Text 13784, 93 rader
Skriven 2007-04-07 07:07:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Living Dangerously
==========================
On 03-31-07 GLEN JAMIESON Scribbled to MICHAEL LOO about FILIPINO 

GJ> > I see your own survival skills could use a touch of honing.

GJ>I have an unfortunate tendency towards living dangerously, which I
GJ>shouldn't really be doing at my age.

Speaking of which - if you get the chance borrow a copy of "The World's 
Fastest Indian" and enjoy a really good story. Even though Bert Munro 
was from New Zealand some of his antics reminded me of you for some 
reason. I met Bert in 1966 at an Indian dealership in San Gabriel, CA 
where he had shipped his streamliner to hold until he could pick it up 
on his way to the Bonneville salt flats. Real piece of work, our Bert.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Julia's Brisket
 Categories: Beef
      Yield: 8 Servings
 
      4 lb Fresh beef brisket
    1/2 ts Dried thyme
    1/2 ts Salt
      2 lg Garlic cloves; minced
    1/4 c  Olive or salad oil
    1/8 ts Fresh ground pepper
      1 c  Fresh tomatoes; chopped
      1 c  Canned Italian plum tomatoes
           -drained and chopped
      1 lg Onion; sliced
  1 1/2 tb Cornstarch
      3 tb Red wine or beef stock
 
  In memory of Julia Childs (1912-2004), this week's recipe
  is one that has been in my personal cookbook for at least
  fifteen years. It was one of the original recipes in our
  Grandma's Cookbook when we first went on line in 1997. I
  am Texan down to my toes, but this beef brisket, which
  contains not even a trace of barbecue, is one of the best
  meals you will ever eat.
  
  Trim excess fat from the brisket. Mash salt and thyme into
  the garlic to make a paste, then beat in the oil and pepper.
  Spread this on each side of the brisket, and arrange it in
  a roasting pan. Cover and refrigerate. Marinate 4 hours to
  overnight.
  
  Preheat oven to 300°F. Remove brisket from refrigerator
  and allow it to come to room temperature. Mix the fresh
  and canned tomatoes and spread in an even layer over the
  brisket. Arrange the sliced onions on top of the tomatoes,
  covering the brisket. Salt lightly, cover tightly with
  aluminum foil and set on a rack in the middle level of
  the preheated oven. Check on progress about every hour
  and baste brisket with pan juices. Roast for 4 hours.
  
  Carefully transfer the brisket with its vegetable topping
  to a smaller pan. Pour the roasting juices into a sauce
  pan. Mix the cornstarch with the wine or beef stock, and
  whisk into the roasting juices. Bring to a simmer,
  whisking 2 to 3 minutes, until sauce thickens. Correct
  seasonings, if necessary, and pour over brisket. Although
  it can be served now, a rest for at least a half hour will
  make for easier slicing.
  
  A half hour before serving, cover and reheat the brisket
  in a 350°F oven, basting several times with juices. Remove
  meat with vegetables to a cutting board or serving platter
  and pour sauce into a warm bowl. Slice meat across the
  grain into thin slices. Moisten each with a spoonful of
  the sauce or pass the sauce at the table.
  
  FROM: Texas Recipes Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... Artists are never Puritans and seldom even respectable.

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

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