Text 24867, 123 rader
Skriven 2012-05-16 07:44:25 av Dave Drum (1:18/200.0)
  Kommentar till text 24847 av HAP NEWSOM (1:123/140)
Ärende: PORTER'S
================
-=> HAP NEWSOM wrote to DAVE DRUM <=-

 -> As I recall it was reasonably decent Q - even if they didn't have rib
 -> tips.

 HN> Pretty much the best of the Q places locally. Sadly when it comes to
 HN> Q we just aren't as top notch as the south.

Well, they have more hardwood available to them in the southern tier. And more
of a tradition of smoked meats - from back in the days when refrigeration was
sparse. 
 
 -> From reading on the Whirled Wide Wait about Porter's I have never got
 -> straight in my mind if the guy I met there was the original Porter or
 -> his son. I did run across the bumper sticker I was awarded the other
 -> day. I've never attached it to a vehicle. Cars are temporary.
 -> Memories are forever (until Alzheimer's).

 HN> The original was called Dixie's and it was up north  in the Seattle
 HN> area and was named for Mr Porter's (senior) wife; the mother of the
 HN> Mr Porter that started the Porter's in Tacoma

I was aware of Dixie's -- but, I wasn't clear on which Porter we met. So, now I
understand it was Porter the Younger.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rogue Mocha Porter BBQ Shrimp Tacos
 Categories: Seafood, Beer, Bbq, Chilies, Sauces
      Yield: 6 Servings
 
MMMMM---------------------------TACOS--------------------------------
      1 c  Diced, raw shrimp
      1 c  BBQ sauce (below)
    1/2 c  Grated jalapeno jack cheese
      6    Flour tortillas
           Pickled red onions (below)
           Shredded cabbage
           Cotija cheese
           Chopped fresh cilantro

MMMMM-------------------------BBQ SAUCE------------------------------
      2 tb Olive oil
      1 lg White onion; diced
      4 cl Garlic; diced
      1 lg Ancho chile; stemmed,
           - chopped
     12 oz Rogue Mocha Porter
      6 oz Can tomato paste
      2 ts Molasses
      3 ts Hickory liquid smoke
      1 tb Cocoa powder
      1 ts Paprika
      2 ts White wine vinegar
      2 ts Crushed red pepper flakes
    1/4 c  Water
      2 ts White sugar
    1/4 c  + 2 TB brown sugar
        pn Salt

MMMMM-----------------------PICKLED ONIONS----------------------------
      1 lg Red onion; thin sliced
    1/2 c  White wine vinegar
    1/2 c  White sugar
        pn Salt
 
  MAKE THE BBQ SAUCE: In a large pot, heat the olive oil over
  medium heat until smoking. Add the onion and cook until
  translucent, about 5 minutes. During the last minute, add
  the garlic.
  
  Add the ancho chile and heat for about 2 minutes.
  
  Add the remaining ingredients and 1/4 cup of the brown
  sugar. Stir until completely combined.
  
  Lower heat to low, cover, and allow to simmer for about one
  hour. Check taste after an hour and add more brown sugar, if
  desired.
  
  Simmer for one more hour.
  
  Remove from heat and allow to cool. Once cooled, strain
  through a fine-mesh sieve. Discard pulp.
  
  Use immediately or, for better flavor, refrigerate overnight.
  
  PICKLED RED ONIONS: Combine the vinegar and sugar in a
  saucepan. Stir constantly over medium heat. Once sugar has
  completely dissolved, remove from heat. Let cool.
  
  Once cooled, add a pinch of salt to the vinegar.
  
  Pour over the onions in a bowl. Cover with plastic wrap and
  refrigerate for at least 8-12 hours.
  
  TACOS: Heat a couple of tablespoons of olive oil in a
  two-inch deep pan on medium-high heat.
  
  Add the shrimp and cook until orange, about 1-2 minutes
  
  Add the BBQ sauce to the shrimp. Allow to come to a boil.
  
  Immediately remove from heat and add the grated jalapeno
  jack cheese.
  
  Stir until cheese has completely melted and incorporated
  into the sauce.
  
  Microwave the flour tortillas for about 20 seconds or heat
  on a griddle for 30 seconds each side over medium heat.
  
  Fill with the BBQ shrimp and add desired toppings.
  
  From: http://www.loadedkitchen.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I was 32 when I started cooking; up until then I just ate. - Julia Child
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