Text 11354, 91 rader
Skriven 2011-05-26 22:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: adding things 387
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> he got a quarter cask of Scotch from the family and a cheque
 JW> inside a Christmas card to cover the import duty. When it ran out
 JW> he relied on the kindness of friends.

 ML> A quarter cask is 133 bottles. Just to put things into
 ML> perspective. I hope he made it stretch at least into fall.
 
He was always generous with his friends so they were very generous to
him the rest of the year with gifts of store bought blended whisky.
Figure 133 days from Boxing Day.

 JW> Title: Paprika Pork
 ML> I can endorse this recipe
 ML> use all Erospaprika (hot, none of this sissy stuff)
 ML> use thicker chops.
 ML> use regular brandy - it's cheaper here
 ML> triple the sour cream
 ML> not simmer the chops at all but rather keep them warm

I can't argue with any of those improvements.



MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sauteed Medallions of Pork with Warm Fruits
 Categories: Pork, Fruit, Wine, Alcohol, Fruit
      Yield: 10 Servings
 
      4 lb Pork loin, trimmed
      5 oz Red Delicious apples,
           -tourneed or large dice
      4 oz Bartlett pears, tourneed
     32 fl Dry white wine
  1 3/4 oz Cherries, dried
  3 1/2 oz Dried apricots
      1 qt Chicken Stock, hot
      1 qt Demi-Glace
  1 3/4 fl Brandy, apple-flavored
           FOR SERVICE:
  1 1/2 lb Pumpkin Pasta
  1 1/4 lb Haricots verts, steamed
 
  Cut the pork into medallions, about 2 ounces (60 grams) each.  One
  portion is 3 medallions.
  
  Poach the apple and pear in the white wine until tender.  Let
  cool in the poaching liquid.
  
  Reconstitute the dried fruits in Chicken Stock.  Strain and
  reserve the stock.
  
  At service, dry-saute the pork in a properly seasoned saute pan.
  Remove the pork from the pan and keep it warm.
  
  Deglaze the pan with a small amount of the reserved Chicken
  Stock. Add the fruits and heat well.  Add the Demi-Glace and the
  brandy and flame the sauce to burn off some of the alcohol.
  
  Return the pork to the saute pan to coat lightly with the sauce.
  
  Serve the pork on a bed of pumpkin pasta with the haricots verts.
  Coat the pork with the sauce and garnish with the fruit.
  
  Dry-Saute Technique 1. Heat pan, remove from heat, and spray with
  vegetable oil; wipe out excess. 2. Place pan back on heat; add meat.
  3. Allow meat to saute until moisture appears on its surface; stir to
  loosen. 4. When meat is done, remove; finish cooking process.
  
  Note: Pork chops, venison, game birds, duck, turkey, or goose will
  all work well with this sauce.
  
  The New Professional Chef, The Culinary Institute of America

  From: Bill Swisher                    Date: 10-26-03
 
MMMMM
 

Cheers

YK Jim


... I don't see any point in growing up now.

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