Well-presented and pretty balanced approach to presenting the
topic. I disagree on it being a "new" phenom but still nicely
presented.

http://www.msnbc.msn.com/id/21134540...16728#23916728

ObFood: Roast Pork Chops with Bacon and Wilted Greens
Bon Appétit | April 2005
Prep: 30 minutes; Total: 30 minutes
Servings: Makes 2 servings.


Ingredients
2 1 1/2-inch-thick rib pork chops
3 tablespoons chopped fresh marjoram, divided
1/2 teaspoon ground allspice
2 tablespoons olive oil
2 thick-cut bacon slices, chopped
2 garlic cloves, pressed
8 cups (packed) wide strips assorted greens such as mustard
greens and red Swiss chard, stems discarded
5 teaspoons Sherry wine vinegar, divided
1/2 cup low-salt chicken broth
2 tablespoons Dijon mustard

Preparation
Preheat oven to 475°F. Sprinkle both sides of pork with 2
tablespoons marjoram, allspice, and generous amount of salt and
pepper. Heat oil in heavy large nonstick skillet over high
heat. Add pork and brown well, including edges, turning with
tongs, about 7 minutes. Transfer pork to small rimmed baking
sheet; reserve skillet. Roast pork in oven until thermometer
inserted into center of chops from side registers 145°F, about
9 minutes.
Meanwhile, add bacon to oil in reserved skillet. Sauté over
medium heat until brown, about 3 minutes. Mix in garlic. Add
greens. Cook until just wilted, turning with tongs, about 3
minutes. Add 1 teaspoon vinegar; season with salt and pepper.
Using tongs, transfer greens to colander to drain, leaving some
bacon pieces in skillet for sauce. Add broth, mustard, and 4
teaspoons vinegar to skillet. Simmer until slightly thickened,
about 4 minutes. Mix in 1 tablespoon marjoram. Season with salt
and pepper.
Mound greens on plates; top with pork. Spoon sauce
alongside and serve.

Ten thumbs WAY UP for this meal. I was worried that the greens
wouldn't go over very well but the girls devoured them. I'm
sure you could also sub fresh spinach or dandellions or !beet
greens! for the mustard greens.

The Ranger

On Apr 2, 8:53*am, "The Ranger" > wrote:
> [snip]
> ObFood: Roast Pork Chops with Bacon and Wilted Greens
> Bon Appétit | *April 2005
>[snip recipe]
> Ten thumbs WAY UP for this meal. I was worried that the greens
> wouldn't go over very well but the girls devoured them. I'm
> sure you could also sub fresh spinach or dandellions or !beet
> greens! for the mustard greens.
>
The meal sounds really good. I regularly use marjoram with pork chops
because I think they go well together but haven't tried adding
allspice before. Definitely will try it next time. The greens are
classic, and the mustard sauce sounds just right.

Have no idea what SAHD means. -aem

aem > wrote in message
...
[snip]
> Have no idea what SAHD means.

Stay At Home Dad(s)

"The Ranger" > ha scritto nel messaggio
news-6dndwyeY9hJG7anZ2dnUVZ_tajnZ2d@rawbandwidth...
> Well-presented and pretty balanced approach to presenting the topic. I
> disagree on it being a "new" phenom but still nicely presented.
>
> http://www.msnbc.msn.com/id/21134540...16728#23916728
>

Well, new as compared to carpenter or hooker as a job.

Giusi > wrote in message
...
> "The Ranger" > ha scritto nel messaggio
> news-6dndwyeY9hJG7anZ2dnUVZ_tajnZ2d@rawbandwidth...
>> Well-presented and pretty balanced approach to
>> presenting the topic. I disagree on it being a "new"
>> phenom but still nicely presented.
>>
>> http://www.msnbc.msn.com/id/21134540...16728#23916728
>>
>
> Well, new as compared to carpenter or hooker as a job.

Gigolo, please.

ObFood: Slow-cooked Carnitas Tacos
Bon Appétit | April 2008
Amy Finely
Servings: Makes 4 servings


You'll need a slow cooker for this recipe (a necessity for any
busy cook).

Ingredients
2 lb. boneless country-style pork ribs or pork shoulder
(Boston butt), cut into 1 1/2-inch pieces
2 tsp. salt
2 tsp. ground black pepper
2 tsp. dried oregano (preferably Mexican)
1/2 large onion, cut into 4 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro sprigs
Sliced red bell peppers (optional)
Corn tortillas
Roasted Tomatillo Salsa

Preparation
Toss pork in bowl of slow cooker with salt, black pepper,
and dried oregano to coat. Place onion pieces atop pork. Cover
slow cooker and cook pork on low setting until meat is very
tender and falling apart, about 6 hours.
Using slotted spoon, transfer pork to cutting board.
Discard onion pieces. Using fingers, shred pork; transfer
carnitas to platter. Place avocado slices, cilantro sprigs, and
sliced red bell peppers, if desired, alongside. Wrap corn
tortillas in damp kitchen towel; microwave until warm, about 1
minute. Serve carnitas with warm tortillas and tomatillo salsa.

