Text 17980, 97 rader
Skriven 2011-11-20 08:24:30 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp (1:261/1466.0)
Ärende: Smoke generator
=======================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> As always, I expect that Clean Dave will come up with
 DD> something other than what we have been discussing,
 DD> rendering the whole thing moot.   Bv)=

 DS> Seems like that is the case, according to his last message.

Sometimes I feel like a Cervantes character.   Bv)=

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

      Title: Red Chile Pork Cutlets, Cervantes Style
 Categories: Five, Pork, Chilies, Herbs
      Yield: 5 servings

      2 lb Pork loin; trimmed, in 1/2"
           - cutlets
           Red Chile Sauce Marinade;
           - separate recipe
     16 oz Jar ready-to-serve red
           - Cervantes Red Chile Sauce
      6    Sprigs cilantro

  Recipe courtesy Arian C. Gonzales, Cervantes Food
  Products, Inc.

  In a shallow pan, place the pork cutlets in a single
  layer. Pour 3/4 of the chile sauce marinade evenly over
  the meat, cover, and refrigerate at least 2 hours before
  grilling. For more intense chile flavor, marinate
  overnight.

  Preheat grill on high. Reduce heat to 375øF/190øC and
  place the marinated pork cutlets on the grill. Reserve the
  marinade for basting throughout the cooking process. Cook
  each side 2 to 4 minutes, depending on the thickness of
  each cutlet. Baste the pork with the marinade on each side
  before turning.

  Remove pork cutlets from grill and set aside. Ladle about
  2 ounces of the ready to serve Red Chile Sauce on each
  plate. Place the pork in the center of the plate and
  drizzle additional red chile sauce over the meat. Garnish
  with a sprig of cilantro and serve with your choice of
  calabacitas, papitas, pinto beans, or Spanish rice. The
  pork can also be cut into strips after grilling and
  wrapped in a warm flour tortilla as a burrito.

  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 20 November 2010

  Uncle Dirty Dave's Archives

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

      Title: Red Chile Sauce Marinade
 Categories: Five, Marinades, Sauces, Chilies
      Yield: 1 pint

      1 lb Sun-ripened New Mexico red
           - chile pods; dried
    1/4 ts Mexican oregano
    1/2 ts Granulated garlic
      1 ts Salt

  Recipe courtesy Arian C. Gonzales, Cervantes Food
  Products, Inc.

  Remove the stems, seeds and white veins of the New Mexico
  red chile pods. Rinse and place the cleaned pods in a
  large bowl or saucepan and add enough hot water to cover
  the red chile pods. Soak for 30 minutes to 1 hour. When
  the pods are completely reconstituted, they should appear
  bright red and plump.

  Remove the chile pods with tongs and place in a blender
  with the water they were soaking in. Leave about 1-inch
  space or more in the blender container.

  Add the oregano, garlic, and salt. Blend for 2 minutes. If
  sauce is too thick, add more water and blend until mixture
  is smooth.

  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 20 November 2010

  Uncle Dirty Dave's Archives

MMMMM

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