• Porky Pig's Top 10 - 01

    From Dave Drum@1:2320/105 to All on Tue Jul 30 17:54:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grilled Pork & Peaches
    Categories: Pork, Fruits
    Yield: 4 Servings

    2 lb Boneless pork butt;
    - butterflied, trimmed
    10 cl Garlic; peeled, minced
    2 tb Minced fresh rosemary
    - needles
    8 tb Extra virgin olive oil
    Salt & fresh ground pepper
    6 Fresh peaches; skin on,
    - halved, pitted
    4 tb Unsalted butter; diced

    Light a fire in a fire pit with a grill, or in a
    charcoal grill, or set a gas grill to high. If you have
    a very strong vent in your kitchen, you may use your
    stove with a burner set to high. Place a large cast-iron
    pan or two-burner griddle over the heat and allow it to
    get hot. At this point you can let the fire die slightly
    with no ill effect. If using a gas grill or stove, turn
    heat to medium.

    Meanwhile, put the pork on a work surface and, using a
    meat mallet, pound to an even thickness of approximately
    3/4 of an inch.

    Combine the garlic, rosemary and 6 tablespoons olive oil
    in a small bowl, mixing to make a rough paste. Season
    the pork aggressively on both sides with salt and
    pepper, then spread half the garlic mixture over one
    side and half on the other side.

    Brush the pan or griddle with the remaining olive oil,
    allow it to heat until it shimmers and is almost
    smoking, then place meat on the hot surface and cook,
    without touching, until it forms a good crust,
    approximately 10 minutes.

    While the meat cooks, surround it with the peaches, cut
    side down, and dot the fruit with the butter. (If you're
    using two cast-iron skillets, place the peaches in their
    own oiled pan.) Let them cook for approximately 5
    minutes, or until they are soft and slightly charred.
    Transfer to a platter and tent with foil to keep warm.

    When the meat is well browned on the first side, use
    tongs to turn it over, and cook in the remaining butter
    for another 5 to 7 minutes. Remove the meat to a carving
    board and allow it to rest below a tent of foil for
    approximately 5 minutes. Slice the meat and serve with
    the peaches.

    By: Sam Sifton

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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