Text 7351, 78 rader
Skriven 2008-05-18 11:11:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Dirty Dave??.
=========================
-=> BURTON FORD wrote to DALE SHIPP <=-

 BF> "Carey Starzinger Member, Rib Eye Express BBQ Tag Team Now
 BF> living the good life, high in the Sonoran Desert of Southern
 BF> Arizona, Home of the Giant Saguaro Cactus, and 10,000
 BF> Roadrunners."

 BF> So I guess there once was a a BBQ Team called "Rib Eye Express
 BF> BBQ Tag Team."

 BF> Puzzle solved?

 BF> Maybe Dirty Dave could have input??

Carey Starzinger must have been before my time ... and I been here a long time.
The person Iremember as posting the Luby's recipes was teri Chesser. (And yes,
the "t" was lower case on purpose - remember?).

Geez ... I never got to meet her. She snuffed it whilst making plans to attend
the Y2K picnic here in Spring-A-Leak.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pears In Honey & Pine Nut Caramel W/Artisanal Cheese
 Categories: Desserts, Fruit, Cheese
      Yield: 6 servings
 
    1/4 c  Unsalted butter
      3    Firm but ripe Bosc pears;
           Peeled, halved lengthwise,
           Cored
  3 1/2 tb Mild honey (such as orange
           Blossom or clover)
      4 oz Artisanal cheese; sliced or
           Crumbled, room temp
      3 tb Pine nuts
           Pn fine sea salt
 
  If your pears are on the dry side, the caramel will form
  more quickly than if they are juicy. Any variety of pears
  can be used in this recipe, but Bosc pears hold up
  especially well because of their firm texture. Almost
  any cheese would be great with the pears: Head to your
  local farmers' market or cheese shop and do some sampling.
  
  Cook unsalted butter in large non-stick skillet over medium
  high heat until beginning tobrown. Add pear halves, cut side
  down, to skillet. Drizzle honey over pears and swirl pan
  slightly to blend butter and honey. Reduce heat to medium,
  cover, and cook until pears are tender when pierced with
  paring knife, swirling skillet occasionally and adding a
  few tablespoons water to skillet if caramel sauce turns deep
  amber before pears are tender, about 12 minutes.
  
  Transfer pears, cut side up, to serving platter. Top pears
  with cheese. Return skillet with caramel sauce to med-high
  heat; add pine nuts to skillet and sprinkle lightly with sea
  salt. Cook until sauce in skillet is brown and bubbling,
  about 2 minutes. Spoon sauce over pears and serve.
  
  INGREDIENT TIP: To order artisanal American cheeses, go to
  artisanalcheese.com, murrayscheese.com, or cowgirlcreamery.com.
  
  Deborah Madison
  
  Makes 6 servings
  
  Bon Appétit | February 2008
  
  Meal Master Format by Dave Drum - 04 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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