Text 18592, 98 rader
Skriven 2007-08-05 23:37:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ian Hoare
Ärende: Re: monday 937
======================
 -=> On 08-05-07  13:02,  Ian Hoare <=-
 -=> spoke to Michael Loo about monday 937 <=-

 IH>> Err... curiosity overcomes me. What ARE hog wings? Are they like
 IH>> chicken fried steak, chicken wings prepared like pork or vice versa?
 
 ML> You should have read further ... imagine a pig.

 IH> Actually I did, but wasn't much the wiser. Why wing? If we're talking
 IH> about the hoggish equivalent of the radius bone (unless it's the ulna)
 IH> then it doesn't even nearly look like a wing, no matter how it's
 IH> trimmed. I must be sorely lacking in imagination.

 IH> So - anyway - it's a cut of pork and not a method of preparation.

  Well, it is actually a cut of pork with a made up name to mimic a
  chicken dish which has become so insanely popular as to drive the
  price of chicken wings up higher than other parts of the chicken with
  real meat on them.

  Buffalo wings (which we like) are crisp fried wings tossed in a sauce
  made up of butter and your favorite hot sauce (e.g. Crystals, Franks,
  etc.).   These hog wings were trimmed pieces of fore shank of pig,
  lathered in a sweet sticky BBQ sauce -- attempting to cash in on the
  Buffalo wings fad.

  Doesn't really make sense, but then such is marketing!


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tamarind-Glazed Pork Chops With Mole Cream
 Categories: Pork
      Yield: 4 Servings
 
    1/2 c  Shelled pumpkin seeds
    1/4 c  Shelled pistachio nuts
    1/4 c  Roasted pine nuts
      3 tb Tamarind paste
    1/4 c  Roasted, peeled, and
           Chopped Poblano pepper
      1 ts Chilli powder
      1 ts Ground cumin
    1/2 ts Salt
      4 tb Dark cane or corn syrup
      1 ts Distilled white vinegar
      1 c  Olive oil
    1/2 c  Chicken stock
    1/2 c  Heavy cream
      1    Garlic clove chopped
      3 tb Dark molasses
      2 tb Ketchup
      2 tb Water
           Fresh black pepper
           Essence
      2 tb Olive oil
      4    Double cut pork chops
           (about 14 Oz. each)
      4    Sweet potatoes, peeled
           And roasted, keep warm
 
  Preheat the oven to 400 degrees F. In a food processor, combine the
  seeds, nuts, 1 tablespoon tamarind paste, roasted pepper, chili
  powder, cumin, salt, 1 tablespoon dark cane syrup, vinegar and olive
  oil. Puree until creamy, stopping once to scrape the sides of the
  bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and
  cream. Bring the sauce up to a boil and reduce to a simmer. Cook for
  2 minutes. Remove from the heat and keep warm. Makes about 2-2 1/2
  cups.
  
  In a food processor, puree the remaining tamarind paste, garlic,
  remaining cane syrup, molasses, ketchup, water, pepper, and 1
  tablespoon Essence. Puree until pasty. Makes 3/4 cup. Season each
  chop with Essence. In a large saute' pan, heat the 2 tablespoons olive
  oil. When the oil is hot, add the chops and sear for 5 minutes on
  each side and 2 minutes on the fat edge. Place the pan in the oven
  and roast the chops about 25 minutes. Remove from the oven and allow
  to rest for 5 minutes. To assemble, spoon the sweet potatoes in the
  center of each plate. Lay each chop in the center of the potatoes.
  Spoon the mole sauce over each chop. Drizzle tamarind paste over each
  chop.
  
  Yield: 4 main course servings
  
  SOURCE: Emeril Live! Cooking Show
  Copyright 1997, TV FOOD NETWORK
  SHOW #EMIA10
  From: Dave Drum                       Date: 05-24-97
  Cooking
 
MMMMM


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