Text 11178, 102 rader
Skriven 2011-05-22 21:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BORDERS  10522
======================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> And now some canny dude in LA has invented the bulgogi taco which
 JW> everyone loves.

 GJ> A new style of fusion, to be commended.

I haven't had one but they sound delicious.

 JW> food truck on Main Street, featuring Thai food.

 GJ> Now is the time to educate the good woman to tweek her recipes to your
 GJ> own taste.

I'm sure she cooks hotter at home.

 She has doubtless researched her market before deciding on
 GJ> those dishes, and by your colleagues' comments, got it fairly correct.

If she can sell flavoured potatoes and rice with minimal chicken
successfully at $10 per plate she isn't going to change her menu. My
main beef wasn't the lack of heat but lack of meat and vegetables.

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hazelnut Crusted Pork Chops with Morel Sauce
 Categories: Nuts, Pork, Dairy, Eggs, Sauces
      Yield: 4 Servings
 
  1 1/2 oz Small dried morels (1 1/2
           Cups)
      2 c  Boiling water
      1 c  Hazelnuts (about 5 oz)
    1/2 c  Flour
      2 lg Eggs
      4    6 to 8 oz pork rib chops,
           Pounded 1/3 inch thick
           Salt and freshly ground
           Pepper
    1/4 c  Vegetable oil
      2 tb Unsalted butter
      2 lg Shallots, thinly sliced
      2 lg Garlic cloves, thinly
           Sliced
      2 tb Cognac or other brandy
    3/4 c  Heavy cream
 
  In a medium heatproof bowl, soak the morels in the boiling water
  until softened, about 30 minutes. Rub the morels to dislodge any
  grit, then lift them out of the soaking liquid and coarsely chop
  any large ones. Reserve the soaking liquid.
  
  Preheat the oven to 350 deg. Put the hazelnuts on a rimmed baking
  sheet and bake for about 12 minutes, or until richly browned.
  Transfer the hazelnuts to a kitchen towel and let cool completely.
  Rub the nuts together in the towel to remove the skins, then
  coarsely chop. In a food processor, pulse the hazelnuts until a
  coarse powder. Leave the oven on.
  
  Spread the ground hazelnuts and the flour in 2 shallow bowls. In a
  third shallow bowl, beat the eggs with a fork. Season the pork
  chops with salt and pepper. Dredge a pork chop first in the flour,
  shake off any excess, and then dip it in the egg. Coat the chop
  with the ground hazelnuts and transfer it to a platter.
  
  Repeat with the remaining chops and coatings. In a large skillet,
  heat the oil until shimmering. Working in two batches, cook the
  chops over moderate heat until browned, about 3 minutes per side.
  
  Transfer the chops to a rimmed baking sheet and bake for about 4
  minutes, or until barely pink in the center. Meanwhile, wipe out
  the skillet with a paper towel. Add the butter and melt over
  moderate heat. Reduce the heat to low. Add the shallots and cook,
  stirring, until softened, about 4 minutes. Add the garlic and cook
  until golden, about 3 minutes. Add the brandy and carefully light
  with a long match. When the flames die down, add the morels.
  
  Slowly pour in the reserved morel soaking liquid, stopping when
  you reach the grit. Simmer over moderately low heat until reduced
  to about 1/2 cup, about 5 minutes. Add the cream and simmer until
  thickened slightly, about 5 minutes. Season the sauce with salt
  and pepper.
  
  Set the pork chops on plates, spoon the morel sauce around them,
  and serve.

  From: Josefina Anita Brown-King

MMMMM


Cheers

YK Jim


... Habaneros will send you crying for your momma.

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