Oh pshaw, on Sun 22 Oct 2006 10:11:17a, meant to say...

> On 22 Oct 2006 04:53:15 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>Oh pshaw, on Sat 21 Oct 2006 07:16:12p, meant to say...
>>
>>> On 21 Oct 2006 12:28:46 -0700, "Barb" > wrote:
>>>
>>>>
>>>>jay wrote:
>>>>
> g a dish tonight from Julius Cesar times. Pork
>>> simmered in red wine essentially, with a multitude of spices, for 5
>>> hours. It smells outrageous. Then I decided to also make (our li
>>
>>I would *love* to see those recipes. Sounds very intriguing!
>>
>>Have a great evening.
>
> Oh I didn't see this. Thanks for asking Wayne I posted the
> Alexandrine Squash in another thread. But here is the main dish and
> it was awesome. I will make it again. from Food Network.
>
> I always enjoy reading recipes here in rfc, so I am happy to give
> mine.
> aloha, beans
>
> *****Gaio Mazio's Pork *****- ancient recipe from Giulio Cesare's time
> (Recipe courtesy Spirito Di Vino Restaurant- Roma)
> Easy
> 5 hours total time
>
> 5 tbls olive oil
> 2 pounds pork shoulder meat, cubed to 1 inch square
> 1 apple, peeled, cored, chopped fine
> 1 leek, finely chopped
> 2 tbls flour
> Red wine to cover all
> 1 tbl Honey
> 1 tbl vinegar
> 1 tsp black pepper
> Garum (fish sauce, Use Thai nuoc mam) for seasoning
> 1 tsp ground coriander seeds
> 2 tbls chopped cilantro
> 1 tsp powdered caraway seeds
> 1 tsp powdered lovage seeds (I used celery seeds)
> 2 tbls ground mint
>
> heat olive oil in pan and add meat, apple, and leeks. Add the flour.
> Let cook for 5 minutes, turning the meat often.
>
> Add enough red wine to cover pork. Continue to cook over a low flame.
> After 2 hours, add honey, vinegar, black pepper, garum and spices.
>
> Cook on the same low flame for another 2 or 3 hours, stirring
> occasionally.

This sounds wonderful! Definitely a keeper that I will try soon. Thanks
for posting it.

--
Wayne Boatwright
__________________________________________________

We are upping our standards... so up yours.