Text 39772, 67 rader
Skriven 2010-07-03 23:12:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: CRUISE  00701
=========================
 -=> On 07-02-10  19:45,  Jim Weller <=-
 -=> spoke to Dale Shipp about CRUISE  00701 <=-

 DS> there would be many who would
 DS> over indulge and make a nuisance of themselves.

 JW> I am one of those people.

In my one time meeting you face to face at Flo's, I would not have ever
said that you are the type of over indulging, obnoxious, loud,
disruptive drunk that I was referring to:-}}   Much more the gentile,
thoughtful, introspective inhiber.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mouth-Watering Roast Pork
 Categories: Cajun, Dinner, Pork
      Yield: 6 Servings
 
      4 tb Unsalted Butter (Plus 1 1/2
           Tsp)
      1 tb Pork Lard, Chicken Fat
           (Prefer) Or
  1 1/2 T  Veg Oil
      1 c  Onion -- Finely Chopped
      1 c  Celery -- Finely Chopped
      1 c  Green Bell Pepper -- Finely
           Chopped
      1 tb Garlic (Plus 1 1/2 Tsp) --
           Minced
      2 tb Cajun Magic Pork And Veal
           Magic -- (Plus 1 1/2 Tsp)
    1/2 ts Dry Mustard
      4 lb Pork Loin Roast (Boneless Or
           Bone-In)
 
  Preheat oven to 275 F. Place all ingredients except roast in large
  skillet. Saute about 4 mins over high heat, stirring occasionally.
  Cool.
  
  Meanwhile, place roast in baking pan, fat side up. Make several large
  slits in meat with a knife, being careful not to cut through to
  bottom. (If you make the slits down the length rather than the width
  of the roast, all of the carved pieces will have some of the
  vegetable mixture stuffing.) Stuff pockets generously with vegetable
  mixture, then thoroughly rub vegetable mixture over entire roast by
  hand. If any of mixture is left, spread it evenly over top and a
  little on sides of roast. Roast, uncovered, about 3 hours (or until
  meat thermometer inserted in meatiest part registers 160 F), then at
  425 F until dark brown on top and meat is no longer pink in center,
  10 to 15 mins. Remove from oven and let stand about 20 mins, then
  slice as desired. Makes 6 servings.
  
  NOTES : This works well with pork roasts and even fresh hams.
  
  Recipe By     : Chef Paul Prudhomme's Cajun Magic Cookbook - 1989
  
  From: Cooking -Original Poster Not Shown
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:16:31, 03 Jul 2010
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