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2006-10-04 -Short Attention Span Theater-

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Posted by Zenster 2006-10-04 06:43|| || Front Page|| [7 views since 2007-05-07] Top

#1 Found a recipe last night that I have to add. The irony in its name and ingredients makes it perfect: "Moroccon Braised Pork with Couscous".

Posted by Rob Crawford">Rob Crawford 2006-10-04 07:22|| http://www.kloognome.com/]">[http://www.kloognome.com/] 2006-10-04 07:22|| Front Page Top

#2 Roast Pork in Tequila-Lime Marinade.
-3 pound or 2-1 1/2 pound pork loins
salt
freshly ground black pepper 1 cup olive oil
4 limes, juiced
1/2 cup tequila (for cooking. drink some if you wish)
1/4 cup finely chopped onions
2 tblspoons minced garlic
2 medium jalapenos, stemmed, seeded, and finely chopped
2 tblspoons finely chopped cilantro leaves
season the loin w/ salt and pepper. In a small bowl whisk the oil, lime juice, tequila,onions, garlic,jalapenos, and cilantro. Season with salt and pepperlace the loin in a glass baking dish and pour the marinade over, coating both sides. Cover with plastic wrap and refigerate over night, at least 12 hours. Remove and let stand to room temperature. Place in oven or grill slowly (200F) for 1 1/2 to 2 hours.
This also works well with a rack of ribs. Serve with tortilla chips and Zenster's Salsa Casera.

Posted by Deacon Blues 2006-10-04 08:24|| 2006-10-04 08:24|| Front Page Top

#3 Found a recipe last night that I have to add. The irony in its name and ingredients makes it perfect: "Moroccon Braised Pork with Couscous".

IIUC, berbers in north africa have traditions of wild boars hunting and cooking that islamization and arabization couldn't eradicate.

Posted by anonymous5089 2006-10-04 08:31|| 2006-10-04 08:31|| Front Page Top

#4 In addition we, pied-noirs, are fond of couscous (it is our "national" dish) and we have nothing against mixing it with pork.

Posted by JFM">JFM 2006-10-04 10:51|| 2006-10-04 10:51|| Front Page Top

#5 Someone once asked me what couscous was and I said, "Arab Grits". Yes he was an Alabaman like me.

Posted by Deacon Blues 2006-10-04 11:12|| 2006-10-04 11:12|| Front Page Top

#6 Just another easy Ramadan port recipe

Sherrys recipe for extremely thin pork cutlets, a recipe that she has no idea where she got it, meaning it is probably a combination of several recipes that she combined, remembering stuff from those other different recipes she couldnt find but had read somewhere! Veal may also be used, but this is really better with pork.

Yields 1 portion
Max time 15 to 20 minutes (15 after you have cooked it several times)

Gather together:
1 tablespoon butter
1 tablespoon olive oil
2 2oz thinly cut pork cutlets (about ¼ inch think) Im finding them in different groceries stores now
Seasoned flour to dredge in (salt and pepper
3 oz port wine (I use white port) can adjust amount as needed
Bunches of sliced mushrooms
6 oz heavy cream ( I have used milk)

Heat a 10" saute skillet. Add the butter and olive oil. Have mixture pretty hot. Dredge pork cutlets in flour and saute pork cutlets until light brown on each side. (cook 1 to 1½ minutes per side, creating a good crust.)

Remove pork from pan and put in a warm place. Before adding mushrooms, you might want to add a little of that seasoned flour, stirring to mix.

Add mushrooms, season with salt and pepper. Cook at high heat (the flour will give then kinda a crusty look. (2-3 minutes) Remove mushrooms and add to port cutlets.

Reduce heat to a medium and pour port wine in slowly, shaking pan around to deglaze the pan with a little of the port wine. I then add a little more flour, (1/2 teaspoon) stirring to mix, then slowly stir in the remaining port wine. Simmer a minute, leaving an oz or so of the port wine. At this point, begin to slowly add the cream (or milk if there is no cream). Sauce should thicken some, being carefully not to let it boil

Add port cutlets and mushrooms to mixture, spooning sauce over the mixture. Quickly warm, then remove to serving plate.

