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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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On Mon, 28 Jan 2013 14:22:23 -0500, Jim Elbrecht >
wrote: > rOn Mon, 28 Jan 2013 09:04:27 -0800, sf > wrote: > > >On Mon, 28 Jan 2013 09:06:11 -0600, jay > wrote: > > -snip- > >> > >> Interesting that is it half cured? I would cook it in an iron skillet > >> on top of the stove since it is only two pounds and finish it in the > >> oven. Roasted veggies always go well with pork. Maple glazed sweet > >> potatoes, beets, and brussels sprouts along with a fresh garden salad > >> including apple and orange slices lightly dressed with EVOO and apple > >> cider vinegar. > >> > >Hmm. You just reminded me of beet and orange salad. I might add some > >pomegranate seeds too, depending on what color beet I used. Not sure > >what kind of dressing, maybe honey & lemon (olive oil, honey, vinegar, > >sea salt and lemon juice). > > we love the dressing on this one- > http://frugalfoodiefamily.com/2011/1...andied-pecans/ > "To Make the Orange Balsamic Vinaigrette: > > Juice 1 orange (to get about 1/4 cup). In a medium bowl whisk the > juice, 1 minced shallot and 2 tablespoons balsamic vinegar. Add salt > and pepper to taste, and finally whisk in 1/4-1/3 cup olive oil." > > I usually use a clove of garlic and 'whisk' in the little Ninja. > > Sometimes I candy the pecans-- sometimes just toast them-- but the > texture is a nice touch. > Sounds tasty, thanks Jim! -- Food is an important part of a balanced diet. |
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