Text 31139, 92 rader
Skriven 2009-11-16 23:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: "French" Fries
======================
-=> Quoting Nancy Backus to Jim Weller <=-

 DD> sweet potato fries.

 NB> They also have different health benefits from white potatoes,
 NB> so are seen as healthier.
    
So I noted tonight.

 
 JW> I predict 2010 will be the year of the butternut squash fry fad.

 NB> Is anyone keeping track of your predictions

Just me.

 NB> (and how accurate they turn out to be [g])

100%. Really. [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Stir-Fried Pork, Eggplant & Onions W/ Garlic, Black Pepper
Categories: Thai, Pork
  Servings: 4

     12 oz pork tenderloin, in strips
      1 ts plus 2 1/2 tb fish sauce
      1 ts plus 2 1/2 tb soy sauce
      2 TB chicken broth
      2 ts juice from 1 lime
  2 1/2 TB light brown sugar
      1 ts cornstarch
     12    garlic cloves; minced
      2 ts ground black pepper
  3 1/2 TB peanut or vegetable oil
      1 lb eggplant; cut into 3/4 inch
           cubes
      1 lg onion; cut into 1/4 inch
           wedges
    1/2 c  loosely packed fresh
           cilantro leaves; chopped
           coarse

Combine pork, 1 teaspoon fish sauce, and 1 teaspoon soy sauce in
small bowl. Whisk remaining 2 1/2 tablespoons each fish sauce and
soy sauce, chicken broth, lime juice, sugar, and cornstarch in a
measuring cup. Combine garlic, pepper, and 1 tablespoon oil in small
bowl.

Heat 1 1/2 teaspoons oil in 12-inch nonstick skillet over high heat
until smoking; add half of pork to skillet and cook, stirring
occasionally and breaking up clumps, until well-browned, about 2
minutes. Transfer pork to medium bowl. Repeat with additional 1 1/2
teaspoons oil and remaining pork. Add 1 tablespoon oil to now-empty
skillet; add eggplant and cook, stirring every 30 seconds, until
browned and no longer spongy, about 5 minutes; transfer to bowl with
pork. Add remaining 1 1/2 teaspoons oil to skillet; add onion and
cook, stirring occasionally, until beginning to brown and soften,
about 2 minutes. Clear center of skillet, add garlic/pepper mixture
to clearing; cook, mashing mixture with spoon, until fragrant and
beginning to brown, about 1 1/2 minutes, then stir mixture into
onions. Add pork and eggplant; toss to combine. Whisk sauce to
recombine, then add to skillet; cook, stirring constantly, until
sauce is thickened and evenly distributed, about 30 seconds.
Transfer to serving platter; sprinkle with cilantro and serve.

Serves 4 as a main dish with rice.   Published January 1, 2003. From
Cook's Illustrated.

NOTES: This take on classic Thai stir-fry is not for those with
timid palates. Pork tenderloin is easier to slice if it is partially
frozen. Freeze the tenderloin until firm but not frozen solid, 45
minutes to 1 hour. Then cut the tenderloin crosswise into 1/4-inch
slices. Cut the slices into 1/4-inch strips.


  From: Laurie Murphy To: Eat-L         
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Gastrodamus predicts: Everyone will continue to hate savory desserts.

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