Text 15859, 79 rader
Skriven 2007-05-23 08:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Picnic stuff 551
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 HN> You may be forgetting that my folks live in South Carolina, and so did
 HN> I for a  time as a child....I've been crabbing on the east coast before
 HN> and while those  cute lil' bitty crabs to have a nice sweet taste, I
 HN> prefer the dungy meself and 

The farther from the equator the better for most shellfish I find.
This may be changing, as the northern regions get overfished; it
appears the only ones we will be able to get around picnictime may
be from the Caribbean, which is a mild disappointment.

 HN> even red rock crabs are better than the blues I've had. FWIW I also
 HN> prefer  the cold water shrimp we have here in Hood Canal (spot shrimp
 HN> if I remember   rightly) to almost all other shrimps....and even Anne
 HN> would eat them when we  had some. 

Cold is good. Warm-water things tend not to have so much
oomph and character. We went crabbing off Galveston Bay
once, and the product, though similar in appearance to
the real thing, paled by comparison in taste. 

 HN> One thought, I  could send out some dungy meat (either canned or
 HN> froze)  and a comparison could be done by the assembled company!

That is a kind thought, but you know, if you can get canned or
frozen, we can probably get it here, as well. And, if we use the
Douville connection at Martin's the wholesaler, perhaps cheaper.


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pit-Style Roasted Pork
 Categories: Pork, Roast, Lat, Cuban
      Yield: 12 servings

  1 1/2 c  Sour orange juice or 3/4 cup
           - orange juice and 3/4 cup
           - lime juice
      2 ts Salt
      2 ts Ground cumin
      2 ts Dried red pepper flakes
      2 ts Oregano
      6    Cloves garlic, crushed
      1    (6- to 7-pound) fresh or
           - picnic ham

  Active Work Time: 10 minutes * Total Preparation Time: 2 hours, 30
  minutes plus 8 hours marinating and 30 minutes standing

  Not everyone has enough ambition to dig a pit and roast a whole pig.
  You can get some of the same effect using this oven-roasting
  technique and just a leg. What you want is the uncured whole leg of
  pork. It is usually sold as a fresh or picnic ham, which is not to be
  confused with a cured ham.

  * Combine juice, salt, cumin, pepper flakes, oregano and garlic, and
  mix well. Place ham in large dish or casserole, pour marinade over
  and cover. Marinate overnight in refrigerator.

  * Remove pork from marinade and pat dry, reserving leftover marinade.
  Roast at 325 degrees until internal temperature reaches 160 degrees,
  basting occasionally with leftover marinade. Remove from oven and set
  aside, loosely covered with foil, for 30 minutes. Allow about 25 to
  30 minutes per pound.

  12 servings. Each serving: 274 calories; 546 mg sodium; 120 mg
  cholesterol; 12 grams fat; 4 grams carbohydrates; 37 grams protein;
  0.15 gram fiber.

  MM format by Manny Rothstein, 3/20/01.

  See: "Cuban Style Roast Whole Pig"

  "The Roast Pig Project" By EDWARD GEORGE GARREN, Special to The LA
  Times, Wednesday, July 19, 2000

MMMMM
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