Text 16809, 123 rader
Skriven 2007-06-16 20:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Tastes 1 - Beverages
================================
-=> Quoting Dave Sacerdote to All <=-

 DS> R W Knudsen Cranberry Juice Concentrate
 DS> R W Knudsen Pomegranate Juice Concentrate
 DS> Ceres Fruit Juices:  Made in South Africa.
 
We have been buying Bolthouse Farms juices lately. They're terribly
expensive but good quality and nice as a special treat.  It's a big
company but still family owned; their juices are 100% natural, no
sugar added, no GMOs, processed within 24 hours of picking, flash
sterilized, quickly cooled and cold bottled. They do not claim to
be organic though. The stuff is $3.99 per litre here but probably
less elsewhere.


MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roast Rack Of Pork W/Mustard Greens & Pomegranate
 Categories: Pork
      Yield: 4 servings

           POMEGRANATE MARINADE:
      2 oz Peanut oil or vegetable oil
      4 sm Dried red chilies
      2 c  Pomegranate juice
    1/2 c  Rice wine vinegar
    1/2 c  Chopped garlic
    1/2 c  Thinly sliced fresh ginger
    Root
    1/2 c  Packed brown sugar
    1/4 c  Mushroom soy sauce
      6 oz Tamarind paste
      1 bn Green onions; chopped
      1 tb Black pepper
      2 tb Coriander; ground
           PORK AND VEGETABLES:
      1    Pork rack (8-rib);
    Frenched (bone ends trimmed
    Clean by the butcher)
    Salt
    Freshly ground black pepper
    1/4 c  Extra-virgin olive oil
      8 oz Butter
      2 oz Smoked bacon thickly sliced
    Cut into large squares
      2    Whole unpeeled heads garlic
    Cut in half horizontally
      2 lb Mustard greens; washed and
    Trimmed, leaves cut into
      3    Inch squares
  1 1/2 c  Good quality canned chicken
    Broth
      1 lb Baby turnips; trimmed,
    Peeled, and cut into
    Quarters
      1 tb Granulated sugar

  Roast Rack Of Pork With Mustard Greens, Baby Turnips, And
  Pomegranate Sauce

  First, make the marinade: In a saute pan, heat the oil over
  moderate heat. Add the chilies and saute for 15 seconds. Transfer
  to a deep casserole. Stir in the remaining marinade ingredients.
  Submerge the pork in the marinade. Cover with plastic wrap and
  marinate in the refrigerator, turning the pork once, for 3 hours.

  Remove the pork from the marinade and pat dry with paper towels.
  Divide the marinade into 2 portions.

  Preheat the oven to 350 degrees.

  Season the pork with salt and pepper. Heat all but 1 Tbs. of the
  oil in a large saute pan over high heat. Add the pork and sear
  until golden all over, about 10 minutes. Transfer to a roasting
  pan and roast, basting every 5 minutes with half of the marinade,
  until a meat thermometer inserted into the thickest part registers
  150-160 degrees, about 20 minutes. Remove from the oven, cover
  with foil, and let rest for 10 minutes.

  While the pork is roasting, prepare the vegetables. In a clean
  saute pan, heat the remaining oil over medium-high heat. Add the
  bacon and garlic and saute until golden, about 3 minutes. Add 4
  Tbs. of butter and, when melted, add the greens. Season with salt
  and pepper. Add half of the broth and stir and scrape to deglaze.
  Reduce the heat, cover, and cook for 20 minutes, stirring
  occasionally. Set aside and keep warm.

  In another saute pan, melt 4 Tbs. butter over medium-high heat.
  Add the turnips and saute until golden brown, 7 to 10 minutes. Add
  the remaining broth and granulated sugar. Cover and cook until
  tender- crisp, about 7 minutes. Season to taste, cover, and keep
  warm.

  While the pork and vegetables are cooking, prepare the sauce. In a
  saucepan, bring the remaining marinade to a boil and then simmer
  briskly until thickened, about 10 minutes. Strain into a clean
  saucepan and, over low heat, whisk in the remaining butter. Season
  to taste, cover, and keep warm.

  To serve, mound the greens in the centers of 4 plates, discarding
  the garlic. Cut the pork into chops, leaning them against the
  greens. Scatter the turnips and ladle the sauce over the meat.

  Recipe By: Chef Wolfgang Puck

  From: Terry Pogue To: Foodwine

MMMMM

Jim

... "Well, we tried the lutefisk trick and the raccoons went away,
... but now we've got a family of Norwegians living under our house!"


Cheers

YK Jim


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