Text 27740, 105 rader
Skriven 2009-08-22 06:40:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Being Carded
========================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DS> "Such treatment?"  Because they asked you to show your ID?

 DD> There was more to it than that. There was also a HUGE batch of
 DS> "attitude"

 DD> It was not fun. No more fun than your snap judgements.

 DS> Yeah, my bad for not realizing you were leaving out half the story.

The only part of the episode I regret is that the twat who gave me all the
attitude is/was NOT the one who had to restock all the stuff in my trolley.
OTOH, my friend Jerry, who owns 7-11 Liquors was happy to see me and my
checkbook.    Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Chops w/Mushroom Bourbon Cream Sauce
 Categories: Pork, Dairy, Wine, Booze
      Yield: 4 Servings

MMMMM--------------------------SAUCE--------------------------------
      2 tb Olive oil
      1 lb Button mushrooms; sliced
    1/4 c  Chopped onions
      2 lg Garlic cloves; chopped
    1/2 c  Dry white wine
      1 c  Chicken stock
    1/2 c  Heavy cream
    1/4 c  Bourbon whisky
           Salt & pepper

MMMMM--------------------------CHOPS--------------------------------
      1 lg Egg
      2 tb Water
      4    (8 oz) center-cut pork chops
           All purpose flour
      2 c  Fresh bread crumbs
      3 tb Olive oil or grape-seed oil
      2 tb Minced fresh basil

  Watch out. This mushroom bourbon cream sauce is so addictive,
  you'll want to eat it by the cupfuls. Mushrooms and onions
  browned, then cooked in wine reduction, then a reduction of
  stock and Bourbon, then cream. Basil is added at the very
  end. Oo la la. This recipe is from my father's recipe
  collection (cut out from magazines - can't tell which one
  this is from). We've made it a few times. The one thing you might have
trouble with is getting the sauce to thicken. It takes a strong boil to reduce
all of that liquid, but it's worth it.

  1 Prepare the sauce. Sauté onions, garlic, and mushrooms
  in 2 TB of oil in a large skillet on medium high heat until
  the mushrooms are browned - about 10-15 minutes. Add the
  wine, increase the heat to high, and boil down until the
  liquid is reduced to almost a glaze, about 4 minutes. Add
  the chicken stock, and bourbon, boil until reduced by two
  thirds. Add the cream and simmer several minutes until the
  sauce thickens.

  2 Prepare the pork. Whisk an egg and 2 TB water in a shallow
  baking dish. Sprinkle both sides of pork chops with salt and
  pepper. Dip chops into the flour, then egg mixture, then
  breadcrumbs, coating completely. Heat olive or grape-seed
  oil in a large skillet over medium-high heat. Add the pork
  chops and cook until brown, about 4 minutes per side. Turn
  the chops one more time, lower the heat to low, cover, and
  cook an additional 5 minutes. Alternatively you can put the
  chops in a pre-heated oven at 400°F for 5-8 more minutes.

  3 When about to serve the pork, bring the sauce to a simmer
  and add the chopped basil to it. Season to taste with salt
  and freshly ground black pepper.

  Serves 4.

  Note: We like our pork still a little pink (and tender).
  What is important is the internal temperature of the meat,
  to kill any pathogens. Trichinosis hasn't been seen in
  domestic pork for over 50 years, and if it were there,
  it would be killed at 137°F. The California Uniform
  Retail Food Facilities Law calls for pork to be cooked
  to an internal temp of 145°F, the USDA recommends 160°F.
  If you cook your pork to 160, it will end up tasting like
  shoe leather. We generally take it off the heat at 140.

  FROM: http://simplyrecipes.com/recipes

  MM Format by Dave Drum - 15 August 2009

  Uncle Dirty Dave's Archives
 
MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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