Unicorn (Unicorn@Indenial.com)
Thu, 07 Oct 1999 12:10:51 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Virginia Holbrooks says "I have a food funny that is true. A
friend of mine actually did this!"
A friend of mine had the chance to sample a brand of sausage that she
had never tried before. She was so impressed with the taste that she
asked for the name and went to the store the next day to buy this
particular brand of sausage. She looked and searched all over the
meat department and couldn't find what she was looking for. She
finally found an employee and asked for help.
She told the employee that she had been searching for a particular
brand of sausage and couldn't find it. The employee asked for the
name and she looks him straight in the eyes, serious as can be, and
says, "Jack Daniel's". The employee stares for a second and then
tells her there is no such brand of sausage. "But I know that's the
name," she says,"'cause I remember it sounding like a guys name." By
this time the employee realizes what it is that she is looking for and
tells her, "Oh, I'm sure you mean Jimmy Dean Sausage." My friend said
she was so embarrassed after finding out that Jack Daniel's was an
alcoholic beverage!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Stuffed pork chops are certainly not unique to American cooking, but
there was a day when it seemed that every restaurant and diner in the
USA featured them on the menu. This recipe relies on fresh herbs for
a slightly more sophisticated rendition than you will find in the
typical roadside diner.
Herb-Stuffed Pork Chops
6 Tbs (90 ml) butter or margarine
1/2 lb (250 g) mushrooms, thinly sliced
1 small yellow onion, finely chopped
1/4 cup (60 ml) finely chopped celery
1 cup (250 ml) dry bread crumbs
1/2 cup (125 ml) chopped fresh parsley
1/4 cup (60 ml) chopped fresh chives
1 Tbs (15 ml) chopped fresh tarragon
1/4 cup (60 ml) chopped prunes, apricots,
figs, or other dried fruit
Salt and freshly ground pepper to taste
4 to 6 double-rib pork chops, with a pocket
cut in the middle
1 cup dry white wine, chicken stock, or water
Melt 4 tablespoons (60 ml) of the butter in a large heavy skillet over
moderate heat. Add the mushrooms, onion, and celery and cook until
the onion is translucent. Add the bread crumbs, the herbs, dried
fruit, salt, and pepper, and stir to combine. Set the stuffing aside.
Season the pork chops inside and out with salt and pepper. Stuff the
mushroom mixture loosely into the pockets and fasten with a toothpick
or two. Heat the remaining butter in a large heavy skillet over high
heat and brown the chops on both sides. Reduce the heat to low, add
the liquid to the skillet, and simmer covered until the chops are
tender, about 1 hour. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Fri Oct 08 1999 - 09:00:02 EDT