Good Nickname For A Gengar

Meat pie de Beauce

One of my colleague just Beauce and never heard of this recipe. This recipe comes from the beautiful book Memories of Louis-François Marcotte has given me my love for Valentine's Day. This pie is very time consuming. I could make a dozen''traditional''to make a de Beauce. It is a pork butt 2 Kilo's cooking for 4 hours. It is then deboned, defatted and shredded. Then, the pulpit is seasoned and put in a pie crust. The taste is excellent. The pork flavor and keeps spices are well proportioned. It does not taste not Christmas ... The fibrous texture also makes this unique pie. Louis-François units suggests serving with a dash of maple syrup. It gives a unique touch and very good. But some (like me and Genevieve ) will prefer the traditional ketchup. This recipe is worth the effort and time.
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Earlier this recipe, I was afraid that the meat can not enter the whole pie. But once cooked and shredded meat fits perfectly into the mold. This recipe is even more flavor in the following days.
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INGREDIENTS 2 kg (41 / 4 lb) buttock ( or shoulder ) pork with bones
3 onions, finely chopped 1 tbsp
tablespoon allspice
Salt and freshly ground pepper 2 crusts
pulp smashed to pie plate 9''
1 egg yolk beaten with 1 tablespoon
tablespoons water.
PREPARATION
Choose a saucepan just large enough for the meat. Place pork, onions and pour enough water to cover. Add salt and pepper. Bring to a boil, reduce heat to medium-low and simmer for 4 hours until the liquid has almost completely evaporated. Remove meat from pot, debone and shred the flesh. Transfer to a bowl the onions cooked with a little gravy. (I kept 1 / 3 cup in my case) Add meat, allspice and adjust seasoning. Cool.
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Preheat oven to 375 degrees F. Line a 9 inch pie plate. Fill crust with filling pork and cover with second crust. Seal the edge of the pie, brush the top of the egg mixture and do a few notches. Bake at least 30 minutes until the pastry is golden.
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Share the pie into portions and sprinkle generously with maple syrup or kethup.

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Brownies Rocky Road

A decadent chocolate brownies, caramel, marshmallow and nuts. Do I need to say more?
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Recipe deadly Ricardo presented his program during the days of St Valentine: http://www.tou.tv/ricardo/S09E107
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INGREDIENTS:
Brownies
225 g (8 oz) milk chocolate, coarsely chopped
1 / 2 cup unsalted butter 2 eggs

1 / 2 cup brown sugar Pinch of salt

1 / 2 cup all-purpose flour
3 / 4 cup cashews or pecans, toasted
and crushed 1 cup miniature marshmallows
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Caramel Sauce
1 / 4 cup sugar 2 tablespoons
tablespoons water 3 tablespoons
tbsp 35% cream, hot
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Brownies
Place rack in center of oven. Preheat oven to 350 degrees F. Line the bottom of an 8-inch square pan with a strip of parchment paper in the protruding on both sides. Butter the other two sides.
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In a bowl, in a double boiler or microwave oven, melt chocolate with butter. Let temper.
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In another bowl, whisk together eggs, brown sugar and salt with electric mixer until mixture is smooth. At low speed, add chocolate mixture and flour and mix until the mixture is smooth. Using a spatula, fold half of the nuts and marshmallows.
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Divide batter into prepared pan. Bake about 35 minutes or until a toothpick inserted in center comes out with a few lumps not completely clean .
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Upon exiting the oven, sprinkle with remaining nuts and marshmallows. Let cool.
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Caramel Sauce
Meanwhile in a saucepan, boil sugar and water. Cook without stirring until the mixture turns an amber color. Remove saucepan from heat and add cream. Bring to a boil, stirring until the mixture is homogeneous. Cool slightly and drizzle over the brownies warmed. Unmold and cut into squares. Serve warm and temperate.

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Sirloin Roast pork with garlic and herbs in slow cooker oatmeal

A piece of sirloin of pork is stuffed with 5 cloves of garlic sliced in more than 15 cavities. It is then rubbed with a mixture of rosemary, thyme, sage and a little salt. Then finally, the meat is simmered for six hours in just 1 ½ cups beef broth. It is not much liquid compared to other slow cooker recipes but it works. The broth in the bottom of the crock pot is delicious! This roast is a bit dry, so it is imperative to serve your slices topped with the broth.
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A recipe inspired and translated from the blog: http://nofearentertaining.blogspot.com/2010/04/pork-roast-in-crockpot.html
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1 Sirloin Roast Pork 3 lb.
5 cloves of garlic sliced into three
1 C.
teaspoon salt 1 C. teaspoon dried thyme 1 C.
teaspoon dried rosemary
1 / 2 C. teaspoon ground sage
A pinch of ground cloves
1 + 1 / 2 cup beef broth
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With a sharp knife, make 15 holes about 2 cm deep on the surface and sides of roast. Insert a slice of garlic in each cavity.
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In a bowl mix together: salt, herbs and spices. Rub this mixture over the roast pork. (If it is, throw it in the crockpot)
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Pour beef broth into slow cooker and then place the roast pork. Close the lid and cook on Low / Low for 6 hours.

Similar To Dunhill Cigarettes

BARRY STOLLER BAND - 1976 - Feeling High (music Wolfe)


is a really good Disco Soul LP on the coveted Music De Wolfe!
I put you listening 2 of my favorite songs!