Text 12172, 86 rader
Skriven 2014-04-14 21:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: pork collar 498
=======================
 ML> I wonder what happened to all the pork collars before
 ML> their recent vogue.
 JW> Well it's part of the top of the shoulder, so it came buried inside
 JW> large shoulder roasts and Boston Butts.

So a little reading leads me to a couple peculiar
and doubtful propositions, one that it was one of
the most delicious of cuts but also considered
less desirable for reasons unknown. It is also
said to be delicious any way it's cooked. Sort of
the schmoo cut of the pig.

As the shoulder is wonderful in itself, I can
understand that it hasn't been broken out on its
own, but why now.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Greek - Pork Braised with Celery Avgolemono
 Categories: Greek, Pork, Euro-s, Euro-sw, Roast
      Yield: 4 Servings

      3 lb Pork- shoulder/leg, lean
      4 tb Butter or margarine
      1    Onions
           -finely chopped
           Salt
           Pepper
           -freshly ground
      3 c  Water- hot [approx]
      1 bn Celery
      2 tb Flour
      2    Egg yolks
  1 1/2    Juice- lemons
           Herb- parsley or celery leaf

  Wipe the pork with damp paper towels, then cut into 1-1/2 inch cubes
  (the fat and skin may be left on during the cooking and removed
  later). Melt 2 tablespoons of the butter in a heavy pan or Dutch
  oven. Add the onion and cook until soft and transparent, then add the
  pork and cook, stirring, over medium heat until the raw meat color
  disappears. Season with salt and pepper, add hot water to cover, then
  cover and simmer gently (or bake in a 325 F oven) for 30 to 35
  min, or until almost tender. (The timing is important because the
  celery is to be added and cooked with the pork only until both are
  tender but not overcooked.)

  Meanwhile, prepare the celery.  Wash the stalks and scrape the heavy
  ones slightly.  Cut each stalk once lengthwise (if large) and then
  across into 1-1/2 inch slices.  (Use the leaves as well, if desired,
  but a few might be saved for a garnish or an accompanying salad.) Add
  the celery to pork and continue simmering 25 min until both are
  tender. Using a slotted spoon, remove the pork and celery and place
  in a serving dish, first removing and discarding the fat from the
  meat. Keep warm. Skim the fat from the cooking liquid, then add water
  or boil down rapidly to make to make 1-1/2 cups. Keep hot while you
  prepare the avgolemono.

  To prepare the avgolemono, heat the remaining 2 tablespoons butter in
  a pan.  Stir in the flour, and after cooking over low heat for 1
  minute, gradually add 2 cups of the hot cooking liquid from the meat.
  Stir until the sauce comes to a boil.  Meanwhile, in a small bowl,
  beat the two remaining egg yolks and add the lemon juice, droplet by
  droplet, beating all the while.  Beat a little of the thickened
  cooking liquid into the yolk mixture, then add the yolks to the pan
  of hot liquid. Mix well and cook over low heat until thickened. Pour
  the hot sauce over the pork and celery, garnish with parsley or
  celery leaves and serve warm.

  Note: Celeriac may be substituted for the celery.  Use 2-1/2 pounds of
  celeriac, and peel, quarter, and cut it into 1/2 inch slices before
  adding it to the pork.  A little scraped, diced carrot may be added
  with the celery.

  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel
  Books, New York.

  Typed for you by Karen Mintzias

  ~FOUND IN A FILE 'EUROPE1.ZIP' - 18/10/93

MMMMM

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