Text 27381, 113 rader
Skriven 2012-07-21 18:10:00 av JIM WELLER (1:123/140)
Ärende: Odds and Sods
=====================
Cravings: When the liquor cabinet and wine cellar (two shelves in my
pantry if truth be told) is full and there's plenty of cold beer in
the fridge, I can go for a week or two without a drink. But the very
second I start taking these stupid antibiotics, I developed the
strongest cravings for a drink, just because I'm not supposed to
have one.

I am making do with grape juice, ginger ale and lemon juice
concoctions but it becoming a real hardship!

Some burger trivia:

Five Guys is America's fastest growing restaurant chain.

Burgers are a $40 billion industry in the US.

The French eat more hamburgers than any other Europeans.

Francoise Hollande admitted to being a burgerophile.

At 3 Michelin star restaurants, a burger & fries is available but it
costs E42.
            
And lastly, if Dave S. is a blogger and I read his stuff, do I
become a bloggee?

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Fennel-Rubbed Pork Shoulder With Salsa Verde
Categories: Pork, Salsa
  Servings: 8

           FOR THE PORK:
      2 TB fennel seeds, lightly
           toasted
      1 TB coriander seeds, lightly
           toasted
      1 ts whole black peppercorns,
           lightly toasted
      7    cloves garlic, peeled,
           divided
  1 1/2 ts kosher salt
      2 TB olive oil
      5 TB juice from about 3 lemons,
           divided
  5 1/2 lb whole bone-in pork shoulder
           FOR THE SALSA VERDE:
      2 TB golden raisins, soaked in
           warm water for 
     15    minutes and drained
      1 TB zest from 1 lemon
    1/4 c  capers, drained and rinsed
     10    cornichons 
    1/4 c  minced white onion
    3/4 c  fresh, flat-leaf parsley
    1/4 c  fresh tarragon
    1/2 ts crushed red pepper
    1/2 ts fresh-cracked pepper
    1/2 c  olive oil

Rubbed with fennel, roasted for hours in a low oven and finished on
the grill with a drip pan, pork shoulder is enlivened by tangy,
tarragon-laced salsa verde. 

Adjust oven rack to lower-middle position and preheat oven to 275 F.
Place fennel, coriander, peppercorns, six cloves of garlic and salt
in a mortar. Mash into a chunky paste using a pestle. Add olive oil
and 1 tablespoon of lemon juice and mash some more until combined.
Liberally slather mixture on pork shoulder and place meat in
roasting pan. Transfer to oven and cook until tender, about six
hours, basting with pan juices every 30 minutes after the first
hour.

Meanwhile, prepare salsa verde by chopping raisins, lemon zest,
capers, cornichons, onion, the remaining garlic clove, parsley,
tarragon, crushed red pepper and black pepper in a food processor
until mixture forms a fine paste. Scrape down the sides of the food
processor using a spatula. Slowly add olive oil, followed by
remaining lemon juice, pulsing until smooth. Taste and adjust
seasonings with salt and pepper if necessary.

Light one chimney full of charcoal. When all the charcoal is lit and
covered with gray ash, pour out and spread the coals around the
perimeter of the coal grate. Set a disposable aluminum pan in the
venter. Set cooking grate in place, cover gill and allow to preheat
for 5 minutes. Alternatively, preheat half the burners of a gas
grill to high and allow to preheat for 10 minutes. Clean and oil the
grilling grate.

Transfer pork shoulder to grill and finish cooking over indirect
heat until it's fall-apart tender inside and crisp and glistening
outside, about an hour. Remove from grill and allow to rest for 15
minutes. Serve with salsa verde.

Jennifer Olvera

From: Serious Eats
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... People never shut up about bacon, especially food bloggers

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