Since you probably dont want to sip the port wine, I guess we go back to that first statement, of everything goes with single malt.

To be real, I had this last night, with some left over fluffy rice and sauted onions with squash, with a little corn meal tossed in, to kinda add a "fried" feeling, without the hassles of frying or the calories.

Posted by Sherry 2006-10-04 11:38|| 2006-10-04 11:38|| Front Page Top

#7 Someone once asked me what couscous was and I said, "Arab Grits". Yes he was an Alabaman like me.

Aaaaaargh

Coucous is coarse wheat semolina steam cooked over a recipient where you prepare a spicy stuff with typical mediterranean vegetables like eggplants, zuchini, chick-peas, turnips (NO potatoes you have enough fecula with the semolina) plus lamb, chicken and beef meat. Usually also merguez (hot Algerian sausages made with lamb). You want that stew contain a lot of liquid in addition to vetables and meat. For serving you serve the semolina first and pour the stew over it. Most people add harissa who is a hot sauce made with tomato, caraway seeds and lots of cayenna pepper.

As an anedocta last year there was an international couscous contest where of course Israel applied since it is a traditional food between Jews from Algeria, Morocco and Tunisia. Of course Palestinians applied too despite the fact that couscous is totally unheard between Arabs east of Tunisia.

Posted by JFM">JFM 2006-10-04 15:35|| 2006-10-04 15:35|| Front Page Top

#8 I'll just have the pork BBQ stuffed potato at Jim & Nicks JFM.

Posted by Besoeker 2006-10-04 15:37|| 2006-10-04 15:37|| Front Page Top

#9 Brasilian roasted pork

Take a piece of pork around two and half pounds, place small bits of garlic (not entire cloves) in incisions, place the pork in a recipient where you have mixed the juice of a lime and 4 tablespoonfs of oil (I use olive oil despite this not being very brasilian), pepper and salt. Put the whole in the fridge during at the very least 4 hours. It is recommended every couple hours to turn the pork so it gets fully impreganted with the marinade. Heat your oven at 170C (don't know in Fahrenheit) and put the pork with the marinade in it. Don't forget during the cooking to baste the pork from time to time with the marinade and add a bit of water in case this dries.

When pork is fully cooked, put the pork away, add a a few tablespoons water and a bit of viengar in the cooking plate and bring it to boiling while scratching the plate to dissolve all the meat juices. Pour the juice on a bowl. Bring pork and bowl to table.

It is usally served with rice.

Posted by JFM">JFM 2006-10-04 15:59|| 2006-10-04 15:59|| Front Page Top

#10 I'll bring my own fork, JFM. That sounds yummy!

Posted by Seafarious">Seafarious 2006-10-04 16:02|| 2006-10-04 16:02|| Front Page Top

#11 1.8C plus 32 degrees = F

170C = 340F

Hmmm F=2C. Also interesting is -40C = -40F.

Posted by Bobby 2006-10-04 16:04|| 2006-10-04 16:04|| Front Page Top

#12 You should look to the Planet of the Apes and The Valley of the Dolls for further headline phrases, heh.

Posted by .com 2006-10-04 16:10|| 2006-10-04 16:10|| Front Page Top

#13 What cut of pork, JFM? I'm thinking butt (shoulder) just reading your recipe.

Posted by Parabellum 2006-10-04 16:36|| 2006-10-04 16:36|| Front Page Top

#14 I use shoulder or filet depending on availability. In France pork filet is not expensive at all while beef filet is very expensive.

Posted by JFM">JFM 2006-10-04 16:56|| 2006-10-04 16:56|| Front Page Top

#15 Pork with sweet potatos.

