Text 33204, 90 rader
Skriven 2015-11-16 08:45:08 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Travel 476
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>  ML> don't hold Americanism against individuals. It's not 
>  ML> quite so lovey-dovey as the travel shows of Bourdain and
>  ML> Zimmern with their Internationalist bent like to depict
> BTW -- we have a number of Bourdain shows on the DVR.

A hint? I can't visit until at least February I think.

>  ML> (which I don't mind, as I'm a bit of an Internationalist
>  ML> myself), but the fear-mongering in the popular press is
>  ML> just plain silly. I might feel just a tad differently if
>  ML> I were carrying a funny-colored US passport, but I'm not.
> I understand that sentiment.

I have no international travel (actually, little
any kind) until January, when I start pounding that
Jet A fuel again. It seems to be a bad time for it
right at the moment.

>  ML> Bavarian Beer Hall Pork Shanks
> We have not been back to Macaroni Grill in quite some time.  I've had
> and enjoyed their pork shanks twice.  Don't know if it is a standard
> item or just a sometimes thing.

A pork shank is a sometime thing, as DuBose Heyward
might have written.

> This is probably good, but at the price of scallops, I think that I
> would do something else with them --- if I ever decided to buy any.
> First time I had ceviche (however one spells it), it was a free bar food
> in Panama.  I suppose that they had ready supplies of inexpensive firm
> white fish to make it with, and not the prices we have to pay in the
> markets around here.
>       Title: Scallops Ceviche

Looks okay but I'd cut down the cilantro. Also, I am
not a great fan of lemon and other acid on shellfish.
Of course, I'm sort of off sour and bitter things in
my old age.

Braised Pork Shanks with White Beans
categories: main, Frenchish, Italianate
servings: 4

4 fresh pork foreshanks, (1 1/2 to 2 lb each)
Salt and freshly ground pepper
1/4 c all-purpose flour
1/4 c olive oil
2 yellow onions, 1/4" dice
2 celery stalks, 1/4" dice
2 carrots, peeled, 1/4" dice
4 garlic cloves, minced
2 Tb tomato paste
1/4 c chopped fresh flat-leaf parsley
- plus more for garnish
2 Tb chopped fresh thyme
3 c low-sodium chicken broth
1 c dry white wine
4 c cooked cannellini beans

Oven at 375F.

Season the shanks with salt and pepper. Dredge the 
shanks in the flour, shaking off the excess.

In a large braiser over medium-high heat, warm the 
olive oil until just smoking. Add the shanks and brown 
on all sides, 10 to 12 min total. Transfer to a plate.

Add the onions, celery and carrots to the pan and cook, 
stirring occasionally, until tender, 8 to 10 min. Add 
the garlic, tomato paste, the parsley, and the thyme 
and cook 1 min. Stir in the broth and wine and bring 
the mixture to a boil. Return the shanks to the pan, 
cover and transfer to the oven. Cook, turning the 
shanks occasionally, until the meat is fork-tender 
and almost falls off the bone, 2 1/2 to 3 hr. 

Transfer the shanks to a platter and cover loosely 
with aluminum foil.

Skim the fat off the braising liquid, set the pan over 
medium-high heat and bring to a boil. Simmer until the 
liquid is thickened, 15 to 20 min. Stir in the cooked 
beans, mashing some of them into the sauce. Garnish 
the shanks with parsley and serve immediately with 
the beans and braising juices.

Source: Williams-Sonom
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