Text 32381, 84 rader
Skriven 2009-12-19 21:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: A quick note
====================
-=> Quoting Sean Dennis to All <=-

 SD> Four inches of snow outside and there's mass panic.  Sheesh! :)

I understand that even one inch will do that. [g]

 SD> A little on-topicizer: I fried up some kielbasa the other night. 
 SD> Forgot how good that was.

That's cause it's made of pork too!

 SD> It's been 10+ years since I've done porkchops. :)

I can't imagine going that long without. Even though there are just
two of us I buy pre-cut whole loins, frozen (they're cheap that way)
and re-pack them two and four chops each with my vacuum sealer. We
probably have pork chops about twice a month. And save the bones up
in the freezer for a batch of pork broth for bean or split pea soup.
I'm making some right now with yellow split peas and the broth from
8 pork chop bones, 8 chicken thighs and 2 T-Bone steaks and a jar
full of the accumulated pork chop/chicken/sausage pan deglazings. One
batch of chicken was done as teriyaki so the soup has a bit of a soy
sauce/sugar/vinegar/ginger tang to it, which I had some doubts about
but it turned out OK after all.

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

     Title: Brussels Sprouts With Chinese Sweet Sausage
Categories: Vegetables, Sausage
  Servings: 4

      1 lb Brussels sprouts, trimmed,
           halved lengthwise 
           Salt
      1 TB canola oil
      2    links of Chinese sweet
           sausage, halved lengthwise
           and thinly sliced on the
           diagonal
  1 1/2 ts Mei Kwei Lu Chiu liquor
      1 ts light (regular) soy sauce

Chinese sweet sausage (lap xuong, lop cheung): choose the regular
pork one and look for grain alcohol in the ingredient listing. Some
Chinese sweet sausage are now prepared without MSG. I avoid the lean
sausages as the fat is part of the fun.

The Mei Kwei Lu Chiu liquor, sold at Chinese markets, is optional. I
keep it on hand to make moon cakes and Vietnamese  fruitcake. It's
also great for sipping -- lovely, fragrant, and slightly sweet stuff
that warms in the fall and winter.

1. Bring a heavily salted pot of water to a boil. Parboil the
sprouts for 3 to 5 minutes, until just tender. Drain, flush with
cold water, and drain well. Set aside. The sprouts can be prepared
several days in advance up to this point, covered and refrigerated.

2. Right before serving, heat the oil in a medium skillet over
medium-high heat. Add the sweet sausage, and cook, stirring for
about 1 minute, until the sausage is sizzling and fragrant. It
should release some of its fat. 

3. Add the Brussels sprouts and cook, stirring frequently, for about
2 minutes, until their cooked sides have are light golden. Now,
splash in the liquor and soy sauce, stirring, to coat and distribute
the flavors well. Keep cooking for about 3 minutes more, or until
the cut sides of the sprouts have nicely browned. Taste one. If you
need extra savory depth, sprinkle in a touch more soy sauce or salt.
Transfer to a serving plate and enjoy immediately. 
   
  From: Viet World Kitchen              
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... A pig may be baptized as "carp" so you can eat pork on Good Friday.

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