[Sca-cooks] What to do with this meat

[Kingstaste]

Yummy - love the country-style ribs!
Egredouce is a good flavor profile to use.  We make a modern bbq marinade of
spices, vinegar and worchestershire sauce for those and grill them slowly,
they are meaty and tender. I make up an Egredouce seasoning mix and use that
to flavor the vinegar marinade, then use the same blend to make a sauce with
some raisins and red wine for serving.  You can also stew the meat in that
sort of sauce.  We adapted from the egredouce recipes in Take a Thousand
Eggs or More to suit our modern vinegar marinade recipe, admittedly, but I
was trying to win over the hearts of a dyed-in-the-wool red bbq sauce crowd.
At least the wine and raisins produce a purply-colored sauce ;)
Here are the spices I include in my mix:
Cinnamon
Cubebs
Galingale
Thyme
Savory
Sage
Ginger
Garlic
Black Pepper
Cloves
Mace
Salt
Sugar

Glad to hear food prices SOMEWHERE are somewhat reasonable!
Christianna


-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Michael Gunter
Sent: Monday, May 05, 2008 12:41 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] What to do with this meat


> What recipes would turn this into something good?

A couple of immediate thoughts would be pork pies and
even Cormarye.

Make a pastry dough like we have been discussing.
Dice the pork, add spices such as cinnamon, ginger, salt,
cubebs, grains of paradise, etc... or just a good poudre
fort, some raisins or dates and apples. 
Bake. 

Take the pork and marinate in red wine, ginger, garlic, caraway,
stock, salt and black pepper.
Then roast. Cook down the marinade and serve as a sauce.

Hedgehogs are fun with pork. 

You might even try making a beef ribs recipe with the
boneless pork. I've found the "boneless pork ribs" really
do pretty well when marinated in bbq sauce and grilled.

> Sharon
> gordonse at one.net

Gunthar
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