Subj : Porky Pig's Top 10 - 01
To   : All
From : Dave Drum
Date : Tue Jul 30 2024 05:54 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Grilled Pork & Peaches
Categories: Pork, Fruits
     Yield: 4 Servings

     2 lb Boneless pork butt;
          - butterflied, trimmed
    10 cl Garlic; peeled, minced
     2 tb Minced fresh rosemary
          - needles
     8 tb Extra virgin olive oil
          Salt & fresh ground pepper
     6    Fresh peaches; skin on,
          - halved, pitted
     4 tb Unsalted butter; diced

 Light a fire in a fire pit with a grill, or in a
 charcoal grill, or set a gas grill to high. If you have
 a very strong vent in your kitchen, you may use your
 stove with a burner set to high. Place a large cast-iron
 pan or two-burner griddle over the heat and allow it to
 get hot. At this point you can let the fire die slightly
 with no ill effect. If using a gas grill or stove, turn
 heat to medium.

 Meanwhile, put the pork on a work surface and, using a
 meat mallet, pound to an even thickness of approximately
 3/4 of an inch.

 Combine the garlic, rosemary and 6 tablespoons olive oil
 in a small bowl, mixing to make a rough paste. Season
 the pork aggressively on both sides with salt and
 pepper, then spread half the garlic mixture over one
 side and half on the other side.

 Brush the pan or griddle with the remaining olive oil,
 allow it to heat until it shimmers and is almost
 smoking, then place meat on the hot surface and cook,
 without touching, until it forms a good crust,
 approximately 10 minutes.

 While the meat cooks, surround it with the peaches, cut
 side down, and dot the fruit with the butter. (If you're
 using two cast-iron skillets, place the peaches in their
 own oiled pan.) Let them cook for approximately 5
 minutes, or until they are soft and slightly charred.
 Transfer to a platter and tent with foil to keep warm.

 When the meat is well browned on the first side, use
 tongs to turn it over, and cook in the remaining butter
 for another 5 to 7 minutes. Remove the meat to a carving
 board and allow it to rest below a tent of foil for
 approximately 5 minutes. Slice the meat and serve with
 the peaches.

 By: Sam Sifton

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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