Text 24748, 113 rader
Skriven 2012-05-12 17:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Flesh & Bones
=====================
-=> Quoting Dave Sacerdote to Dave Drum <=-

 DS> Boneless pork is an inferior product; the flavor of any meat is
 DS> better when it's cooked with the bone on/in. To me, that's worth
 DS> paying the "bone tax."

I came across a wonderful exception. The locally raised (by
Mennonite farmers) pork sold in Grimshaw, Alberta is absolutely
amazing. The meat is dense and rosy pink, not white. The fat is
partially trimmed away but there is still a nice band of it left on.
When you unwrap it a wonderful bouquet of porkiness fills the air.
We have a frozen whole loin cut into boneless chops and they are
wonderful and so are the pan juices they make. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tamales
 Categories: Mexican, Pork, Chilies, Mexican, Corn
      Yield: 48 Tamales
 
     48    Dried corn shucks
           More corn shucks; for lining
           -steamer
           FILLING:
      2 lb Pork, lean, boneless; cut in
      2    inch chunks
           Water
    1/2 c  Raisins
           Salt & pepper
    2/3 c  Onion; chopped, peeled
      2 lg Garlic cloves; peeled &
           -chopped
      1 lb Tomato; chopped
      8 oz Tomato sauce
      1 ts Oregano
      4 oz Green chiles; drained
           Jalapeno peppers; roasted,
           -seeded & skinned
      2 tb Lard
      1 lg Bay leaf
      1 pn Sugar
           DOUGH:
    2/3 c  Lard; room temp
      4 c  Masa harina
      1 tb Salt
      1 tb Baking powder
      3 c  Warm pork stock (reserved
           -from pork filling recipe)
 
  Filling: Place pork in a large, heavy saucepan or Dutch oven and
  add water just to the top of the meat. Add two teaspoons salt and
  1/2 teaspoon pepper and raisins. Cover and bring to a boil over
  high heat. Reduce heat to moderately low and simmer about two
  hours, or until meat is very tender.
  
  Strain stock into a container for use in the dough. When meat is
  cool enough to handle, shred with a fork or fingers. Puree onion,
  garlic, tomatoes, tomato sauce, oregano, chiles and jalapeno in a
  blender or processor.
  
  Heat lard in a skillet over moderate heat.  Add puree, 1/2
  tablespoon salt, bay leaf, and sugar and cook for about 10
  minutes, stirring constantly. Mix puree with the shredded meat and
  raisins. Taste and add additional salt, pepper, or jalapenos if
  desired. Makes about five cups.

  Dough: In a small, straight-sided mixing bowl beat the lard with
  an electric mixer, processor, or fork until it is light and
  fluffy. On a piece of wax paper mix masa with salt and baking
  powder and beat into lard, adding about 1/4 of the mixture at a
  time. When well mixed, beat in stock 1/4 cup at a time to make a
  slightly mushy, but not watery, dough.
  
  Construction: Put shucks in a large bowl, cover with very hot
  water, and let soak for at least 1-1/2 to two hours, until soft
  and pliable. If using packaged shucks, separate them after a few
  minutes of soaking to make sure each one is in contact with the
  water. Before using, shake excess water from the softened shucks.
  Wet your hands. For each tamale spread about two tablespoons of
  the dough into a rectangle on the inside of a shuck; spread to
  within 3/4 inch of the edges and leave about three inches at the
  pointed end and 1-1/2 inches at the wide end of the shuck. Spread
  1-1/2 to two tablespoons filling lengthwise down the center of the
  dough. Fold over ends of shucks so that dough completely covers
  filling. Arrange tamales upright in steamer with folded wide ends
  down.
  
  To cook tamales, fill the bottom of a steamer with water to a
  depth of about one inch.  If desired, line steamer basket with
  additional corn shucks.  Pack wrapped tamales upright in basket
  with the broad ends of the shucks down.  When steamer is full,
  cover tamales with additional shucks or a clean dish towel to
  prevent condensation from soaking them. Cover pot tightly and
  bring to a boil over high heat. Reduce heat to moderately low and
  steam one to 1-1/2 hours. Add water as necessary. Unwrap a tamale,
  and if dough comes away from the shuck easily, tamales are cooked.
  Tightly covered, tamales may be kept several days in the
  refrigerator, or they may be frozen for several weeks. Reheat,
  covered, in a 300 F. oven.
 
MMMMM


Cheers

YK Jim


... A pig may be baptized as "carp" so you can eat pork on Good Friday.

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