil
    1/4 c  Black sesame seeds
    1/2 c  Finely chopped scallions,
           White and green portions
           EDIBLE WRAPS:
      4 c  Rehydrated bean threads or
           White rice
      1    Head bibb or other lettuce
    1/4 c  Cilantro leaves
      2    Red bell peppers, seeds and
           Membranes removed, thinly
           Sliced
    3/4 c  Chile paste, preferably
           Sriracha or sambal
 
  Prepare the marinade and edible wraps for this Vietnamese-inspired
  dish the day before, so all you have to do after work is throw the
  chops on a hot grill.
  
  Place pepper flakes in a small bowl and pour boiling water over
  them. Let sit for 1 to 2 minutes to rehydrate.
  
  Combine all the marinade ingredients except the pepper flakes and
  scallions in a blender. Blend until well combined. Stir in the
  scallions, pepper flakes and soaking water.
  
  Place chops in an extra-large resealable bag. Pour the marinade
  over chops, squeeze out any excess air from bag and close. Roll
  the bag to evenly coat all the meat. Refrigerate at least 12 hours
  or up to 24.
  
  Preheat grates of a well-oil charcoal or gas grill to medium-high.
  Remove the chops from the marinade, letting any excess marinade
  remain in the bag, Lightly pat dry with paper towels. Reserve 1
  cup marinade for glazing the chops. Place in a small saucepan over
  medium heat and bring to a boil. Using your hands or a brush, coat
  chops with canola oil.
  
  Place chops on grill in batches, keeping the lid open, turning
  frequently during the cooking time, and brushing with the
  remaining marinade. Cook until chops are completely glazed and
  well marked with char, about 10 minutes. Flip, jockey and stack
  throughout the cooking as needed.
  
  Remove chops from grill and sprinkle with sesame seeds and
  scallions. Serve chops immediately, family style, with bean
  threads, lettuce, cilantro, bell peppers and chile paste.
  
  "Serious Barbecue" by Adam Perry Lang
  
  From: Gretchen McKay, Pittsburgh Post-Gazette

  From: Slash Food
 
MMMMM

Cheers

YK Jim


... Armed agents of the Dept. of Child Whimsy will come paint your face.

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