Once or twice I've lucked into pretty fine
ones but would no doubt have to strong-arm the
guy at Nantucket Bay to go to his secret under-
the-counter stash to get the full wonderfulness.

That brings to mind something that I once did along those lines. We
were at our friend Helen's Daughter's wedding which was held on Emerald
Isle in North Carolina. For one of the two nights, they had a guy from

I've never been anywhere near there but have
stayed in the topographically similar Duck,
which has also become a resort area. It's at
the far north part of the state, whereas your
town is pretty far south.

a restaurant up on the Outer Banks who trucked in a whole pig roast. As

Ah, pig roast; reminds me of the Montreal Munch
(the 1999 echo picnic, for those who weren't here
then), which was the last nonrestaurant pig roast
I've attended. Not that restaurant ones can't be
perfectly fine, but there's nothing like being
out in the sunshine chowing on assorted pig parts.

Speaing of which, in four days or so I will be
at a sort of hybrid occasion - an outdoor beer
festival with a pig roast stand in the castle
moat in Nuremberg.

he was pulling out some of the meat for me, I asked "but where are the cracklings?". With a big smile on his face, he reached under the rack
where the pig was resting and pulled out a tray of them for me to have
some. They were the best Gail and I have ever had.

He probably didn't want to feel his heart break
when he saw folks take away sheets of it and
then toss them in the bin.

Title: Pork Tenderloin Strudel With Wine Sauce

A peculiar concept.

5 sl Bacon
1/2 lb Pork tenderloin, thinly
Sliced
1/2 c Pepperoni, sliced
1/2 c Fresh parsley, chopped
2 c Bread crumbs (I used
Pumpernickel)
2 tb Fresh basil
Salt and pepper
1/2 lb Filo leaves, thawed and
Covered with a damp kitchen
Towel

An exceedingly strange set of ingredients.

MMMMM-------------------------WINE SAUCE------------------------------
2 tb Butter
1 tb Flour
1/2 c Cream
1/4 Merlot wine
1/2 c Beef stock
1 tb Worcestershire sauce
2 tb Honey
Salt and pepper

And the sauce is even weirder - honey? Worcester?

--mm
Pato Tim - Marinated Duck
Categories: poultry, main, Philippine
Serves: 5

1 md duck, in serving pieces
1/4 c soy sauce
1 lemon, juice of
4 Tb sherry
1 in ginger, crushed
1/2 c cooking oil
8 stalks fresh asparagus
1/2 lb fresh mushrooms, sliced
1/4 c water
2 Tb cornstarch
salt (optional)

Clean duck. Marinate overnight with next 4 ingredients.

Preheat oven to 350 F. Brown duck in hot cooking oil. Place duck
in foil with asparagus and mushrooms and bake 30 min.
Combine drippings from the baked duck and vegetables with water.
Thicken with cornstarch. Season with salt if desired. Pour sauce
over duck and serve hot with rice.

http://home.sprynet.com/sprynet/ydragon/pato.htm - Yolly's Free Recipes
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* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)