Text 11355, 81 rader
Skriven 2011-05-26 22:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Thai curry
==================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> Wild Ginger

 -> food prices looked fine

 HN> stiff to those of us who live down here!
 HN> Still it IS a very nice place to eat and the
 HN> food has always been excellent! 

I assumed excellent food when I approved of the pricing. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Paprikas, Compote, Kale And Beans
 Categories: Tnt, Pork, Alcohol, Russian, Beans
      Yield: 6 Servings
 
      3    Oranges, peeled and filleted
           Into sections
      1    Apple, peeled, seeded and
           Fine diced
      1 tb Each fine diced Red Bell
           Pepper, Green Bell Pepper,
           And Red Onion
           Russian Dressing for
           Compote:
           Whisk together:
      3 tb White vinegar
      2 ts Granulated sugar
      1 tb Catsup
      2 ts Hungarian Paprika
    1/2 ts Granulated garlic
      1 tb Vegetable oil.
     12    2.5 oz medallions of pork
           Tenderloin, trimmed.
           Marinate pork medallions
           Over night in
    1/4 c  Calvados Brandy
      2 tb Paprika
      1 ts Seasoning salt
      1 tb Catsup
           Also:
    3/4 c  Jellied Veal Stock
      2 c  Kale, Chiffonade or
           Julienne
    3/4 c  Cooked white pea or navy
           Beans
 
  Pan Seared Pork Medallions Paprikas with Russian apple/orange
  compote on bed of wilted kale and white beans.
  
  Season pork tenderloin medallions over night in marinade Make up
  Orange and Apple Compote and reserve without applying dressing Pan
  Sear Pork Medallions and remove to side on separate platter just
  before finished cooking. Deglaze pan with 1/4 c. Calvados Brandy.
  Add jellied veal stock to pan and reduce by 1/3 Add Kale to Veal
  stock and wilt. Cook until Kale is just tender. Add just enough
  stock or water until kale sits in its own liquor so that each
  plate has approximately 3 Tbsp. liquid per plate. Dish kale into 6
  portions and sprinkle plate with cooked white beans. Return Pork
  Medallions to pan to finish cooking to desired doneness. Arrange
  medallions on serving plates. Top medallions with Orange and Apple
  Compote and sprinkle dish with Russian Dressing. Serve dish warm
  immediately.
  
  From: John Geckles
 
MMMMM


Cheers

YK Jim


... I don't want to die suddenly; I want to live suddenly.

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