Text 11143, 132 rader
Skriven 2011-05-21 07:41:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Turkey Festival
=======================
-=> Dave Drum wrote to NANCY BACKUS <=-

 NB>> The village (hamlet?) of Plainville is rather small,
 NB>> just before Baldwinsville on NY370, heading for Syracuse...  Don't
 NB>> think they've ever fielded an event such as Tremont does... ;)

 DD> It was started to raise money (without raising taxes - an admirable
 DD> aim) for a public swimming pool. Since then, according to the web site
 DD> the festival has contributed over 1.5 million pazuzas to "special
 DD> projects" for the village of Tremont.

 NB> Sounds like worthy causes, anyway...  I think that Plainville is quite
 NB> a bit smaller, though... not even sure where they'd consider putting in
 NB> a public swimming pool if they ever did...  ;)

 DD> Tremont is (according to their new city limits sign - put up after the
 DD> 2010 census) a village of 1100.

ERK! Typo alert. That should be Population 2100. I seem to have fat fingered
them 1000 less than they have.

Still a village, though.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Harbor Village Bbq Pork
 Categories: Pork, Bbq sauces, Marinades
      Yield: 2 servings
 
  3 1/4 lb Boston pork butt
    1/4 c  Harbor Village Chef's BBQ
           - Marinade
  1 1/4 c  Sugar
      1 tb Salt
      2 ts Mui Gwe Lo rice wine
    1/3 c  Light soy sauce
      1 ts Five-spice powder
      1 c  Water (for roasting pan)
           Glazing Sauce

MMMMM---------------------------BBQ MARINADE--------------------------------
    2/3 c  Cooking oil
      8 cl Garlic; peeled, minced
  1 3/4 c  Hoisin sauce
  1 3/4 c  Ground bean sauce
  1 1/4 c  Sugar
    1/2 c  "nam yu" (red bean curd
           - "cheese")
    1/2 c  Sesame seed paste

MMMMM--------------------------GLAZING SAUCE-------------------------------
 17 1/2 oz Container of maltose sugar
    1/4 c  Hot water
      2 ts Mui Gwe Lo rice wine
 
  Ran across this in the SF paper the other day and, on reading
  the ingredients, knew immediately that this is one for you.
  In the article that accompanied the recipe the author talks
  about a Chinese BBQ oven that the chef who originated this
  recipe uses. It's made out of stainless steel, five feet tall
  with a 180,000 BTU burner in it! This is something I really
  need for my kitchen. This looks like a full-on, no- nonsense
  Chinese BBQ.
  
  Most master chefs seldom reveal all their kitchen secrets, but
  Derun Yu shared this recipe for a barbecued pork marinade,
  adapted for the home oven.  Armed with a Chinese rice bowl, he
  assembled the ingredients, then poured them into a scale so we
  would have precise measurements.
  
  Versatile Chinese barbecued pork is the "ham" of Chinese
  cooking.  It may be sliced and served as an appetizer or
  entree, or like a sandwich, cubed and stuffed in bread dough
  and steamed into pork buns. It's good stir- fried with
  vegetables, tossed with noodles or cooked with scrambled eggs.
  
  Prepare the marinade:  Heat the oil in a wok or saucepan over
  medium-high heat.  Add the garlic and gently fry just until it
  floats to the surface and is golden brown (about 2 minutes).
  Quickly remove the garlic and discard.  Pour the garlic oil
  into a large mixing bowl, let cool.
  
  Stir in remaining ingredients with the garlic oil into a
  smooth sauce. Pour into a glass jar. cool.  If the marinade is
  covered with 1/8 inch cooking oil, it will keep in the
  refrigerator for several months.
  
  Yields 5 cups.
  
  Then combine the sugar, salt, rice wine, soy sauce, Barbecue
  Marinade and five-spice powder in a large mixing bowl; mix
  well. Add the pork butt and marinate for about 30 minutes
  (when using spareribs, marinate for 1 hour).
  
  Preheat oven to 500øF/260øC. Pour the water into a 10" X 14"
  roasting pan. Place the roasting rack in the pan (the rack
  should not touch the water). Remove the meat slices from the
  marinade and place on the rack; reserve the marinade.  Roast
  for 8 minutes, turn over and roast the other side for 8
  minutes longer.  Reduce the oven temperature to 300øF/150øC.
  Brush the pork with the reserved marinade; roast for an
  additional 20 minutes on each side. Remove from the oven and
  let cool for 5 minutes.
  
  Slice the pork butt into 1/4-inch slices.
  
  Prepare the glazing sauce:  To soften maltose sugar, place the
  container (uncovered) in a microwave oven at high setting for 1
  minute. Transfer the softened maltose into a double boiler with
  the water and rice wine; stir until the glaze is well mixed.
  Keep the sauce warm until ready to use.
  
  Makes 2 cups.
  
  Then spoon a few tablespoons of the glaze over pork before
  serving. NOTE: Hoisin sauce, ground bean sauce, nam yu,
  maltose sugar and sesame seed paste are available in Chinese
  markets.
  
  Joyce Jue. San Francisco Chronicle, 8/19/92.
  
  Posted by Stephen Ceideberg; August 25 1992.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
... It's all right letting yourself go as long as you can let yourself back.
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