Text 13070, 117 rader
Skriven 2011-07-06 06:30:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Black but ....
======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Nigella

 ML> She is black but comely, like the tents of Kedar.

 DD> Huh?!?!?

 JW>  Nigel and Nigella derive from the latin "niger", meaning black.

 JW>  The rest is a quote from the Song of Solomon in the Old Testament.

Fair enough. Been a while since I have perused that particular work of
historical fiction.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Blackened Pork Butt Chops
 Categories: Pork, Herbs, Cajun, Chilies
      Yield: 6 servings

     18    Pork chops; 3/4" thick from
           - a whole prok butt
    3/4 lb Butter; melted

MMMMM----------------------SEASONING MIX----------------------------
      1 tb Salt
      2 tb White pepper
  1 1/2 tb Black pepper
  2 1/2 ts Dry mustard
  2 1/2 ts Cayenne pepper
      2 ts Garlic powder
    3/4 ts Thyme leaves; dried

  NOTE: The 3/4 pound (3 sticks) unsalted butter, must be kept
  melted and warm in the skillet.

  Let the chops come to room remperature before blackening.
 
  Combine the seasoning mix ingredients thoroughly in a
  medium-size bowl.

  Heat a large cast-iron skillet over very high heat until it
  is extremely hot and just short of the point at which you
  see white ash or a white spot forming in the skillet bottom,
  about 8 minutes.

  (The time will vary according to the intensity of the heat
  source.) Heat the serving plates in a 250øF/120øC oven.

  Just before cooking each chop, dip it in the melted butter
  so that both sides are well coated, then sprinkle each side
  generously and evenly with the seasoning mix (use between
  1/4 and 1/2 teaspoon on each side), patting it in with your
  hands.

  (If you lay the chop on a plate or other surface to season
  it, be sure the surface is warm so the butter won't congeal
  and stick to the surface instead of to the chop. Wipe the
  surface clean after seasoning each chop. Use any remnaining
  seasoning mix in another recipe.)

  Immediately place the chop in the hot skillet.

  If the chop is very lean, pour about 1 teaspoon butter on
  top.

  (Be careful, as the butter may flame up.) If you cook more
  than 1 chop at a time, place each chop in the skillet before
  buttering and seasoning another one.

  Cook uncovered over the same high heat until the underside
  forms a crust, about 2 minutes (the time will vary according
  to the thickness of the chops and the heat of the skillet or
  fire).

  Turn the chops over and pour about 1 teaspoon more butter on
  top of each, if needed.

  Cook just until meat is done, about 2 minutes more.

  Serve the chops crustier side up while piping hot.

  Clean the skillet after cooking each batch and repeat the
  blackening procedure with the remaining chops.

  To serve, place 2 or 3 chops on each heated serving plate.

  If you use a serving plater, DO NOT STACK THE CHOPS.

  If you do not have a heavy duty commercial range hood,
  capable of disposing of an incredible amount of smoke, DON'T
  cook this inside.

  A good, 40,000 BTU to 50,000 BTU barbecue will do a good job
  of providing sufficient heat.

  Be sure you have all your doors and windows closed, and
  invite your neighbors to the barbecue.

  This method generates a totally unbelievable amount of
  smoke.

  However, the results are worth it.

  Whatever you are cooking by this method, it is an entirely
  incredible taste experience.

  From: http://recipeland.com

  Uncle Dirty Dave's Archives

MMMMM

... A plateau is a high form of flattery ...
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