Text 37138, 169 rader
Skriven 2010-04-25 23:09:00 av JIM WELLER (1:123/140)
Ärende: Sunday Eats
===================
I just finished off some most delicious pork chops. They were brined
for 2 weeks, yes 14 full days, then dredged in seasoned flour and
pan fried to just medium and served with cranberry sauce and an off
dry German white.

For eight chops, the brine I used was 2 qts water, 1/4 c my version
of Dave's Pork Salt (I can't get Bells seasoning here), 1/4 c
regular salt, 1 tb garlic powder, 1 tsp black pepper and 1/2 c
sugar. For Dave's pork salt see below.

The seasoned flour had black pepper, ground chipotles and mustard in
it, no salt as the brining gave the chops more than enough.

For the cranberry sauce I used Roslind's basic recipe with a little
orange and lemon zest and juice added.

The wine was St Ursula, a nice inexpensive Rheinhessen Niersteiner.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Salt
 Categories: Spice, Mix, Tnt
      Yield: 1 Batch
 
      1 c  Salt
      2 tb Bell's Seasoning
      1 tb Black pepper
      1 ts Mustard powder
      1 tb Powdered sage
      1 tb Powdered thyme
      1 ts Ground coriander
 
  We all have our little kitchen "secrets" -like tomato is indeed a
  key component of awesome gravy. I nearly always include a tomato or
  two in with the "aromatics" when I make a non-poultry broth, stew,
  soup, or pot roast. If I'm in a hurry, though, I'll use canned
  tomatoes, ketchup, or a dab of tomato paste.
  
  My own little secret is for pork. I keep a shaker of what my family
  calls "Pork Salt" by the stove, and use it as kind of a universal
  pigmeat seasoning. Roast, chops, ribs, whatever - it's a "base
  seasoning" for me that seems to bring out the best flavors of the
  meat, even if I'm later going to use the pork for chili verde, in a
  spaghetti sauce, or with barbecue sauce. I always use some Pork Salt
  for at least the initial browning.
  
  Makes about 1 1/4 cups.
  
  Mix all ingredients together in a jar or spice bottle with a shaker
  lid.
  
  If the different spices and salt separate into layers because of
  non-uniform grain sizes, you can pulse them in a spice grinder or
  work them over with a mortar and pestle before putting them into the
  shaker.
  
  Experiment with the blend to achieve your own favorite taste. Adding
  a bit of allspice and some powdered habanero pepper gives it a
  "jerk" taste. Or you could try adding cumin, chipotle powder and
  some powdered dried ancho peppers to give your seasoning a southwest
  flavor.
  
  Dave Sacerdote

  From: Http://Davescupboard.Blogspot.Com
  
  Bell's Seasoning - a New England company's proprietory poultry spice
  mix, secret formula
  
  One net suggestion: Use rosemary, oregano, sage, ginger, marjoram
  and pepper.
  
  Another:
  
      1/4    teaspoon thyme
      3/4    teaspoon sage
      1/4    teaspoon marjoram
      1/4    teaspoon rosemary
      1/4    teaspoon black pepper
      1/4    teaspoon nutmeg
  
  Jim W
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roslind's Whole Berry Cranberry Sauce
 Categories: Condiments, Sauces, Fruit, Tnt, Jw
      Yield: 1 pint
 
      2 c  Fresh cranberries or lignon berries
    1/2 c  Sugar
    1/2 c  Water
           optional, see below

  We like a very tart version and use less sugar and water than most
  recipes call for.

  Bring to a boil, and cook until cranberry skins start to break or
  pop, about 2 minutes. That's it.
  
  other sweeteners:

  brown sugar
  honey
  maple sugar
  maple syrup
  orange marmalade

  other liquids:

  apple: cider, vinegar or juice
  apricot brandy
  balsamic vinegar
  birch sap
  bourbon
  brandy
  orange liqueur: Grand Marnier, triple sec, Contreau
  red wine
  ruby port

  other fruit:

  apples, diced
  apricot preserves
  apricots, dried, chopped
  currants
  lemons: fruit, grated peel, zest or juice
  oranges: fruit, grated peel, zest or juice
  pineapple
  raisins, golden or dark

  hickory nuts
  pecans
  walnuts

  sweet spices and seasonings:

  allspice
  cinnamon stick
  cloves
  nutmeg
  crystallized ginger

  hot spices and seasonings:

  black pepper
  cayenne
  chipotles
  dijon mustard
  ginger, fresh, finely grated
  horseradish
  jalapenos, fresh or pickled
                         
 
MMMMM


Cheers

YK Jim


... Yep, I'm a pork pusher.

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