Text 27803, 91 rader
Skriven 2012-08-01 01:49:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Janis Kracht
Ärende: Re: Drying peppers
==========================
 -=> On 07-30-12  20:59,  Janis Kracht <=-
 -=> spoke to Dale Shipp about Re: Drying peppers <=-

 >> Tried your pseudo-Melinda at the picnic... definitely hot enough... I

 > Just a little bit on the tip of my finger.  I think that stuff should be
 > labeled as only for those who are fire breathers -- which excludes me.

 JK> I tried it after everyone left... WAY too hot for me (grin)

Probably too hot for everyone there except for Michael.

BTW -- did you section that leftover pork and freeze it for later?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Daube (Daube De Boeuf)
 Categories: Beef, Main dish
      Yield: 4 servings
 
  4 1/2 lb Boneless beef chuck, excess
           -fat trimmed, meat
           -cut into 2-inch cubes
      1    Bottle dry red wine (750
           -ml)
      3 md Carrots, peeled and cut into
        lg Pieces
      1 lg Onion, peeled and quartered
      8    Fresh thyme sprigs
      2    Cloves garlic, halved
      2    Bay leaves
      1 lg Fresh rosemary sprig
      1    Strip orange peel
           (4x1 inch), orange part only
      2 oz Pancetta * OR bacon,
           -finely chopped
      1    Large onion, chopped
      2    Cloves garlic, chopped
      1 tb Olive oil
      5 tb All-purpose flour
           Chopped fresh parsley
 
  *  Italian bacon cured in salt.  Available at Italian mmarkets
  and some specialty food stores.
  
  Combine the beef, wine, carrots, quartered onion, thyme, halved
  garlic, bay leaves, rosemary and orange peel in a large bowl.  Cover
  and let stand for 2 hours at room temperature.
  
  Remove the beef from the marinade and pat dry.  Reserve the
  marinade.  Cook the pancetta in a large pot over medium-low heat for
  about 5 minutes, until the fat is rendered.  Add the chopped onion and
  garlic.  Saute for 6 minutes, until the onion is translucent.
  Transfer to a large bowl.
  
  Heat the olive oil in the same pot over high heat.  Sprinkle the
  beef with salt and pepper.  Add the beef in batches and cook for
  about 5 minutes per batch, until the meat is just beginning to brown.
  Transfer to the bowl with the pancetta.
  
  Reduce trhe heat to medium-high and add the flour to the pot.
  Whisk for about 4 minutes, until the browns.  Gradually whisk in the
  reserved marinade.  Bring to a boil, scraping any browned bits in the
  pot.  Add the beef and pancetta mixture along with any accumulated
  juices to the pot.  Cover tightly and simmer until the beef is tender,
  about 2 hours.  Uncover and simmer for about 45 minutes, until the
  meat is very tender and the liquid is reduced to sauce consistency.
  (Can be prepared 1 day ahead.  Cool slightly then refrigerate.)
  
  Spoon the fat off the top of the daube.  Remove and discard the
  carrots, quartered onion, herb sprigs, bay leaves and orange peel.
  Bring the daube to a simmer, stirring frequently.  Season to taste
  with salt and pepper.  Sprinkle with parsley.
  
  Makes 8 servings.
  
  [The Flavors of Provence]
  [Bon Appetit; May 1999]
  
  Posted by Fred Peters.
  From: Fred Peters                     Date: 12-14-00
  Cooking
 
MMMMM


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