Text 11213, 89 rader
Skriven 2011-05-23 16:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Stupid conventions 368
==============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> As a musician I've been tipped a fair number of times when
 ML> playing for parties.

I see a big difference between an expected 15% surcharge and an
envelope passed freely and discretely together with a compliment on
a job well done. But if someone treated you on the same level as the
catering company or the gardener I would think you would be
disgruntled.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Iowa Chop with Apricot Pecan Stuffing
 Categories: Stuffing, Pork, Nuts, Alcohol, Fruit
      Yield: 12 Servings
 
           STUFFING MIXTURE:
      8 oz Dried apricots
    1/3 c  Brandy
    2/3 c  Hot water
    1/2 c  Onion, minced
    1/2 lb Unsalted butter
     12 oz Broken pecans (not chopped)
      1 tb Fennel seed
      1 ts White pepper
      1 ts Nutmeg
      2 oz Dried currants
      1 tb Grated orange peel
    1/4 c  Apricot jam
           5-6 whole eggs
    1/2 ts Salt
      1 lb Packaged seasoned bread
           -stuffing crumbs
           PORK:
     12    6-8oz Iowa Chops
      4 tb vegetable oil
           OPTIONAL FLAMBE:
      1 c  Brandy
 
  Soak apricots in brandy and water for 1/2 hour. Drain, reserving
  liquid, and chop apricots finely. Place together in a large bowl.
  
  Saute onions in butter until tender. Add to apricots and reserved
  liquid; set aside to cool slightly.
  
  Add remaining stuffing ingredients (except the bread stuffing
  crumbs) in order given. Mix well to break up the eggs.
  
  Add bread crumbs and mix well.  Refrigerate stuffing while
  preparing pork.
  
  Make a pocket in the meat by slicing horizontally toward the bone
  halfway up the thickness of the chop. Stuff each chop with about
  1/3 cup of the prepared stuffing, then sear both sides of the chop
  in a skillet with the vegetable oil in it.  Arrange the chops in a
  baking pan, cover, and bake for 35-40 minutes in a 350 degree
  oven. (when pork tests 160 internally, it is done)
  
  There will be about 2 quarts of stuffing left, which should be
  served as a side dish. Place it in a greased baking dish and bake
  uncovered in the oven with the pork.
  
  Heat brandy in a small saucepan until hot but not boiling. Pour
  hot brandy into the hot baking pan with the meat, then touch with
  a lighted match. The brandy will flame up, and at this point you
  can carry the meat dish to the table and place it on a heavy
  trivet. The flames will subside after a minute or so, but the
  baking dish will be too hot to pass, so the chops must be served
  by the host or hostess.
  
  Recipe by Leanne Jonker of Iowa City, Iowa; as published in the
  Cedar Rapids Gazette 19 Nov 1994.

  Posted by Stewart Hopper
 
MMMMM


Cheers

YK Jim


... It makes me want to comparison shop for rifle scopes.

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