Text 21311, 67 rader
Skriven 2007-10-13 19:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: LEATHERHIDES  71011
===============================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> If you ever try wearing Ugg (as in "uggly") boots, made of soft
 GJ> sheepskin with the wool on the inside, an Australian invention copied
 GJ> by some other countries, you would find them warm and extremely
 GJ> comfortable Winter wear.

They are popular here, as you can imagine.


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

      Title: Planked Asparagus & Peppers With Snappy Glaze
 Categories: Vegetables, Grill, Chilies
      Yield: 4 servings

  1 1/2 c  Water
      1 tb Lemon juice
      1 ts Kosher salt
      2 lb Asparagus, cleaned and
    Trimmed
      2 tb Unsalted butter
    1/2 c  Tennessee Gourmet Snappy
    Pepper Jelly
      2    Red bell peppers, seeded and
    Sliced into rings
      2    Northern White Cedar planks,
           Soaked in water for 2 hours
    Olive oil
           Salt Cracked black pepper

  Bring 1 1/2 cups of water to a boil in a large saute pan, and add
  lemon juice and salt. Add asparagus in a single layer, adding more
  water if necessary to keep asparagus covered. Return the water to
  a boil, reduce heat and simmer for three minutes. Using tongs,
  remove the asparagus and shock the asparagus in an ice bath to set
  the color and stop the cooking process. (Depending on the size of
  the saute pan, it may be necessary to cook the asparagus in
  batches.) Melt two tablespoons of butter in a small saucepan over
  medium-high heat. Add Tennessee Gourmet Snappy Pepper Jelly.
  Simmer, stirring occasionally, until the jelly melts. Keep warm.

  Prepare the grill for indirect cooking. Brush planks with olive
  oil and place on preheated grill. Heat planks until smoking then
  reduce the heat to medium. Flip planks over and move to the
  indirect side of grill. Place a single layer of asparagus on
  planks and cover with a layer of sliced peppers. Close the cover
  and cook six to eight minutes or until vegetables are
  crisp-tender. Remove from grill, drizzle with pepper jelly sauce
  and season with salt and pepper.

  Source: Michael H. Stines, KCBS Certified Barbecue Judge
  and former professional chef from Cape Cod, Massachusetts

  http://www.capecodbbq.com.

MMMMM


Cheers

YK Jim


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