Text 8584, 98 rader
Skriven 2008-06-09 08:58:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: I Lived Through It .
================================
-=> DALE SHIPP wrote to DAVE DRUM <=-

 DD> Some of you will have received this via e-mail.

 DD> I is escaped from the clutches of the cute ladies down the hospital.

 DS> Glad to hear that things have worked out ok.  It had to have been a
 DS> scary time for you.  Take it easy, and keep us all posted.

Oh, yeah. I'm going to be here for a long time to come.

I'll be off work all this week for sure - and if they let me go back to work
next week it will be on "light duty" (nothing over 10# lifted, etc). And no
driving of the hub routes until about July. DRAT!

Meanwhile I will be paying close attention to my blood sugars and consulting
with my new internal medicine doctor (current guy is moving about 100 miles and
going into practice with his old daddy) on why my diabetes suddenly went from
extremely sweet to nearly normal.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Stew W/Fennel & Butternut Squash
 Categories: Pork, Squash, Stews, Wine
      Yield: 6 servings
 
      3 lb 2" pcs trimmed pork
           - shoulder
      2 ts Salt
      1 ts Ground black pepper
      1 ts Dried rubbed sage
    1/2 ts Cayenne pepper
    1/4 ts Ground nutmeg
    1/4 ts Ground ginger
      2 tb Olive oil
      1 c  Chopped thin sliced
           - pancetta* (about 4 oz)
      2 c  Chopped onions
      3 cl Garlic; chopped
     28 oz Can diced tomatoes in juice
      2 c  Chicken broth
      1 c  Dry red wine
      2 lg Fresh fennel bulbs; fronds
           - chopped & reserved, bulbs
           - in 1-inch cubes (about
           - 5 cups)
  1 1/2    Inch cubes peeled butternut
           - squash (from 3 lb squash)
 
  Serve this hearty stew over noodles.
  
  Market Tip: It's best to buy pork shoulder from the Boston
  butt: This less-tender but well-marbled cut produces
  succulent results when braised.
  
  Place pork in large bowl. Mix next 6 ingredients in small
  bowl; sprinkle over pork, turning pork to coat evenly. Let
  stand 30 minutes.
  
  Preheat oven to 350°F. Heat oil in large ovenproof pot over
  medium-high heat. Add pancetta and sauté until beginning to
  brown, about 3 minutes. Using slotted spoon, transfer
  pancetta to medium bowl. Add half of pork to pot; sauté
  until brown, about 8 minutes. Using slotted spoon, transfer
  pork to bowl with pancetta. Repeat with remaining pork. Add
  onions and garlic to pot; sauté until soft, about 5 minutes.
  Add tomatoes with juices, broth, wine, and pork mixture.
  Bring to boil, scraping up browned bits.
  
  Cover pot; place in oven. Cook stew 1 hour. Add fennel bulbs,
  chopped fronds, and squash cubes to stew.
  
  Cover and cook in oven until pork and vegetables are tender,
  about 30 minutes. Using slotted spoon, transfer meat and
  vegetables to large bowl; cover. Boil sauce over medium-high
  heat until thickened enough to coat spoon, about 25 minutes.
  Return meat and vegetables to sauce; season with salt and
  pepper. (Can be made 1 day ahead. Cool 30 minutes. Chill
  uncovered until cold, then cover and keep chilled.) Rewarm
  over low heat.
  
  * Pancetta, Italian bacon cured in salt, is available at
  Italian markets and some specialty foods stores and super
  markets.
  
  Bon Appétit | January 2003
  
  Makes 6 servings.
  
  Meal Master Format by Dave Drum - 28 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And then one day you find ten years have got behind you" -Floyd
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