In article <[email hidden]>,
sarah bennett said:http://www.penguinpowered.ca/~vexorg/pjirc/rec.food.cooking.html
Maybe in a bit... ;-)
Just taking a short break from cleaning the kitchen (all done, dad
over-boiled his Kombucha tea last night in a rather large stock pot and
I just finished scraping and scrubbing up the mess, and washing the
dishes) and got all the ingredients out for supper.
Pre-cooked fresh porkhocks to be deboned and sliced
2 heads of garlic, one for the meat and veggies and one for the rice
One large yellow onion
One large bundle of asparagus beans
One large bulb of fresh ginger
One lb. of fresh [censored] mushrooms
4 king oyster mushrooms to be added to the rice
1 bag of red rice of a type I've never cooked before
1 package of chicken foot stock out of the freezer for the rice
2 quarts of pork stock from cooking the hocks to be reduced.
I'll cut up the meat and veggies and put them aside and make the sauce
first. The pork stock will be put into the skillet and reduced down,
then I'll add some Merlot wine and arrowroot to thicken. I'll pour that
into a bowl and reserve, then clean the pan.
The pork, [censored], garlic, ginger, onion and asparagus beans will be
sautee'd in butter and olive oil until tender, then dumped into the
sauce. I'm debating adding shrimp to that. <G> Good for my HDL...
If I do add shrimp, those are cooked all by themselves as I just detest
overcooked shrimp! They are added last.
I'll put 2 parts of chicken stock to 1 part rice into the pressure
cooker along with an entire head of pressed garlic and some lemon pepper
and dried dill and time for 30 minutes once it comes up to pressure.
Decant and place on a plate, then dump the meat and veggies over that.
Sound like a good plan? ;-)
Needless to say, I'll be off for a bit. Ta' ta'!
--
Peace, Om.
"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson
