Text 21725, 86 rader
Skriven 2012-02-26 22:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: curry 272
=================
-=> Quoting Michael Loo to Dale Shipp <=-

 ML> there's an episode of Gordon Ramsay's Kitchen Nightmares that
 ML> depicts a restaurant "head chef" who couldn't tell beef, pork,
 ML> and chicken apart.

I can barely tell supermarket boneless pork loin and chicken breasts
apart. I sure can with my last batch of meat from Ukrainian Johnnie
in Grimshaw though.

 ML> The differences between goat, young lamb, and grass-fed beef
 ML> are pretty subtle

You can add buffalo and venison to that list too if they are farmed,
not wild, meats.

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

      Title: Lamb Carnitas
 Categories: Lamb, Mexican, Beans, Casseroles, Dairy
      Yield: 4 Servings

      2 c  Canned lima beans, drained
      2 ts Salt
    1/4 c  Olive oil
  1 3/4 lb Cubed lamb stew meat
      1 ts Freshly ground pepper
      3    Bay leaves
      1 ts Ground coriander
      2 ts Dried savory
      1 c  Milk
      2    Medium onions
      2    Tomatoes
           Salt and fresh pepper

  Place limas in oven proof casserole and barely cover with water.
  Bake at 350 for 2 hours, adding 1 ts. salt after 1 hour. Check
  from time to time and add water if necessary if beans dry out.

  Meanwhile heat one tb oil in large, heavy skillet over high heat
  on stove. Add some lamb without crowding and brown well in
  batches on all sides adding extra oil as necessary.

  When all the lamb is browned, transfer meat to cast iron Dutch
  oven or casserole, along with remaining teaspoon salt, pepper, bay
  leaves, coriander, savory and 1/2 cup milk. Cover and bake 30
  minutes. Remove cover. Add remaining 1/2 cup milk and continue to
  cook 45 minutes more until meat is falling apart and tender.
  Remove from oven. Cover and keep warm.

  Meanwhile peel onions and halve them from tip to root. Place cut
  surface down on work surface and sliver each from tip to root.
  Toss with 1 teas. oil; set aside. Halve the tomatoes crosswise.
  Sprinkle with salt and pepper and drizzle with some oil. Set
  aside.

  When it's time to put dinner on the table, preheat broiler. Place
  onions in heat resistant dish and place under broiler. As tops
  begin to color remove from oven, toss onions and then put back
  into oven. Continue this process, stirring until onions are
  tender, about 5 minutes. Place tomato halves on top of onions and
  return to broiler for about 3 minutes until they wilt. Do not let
  them burn.

  Arrange onions and tomatoes on plate. Serve lamb in one covered
  casserole and lima beans in another. Scoop up some meat and onions
  and wrap in tortillas. Serve with sour cream and salsa along with
  the lima beans as a side dish.

  Source: Michael Roberts.

  From: I.E.S.

MMMMM


Cheers

YK Jim


... Avocado Margaritas may be authentic Mexican but they taste horrible.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)