Text 9672, 76 rader
Skriven 2011-04-17 20:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: arctic winter diet
==========================
-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> years ago I learned of the benefits of an Inuit diet while
 JW> doing mining claim surveying in the winter in Labrador
 JW> and living under canvas.

 RH> I remember reading about the early explorers who ate a lot of butter
 RH> just for the fat while wandering about the wilds of the Actic and
 RH> Antartic regions.

Yeah, we would drizzle melted butter or bacon fat over all our
meals. We ran out of those items long before we were low on other
rations. Rather than radio into base for a supplemental grocery
order (charter air flights cost a lot) one of the guys took two days
off work, snowmobiled down to the coast and shot a pair of seals,
which got rendered.

Tonight's main course was...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Spareribs in Sour Orange Sauce
 Categories: Pork, Ribs, Chilies, Sauces, Fruit
      Yield: 4 Servings
 
    1/4 c  Chili powder
    2/3 c  Orange juice
    1/4 c  Olive oil
      2 tb Fresh lime juice or
           in a pinch...
      1 sm packet of limeade crystals
      2 cl Garlic, peeled, crushed
      2 ts Ground cumin
      2 tb Minced orange zest
      1 ts Dried oregano; crumbled
      1 ts Salt
      3 lb Spareribs
 
  In a glass jar, stir together the chili powder, orange juice,
  olive oil, lime juice, garlic, cumin, orange zest (I whizzed dried
  orange peels into dust in my spice blender for this), oregano
  and salt. Set aside for now.

  Cut the ribs into one rib segments. Lay the ribs in a single
  layer, slightly separated so the sides brown, in a large shallow
  baking pan.

  Position a rack in the upper third of the oven and bake them at
  250 F, meaty-side down, for 30 minutes. Turn the ribs over and
  bake them another 30 minutes. Add the sauce, turn up the heat to
  300 and braise the ribs for another thirty minutes, turning once.
  The sauce should thicken and coat the ribs which should be now be
  nicely browned. Add a little water if the sauce looks like it is
  going to dry out and burn.

  Afterwards, scrape up the pan residue with a 1/2 cup of boiling
  water and add to any leftover sauce. Save this to warm up leftover
  cooked ham in or drizzle over roasted chicken thighs!

  Adapted from a marinade found in The El Paso Chile Company's Texas
  Border Cookbook

  Jim Weller
 
MMMMM

Cheers

YK Jim


... "7+3?" - Calvin     "73." - Hobbes

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)