Text 24578, 108 rader
Skriven 2012-05-08 21:30:00 av JIM WELLER (1:123/140)
Ärende: pork 2
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emeril's Posole
 Categories: Southwest, Vegetables, Corn, Pork, Chilies
      Yield: 6 Servings
 
      2 tb Olive oil
      1 lb Pork shoulder, cut into
      1    -inch pieces
           Essence
      2 c  Chopped onions
      2 lb Fresh hominy
      2 c  Peeled; seeded and chopped
           Plum tomatoes
      2 tb Minced garlic
      1 pn Crushed red peppers
      1 pn Cumin
      3 qt Pork stock
    1/4 c  Chopped fresh cilantro
           Salt and pepper
 
  In a large sauce pan, heat the olive oil. Season the pork with
  Essence. When the oil is hot, sear the meat for about 2 minutes.
  Add the onions and continue cooking for 2 minutes. Stir in the
  hominy, tomatoes, and garlic. Season the mixture with crushed red
  pepper and cumin. Stir in the stock and bring up to boil. Season
  the liquid with salt and pepper. Reduce the stock to a simmer and
  cook for about 30 minutes, or until the stew thickens. Stir in the
  cilantro.
  
  Recipe by: ESSENCE OF EMERIL
  From: Walt Gray To: Eat-L List
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basic Stock - Prudhomme
 Categories: Soups, Beef, Pork, Cajun, Onion
      Yield: 1 Servings
 
           BASIC:
      2 qt Cold water
      1    Med. onion
      1    Large clove garlic
           Bones, excess meat
           FOWL AND GAME STOCKS:
  1 1/2 lb Backs, necks, bones
           BEEF OR TURTLE STOCK:
      2 lb Beef shank
           PORK STOCK:
      2 lb Pork neck bones
           SEAFOOD STOCK:
      2 lb Rinsed shrimp heads
 
  Notes: To the basic stock, you can also add vegetable trimmings from
  the recipe(s) you are serving, in place of the onion, garlic and
  celery. The recipe calls for the onion and garlic to be unpeeled and
  quartered.

  Also, you may include bones and any excess meat (excluding livers)
  from meat or poultry, or shells or carcasses from seafood, used in
  the recipe(s) you're cooking, or FOR FOWL AND GAME STOCKS: 1 1/2 to 2
  pounds backs, necks and/or bones from chickens, guinea hens, ducks,
  geese, rabbits, etc. FOR BEEF OR TURTLE STOCKS: 1-1/2 to 2 pounds
  beef shank (preferred) or other beef or turtle bones. FOR PORK STOCK:
  1-1/2 to 2 pounds pork neck bones (preferred) or other pork bones.
  FOR SEAFOOD STOCK: 1-1/2 to 2 pounds rinsed shrimp heads and/or
  shells, or crawfish heads and/or shells, or crab shells (2-1/2 to 3
  quarts), or rinsed fish carcasses (heads and gills removed), or any
  combination of these. (you can also substitute oyster liquor for all
  or part of seafood stock called for in a recipe). NOTE: If desired,
  you can first roast meat bones and vegetables at 350F until
  thoroughly browned.  Then use them to make your basic stock.  (When
  you brown the bones and vegetables, the natural sugar in both
  caramelizes on the surface, which gives the stock a fuller taste and
  adds color when it dissolves in the stock water.) Always start with
  cold water--enough to cover the other stock ingredients.
  Place all ingredients in a stock pot or a large saucepan.  Bring to
  a boil over high heat, then gently simmer at least 4 hours,
  preferably 8 (unless directed otherwise in a recipe), replenishing
  the water as needed to keep about 1 quart of liquid in the pan.  The
  pot may be uncovered, or set the lid on it askew.  Strain, cool and
  refrigerate until ready to use.

  (Note: Remember if you are short on time, using a stock simmered 20
  to 30 minutes is far better than using just water in any recipe) TO
  MAKE A RICH STOCK: Strain the basic stock, then continue simmering
  until evaporation reduces the liquid by half or more.  For example,
  if your recipe calls for 1 cup "Rich Stock," start it with at least 2
  cups of strained basic stock. (Rich stocks are needed when a sauce
  requires lots of taste but only a limited amount of liquid, for
  example, "Oyster Sauce for Beef."

  From The Prudhomme Family Cookbook
  Posted by Wandorgar
 
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Cheers

YK Jim


... I think the key to world peace might just be pork.

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