Text 16919, 96 rader
Skriven 2014-09-12 07:13:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: relish  was: kitchen
============================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 RH>>> bring a jar along.

 NB>>> And depending on who all is there, it might just get all et
 NB>>> up... ;)

 RH>> Dave Drum migh even give them a try if he were in attendance. (G)

 NB>> It is, after all, picnic protocol.... to try what's on offer...  ;)

 RH> And, I don't know if he's tried them 8 times. (G)

 DD> I have tried okra far more than 8 times. And pickled okra more than
 DD> once. Every time I have essayed an attempt to enjoy okra it has been
 DD> after someone has said something on the order of "Try it this way. I
 DD> GARE-ON-TEE that you'll like it!!!"

 DD> Never been able to cash in one of those gare-on-tees.   Bv\=

 NB> Note that I didn't say you'd like them.... just that there's a chance
 NB> that you'd try them.... ;)   I'd never guarantee that anyone would like
 NB> something... too much like my brothers trying to convince me that "this
 NB> bottle of beer will be the one" that will convert me... (G)

You gonna try any more brewski (as a beverage)?

AFAIAC there are only two chances that I will let myself be dragooned into
essaying okra again - in any form. And Slim is on perpetual vacation.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile & Beer Braised Brisket
 Categories: Beef, Chilies, Beer
      Yield: 8 servings
 
      6    Dried New Mexico, Anaheim or
           - ancho chilies; stemmed,
           - seeded
     14 oz Can diced tomatoes
      1 lg Onion; coarse chopped
      4    Cloves garlic; coarse
           - chopped
      1 tb + 1 ts chilli spice
      2 ts Ground cumin
      1 ts Salt
      1 c  Lager beer; such as Dos
           - Equis
      1 tb Oil
      2 lb Trimmed flat, first-cut
           - brisket
     15 oz Can pinto beans; rinsed
 
  Tear chilies into 1" pieces and place in a large bowl. Cover
  with hot water and let sit until softened, at least 20
  minutes. Drain.
  
  Preheat oven to 350oF . Place tomatoes and their juices,
  onion, garlic, chilli spice, cumin, salt and the drained
  chile pieces in a food processor. Process until smooth.
  Transfer to a large bowl and stir in beer.
  
  Heat oil in a large Dutch oven over medium heat. Add brisket
  and brown on all sides, about 6 minutes total. Pour the
  chile sauce over the meat and bring to a simmer.
  
  Cover, transfer to the oven and bake for 2 hours. Stir in
  beans and continue baking until the meat is fall-apart
  tender, 45 minutes to 1 hour more.
  
  Transfer the meat to a cutting board and pull apart into
  long shreds using two forks. Stir the shredded meat back
  into the sauce.
  
  Shopping Tip: "Flat, first-cut brisket" is a far better
  choice for healthy eating than the fattier point cut. If the
  briskets at your store aren't labeled as such, ask the
  butcher to help you select the right cut. You'll need 2
  pounds of brisket after it's been trimmed of fat.
  
  MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or
  freeze for up to 3 months.
  
  From: EatingWell | April 2010
  
  MM Format by Dave Drum - 25 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Man cannot live on bread alone; that's why there's orange marmelade.
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