Text 1142, 108 rader
Skriven 2013-06-02 16:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: ? 647
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 DD> The people sound typical of many of the do-gooders I have witnessed,
 DD> unwilling to let go of their past in hope of reliving it.
 ML> That hardly bothers me. Someone has to serve as a counterbalance
 ML> to the history-is-bunkists who seem to be in the ascendancy. From
 ML> my own point of view, photography is the most practical means of
 ML> recording such things, but that may be insufficient for others.
 DD> It most generally doesn't bother me so long as it doesn't affect my
 DD> wallet and the practitioners are not stridently in my face about their
 DD> affliction - which they often are.

How many such hang out in your neck of the woods? If I
invested in a bus ride or two and an hour's travel, I
could probably find one any day of the year. Generally choose
not to, though. My rather creepy brother, though, actively
seeks them out in the forlorn hope that one can meet girls
that way. As of last year, which was the last he'd mentioned
anything like that, he still had never had a date in his
life; this might say something about his theories or his
personality, or both.

 DD> To which CAMRA do you refer - "CAMRA's multi-currency,
 DD> multi-instrument portfolio accounting supports complex securities,
 DD> sophisticated investment strategies, multi-currency investment …"? Or
 DD> "The Campaign for Real Ale (CAMRA) is an independent voluntary consumer
 DD> organisation that was founded in Dunquin, Ireland and is based in St
 DD> Albans, England, whose ..."? 

Think on it. Am I more likely to become rich or tipsy.

 DD> I suspect the second - but, I've learned with this bunch to not
 DD> assume. 

Sometimes assumptions can be useful. Never generalize, though.
Ever.

                       CHILE-RUBBED PORK TENDERLOIN

Recipe By     : Chef Richard Bishop/Des Moines Club/Des Moines, IA
Serving Size  : 12   Preparation Time :0:00
Categories    : Chiles In General                Pork
  Amount  Measure       Ingredient -- Preparation Method
  ------  ------------  --------------------------------
   7      pounds        pork tenderloin -- cut into 9 pieces

                        MICHIGAN DRIED CHERRY CHUTNEY
   1      each          lemon, juice and zest of
   1      each          orange, juice and zest of
     1/4  cup           red onion -- julienned
     1/2  ounce         vegetable oil
     1/3  cup           port wine
   8      ounces        dried Michigan cherries
   1      teaspoon      ginger, grated
   1      teaspoon      jalapeno chile -- chopped
     1/8  teaspoon      cayenne pepper
          pinch         nutmeg
                        salt -- to taste
   2      tablespoons   green onions -- bias cut

                        CIDER BOURBON SAUCE
   4      cups          apple cider
   1      ounce         cider vinegar
   1      teaspoon      shallots -- chopped
   1      each          fresh rosemary sprig, 3 inch piece
   2      cups          beef glaze
   2 - 3  ounces        bourbon
                        salt and pepper -- to taste
   1      ounce         butter, unsalted

                        CHILLI RUB
   1      tablespoon    chilli powder, paprika, ground cumin -- each
   1      teaspoon      granulated onion, garlic powder, salt -- each

For Chutney:
Poach lemon and orange zest. Strain, cool and set aside. Saute red
onion in oil over medium heat until tender. Cook over high heat until
onions begin to caramelize. Add port to deglaze pan. Reduce heat and
add cherries, lemon, and orange juice, ginger, jalapeno, cayenne, and
nutmeg. Cook until mixture is reduced to syrup. Add salt to taste.
Add reserved lemon and orange zest and let cool. Stir in green onion.
(Makes 4 cups.)

For Sauce:
Reduce cider and vinegar with shallots and resemary until thick syrup
forms. Strain and add beef glaze. Heat sauce through and add
bourbon. Season with salt and peper to taste. Whisk in butter.
(Makes 4 cups.)

For Rub:
Combine chili rub ingredients and mix well.

Season pork with chili rub. Place pork 3 inches from flame on
charcoal grill or commercial broiler. Sear all sides, cooking about
6-8 minutes total, until internal temperature reaches 150-155-degrees
F. Remove from heat and let stand 5 minutes before slicing.

Serving suggestions: Plate pork with cider bourbon sauce and dried
cherry chutney. Serve with seasonal vegetables.

                      - - - - - - - - - - - - - - - - - -

NOTES : frm. Nat'l. Pork Producers Council in cooperation w/the
        Nat'l. Pork Board
FROM: Chile-Heads Digest & Mailing List


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