Text 11715, 98 rader
Skriven 2014-04-02 23:36:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 11693 av Dave Drum (1:18/200.0)
Ärende: Re: Picnic, 2014
========================
 -=> On 04-02-14  07:57,  Dave Drum <=-
 -=> spoke to Nancy Backus about Picnic, 2014 <=-

 NB> Yeah... funny how that works... ;)  Was that her first picnic...?

 DD> It was. She learned how to clean squid - from Jim Bodle, who seemed to

Speaking of squid, we went to a restaurant last week that seems to not
have heard about "under two or over 20".  I got a fried calamari
appetizer that was probably cooked five minutes from frozen -- tough,
albeit not yet rubber bands.

 DD> I'd been reading about the various picnics since I joined the echo and
 DD> finally in 1998 I decided to toss my chilli rig in the back of my
 DD> little Mazda pick-em-up and set out for Hayneville, Alabama and the
 DD> home  of (then) moderator
 DD> Pat Stockett who was hosting a picnic that year. I showed up,

I think that was the only picnic that we have missed since we went to
Pat's picnic in Colt's Neck, NJ in 1994.  Even after Pat stopped
posting, Gail kept up with her via occasional emails -- but we have not
heard from her in quite some time.  Her husband, Steve -- a spitting
image of Merle Haggard, had some severe back problems.   Wonder what has
happened with either of them??

For the picnic, I am planning on smoking some pork shoulder.  Last
picnic here you brought or made a rub that went on one of them.  As I
recall, it was well liked  -- hint, hint.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hirino me Selino Avgolemono (Braised Pork and (see dirs))
 Categories: Mid east, Greek, Pork, Sauce, Time/life
      Yield: 6 servings
 
      2 ts Salt
      2 lb Celery; with the leaves
           ;separated into stalks,
           ;trimmed and cut into 2 inch
           ;lengths
  2 1/2 lb Pork, lean boneless; trim of
           ;excess fat, cut into 1 inch
           ;cubes
           Black pepper; freshly ground
      6 tb Olive oil
      2 c  Onion; finely chopped
      3 c  Water
      1    Egg
      1 ts Cornstarch; dissolved in 2
           ;tablespoons of water
      3 tb Lemon juice, fresh
 
  Name; Braised Pork and Celery with Egg and Lemon Sauce
  
    In a large saucepan, bring 2 quarts of water and 1 teaspoon of the
  salt to a boil over high heat.  Drop in the celery and return the
  water to a boil.  Cook briskly, uncovered, for 15 minutes or until
  the celery shows only slight resistance to the point of a small,
  sharp knife. Drain the celery in a large sieve or colander and  run
  cold water over it to stop the cooking.  Set aside.
    Pat the pork completely dry with paper towels and season the cubes
  with the remaining teaspoon of salt and a few grindings of pepper. In
  a heavy 10 to 12 inch skillet, heat the oil over high heat until a
  light haze forms above it.  Brown the pork in the hot oil in 2 or 3
  batches, turning the cubes frequently with a spoon and regulating the
  heat so they color deeply and evenly on all sides without burning. As
  they brown, transfer the cubes to a plate and set aside.
    Add the onions to the fat remaining in the skillet and, stirring
  frequently, cook for 5 minutes, or until they are soft and
  transparent but not brown.  Pour in the 3 cups of water and bring to
  a boil over high heat. Then return the pork, turning it about with a
  spoon to coat it evenly with the onion mixture.  Reduce the heat to
  low, cover tightly and simmer for 15 minutes longer, or until the
  meat shows no resistance when pierced with the point of a small,
  sharp knife.
    Beat the egg with a whisk or rotary beater until frothy.  Give the
  cornstarch mixture a quick stir to recombine it and add it to the
  egg. Beat in the pork.  Stirring constantly, pour the mixture into
  the skillet. Still stirring, cook over low heat until the sauce
  thickens slightly, but do not let boil.  Serve at once, from a heated
  platter.
    NOTE:  In Greece, very young celery root, with stalks and leaves, is
  available and would customarily be used in this dish.  It is
  difficult to find in the United States, but if you can obtain it, you
  may substitute 2 pounds of young celery root for the celery.
  Time Life Series: Middle Eastern Cooking "circa '69"
  From: Michelle Bruce                  Date: 03-02-95
  International Cooking Ä
 
MMMMM


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