Text 1862, 88 rader
Skriven 2010-09-20 23:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: jowls
=============
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 > Jowls are a Southern thing, never seen around here.

 CS> Email me your mailing address and i can send you some!

I really appreciate the offer very much but please don't do that, as
importing meat can be quite an issue at Canada Customs with all
sorts of documentation required and shipments seized arbitrarily.

Besides, now that Ray and Neekha are living in farming country I
hope to have a good pork connection soon. He's already lined up a
Hutterite (they are kind of like the Amish) farm down there with
very good chickens and turkeys. And Roslind has two sibs in the
ranching business, who although they don't butcher their own beef
any more (they are too big for that) do know who the best of the
small local butcher shops are down there. So once I hook up with a
small pig farmer I should be able to get all kinds of custom cuts
and have all my bases covered.

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

     Title: Pulled Pork With Mango Bbq Sauce
Categories: Pork, Sauces, Fruit
  Servings: 8

      1    boneless pork shoulder
           (Boston butt);
      3    pounds, excess fat removed
           RUB:
      2 TB dark brown sugar
      1 TB paprika
      2 ts kosher salt
           BBQ SAUCE:
    1/4 c  vegetable oil
    1/2 ts cumin seeds
    1/2 ts fennel seeds
      1    onion; finely minced
      2 TB minced ginger
      1    serrano pepper; thinly
           sliced
           Kosher salt
      2 c  mango puree
    1/2 c  fresh lime juice
    1/4 c  apple cider vinegar
      2 TB molasses
    1/4 c  Worcestershire sauce
           SIDES:
           Brioche rolls; split
           Bread and butter pickles

Rub: Combine the rub ingredients, in a small bowl and massage it
into the pork shoulder until well coated. Set aside while you make
BBQ sauce. You could do this a day ahead and keep refrigerated until
ready to use.

BBQ sauce: In a large saucepan, warm the oil, over low heat, until
hot and shimmering. Add the cumin and fennel; they should splutter
upon contact - be careful! Once the spluttering subsides, add the
onions, ginger and serrano and a little salt, to taste. Saute until
they soften but don't let them get any color.

Add the pork shoulder to the saucepan, coating it with the sauce.
Cover, and gently simmer until the pork falls apart easily, stirring
and turning often, about 3 hours.

Remove the pork from the saucepan and shred it using 2 forks. Return
it to the sauce and stir to coat with the sauce. Put a generous
spoonful of the pork inside a brioche bun, top with a few slices of
pickle and serve.

Recipe By: Aarti Sequeira
Published in: Aartis Party

  From: Terry Pogue To: Foodwine        
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Nduja is the spreadable Italian love child of pepperoni and rillettes.

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