Subj : Today in History - 1919
To   : All
From : Dave Drum
Date : Fri Oct 28 2022 05:31:00

28 October 1919 - THE VOLSTEAD ACT: On this date, the 66th Congress
(1919-1921) overrode President Woodrow Wilson’s veto of the National
Prohibition Act. Known as the Volstead Act (H.R. 6810), after Judiciary
Chairman Andrew Volstead of Minnesota, this law was introduced by the
House to implement the Prohibition Amendment by defining the process and
procedures for banning alcoholic beverages, as well as their production
and distribution. When Volstead introduced an earlier version of the law
(H.R. 3458) on May 27, 1919, Democrats countered with what would be
known as the "wet law," or repeal of the Wartime Prohibition. The battle
between the "wets" and the "bone-drys," as Prohibition supporters were
known, ensued that summer in the House. In one debate, Chairman Volstead
defended the act, stating "The American people have said that they do
not want any liquor sold, and they have said it emphatically by passing
almost unanimously the constitutional amendment." With a Republican
majority in the House, the law passed the chamber convincingly on July
22, 1919 with a vote 287 to 100. The Volstead Act remained in effect
until the passage of the Twenty-first Amendment, which repealed
Prohibition in 1933.

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

      Title: Al Capone Roast
 Categories: Pork, Herbs, Cheese, Vegetables, Wine
      Yield: 5 servings

      2 lb Boneless pork shoulder
      2 tb Good Fella Italian seasoning
           - divided
    1/2 Lb Mild Italian sausage
    1/2 c  Ricotta cheese
    1/4 c  Kalamata olives; pitted
      2 tb Oil-packed sun-dried tomato
      4 sl Prosciutto
      8 oz Mushrooms
    1/2 lg Yellow onion; peeled, diced
      1 lf Yellow onion; peeled, sliced
      2 cl Garlic; minced
        pn Salt
        pn Red chile flakes
    1/3 c  Italian parsley; chopped
    1/4 c  Parmesan cheese; grated
      1 tb Olive oil
    1/2 c  Beef stock
    1/2 c  Red wine
    1/3 c  Heavy cream
      2 tb Butter

  Set oven or grill @ 425ºF/218ºC.

  Butterfly boneless pork shoulder (or have your local
  butcher do this step). Transfer pork to parchment paper
  (twice its size), and fold parchment over pork. Place in
  a large ziploc bag and use a meat mallet to tenderize
  pork. Remove from bag. Unfold parchment and lay pork
  flat.

  Pulse mushrooms in a food processor 10 times, to chop
  fine. Set aside.

  Brown sausage in a skillet over medium-high heat, using
  a wooden spoon to break up into small pieces. Once
  browned (around 5 minutes), use a slotted spoon to
  transfer sausage to a glass bowl, and set aside to cool.

  While the skillet is hot, saute the mushrooms in the
  rendered sausage fat. Mix minced garlic clove with salt
  and chili flakes, then add to mushrooms along with diced
  onion. Sauté for 3 minutes, until onions are tender. Set
  aside.

  Combine ricotta, olives, and sun-dried tomatoes in a
  food processor. Process on high for 30 seconds, until
  well combined and no large pieces remain. Set aside.

  TO ASSEMBLE ROAST: Start by seasoning pork shoulder with
  1 tb of Italian seasoning. Then add an even layer of
  Italian sausage, and then spread ricotta mixture over
  pork with a rubber spatula. Top layer of ricotta with
  prosciutto, followed by mushrooms. Sprinkle parsley and
  parmesan cheese over the mushrooms.

  Now roll and tie the pork shoulder with butcher’s twine.
  Use parchment paper to guide the rolling process. Slowly
  roll, pressing down gently. Remove parchment paper.
  Season pork with the remaining tablespoon of Italian
  seasoning, Tie a small loop at one end of the butcher’s
  twine, then truss the pork shoulder.

  Place sliced onion in bottom of roasting pan, and
  drizzle with 1/2 TB olive oil. Place pork on top of
  sliced onions, and drizzle with remaining 1/2 TB oil.

  Roast in oven for 20 minutes, then lower oven
  temperature to 325ºF/165ºC. Roast for an additional one
  hour and 10 minutes. Remove from oven. Transfer to
  cutting board to rest for 15 minutes before slicing.

  Meanwhile, heat a skillet over medium heat to reduce pan
  jus. Strain onion, set aside. Add red wine, beef stock,
  butter, and heavy whipping cream. Reduce 5 to 7 minutes,
  or until sauce coats the back of a spoon. Gently stir in
  onion.

  Cut roast into 1" thick slices. Serve with mashed
  potatoes, pan reduction, and chopped parsley. 

  By: Frank Nitti, Elliot Ness

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

  Uncle Dirty Dave's Archives

MMMMM

.... "Alcohol is a liquid that can put the wreck in recreation." - Anonymous
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