-=> JIM WELLER wrote to DAVE DRUM <=-
DD> I thought Greg had fallen from his perch. Last I heard Glen and
DD> Keving were still above the turf. They've all disappeared form
DD> Phydeaux.
JW> I'm in regular touch with all three of them.
Good to know that Greg is still with us. Kevin says he "Skypes" w/Glen
nightly. Be nice if they'd come back aboard as well.
JW> From another one time Australian and former echo person, who is now
JW> back in Colorado ...
She pretty much disappeared from the echo after her husband was done in
by terrorists. He made some amazing stuff.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pork w/Port & Coffee Sauce
Categories: Pork, Sauces, Wine, Dairy
Yield: 8 Servings
4 3/8 lb (2 kg)Pork loin; boned
1 c Strong coffee
1/2 c Cream
1/3 c Port
2 ts Sugar
1/4 c Water
2 ts Cornstarch
Set oven to 350┬║F/175┬║C. Remove rind from pork and trim
fat to make a 1 cm layer. Roll and tie the meat. Weigh
pork and calculate cooking time, allow 25-30 mins. per
500 gr. Place meat in roasting pan.
Roast pork for 30 mins.
Combine coffee, 1/4 c cream, 1/4 c port & sugar, pour
over pork. Continue roasting pork for calculated cooking
time, basting pork every 15 mins with coffee mixture.
This basting gives the outside a beautiful golden glaze
and helps to keep the meat moist.
Remove pork from oven when cooked. Keep covered in a
warm place while making the sauce.
Skim fat from the pan juices. Place juices in a small
saucepan with water, remaining 1/4 c cream, remaining
port and cornstarch. Cook until thickened, strain.
Slice pork thinly and place a tablespoon or two of
sauce on each serving. Remaining sauce should be
available for guests to add more.
From: The Great Cooks of Australia Cookbook;
: Elisabeth King
Posted by: Joell Abbott 6/94
From: http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... Has your hangover ever felt like it was written by Tom Waits.
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