Text 33797, 83 rader
Skriven 2013-02-18 00:11:06 av Dale Shipp (1:261/1466.0)
  Kommentar till text 33770 av Jim Weller (1:123/140)
Ärende: Pork
============
 -=> On 02-16-13  21:57,  Jim Weller <=-
 -=> spoke to All about food chez moi <=-


 JW> Some recent bargains, purchases and dishes...

 JW> Pork shoulder roasts (bone in, skin on) were on special at 96 cents
 JW> a pound so I picked up four of them, one for right away and three
 JW> for the freezer. We have been enjoying hot and cold sliced pork,
 JW> gravy, pork stock soups, baked beans with pork, and cracklings a
 JW> lot. All good winter comfort foods.

That is a fantastic price, even with skin on.  Around here the grocery
stores used to charge more than $3/pound for the pork shoulder (bone-in,
skin off) and sometimes $1.29 or so for the lower half, aka picnic or
leg portion (bone and skin on).  The BJs warehouse store was at about
$1.69 and $1.39 respectfully.  After Wegman's got here and started
offering pork shoulder at $1.39, the grocery stores lowered their
prices.

I'm surprised you only took four of them at that price -- especially
since you have a five acre freezer outside your door:-}}

Do you have a smoker?  That cut is great for the smoker, with a finished
product for eating as chunks or as pulled pork.

I'd use either version in the recipe below rather than the thin cut
boneless pork loin chops.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pork Sandwiches With Olive Salsa
 Categories: Sandwich
      Yield: 2 Servings
 
      2 ts Red wine vinegar
      1 ts Olive oil
    1/2 ts Ground cumin
    1/2 ts Dried whole oregano
    1/2 ts Paprika
      2 lg Cloves garlic -- crushed
      2    Lean boneless center-cut
           -loin pork chops --
           -(4-ounce)
    1/2 c  Bottled roasted red pepper
           -chopped
    1/2 c  Diced tomato
    1/4 c  Pimento-stuffed olives --
           -chopped
      1 tb Finely chopped fresh
           -cilantro
      2 sl Potato bread or bakery white
           -bread -- (2-ounce)
           -(1-inch-thick)
 
  Combine first 6 ingredients in a small bowl; stir well. Rub pork with
  spice mixture.
  
  Place pork in a shallow dish; cover and refrigerate 30 minutes.
  
  Combine roasted pepper, tomato, olives, and cilantro in a small
  saucepan; cook over medium heat 5 minutes or until thoroughly heated.
  Set aside, and keep warm.
  
  Broil pork 3 inches from heat 2 minutes on each side or until done.
  Cut pork diagonally across grain into thin slices. Spoon 1/4 cup olive
  mixture onto each bread slice; top with pork slices and remaining
  olive mixture. Yield: 2 servings.
  
  Recipe By     : Cooking Light, Sept 1994, page 106
  
  From: George Elting                   Date: 01-13-99
  Home Cooking
 
MMMMM



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