Text 17398, 92 rader
Skriven 2007-06-29 20:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: BBQ Sauce
=====================
-=> Quoting Joan Macdiarmid to Jim Weller <=-

 JM> And actually I like sorta sweet sauces, especially for pork.
 
So do I, and especially for pork. Just not excessively sweet.
                                                  
 JW> I got a kick out of "*Adds a trivial amount of fat."

But I do see it as useful and necessary info.

 JM> bottle didn't have any big banner saying Fat-Free! on it for
 JM> advertising purposes, though it did have a small symbol for FF, as
 JM> well as one for lactose-free and another for "vegan". It had a little
 JM> symbol for Allergens (contains soy, wheat). And I just found, in
 JM> checking for these, another symbol for heat, showing Hot for the Asian
 JM> and Medium for the Memphis. This isn't marketroid stuff, particularly,
 JM> just info the consumers want available and the government sometimes
 JM> requires. 

And all that too. However...

 JW> pasta that claimed to be low fat and trans-fat free.
 JW> caffeine-free jelly beans and sugar-free pork rinds

But those examples, in huge multicoloured banners, are just plain
stupid.

 JM> Now, now, Jim. Watch the blood pressure during the rants!

They are good for me! [g]

A slightly sweet pork dish...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Apricot Stuffed Pork Roast With Warm Maple Sauce
Categories: Canadian, Pork
  Servings: 12

      4 lb (2 kg) Pork leg, loin or
    shoulder roast
      1 cn (14 oz/398 mL) Apricot
    halves
      2    Beef bouillon cubes,
    crushed
      2 TB (25 mL) Vegetable oil
      1 TB (15 mL) Each dried oregano,
    dried basil and white wine
    vinegar
      1 ts (5 mL) Salt
    1.2 ts (2 mL) Ground black pepper
           WARM MAPLE SAUCE:
      2 TB (25 mL) Each granulated
    sugar and ketchup
    1/2 ts (2 mL) Each powdered mustard
    and salt
    3/4 c  (175 mL) Maple syrup
      1 TB (15 mL) Each cider vinegar
    and Worcestershire sauce

Slice roast horizontally, about 3/4 of the way through so that it
opens like a book. Drain apricots, reserving juice. Insert apricot
halves in centre of roast. Bring sides of roast together and secure
with kitchen twine.

Combine 2 tablespoons (25 mL) of the reserved juice with remaining
ingredients. Spread mixture over roast; place in a shallow dish.
Cover; refrigerate and marinate 1 to 2 hours.

Drain marinade into a small saucepan; boil 1 minute. Place roast on
a rack in a shallow pan; roast in a 325 F (160 C) oven until a meat
thermometer inserted into the centre registers 160 F (70 C), basting
occasionally with marinade.

While roast is cooking, blend sauce ingredients in a small saucepan.
Stir over low heat until sugar dissolves. Makes 1 cup.

Serve roast with warm maple sauce, wild rice and slices of squash.

  From: Http://Www.Growingalberta.Com/

MMMMM-------------------------------------------------


Cheers

YK Jim


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