Text 19524, 84 rader
Skriven 2007-08-20 01:10:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: assorted tastes 4
=============================
 -=> On 08-19-07  07:07,  Michael Loo <=-
 -=> spoke to Joan Macdiarmid about assorted tastes 4 <=-

 JM> SOW, I brought 3 flavors of fresh-made pork rinds
 JM> to the Picnic for you and Michael to try. They are

 ML> "Say it ain't so, Joan."

 ML> No sign of them. Had I known, I'd have saved some room
 ML> special. Either that or gained 5 lb over the weekend,
 ML> instead of the 4 that actually happened.

  When you were looking at things on the dining room table, they were
  sitting in one of the chairs there.  Had you only looked down!


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kharapak Khorovadze (Caucasian Pork Kebabs)
 Categories: Main dish, Middle east, Pork, Barbecue
      Yield: 4 Servings
 
    900 g  Lean pork leg

MMMMM--------------------------MARINADE-------------------------------
    150 ml Olive oil
      1 lg Onion; finely chopped
  1 1/2 ts Fresh Trarragon; chopped OR
      1 tb Dried tarragon
  1 1/2 ts Salt
      1 ts Pepper
      3 tb Pomegranate juice

MMMMM--------------------------TO SERVE-------------------------------
           Pomegranate juice

MMMMM------------------MAKING POMEGRANATE JUICE-----------------------
      8 lg Ripe pomegranates
      6 oz Sugar
 
  A recipe from the mountains of Kharapak high up in the Causasus. the
  meat is marinated in pomegranate juice giving it a most unusual
  flavour and sharpness. Serve with pilav of your choice and salads.
  
  Remove surplus fat from the meat, and cut into large (4cm) cubes.
  Mix the marinade ingredients together in a large bowl. Stir in
  pomegranate juice, add the meat, mix well, cover and leave in the
  refrigerator overnight. Thread the pieces of meat on to skewers and
  grill for 20-30 minutes, turning frequently until the meat is cooked
  through. serve the kebabs accompanied by a small bowl of pomegranate
  juice into which you dip each piece of meat before eating.
  
    To make pomegranate juice
    =========================
  
  This is the concentrated juice of the pomegranate fruit and it is
  sold in some Middle Eastern shops. I suggest you make your own which
  is much better then the commercial kind which is, anyway, sometimes
  difficult to find.
  
  Remove the skins of the pomegranates with a sharp knife. Remove the
  seeds from their hives by tightly squeezing the segments of the fruit
  in your palms. Now, unless you have a fruit juicing machine, place a
  handful of seeds at a time in a muslin bag and squeeze the juice out
  into a bowl. Pour the juice into a small saucepan and heat through.
  Add the sugar and bring slowly to the boil, stirring all the time
  until it dissolves. Lower the heat and simmer for 15-20 minutes or
  until the mixture thickens to a syrup. Remove from the heat, leave to
  cool then store in a glass jar, and use as required.
  
  Recipe "Middle East Cookery" by Arto der Haroutunian
  MMed IMH c/o Georges' Home BBS 2:323/4.4
  
  From: Dave Drum                       Date: 08-12-00
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:32:31, 20 Aug 2007
___ Blue Wave/DOS v2.30

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