Text 13631, 80 rader
Skriven 2014-05-25 22:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Picnic
==============
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> a small package / I will save it and share with the picnic
 DS> people.
 
Or you could hide it and hoard it all to yourself!

 DD> Wish you could be here.

It's just too far away for us to travel during my busy season. We
just might possibly swing by some year in the fall or winter.

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

     Title: Greek Drunken Pork Stew In Red Wine
Categories: Greek, Pork, Stews, Wine
  Servings: 4

  1 1/2 lb boneless pork shoulder in
      1    inch chunks
           Kosher salt
           Black pepper
      2 TB Dijon mustard
      2 TB olive oil, divided
      1 md onion, diced 
      3    cloves garlic, minced 
      1 c  red wine
      1 c  tomato juice
    1/2 ts ground cayenne pepper
    1/2 ts dried oregano
    1/4 ts ground nutmeg
      2    bay leaves
      2 c  cooked rice or orzo

Coating the meat in mustard before browning it layers on the flavor
in one simple step.

Adjust oven rack to lower-middle position and preheat oven to 275 F.
Season meat generously with salt and pepper and toss with mustard to
coat. Heat oil in Dutch oven over high heat until shimmering, add
the meat and sear it on all sides until well browned, about 8
minutes total. When meat is nearly finished browning, reduce heat to
medium, and push meat off to the sides of the pan. Add onion and
garlic to the center of the pan. Saute until onions and garlic start
soften and become translucent, about 4 minutes.

Add red wine, raise heat to medium-high and scrape browned bits from
the bottom of the pan using a wooden spoon. Bring to a boil and
simmer for 1 minute before adding tomato juice, cayenne, oregano,
nutmeg and bay leaves. Stir to combine and season with salt and
pepper, as needed. 

Return to a boil. Then, cover and transfer to the oven to cook until
fork-tender, about 4 hours. When meat is tender, remove from the
oven, discard bay leaves and serve immediately with rice or orzo.

Adapted from a recipe in Vefa's Kitchen

The Vefa's Kitchen recipe that inspired it features accompanying
trahana, a thick, yogurt-grain mixture with several variations.
Instead, I just serve it with a dollop of yogurt on top or eat it
as-is ladled over orzo or rice.

Whatever you do, be sure to serve yours with a nice glass of red
wine.

Posted by: Jennifer Olvera

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

YK Jim


... This is next level stuff!

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