20 June 1893 - JURY CONCLUDES LIZZIE BORDEN DID NOT TAKE AN AX TO
FAMILY: Following a sensational Massachusetts murder trial, Lizzie
Borden, 32, is cleared of charges that she killed her father and
stepmother with multiple blows from a hatchet. Borden will never shake
off the notoriety, however, inspiring a gruesome folk rhyme still sung
today.

No one else was charged in the murders, and despite ostracism from other residents, Borden spent the remainder of her life in Fall River. She
died of pneumonia at age 66, just days before the death of her older
sister, Emma.

The Borden murders and trial received widespread publicity throughout
the United States, and along with Borden herself, they remain a topic in American popular culture to the present day. They have been depicted in numerous films, theatrical productions, literary works, and folk rhymes
and are still very well-known in the Fall River area.

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

Title: Elsie Borden's Cheese Steak Stew in a Bread Bowl
Categories: Beef, Dairy, Herbs, Breads, Cheese
Yield: 4 Servings

1 1/2 lb Sliced beef sirloin
1/4 ts Onion powder
3/4 c Borden Heavy Whipping Cream
4 tb Flour
Olive oil
2 md Onions; sliced
1/2 ts Dried thyme
2 cl Garlic
4 c Beef stock
1/3 c Heavy cream
4 Sourdough bread bowls
4 sl Provolone cheese

Add sliced beef to a large bowl, season with salt,
pepper, onion powder, and toss to coat. Sprinkle 2 tbsp
flour, toss to coat.

Place a pot over medium-high heat, drizzle olive oil.
Once hot, add half the sirloin in, brown, remove onto a
plate to hold, then repeat with the remaining sirloin.
Set aside.

Add more oil to the pot, add sliced onions, add pinch of
salt and pepper, and caramelize the onions, stirring
frequently to avoid burning. Once the onions are
softened, add mushrooms and continue saut|-ing until
cooked. Stir in dried thyme and garlic.

Sprinkle remaining 2 tbsp of flour onto mixture, stir to
combine, then add beef stock. Reduce heat to medium-low,
and simmer for 10 minutes.

Mix in heavy cream, then addd beef, along with juices,
stir to combine. Ladle stew into hollowed out sourdough
bowls, top with slice of provolone, then broil until the
cheese melts.

RECIPE FROM: https://www.bordendairy.com

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11 July 1893 - MIKIMOTO PRODUCES HIS FIRST CULTURED PEARLS: After starting his first oyster farm on Ago Bay, Japan, and facing near bankruptcy for years, Mikimoto Kokichi produces his first mabe cultured pearls. Perfectly round pearls, nearly indistinguishable from natural wild-harvested varieties, will follow a dozen years later.

Mikimoto began his search of an alternative method to produce pearls as the chairman of the Shima Marine Products Improvement Association. At this point the demand for pearls had severely outweighed the supply, prompting the consideration of an effort to protect the oysters.

In 1888, Mikimoto obtained a loan to start his first pearl oyster farm at the Shinmei inlet on Ago Bay in Mie prefecture with his wife and partner Ume. On 11 July 1893, after many failures and near bankruptcy, he was able to create the hemispherical cultured pearls. The pearls were made by seeding the oyster with a small amount of mother of pearl. Despite this major discovery there were initially difficulties in selling his cultured pearls due to public confusion. To encourage sales, Mikimoto opened a jewelry boutique in Ginza where he was able to have workers educate the consumer on the nature of the cultured pearls.

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

Title: Pork Tenderloin w/Prunes & Pearl Onions
Categories: Emeril, Pork, Fruit, Pasta, Booze
Yield: 2 Servings

1/4 c Prunes
1/4 c Apple juice
3/4 lb Pork tenderloin
Salt & pepper
1 ts Oil
2 tb Chopped shallots
Armagnac
1 c Veal stock
12 Pearl onions; blanched
4 tb Butter; in small pieces
Cooked egg noodles; garnish
Chopped parsley; garnish

Set oven @ 350+|F/175+|C. In a blender puree prunes
with enough apple juice to make a smooth paste. Heat a
skillet over high heat, season tenderloin and sear in oil
until well-browned on all sides. Transfer to a baking dish
and roast 8 minutes for medium-rare.

In skillet sweat shallots in pan drippings until tender.
Carefully add Armagnac, WATCH OUT it will flame; if not,
ignite with a match. Shake pan until flames die out.

Continue cooking, scraping bottom of pan too incorporate
any browned bits. Add stock, onions, and prune purJe and
boil until reduced by half. Stir in 2 tablespoons of
butter, just until melted. Set aside, keeping sauce warm.

To serve, melt remaining butter, add cooked noodles and
toss to reheat and coat; season to taste with salt and
pepper and mound on 2 dinner plates. Slice pork on bias,
place atop noodles and spoon sauce over. Sprinkle with
parsley.

Yield: 2 servings

SOURCE: Essence of Emeril Cooking Show; TV FOOD NETWORK;
SHOW #EE0097

MM Format by Dave Drum - 30 December 1999

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