Text 13630, 108 rader
Skriven 2014-05-25 22:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Madras hot
==================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> They don't even sell this to White People, it's that intense. [g]

 NB> not all of us are White People, no matter the color of skin....

I'd like to think that I'm notone. I certainly don't drink fru-fru
coffee or bottled water.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Boiling Bacon With Parlsey Sauce 
Categories: Irish, Bacon, Herbs, Sauces
  Servings: 6

           BRINE:
      1 qt water
      1 c  kosher salt
    1/2 c  sugar
      1 qt water frozen into ice cubes
      1 sm head garlic, unpeeled,
           halved crosswise
      1    yellow onion, quartered
      2 TB pink curing salt such as sel
           rose or Insta Cure #1
    1/2 ts black peppercorns
    1/2 ts yellow mustard seeds
    1/2 sm bunch fresh sage
           BACON:
  2 1/2 lb rectangle pork belly,
           preferably Kurobuta or
           Berkshire, rind removed
           PARSLEY SAUCE:
      2 TB unsalted butter
  2 1/2 TB all-purpose flour
  1 1/2 c  whole milk, warmed
    1/2 ts kosher salt
    1/4 ts freshly ground black pepper
      1 pn freshly ground nutmeg
    1/2 c  chopped parsley

Boiling for 3 full hours resulted in a very soft pork belly. I
probably would have preferred it to be a little less cooked. Give
the belly a few pokes after 2 hours of cooking, and pull it out when
it has softened to your liking.

Since you're not using the brine to preserve the pork belly, you
don't necessarily need the curing salt. If you don't want to use it,
you can just substitute kosher salt. The pork belly won't retain its
lovely pink color, but it'll taste just fine.

Prepare the brine: In a large pot over high heat, bring the 1 quart
of water to a boil. Add the kosher salt and sugar, stirring until
they are dissolved. Remove from the heat and stir in the ice to
completely cool the brine. Add the garlic, onion, curing salt,
peppercorns, mustard seeds, and sage. The brine can be kept for
several days in the refrigerator.

Brine the bacon: Place the pork belly in a 2 1/2-gallon zip-top bag
placed in a large bowl. Pour the brine into the bag. Seal the bag,
removing as much air as possible so that the pork is completely
submerged. Refrigerate the pork in the bag for 3 days.

Boil the pork: Remove the pork from the brine; discard the brine and
thoroughly rinse the pork under cold running water. In a large pot,
cover the pork with cold water and boil it over high heat for 3
hours, or until fork tender. Add water as needed throughout the
process so the pork remains covered at all times.

Make the parsley sauce: In a saucepan over medium heat, heat the
butter until it bubbles. Whisk in the flour and cook for 2 to 3
minutes, whisking constantly, until the mixture is blond in color.
Whisking continually, slowly add the milk. Bring the sauce to a boil
and cook until it thickens, about 3 minutes, whisking continually to
keep lumps from forming. Add the salt, pepper, nutmeg, and parsley,
whisking to incorporate. Season with more salt and pepper if you
wish. It can be stored in the refrigerator for up to 2 days. (To
reheat, heat 1/2 cup milk in a saucepan over medium heat and stir in
the sauce in batches, warming each one through before adding the
next.)

Broil the bacon: Heat the broiler, positioning the rack 8 inches
from the heating element. Remove the bacon from the pot, blot it dry
with paper towels, and place it on a rimmed baking sheet. Broil it
for several minutes until the top is dark brown and crisp. Be
patient with the broiling. It doesn’t have to be high temperature or
close to the heat: you want a nice, even caramelization and
crunchiness on the top.

Present the dish: Spoon the warm parsley sauce into a small bowl.
Transfer the bacon to a cutting board and slice it 1/2 inch thick,
cutting crosswise. Arrange the bacon on a serving platter or
individual plates; serve with the sauce on the side.

From: My Irish Table by Cathal Armstrong 
Posted by: Kate Williams
From: Serious Eats
 
MMMMM-------------------------------------------------

YK Jim


... When in doubt put bacon on it.

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