Text 3877, 107 rader
Skriven 2010-11-17 06:30:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Naming Food Animals
===========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Oh, yeah. Firm rule around my house. Never name an animal
 DD> destined for the table.

 JW> Neekha once named a ptarmigan frequenting my yard "Dinner". But it
 JW> was in fact safe, unlike its cousins out in the bush.

I believe I have related the story of the two young feeder pigs my Granddad and
I were raising. My Grandmother wanted to name them Maggie and Jiggs (after her
favourite comix strip "Bringing Up Father". I wanted to call them Ham and Bacon
if we called them anything at all. Of course I was told that calling them Ham
and Bacon was cruel. To which I replied that, no, the pigs would not know,
would be treated the same, and be just as tasty.

So she fell back on the plaint of all small town church ladies "What will the
neighbours think?" That didn't work as the nearest neighbour was a third-mile
down the road and was an absentee landlord - with a tenant farmer who lived on
a home farm of his own ... even further away.  Bv)=

But, she called them Maggie and Jiggs, even though she couldn't tell which was
which, (former) male and female. And she wouldn't eat the meat of those hogs
when they were slaughtered ... if she knew where the roast or chops were from.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Pork Chops
 Categories: Pork, Stuffing, Fruits, Chilies, Breads
      Yield: 6 servings
 
      2 nd Apples; coarse chopped
      7 tb Unsalted butter
      3 tb Light brown sugar     
      1 ts Vanilla extract
    1/2 ts Ground nutmeg        

MMMMM----------------------SEASONING MIX----------------------------
      1 tb Salt
      1 ts Onion powder
      1 ts Ground cayenne pepper
    3/4 ts Garlic powder
    1/2 ts White pepper
    1/2 ts Dry mustard
    1/2 ts Rubbed sage
    1/2 ts Ground cumin
    1/2 ts Black pepper
    1/2 ts Dried thyme leaves

MMMMM-------------------PORK CHOP INGREDIENTS-----------------------
      6    Pork chops; 1 3/4" thick
    3/4 lb Ground pork
      1 c  Pork or chicken stock
      1 c  Chopped onions
      1 c  Chopped green bell peppers
    1/2 c  Finely chopped green onions
      2 ts Minced garlic                  
      4 oz Can diced green chilies
    1/2 c  Very fine bread crumbs
 
  In a food processor or blender, process the apples, 4 Tablespoons
  of the butter, the sugar, vanilla and nutmeg until smooth, about
  3 to 4 minutes. Set aside.
  
  In a small bowl thoroughly combine the seasoning mix ingredients;
  set aside.
  
  Prepare the pork chops by cutting a large pocket (to the bone)
  into the larger side of each chop to hold the stuffing.
  
  In a large skillet, brown the ground pork in the remaining 3 Tbsp.
  butter over high heat, about 3 minutes. Add the onions, bell peppers,
  garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about
  5 minutes, stirring occasionally and scraping pan bottom well. Stir
  in the green chilies and their juice and continue cooking until
  mixture is well browned, about 6 to 8 minutes, stirring occasionally
  and scraping the pan bottom as needed. Add the stock and cook 5
  minutes, stirring frequently. Stir in the bread crumbs and cook
  about 2 minutes more, stirring constantly and scraping pan bottom
  as needed. Remove from heat.
  
  Sprinkle the remaining seasoning mix evenly on both sides of the
  chops and inside the pockets, pressing it in by hand. Prop chops
  with pocket side up in an ungreased 13x9-inch baking pan. Spoon
  about 1/4 cup stuffing into each pocket; reserve the remaining
  stuffing. Bake chops with pocket up at 400øF until the meat is
  done, about 1 hour 10 minutes. Place the remaining stuffing in a
  small pan in the oven for the last 20 minutes to reheat.

  Serve immediately with each chop arranged on top of a portion
  of the remaining stuffing.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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