[Sca-cooks] What to do with this meat

[David Walddon]

Wow it must be a nationwide sale or you must be in the PNW because I  
just got the same cut for 99 cents a pound!
I find this cut on sale a lot and love them for modern dinners and  
for slow cooked pork stews as people have mentioned.
The pork pie idea is great. I might just go get some more!
Eduardo
________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST  
REPAST.

David Walddon
david at vastrepast.com
www.vastrepast.com
web.mac.com/dwalddon



On May 5, 2008, at 10:07 AM, Kingstaste wrote:

> 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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