Text 36734, 78 rader
Skriven 2010-04-12 23:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: PAPAYAS  00412
======================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> It is an unfortunate fact that most tropical fruit loses a lot of its
 GJ> original flavour by the time it has been picked green, chilled and
 GJ> shipped to you.

 GJ> mango, pineapple, guava

I have had these in Hawaii and know how good they can be compared to
here.

 GJ> bananas and even durian.

These I have only eaten here.

 GJ> custard apple, mangosteen, soursop

And these I have never encountered anywhere.

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

     Title: Venison Chops With Jack Daniels and Fruit Reduction
Categories: Venison, Alcohol, Fruit
  Servings: 4

           Butterflied Venison Chops,
           grilled RARE
           Jack Daniels (Gentleman
           Jack preferred)
           Guava paste
      2    mangoes
      4 lg pears
           Cranberries to cut the
           sweetness
           Barbecue sauce
           Mint sprigs

Grilled Venison Butterflied Chops with Jack Daniels, Guava, Mango, Pear 
Reduction

Marinate chops in Jack Daniels (and barbecue sauce, if desired) for
24 hours.  Meanwhile, peel the mangoes and pears and chop them into
chunks. Put guava paste (very sweet, how much you use depends upon
your sweet tooth) in the food processor to break it up into a thick
sauce. Add Jack Daniels to thin it out and process into a thinner
sauce.  If you're using cranberries, add them now and process into
the sauce.  Add the mangoes and pears. Add a bit more Jack Daniels
to taste.  Cook the sauce under low heat until liquid is reduced by
half.  Stir frequently.

Grill the marinated butterflied chops quickly.  Sear the outside,
but keep the inside rare. If you must overcook your meat try using
boneless pork chops, chicken thighs with this recipe.

Drizzle the reduction on each plate and place a chop or two on top.
Place mint sprig artfully on the side. Serve with small bowls of
additional reduction to use as dipping sauce, if desired.

A salad of baby spinach, sliced mushrooms, sliced hard boiled egg,
capers, fresh bacon crumbs, and small ripe black olives with honey
mustard sauce works with this. Couscous with pine nuts or polenta
with assorted crushed nuts would be an outstanding accompaniment.
This dish requires the strength of a full-bodied dry red wine.

  From: Janis Abbe                      
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... This whole "Angus beef" thing has totally jumped the shark

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