I sub Herdez' salsa verde and chop up the cilantro so it can't
be picked out. I also do not use red peppers since no one in
Clan Ranger appreciate cooked bells of any shade.

The Ranger

On Apr 2, 9:58*am, "The Ranger" > wrote:
> [snips]
> ObFood: Slow-cooked Carnitas Tacos
> Bon Appétit | *April 2008
> Amy Finely

Amy's tacos are probably okay eating but she shouldn't call them
"carnitas." That name conjures up expectations of layers of flavor
from lard, garlic and orange juice and layers of texture from
finishing with some heat to crisp up the exterior. All of which are
omitted from this. Nothing wrong with just calling them shredded pork
tacos. -aem

aem > wrote in message
...
> On Apr 2, 9:58 am, "The Ranger" >
> wrote:
[snips]
>> ObFood: Slow-cooked Carnitas Tacos
>> Bon Appétit | April 2008
>> Amy Finely
>>
> Amy's tacos are probably okay eating but she shouldn't
> call them "carnitas." That name conjures up expectations
> of layers of flavor from lard, garlic and orange juice and
> layers of texture from finishing with some heat to crisp up
> the exterior. All of which are omitted from this. Nothing
> wrong with just calling them shredded pork tacos.

The recipe is very good and the tacos make for great eating but
"carnitas" is a misnomer. It's a failing of Bon Apetit and its
relatives that is my biggest gripe when "new" recipes are being
presented. I'll often look at them and then wonder how TPTB
came up with the names. Carnitas to me are crispy pieces of
shredded pork, too.

The Ranger

In article <D-6dndwyeY9hJG7anZ2dnUVZ_tajnZ2d@rawbandwidth>, cuhulain_98
@yahoo.com says...

> Ten thumbs WAY UP for this meal. I was worried that the greens
> wouldn't go over very well but the girls devoured them. I'm
> sure you could also sub fresh spinach or dandellions or !beet
> greens! for the mustard greens.
>
> The Ranger

As a kid I loved swiss chard. We used to grow it in our garden, so did
our neighbor so there was always a lot of it available.

On Wed, 2 Apr 2008 11:40:00 -0700, "The Ranger"
> wrote:

> Carnitas to me are crispy pieces of
>shredded pork, too.

Stumbled on this a couple of weeks ago. This has to be the best
incarnation of Carnitas I have EVER made.


@@@@@ Now You're Cooking! Export Format

Carnitas (Authentic)

mexican

4 lbs boneless pork shoulder
32 oz chicken broth
5-6 garlic cloves, ground in a mortar
1 tablespoon cumin seeds, ground in a mortar
2 onions, quartered
1/2 bunch cilantro

Cut pork meat into chunks and reserve the big pieces of fat or other
uses.
(I leave some fat as it adds flavor).
Add pork chunks, broth, garlic, comino, onion and cilantro to a Dutch
oven.
If necessary, add water so that the meat is covered.


Bring to boil, reduce heat to low and simmer for about 3 -4 hours or
until
meat is very soft and pulls apart easily. (Be careful not to shred
meat,
needs to stay in chunks).


Remove the meat carefully from pot and place in a roasting pan. Drain
stock, removing onion and solids. Save for other use. Break the
meat
apart into smaller chunks (don't shred, it needs to stay in chunks).


Bake in the oven at 450°F for about 20 minutes or until the meat is
brown
and crispy.
Heat corn tortillas & serve with desired toppings.

Yield: 6 -8


** Exported from Now You're Cooking! v5.83 **

"The Ranger" > wrote in message
news-6dndwyeY9hJG7anZ2dnUVZ_tajnZ2d@rawbandwidth...
> Well-presented and pretty balanced approach to presenting the topic. I
> disagree on it being a "new" phenom but still nicely presented.
>
> http://www.msnbc.msn.com/id/21134540...16728#23916728
>
> ObFood: Roast Pork Chops with Bacon and Wilted Greens
> Bon Appétit | April 2005
> Prep: 30 minutes; Total: 30 minutes
> Servings: Makes 2 servings.

<snip yummy-sounding recipe>

This looks good, Ranger! I think I'll use spinach for the greens and try it
out soon!

Thanks!

Mary--SAHM (also to a pair and a spare