Text 26335, 91 rader
Skriven 2009-07-23 00:27:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: picnic stuff 872
============================
 -=> On 07-22-09  05:46,  Michael Loo <=-
 -=> spoke to Carol Shenkenberger about picnic stuff 872 <=-

 ML> I will be e-mailing an info sheet to

 ML> Backus party of 2
 ML> Drum party of 1

Last I heard, Dave is not able to attend.

 ML> Ford party of 2
 ML> Sacerdote party of 3
 ML> Shenkenberger party of 2
 ML> Shipp party of 2

We will need oven time to heat up the smoked pork and the pastrami we
are bringing.  Perhaps a couple hours in a slow oven.

I saw Dave Sacerdote mention what he was bringing -- do you have an idea
of what the other contributions will be?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rack Of Lamb
 Categories: Lamb, Chop
      Yield: 1 servings
 
      1    Rack of lamb (4-6 chops)
      1 bn Parsley, chopped (cut off
           The stems, put the leafy
           Part in your
           Food processor, and zap
           Until it's almost a paste)
      4    Cloves garlic, placed with
           The parsley in the processor
           And
           Whirred until it achieves a
           Paste-like consistancy)
           Lemon pepper to taste
 
  Ask the butcher to "French" the rack for you (if he looks at you
  stupidly, but the lamb looks decent, grab it anyway).  Take the lamb
  home, and using a VERY sharp knife, cut-scrape the meat from the ends
  of the bones of the lamb (save it for other uses).  You should have
  about 2 inches of bare bone at the end of the rack.
  
  Wrap the ends of the bones in small pieces of aluminum foil (this
  keeps them from burning.)  Also trim most of the fat from the
  exterior of the lamb.  (Leave a small amount -- about 1/4 inch -- to
  lubricate the meat).  Sprinkle the surfaces of the fat and meat
  (don't bother with the bony side) with lemon pepper, then spread the
  garlic/parsley paste over everything.
  
  Place the rack of lamb in a roasting pan, bone side down (the bones
  will form their own roasting rack), and place the roast into a
  preheated 450 degree oven.  Roast until medium rare (about 30 minutes,
  but use a meat thermometer to be sure -- pull it out when it reaches
  135-140 degrees -- earlier if you are wierdos like us and prefer rare
  lamb).
  
  While the meat is roasting, take as many cherry tomatoes as you have
  lamb ribs, and, using a small sharp knife, cut out the place where the
  tomato joined the stem.  After you remove the roast, turn it bone-side
  up.  Place on a serving platter, remove the aluminum foil from the
  bone ends, and stick the tomatoes on the exposed bones.  Surround
  with a bed of parsley, maybe some appropriate veggies (canned
  artichoke hearts, heated in the microwave, and then stuffed with
  cooked frozen baby peas would be nice, as would cooked and lightly
  glazed baby carrots).
  
  New potatoes (select the tiniest red-skinned potatoes you can find,
  use a potato peeler or sharp knife to cut a strip of skin from the
  middle, then place the potatoes in boiling salted water and cook
  until a knife can easily penetrate the potato... Remove from the pot,
  drain well, then toss with some melted butter and serve) would go
  well with this, as would the tossed green salad of your choice.
  
  Kathy in
  Bryan, TX
  
  From: Kathy Pitts                     Date: 08-18
  Cooking Ä
 
MMMMM


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