Dale Shipp wrote to Dave Drum <=-

When I was a kidlet I HATED spinach - with a fine and burning
passion. Until I discovered that my olds were ruining it by cooking
it Southern (boiling it to death)

collards, turnips and kale can be done like that but spinach is
tender enough even raw...

I think the older generations of my family did things the way they
had learned at grandma's knee. Most of my family roots are from
Virginia, the Carolinas, and one bunch from Pennsylvania.

and then compounding the felony by adding vinegar at the table.

Use of vinegar on greens seems, also, to be a Suthrun thing.

That may be acceptable for some for the greens that Mark mentioned
above. They tend to be tough and need tough treatment. I personally
do not like vinegar on my greens, but I do understand it on that type
of greens. OTOH -- doing that to spinach is an offense not to be accepted.

Agreed.

Here is a dish that I would like to try at a restaurant someday. I've
had pork shanks and really liked it, but the restaurant that served
them in Columbia disappeared (Macaroni Grill -- they still exist, but
not close enough to us). TTTT, I don't even know where we could get
lamb shanks to try at home. Ditto for pork shanks.

For lamb look for a halal or kosher butcher. Or visit your local Whole Paycheque (Foods). Also Moti's @ 4860 Boiling Brook Parkway - Rockville. Probably Wegmans as well. For pig feet/shanks skip the kosher/hahal lest
you set off a jihad. Basically any decent butcher shop for either.

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

Title: Fresh Pork Shank German-Style
Categories: Pork, Vegetables, Herbs, Beer
Yield: 4 Servings

2 Fresh pork shanks-4 lb total
Salt & fresh ground pepper
4 sl Bacon; diced
1 lg Onion; peeled, sliced
32 oz Bag refrigerated sauerkraut;
- rinsed, drained well
1/2 ts Fresh ground black pepper
1/4 ts Ground allspice
1 Bay leaf
2 ts Dijon-style mustard
2 tb Brown sugar
4 oz Beer; room temp (or apple
- cider)

It's worth a call to the butcher to procure fresh pork
shanks. These flavors will remind you of classic German
sauerbraten. Let shanks oven braise, untouched, until
very tender. Serve with sliced rye bread and a cucumber
and dill salad.

Season shanks with salt and pepper, set aside.

In large Dutch oven or pot saute bacon to render fat,
stir in onion and cook and stir until onion is tender
but not brown; push to one side of pan. Add shanks and
brown on all sides, about 15 minutes, turning
occasionally.

Meanwhile, in large bowl stir together drained
sauerkraut and remaining ingredients.

Remove shanks, place sauerkraut mixture on bottom of
pan, return shanks on top of kraut, drizzle beer over
all.

Cover and place in 350°F/175°C oven for 2-2 1/2 hours,
until shanks are very tender.

Servings: 4

Source: National Pork Board

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM


... Forbidden fruit is responsible for many a bad jam.

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