Text 676, 81 rader
Skriven 2008-01-13 09:04:12 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: OLD CLAMS
=====================
-> DD> Actually all we have established is that you are a monomaniac 
-> DD> on the subject of chowder. . . 
 
-> _Clam_ chowder, remember?  Remember what I said about misrepresenting
-> my position?

I wouldn't mis-represent your position if you'd represent it properly.

Chowder is a big, wide field. Clam chowder has several variants. You are
only representing the New England variant of clam chowder. Do, please, get
that right and we will have no further conflict.

-> Anyway, don't be so defensive.  No one _expects_ a guy from the midwest
-> to know jack about clam chowder, so it's hardly surprising that you
-> don't.

Well, hell, no one expects a guy from New England to know jack about being
reasonable or being able to admit that his ethnocentrisms are not the
entire world picture of real life. So, it's hardly surprising that you
think that your beloved NEW ENGLAND STYLE Clam Chowder is the ONLY clam
chowder.

MMMMM----- Meal Master Recipe

      Title: Pork Cutlets w/Tonnato Sauce & Sauteed Spinach
 Categories: Pork, Greens, Citrus, Seafood
      Yield: 4 Servings

MMMMM----------------------TONNATO SAUCE----------------------------
      1 cn Oil-packed tuna; drained
    1/4 c  Extra virgin olive oil 
      2 tb Water
  1 1/2 tb Capers; w/some juice
      3    Anchovy filets
      2 ts Fresh lemon juice

MMMMM---------------------PORK & SPINACH----------------------------
      4    Pork cutlets (4 oz ea)
           -=OR=- 
      4    (1/4" thick) boneless pork
           - loin chops
           Salt and pepper
           Vegetable oil
     20 oz Bag pre-washed spinach
           Fresh lemon juice

  Tonnato sauce: Put ingredients in a blender. Puree until
  smooth. If sauce is too thick, thin with a little more
  water or lemon juice. Pork and spinach: Season cutlets on
  both sides with salt and pepper. Heat a nonstick skillet
  or grill pan over high heat. Add a little oil, and when
  hot, add 2 cutlets and cook until browned, about 1 to 2
  minutes per side; thin pork chops will take 3 to 4 minutes
  per side. Remove from pan. Repeat with remaining cutlets.
  Let pork rest.

  Add spinach a little at a time to pan and saute over med
  heat until it is wilted. Continue cooking until all leaves
  are tender, about 5 minutes. Season with salt and pepper.

  Serve cutlets alongside spinach.

  Squeeze a little lemon juice over both, then drizzle each
  cutlet with 2 to 3 tablespoons of sauce.

  Serves 4

  URL: http://sfgate.com

  MM Format by Dave Drum - 10 January 2007

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

“Forgive him, Caesar - he is a barbarian and considers that the customs of
his tribe are the laws of nature.ö 
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