Text 15729, 110 rader
Skriven 2014-08-11 19:37:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: cube steak
==================
-=> Quoting Sean Dennis to Jim Weller <=-

 SD> I think it's called "cube steak" because of the striations

Yep.

 SD> I didn't know the Swiss made enchiladas too:
 SD> Title: Light Swiss Enchiladas
 SD> 1/2 lb Low fat Swiss cheese grated
 SD> Jeanne Jones 'Cook it Light'

I'd say that was really an American adaptation of a Mexican dish.
"Swiss cheese" is a North American cheese made here that resembles
Emmental cheese from Switzerland.

The Mexicans do have something called enchiladas suizas where
suiza, meaning Swiss, is an adjective indicating the dish is topped
with a white cream sauce. I guess because white sauce on a mound of
food looks a little bit like snow on the Swiss Alps.

Swiss steak doesn't have anything to do with Switzerland either.
"Swissing" is the process of squeezing something between rollers to
soften it, which is how we make minute steak here. Cube steak gets
its cubic indentations from the teeth of a meat mallet.

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

     Title: Cocoa Bbq Rub Pork Shoulder With Rhubarb Ketchup
Categories: Pork, Spice, Mix, Chocolate, Condiments
  Servings: 10

           FOR THE KETCHUP:
     28 oz can crushed tomatoes
      4 c  rhubarb, cut into 1-inch
           pieces
  2 1/2 c  yellow onions
      1 c  white wine vinegar
    1/2 c  brown sugar
    1/4 c  granualted sugar
      1 TB Worcestershire sauce
  1 1/2 ts kosher salt
      1 ts freshly ground black pepper
      1 ts garlic powder
      1 ts onion powder
      1 ts ancho chili powder
    1/2 ts ground cinnamon 
           FOR THE SPICE RUB:
    1/4 c  brown sugar
      2 TB smoked paprika
  1 1/2 ts cayenne
  1 1/2 ts unsweetened cocoa powder
  1 1/2 ts garlic powder
  1 1/2 ts onion powder
  1 1/2 ts ancho chili powder
  1 1/2 ts kosher salt
  1 1/2 ts freshly ground black pepper
      1 ts dried oregano 
           FOR THE PORK:
      4 lb boneless pork shoulder 
      2 TB extra-virgin olive oil
    1/2 c  beer

By added smoked paprika to the spice rub, the pork is given the
flavor of smoked meat without the need of a smoker or grill. Rhubarb
adds fruity and tart flavors to the ketchup, without making it taste
cloying or jam-like.

For the Ketchup: Place ketchup ingredients in a medium stockpot and
bring to a boil over medium heat. Reduce heat and simmer until
rhubarb is tender, about 20 minutes. Puree using a blender or
immersion blender, until slightly chunky or smooth, depending on
preference. Let cool, then ladle into jars, cover, and refrigerate
until ready to use.

Adjust oven rack to lower-middle position and preheat oven to 300 F.

For the Spice Rub: Make the spice rub by stirring together all spice
rub ingredients in a small bowl. 

For the Pork: Rub pork shoulder with olive oil, sprinkle generously
with spice rub and rub into meat. Set pork shoulder in roasting pan
and roast for 1 hour. Baste pork with pan juices, then continue to
cook, basting every 30 minutes, until fall-apart tender inside and
crispy-brown outside, about 4 to 5 hours. Transfer pork to cutting
board and let rest 15 minutes.

Meanwhile, skim fat from pan juices and set roasting pan on the
stovetop over medium-high heat. Add beer and bring to a boil. Reduce
heat and simmer, scraping up any browned bits from the bottom of the
pan, until reduced and slightly thickened, about 5 to 7 minutes.

Using forks, pull pork apart in hunks and place on a platter.
Drizzle with sauce and serve immediately, passing rhubarb ketchup
alongside.

Posted by: Jennifer Olvera

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


YK Jim


... Most things can be improved by one of chilies, cheese or bacon.

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