Text 34887, 113 rader
Skriven 2010-02-17 08:52:47 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Burton Ford
Ärende: Re: Pulled Pork
=======================
-=> BURTON FORD wrote to DAVE DRUM <=-

 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.

 dd-> Of course it does/can. Pulled pork BBQ, etc. is well known darned near
 dd-> everywhere.

 BF> I knew that!  My only excuse is that I wrote that at 4:00+ am.  It was
 BF> actually close to 5:00am as I was trying to answer everyone who so
 BF> nicely. answered my post.

Ok, fair enough. I didn't look at the time stamp on the post. And some stay up
awfully late - as do I sometimes ... so, it wouldn't have meant a lot to me.
Besides I am often out of the shucks at 4 ayem. Certainly no later than 5 ayem.
  Bv)= 
 
 dd> I'm sort of surprised that anyone would ask.

 BF> When I read your reply it was like a shock, or a sudden splash of cold
 BF> water!  I could hardly believe that I asked if pork could be pulled!

Well, you are, as you proudly proclaim, an "eat", not a "cook".  Bv)=
 
 BF> Of course, I have been an old fool from time to time since I was 30
 BF> years old or so.  [g]

 BF> [Chuckle]  Thanks for the cold shower, you rascal!

I have often been the recipient of a cold shower. This may be the first time I
was the cause of another having experienced that rude shock.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pulled Pork Crepe w/Black Bean Sauce & Cracklins
 Categories: Emeril, Pork, Breads, Chilies, Beans
      Yield: 4 servings
 
      2 lb Pulled pork; warm
     12    Prepared crepes; warm
           Salt & pepper

MMMMM---------------------BLACK BEAN SAUCE--------------------------
      1 tb Olive oil
    1/3 c  Chopped onions
      1 tb Minced shallots
      1 ts Minced garlic
      2 ts Minced, seeded jalapenos
      1 c  Dried black beans; soaked, 
           - drained
    1/4 c  Fresh chopped cilantro
      4 c  Chicken stock
           Salt & pepper

MMMMM------------------------CRACKLINS------------------------------
      1 c  Pork skin; julienned
           Salt & pepper
      2 tb Brunoise red peppers
      2 tb Brunoise yellow peppers
      1 bn Fresh cilantro
           Essence

  Recipe courtesy Emeril Lagasse

  For sauce: In a saucepan, heat the olive oil. When the pan
  is smoking hot, add the onions and shallots. Saute for 1
  minute. Add the garlic, jalapenos, beans, and cilantro.
  Cover with the chicken stock. Season with salt and pepper.
  Bring to a boil and reduce to a simmer. Cook for 2 hours or
  until the beans are soft. With a hand-held blender, puree
  the mixture until smooth. Re-season with salt and pepper. If
  the mixture is too thick, thin with a little water. If it is
  too thin, return to the heat and reduce until sauce
  consistency.
 
  For cracklins: In a smoking hot saute pan, add the pork
  skin. Render the skin until crisp and brown, about 6
  minutes. Remove from the pan and drain on a paper-lined
  plate. Season with salt and pepper.
 
  For the crepes: Fill each crepe with 2 1/2 ounces of the
  pulled pork, season with salt and pepper. Roll the crepe
  like an eggroll, making sure the ends are tucked in the
  crepe so the pulled pork will fall out. To assemble, spoon
  1/2 cup of the sauce in the center of the plate. Arrange the
  crepes in the center of the sauce. Sprinkle with any
  remaining pulled pork and the cracklins. Garnish with the
  peppers, fresh cilantro and Essence.
 
  Yield: 4 servings

  Copyright Television Food Network, G.P., All Rights Reserved
   
  MM Format by Dave Drum - 16 February 2010

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

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