Two pounds pork meat cut in cubes about 1 inch
Two pounds sweeet potatos
Two big red peppers (sweet not hot)
2 Onions
A clove of garlic
Cayena paper
A table spoon paprika
6 leaves sage (its quality is VERY importnat for this dish)
A big (one pound) tin of tomatos
A glass dry white wine
A glass of chicken stock (I usually omit it and use water)

Open the peppers and remove the seeds and the white parts. Dice them
Peel the sweet potatos and cut them in chubnks about 1 inch.
Peel and slice the onions.
Peel and crush the garlic.
Grind the tomatos (no food processor, please)

Sauté the pork on a brisk heat, withdraw it away from the recipient. Reduce fire and sauté the onion and garlic for 2 or three minutes. don't let it color. Add the diced red peppers, cover and let cook for five minutes.

Add the Cayena and the paprika. Add the tomatoes with their juice, cover and let cook for another five minutes.

Pour with the wine and the chicvken stock. Bring it to boil. Add the pork, athe sweeet potatoes, the sage and salt. Cover and let cook for 45 minutes over a slow heat.

During the cooking the dish will emanate an incredibly appetizing smell who will water the mouths of your guests. Howxever the quality of the sage is very important. While on travel in Germany I tried to cook this for some German friends. But the sage I was able to find (1) with much difficulty, smelt nothing. Strictly nothing not even after adding three or four times the quantity I use in France. I have sworn that next time I go to Germany I will bring my own sage.

(1) A thank you to the unknown German woman who overheard me talking to my wife as we had no idea of the German word and pointed me to it. She spoke French better than most French.

Posted by JFM">JFM 2006-10-04 17:39|| 2006-10-04 17:39|| Front Page Top

#16 Sweet paprika powder or hot paprika powder, JFM? Also, do you mean (1 Tablespoon = 15 ml), as we do in the US? Because I had a British girlfriend who read tablespoon as meaning serving spoon, which is a great deal bigger (especially when soy sauce is involved!). Finally, (1 glass = 200 ml = 1 cup measure)?

Posted by trailing wife 2006-10-04 18:22|| 2006-10-04 18:22|| Front Page Top

#17 Moroccan Braised Pork with Dates and Apricots

1 tsp EV olive oil
2 (1/4 lb) pork chops, about 3/4" thick
1/2 tsp salt
1/4 tsp freshly ground pepper
1 small onion, chopped
2 garlic cloves, minced
3/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1 cup orange juice
1/2 cup reduced-sodium chicken broth
1 tbsp fresh lemon juice
1/4 cup pitted dates, sliced
1/4 cup dried apricots, sliced
1 cup cooked whole-wheat couscous

1. Heat the oil in a nonstick skillet over medium-high heat. Sprinkle pork chops with half the salt and pepper, add to skillet and cook until lightly browned, 1-2 minutes per side. Remove from the pan and set aside.

2. Add the onion and garlic to the skillet and cook until softened, about 2 minutes. Add the cumin, cinnamon, ginger and nutmeg, cook, stirring constantly, about 30 seconds. Add the orange juice, broth, and lemon juice. Bring to a boil and cook until reduced, about 3 minutes. Add the pork, reduce the heat and simmer, covered, until the pork is cooked through, 5-6 minutes.

3. Transfer the pork from the skillet to a plate. Add the dates and apricots to the skillet and boil until the mixture is reduced slightly and the fruit is softened, about 4 minutes. Add the pork and the remaining salt and pepper; cook until reheated, about 1 minute.

A serving is a pork chop, 1/2 cup of sauce and 1/2 cup of couscous. About 400 calories, 12g fat, and 6g of fiber.

Posted by Robert Crawford">Robert Crawford 2006-10-04 22:18|| http://www.kloognome.com/]">[http://www.kloognome.com/] 2006-10-04 22:18|| Front Page Top

#18 Apricots, yumm, you've got my attention, Rob... Pork with apricots & orange juice always sings.

