Text 8663, 110 rader
Skriven 2006-12-11 01:03:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Pork Smoker
===================
 -=> On 12-10-06  15:06,  Carol Shenkenberger <=-
 -=> spoke to Ruth Hanschka about Re: Mimosae  61031 <=-

 -> Oh add whole pork shoulders as a rare to see thing.  
 -> 
 RH> Here it depends.  One store that caters to a more affluent clientele
 RH> doesn't carry them.  The one for the hoi polloi has them as a staple.

 CS> Well, here it's probably because only those who live on 
 CS> base have an oven that can fit them in.  My cho oven 
 CS> (loaned from the Navy for the duration of Cho stay) could 
 CS> not fit in a full one.

 CS> Oh, thsts something Dale should consider with his new smoker?
 

  I'm ahead of you there -- but might wait until we have a crowd to
  serve.  Our local BJs warehouse store has cryovac pork shoulders at
  $1.39 per pound, even cheaper than their spareribs which are $1.89.
  Their shoulders are over 20 pounds, and look to be mostly meat.  Not
  sure how long it would take to cook but willing to research it.  I
  think that it might come out pretty good.  I still recall the whole
  pig that was cooked at Flo's house in Montreal.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Smoked Turkey Gumbo
 Categories: Cajun, Gumbo, Ceideburg 2
      Yield: 6 servings
 
      1    Smoked turkey, carcus
           -including any skin
     10 c  Water (approximately)
      1    Onion, sliced
      1    Stalk celery, sliced
      3    Sprigs parsley
      1    Sprig fresh thyme, or 1/4
           -teaspoon dried thyme
      1    Bay leaf
    1/4 c  Vegetable oil
    1/4 c  All-purpose flour
    1/2 c  Finely diced onion
    1/2 c  Finely diced celery
    1/2 c  Finely diced green or red
           -bell pepper
      1 ts Chile powder (New Mexico,
           -California or ancho)
    1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Dried thyme, crumbled
    1/4 ts Dried oregano, crumbled
    1/8 ts Cayenne (optional)
      2 lb Assorted, shellfish *
      2 c  Cooked long-grain rice
 
  * small raw shrimp, peeled and deveined; cooked crab meat; small
  shucked oysters
  
  Place the carcass in a stock pot, breaking it up, if necessary, to
  make it fit.  Add water to cover.  Bring to a boil, reduce to a
  simmer, and skim off any foam that comes to the surface.
  
  Add the sliced onion, celery, parsley, thyme sprig and bay leaf;
  simmer, uncovered, skimming occasionally, for 2 to 4 hours.  (The
  longer you cook it, the richer the stock will be.)   Do not let the
  stock boil or it will turn cloudy.
  
  Heat the oil in a large, heavy skillet (preferably cast iron), over
  medium heat.  Stir in the flour and cook, stirring and scraping the
  entire bottom of the pan at least every 10 seconds, until the
  resulting roux cooks to a deep mahogany color, 10 to 15 minutes.
  
  Adjust the heat to prevent scorching, which can give a bitter taste.
  Turn off the heat and continue stirring a minute or two until the
  mixture no longer gets darker on the bottom.
  
  Carefully stir in the diced vegetables tables; don't let the roux
  splatter it can cause nasty burns.  Stir to coat the vegetables
  evenly with roux; stir in the chile powder, salt, pepper, herbs and
  cayenne; set aside. (The roux may be prepared to this point while the
  stock cooks.) Strain the stock, let it stand until the fat rises to
  the top, and skim off the fat.
  
  Bring 8 cups of the stock to a boil in a large pot, stir in the roux
  vegetable mixture and simmer until slightly thickened, about 15
  minutes.
  
  Add the shrimp, crab and/or oysters and simmer just until done, about
  5 minutes.  Taste for seasoning and correct if necessary. Serve in
  soup bowls over small scoops of rice.
  
  Serves 6 to 8.
  
  PER SERVING:  255 calories 22 g protein, 21 g carbohydrate, 9 g fat
  (1 g saturated), 92 mg cholesterol, 343 mg sodium, 1 g fiber.
  
  Jay Harlow, San Francisco Chronicle, 11/23/92.
  
  Posted by Stephen Ceideberg; December 2 1992.
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 22:52:06, 10 Dec 2006
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