Text 16626, 86 rader
Skriven 2008-11-20 20:50:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: greens & hocks
==========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Charcoal smokers work well - if you know how. Even the little U$30
 DD> R2D2 models. My favourite, though, for a charcoal powered smoker is
 DD> the one shaped like a horizontal barrel with a separate firebox on one
 DD> side. They work very well.

 DD> Even if they are not as convenient as gas or electric.  Bv)=

 RH> Steve's problem was that he didn't have an instruction book.  Since we
 RH> were moving, he put it out for "give away", same as how he found it.
 RH> When we got to HI, he got one that had the instruction book.  One of
 RH> our neighbors got the big old barrel one with the side smoker box, used
 RH> it a few times but he never really commented on how he liked it.  I
 RH> think he gave it away before they moved.

Google is your friend. I have gotten instruction in all manner of arcane things
via a quick Google search.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cuban Pork Chops With Mojo
 Categories: Latino, Pork, Citrus, Fruit
      Yield: 4 servings
 
      1 c  + 1/4 c  orange juice;
           - divided
    1/2 c  + 1/4 c  fresh lime juice;
           - divided
    1/4 c  Vinegar
      4    (1" thick) bone-in pork
           - chops
      1 tb Black pepper
      2 tb Kosher salt
  1 1/2 ts Ground cumin
      1 tb Garlic powder
      1 tb Onion powder
      1 tb Dried oregano
      3 tb Oil
    1/4 c  Chopped red onion
      2 cl Garlic; chopped
    1/4 c  White wine
      1 c  Watercress; garnish
      1    Roma tomato; chopped,
           - garnish
    1/2    Avocado; sliced, garnish
 
  Recipe courtesy Guy Fieri
   
  In a gallon-sized resealable plastic bag, combine 1 cup
  orange juice, 1/2 cup lime juice, and vinegar. Add pork
  and let it sit and marinate for about 1 hour in fridge.
  
  In a small mixing bowl, combine all dried spices. Pat the
  pork chops dry with a paper towel and rub with the dry
  spice mixture.
  
  Heat oil in a large saute pan over high heat. Place the
  pork chops in the pan and sear on 1 side until brown. Flip
  over and turn the heat down to medium-low. Add onion and
  saute for 2 minutes. Then add the garlic and continue to
  cook until garlic begins to brown. Pour in the remaining
  1/4 cup orange juice, 1/4 cup lime juice, and white wine.
  Simmer until the liquid is slightly reduced and begins to
  thicken. The chops should be cooked through.
  
  Remove the chops from pan and put on a warm plate. Continue
  to reduce juices in pan by half. Pour over the chops and
  serve immediately.
  
  Garnish with watercress, tomatoes and avocado.
  
  Yield: 4 servings
  
  Episode#: GI0206
  Copyright © 2006 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 17 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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