Text 12675, 90 rader
Skriven 2007-03-05 23:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Stews
=============
 -=> Quoting Hap Newsom to Jim Weller <=-

 HN> I was a young single guy with more than several
 HN> casual girlfriends who were "stews", I had one entire closet in my
 HN> apartment full of ladies clothes that they would leave there for
 HN> future visits. It was a very nice arrangement, they had a place to
 HN> leave extra clothes for whenever they happened to be in town, and I
 HN> had a steady stream of really cute dates who didn't demand a whole lot
 HN> of my time on a daily basis and didn't get in the way of surfing. It
 HN> was an ideal situation for a single guy.

I knew a guy who once had a similar situation going on. He was a steward
and had an apartment like that in Toronto and another one in Frankfort.
But like so many other stewards he was gay and all that potential for
fun was wasted.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chili Smoked Pork Loin, Wild Mushrooms, Polenta, Guajillo
 Categories: Tnt, Pork, Smoked, Chili
      Yield: 4 Servings
 
           PORK:
      1 lb Pork loin
      1 tb Chipotle Puree
      2 tb Ancho Puree
      1 ts Garlic Puree
      1 tb Brown Sugar
      1 tb Kosher salt
      1 tb Chopped Cilantro
      1 tb Cumin
           Wild Mushroom & Corn
           POLENTA:
    1/2 c  Butter
      2 c  Chicken Stock
      1 c  Cornmeal
    1/2 c  Wild Mushrooms
    1/4 lb Roasted Corn
      1 tb Olive Oil
      4 oz Goat Cheese
      1 tb Cilantro, chopped
           GUAJILLO CHILI JUS:
      2 c  Pork Stock
      1 tb Guajillo Chili Puree
      1 ts Cilantro
    1/4 ts Cumin Seeds
      1 tb Butter
           Salt and Pepper to taste
 
  Chili-cured Smoked Pork Loin with Wild Mushrooms and Roasted Corn
  Polenta and Guajillo Chili Jus
  
  Combine all the pork ingredients; rub this mixture on the pork loin
  and place on a wire rack and cure for 48 hours.  Place in smoker over
  mesquite and smoke for 2 hours or until it reaches an internal
  temperature of 155 degrees. Let it rest 10 minutes before slicing.
  
  Wild Mushroom & Corn Polenta:
  
  Combine chicken stock and butter, bring to a boil.  Add cornmeal and
  cook until polenta has thickened.  Saute wild mushrooms and corn
  until tender, fold into polenta.  Add remaining ingredients.  Cover
  until service.
  
  Guajillo Chili Jus:
  
  Combine all ingredients except butter.  Reduce to 2 cups and strain.
  Whisk in butter and keep warm.
  
  Assembly: Place polenta in center of plate. Fan out sliced pork and
  spoon jus over. Garnish with julienned tricolor tortilla strips and
  cilantro sprig.
  
  From: John Geckles
 
MMMMM



Cheers

Jim, in Yellowknife




... If you don't think that's fun then you are, no offense, likely a woman
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