Text 4593, 88 rader
Skriven 2008-03-29 19:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: My Doppleganger Thor
================================
-=> Quoting Burton Ford to Hap Newsom <=-

 BF> "Mr. Heyerdahl, you aren't expected to stand in line....
 BF> Like a dummy and I just laughed and said "Sorry I'm not Mr.
 BF> Heyerdahl."

 BF> Within seconds, and for ever since, I regretted not saying "Oh, I 
 BF> didn't realize" and then following him to the Great Room.

 BF> I fantasize that the the Big Shots would have gotten a kick out of 
 BF> it, and would have had me stay and dine with Thor.   

 BF> [sigh] They probably would have just fired me.   

The latter was a distinct possibility; you were prudent not to proceed.
(It would have been fun though!)

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Slow-Roasted Pork With Caraway Gravy
Categories: pork
  Servings: 8

      7 lb bone-in pork loin rib roast,
           cut from the blade end,chine
           bone removed and reserved
           Kosher salt
           freshly ground black pepper
      2 TB caraway seeds
      1 TB bacon fat
      1 md onion, peeled, cut in half,
           and julienned
      5    garlic cloves, peeled
      3 TB tomato paste
      5 c  chicken stock, hot
      1 TB "quick mixing" flour, such
           as Wondra

Preheat oven to 300 F. Season the pork generously with salt and
pepper; sprinkle with the caraway seeds. Melt the bacon fat over
medium-high heat in a roasting pan placed over 2 burners. Add the
pork and the chine bone; brown on all sides, about 10 minutes.
Remove the pan from the heat. Place the onion in the pan; arrange
the pork roast, bony side up, on top of the onion. Leave the chine
bone in the pan; place the pan in oven.

After 1 1/2 hours, remove pan from oven. The onion should be browned
and caramelized. Turn roast over to other side; add the garlic,
tomato paste, and chicken stock. (Don't worry about stirring the
tomato paste into the stock - you'll be whisking the gravy later.)
Return pan to oven for an hour more. 

After 2 1/2 hours of roasting, stick an instant-read thermometer
into the meat; it should read about 165 F. If the temperature is
lower than that, keep roasting until thermometer does read 165 F. At
that point, remove pan from oven. Transfer pork to a platter; set it
in a warm spot, and cover it loosely with foil.

Place the roasting pan on 2 burners over medium-high heat; bring pan
liquid to a simmer. Gradually sprinkle in the flour, whisking
constantly. Continue whisking for about 5 minutes, until the flour
taste is cooked out, any lumps of tomato paste are smooth, and the
gravy is barely thick enough to coat a spoon. Also whisk in any
juices from the platter that have collected around the roast. Strain
the gravy if you like, but it's not necessary. 

Transfer the pork to a cutting board; cut into portions between
bones. Pile cut pork on a platter; pour a quarter of the gravy over
it. Pour the rest of the gravy into a sauce boat, and use it for
whatever gravy-friendly side you wish.

Adapted from Tom's Big Dinners by Tom Douglas.

From: Www.Seriouseats.Com
 
MMMMM-------------------------------------------------




Cheers

YK Jim


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