• orange in meats

    From Dale Shipp@1:261/1466 to Jim Weller on Wed Jul 28 02:33:08 2021
    On 07-25-21 22:16, Jim Weller <=-
    spoke to Ruth Haffly about Legions <=-

    Next theme: oranges in meat dishes ...

    Many years ago (three score at least) there was a BBQ place in Lakeland
    Florida that served a pretty good BBQ. They were quite popular. The
    owner made their own sauce. After a while he started bottling it and
    selling in the restaurant. It got popular enough that he sold the
    restaurant and went into the business of just making the BBQ sauce. It
    was distributed in the Publix grocery store chain, and perhaps others.
    At some point we bought a case of it when we visited Florida. We nursed
    it along well enough that it went to England with us in 1972 and then
    back. By then, that restaurant owner sold his recipe and rights for the
    sauce to a national chain (Kraft?). I think it took only a year or two
    before they had changed the recipe enough that sales dropped off and
    they then dropped the sauce from their production line. To me that
    sounds a lot like "buy out your competition and then bury them".

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Jamaican Jerk Burgers/Orange Cipotle Mayo
    Categories:
    Yield: 4 Servings

    MMMMM-----------------ORANGE CHIPOTLE MAYONNAISE----------------------
    1/3 c Mayo
    1 tb Orange juice
    1/4 ts Chipotle powder (or more)
    Salt/pepper to taste

    MMMMM-------------------------JERK SAUCE------------------------------
    3 lg Green onions, sliced
    1 t Dried thyme
    1 md Jalapeno chili seeded
    -and chopped
    1 lg Garlic clove, peeled
    1/4 c Vegetable oil
    1/4 c Soy sauce
    1/4 c Brown sugar
    1/2 ts Ground all spice

    MMMMM----------------------------MEAT---------------------------------
    1 lb Ground beef (15% fat)

    MMMMM-------------------------FINISHING------------------------------
    4 Hamburger buns, toasted
    1 lg Onion, thinly sliced
    4 Slices of tomato
    4 Lettuce leaves

    Orange Chipotle Mayonnaise

    Mix all ingredients together is small bowl. Refrigerate until needed.

    Jerk Sauce

    In processor, finely chop first 4 ingredients. Add sugar and next 3
    ingredients Process until almost smooth. Season with salt and pepper.

    Hold until ready to grill burgers.

    Before lighting grill, set aside 1/2 cup of jerk sauce. Place the
    four
    1/2 inch to 3/4 inch burgers in 9 x 13 glass pan, pour half of the
    remaining sauce over one side of the burger, turn, pour remaining
    sauce on second side of burger. Let marinate 20 minutes.

    Toast buns.

    Light grill to medium high heat.

    Sprinkle patties with salt and pepper. Grill to desired doneness,
    brushing with remaining jerk sauce in baking dish.

    Serve the 1/2 cup the reserved jerk sauce at the table to
    be passed around if needed.


    Spread mayo over cut surfaces of buns. Place burgers on bottom
    halves of buns. Top with onion slices, tomato slices, lettuce and
    bun tops.

    Variation on recipe www.epicurious.com Signature dish of Automatic
    Slims Tonga Clup Memphis TN.

    Tested 8/24/10

    Very nice Jamaican flavor. Not too hot Will try Habanero chili next
    time.

    MMMMM


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  • From JIM WELLER@1:135/392 to DALE SHIPP on Sat Jul 31 19:52:00 2021

    Quoting Dale Shipp to Jim Weller <=-

    Lakeland Florida / BBQ / went into the business of just making
    the BBQ sauce / sold his recipe and rights / to a national chain
    they had changed the recipe / sales dropped off and they then
    dropped the sauce from their production line. To me that
    sounds a lot like "buy out your competition and then bury
    them".

    That happens all too often. The marketing people trade on the
    brand's reputation while debasing the formula to lower the unit price
    but end up destroying the product and its popularity in short order.
    Miss Vicky's potato chips is a recent Canadian example. And then
    there's a regional brand called Madame D's seasoning mixes. She was
    a restaurant owner in Fort smith in the NWT who served the Queen of
    England dinner when she made official visits to Canada's North.
    (Fort Smith, not Yellowknife, was the capital city prior to 1967.)
    She made and sold three blends of seasoned salts: one for beef and
    caribou, one for wild poultry and one just for fish. When she
    retired she sold her recipes to a company that made one all purpose
    meat seasoning that tasted nothing like any of hers (she had hand
    gathered local plants, both wild and from her garden, for part of
    her ingredient list) and the name disappeared in about a year.

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

    Title: Midweek Tofu Stir-Fry with Orange Ginger Sauce
    Categories: Vegetarian, Chinese, Tofu, Sauces, Fruit
    Yield: 4 Servings

    1 c Uncooked long-grain rice
    1/2 c Orange juice
    1/4 c Soy sauce
    2 ts Bottled minced ginger
    2 ts Bottled minced garlic
    12 oz pk Extra-firm tofu
    1 tb Peanut oil
    1 lg Onion; sliced
    10 Peeled baby carrots
    1 md Red bell pepper; in strips
    8 oz Bag frozen snow peas

    Bring 2 cups of water to a boil in a 2-quart saucepan. When the
    water boils, add the rice, cover the pan, reduce the heat to low
    and cook 17 minutes.

    Make a marinade by pouring the orange juice, soy sauce, ginger and
    garlic into a 2-cup measure. Whisk well to combine. Drain the
    tofu, cut it into bite-size cubes and place it in a 1-quart or
    larger bowl. Pour the marinade over the tofu. Set aside.

    Heat the oil on medium in an extra-deep, nonstick skillet. Peel
    the onion and cut it in half. Cut each half into crescent-shaped
    slices, adding them to the skillet as you cut. Stir from time to
    time. Cut the carrots at a 45-degree angle into quill-shaped
    slices about 1/4-inch thick. Add them to the skillet and raise the
    heat to medium-high.

    Rinse and seed the bell pepper. Cut it into 1/4-inch-wide strips.
    Add them to the pan. Stir and cook 2 minutes or until the onions
    are soft. Add the snow peas. Stir and toss until they are hot,
    about 2 minutes. Add the tofu and the marinade to the skillet.
    Stir gently to mix well and to heat the tofu through. (Do not
    over-mix or the tofu will begin to fall apart.) Remove from the
    heat. Serve at once over hot rice. Pass additional soy sauce at
    the table, if desired.

    Recipe by: Minneapolis Star and Tribune, 9/99

    From: Aml

    MMMMM

    Cheers

    Jim


    ... I saw a guy at work dip take-out sushi in ranch; I called H.R. on him

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