Posted by .com 2006-10-04 22:24|| 2006-10-04 22:24|| Front Page Top

#19 Shepherds Pie
Baked Casserole in Crust

Preparation Time: 1 Hour

Serves: 4-8 People

Ingredients:

1 Set of Frozen Butter Pie Crusts (or make your own)
½-1 Pound Cubed Ham, Bacon or Pork (or combination thereof)
1-2 Cups Mashed Potatoes
1 Cup Chicken or Beef Stock
½ Cup Butter Sautéed Mushrooms
¼ Cup Sautéed onion
¼ Cup Shelled Peas (frozen or fresh)
¼ Cup Diced Carrots (in cubes or coins)
¼ Cup Diced Potato
1-2 Cloves Crushed Garlic
1-2 TBS Butter

1 Cup Light Gravy

Options:

Diced turnip, rutabaga or parsnip
Chopped green or red bell pepper
Minced scallions
Green beans

Preparation:

Preheat oven according to instructions with piecrusts. Remove one of them from the package and line a pie plate with it. Prick the crust in several places to prevent bubbling or place beans in it to weigh it down during baking. Bake only until light gold and not completely cooked through. Reserve for later use. Leave oven on for baking the pie.

Sear meat in skillet with a little butter. Once it is browned nicely, drain and reserve. Add a little extra butter and begin sautéing the mushrooms. After mushrooms begin to change color, add the onions and continue cooking until transparent. Push the pans contents to one side and add the chopped or crushed garlic. DO NOT Brown the garlic. Cook for another three to five minutes and remove from heat.

Make a light gravy by mixing a few tablespoons of roux with the meat stock and thickening over low heat. Bring to a slight boil and reduce heat while stirring constantly. Adjust flavor with salt and pepper to taste. A dash of Worcestershire sauce will add a more complex flavor.

Mix all of the vegetables and diced meat together and pour into the half-baked pie shell. Pour in the gravy all over the filling. Either cover with the second piecrust in the set (usually sold in pairs) or make a true shepherds pie by covering the top with mashed potatoes. To create the potato crust, spread out the mashed potatoes on a sheet of waxed paper until approximately one quarter of an inch thick and the same diameter or larger than that of the pie.

To apply the mashed potato crust, align then deftly invert the waxed paper holding the mashed potatoes over the filled piecrust. The layer of mashed potatoes can also be rolled over onto the pie in a gradual fashion, although this frequently cracks the layer of potatoes.

Dot the potato crust with dabs of butter and dust with salt and pepper. Bake until the center begins bubbling. If needed, place under broiler to brown the potato crust to a golden color before serving.

Notes:

To make a roux, stir equal parts of white flour and butter in a small sauce pan over low heat until the mixture begins to bubble. Continue stirring until the flour browns. Set aside and allow to rest for at least fifteen minutes before using. This allows the flours granules to bloom and provides a silky smooth texture to the gravy.

For the best mashed potatoes, peel and boil potatoes in liberally salted water until tender. Drain off any water and add about one cup milk or half and half for every three or four potatoes, depending upon size. Add several tablespoons of butter, salt plus some onion and garlic powder. Add a dash of white pepper to taste and mash well. Allow to cool before using as pie topping.

Any sort of meat may be used in this recipe. Lamb, chicken, turkey or beef all work equally well. Just be sure to brown the meat ahead of time or, in the case of poultry, cook it through. This is a splendid way of using leftover meat and vegetables. For poultry, make a lighter gravy.

Posted by Zenster">Zenster 2006-10-04 23:54|| 2006-10-04 23:54|| Front Page Top

19:54 Fred
09:09 tu3031
23:57 Zenster
23:56 anon
23:55 .com
23:55 Anguper Hupomosing9418
23:54 Zenster
23:53 .com
23:52 hutchrun
23:51 Anguper Hupomosing9418
23:51 anon
23:50 .com
23:50 JosephMendiola
23:48 RD
23:46 RD
23:42 .com
23:39 modi Death from hell
23:37 anon
23:33 .com
23:31 RD
23:31 .com
23:30 .com
23:30 Anguper Hupomosing9418
23:27 .com