Text 34863, 89 rader
Skriven 2010-02-16 18:29:37 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Burton Ford
Ärende: Pulled Pork
===================
-=> BURTON FORD wrote to JIM WELLER <=-

 -> I love trying new foods and the Asian cuisines are marvelous.

 BF> Their foods are good too!

 BF> [Don't ask... I just felt like saying it.]

 jw->       Title: Marian's Menudo
 jw->   2 1/2 c  Pork tenderloin, diced

 BF> Shirley makes a beef strew that I'm just crazy about.  I wonder how it
 BF> would be with nice Pork tenderloin chunks instead of stew beef?

 BF> Would pork cook up as stringy tender as the beef does in her stew?  I
 BF> just love fork pulling the beef to longish strings and spreading them
 BF> over the potatoes and rolls before I drown it all in gravy.

Of course it does/can. Pulled pork BBQ, etc. is well known darned near
everywhere. I'm sort of surprised that anyone would ask.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pulled Pork Tacos w/Tomatillo Salsa
 Categories: Breads, Pork, Chilies, Salsa, Vegetables
      Yield: 4 servings
 
        4    Red bliss potatoes; cooked
             - sliced 1/4" thick
        1 lb Pulled BBQ pork
        1 c  Grated Monterey Jack cheese
        8    White corn tortillas
             Salt & fresh ground pepper
             Olive oil

MMMMM----------------------TOMATILLO SALSA--------------------------
      1/2 lb Tomatillos; husked, washed
             - cut in quarters
        1 lg Jalapeno; stemmed, seeded,
             - rough chopped
      1/4 c  Cold water
      1/2 sm Onion; halved
        1 bn Cilantro; stems & leaves
        1 ts Coarse salt
 
  First make the salsa.

  Place the tomatillos, jalapenos and water in a blender or a
  food processor fitted with the metal blade. Puree just until
  chunky. Then add the remaining ingredients and puree about 2
  minutes more, or until no large chunks remain. This salsa
  keeps in the refrigerator, in a covered container, about 3
  days. Yields: 1 1/2 cups

  Next make the tacos.
  
  Prepare a wood or charcoal fire and let it burn down
  to embers.
  
  For each serving, lay 1 1/2 ounces of pork over half
  of the tortilla, top with potato slices, 1/4 cup of
  cheese and season to taste with salt and pepper. Fold
  over the tortilla and brush with olive oil. Grill for
  3 minutes on each side, or until crispy and cheese has
  melted.

  Serve with Tomatillo Salsa.
  
  Yield: 8 servings
  
  Recipe By: Grillin' & Chillin' Show (TVFN)
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

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

 

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