Text 10399, 71 rader
Skriven 2007-01-12 19:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Rice 872
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 DS> I just happened to have one brick in our back up frig.   Label says
 DS> "Wellsley Farms", Premium Aged Yellow Cheddar Chees, aged naturally
 DS> 18 months or more.  2 lbs.  On the back it says distributed by BJWC
 DS> of Natick MA.

Don't know it. There are no farms that I know of in Wellesley.

Today I had a rather nice Cheddar called Kerrygold. I guess
it's from Ireland, but as your cheese most likely is not from
Wellesley, one can't assume.

 DS> So -- all I can say is that next time you are here, give it a
 DS> taste to see.

I'll bring pills.

 DS> BTW, we went to that local Mexican restaurant tonight (Zapata's).
 DS> Gail had chile verde and I had chicken mole.   Her dish was a
 DS> sizable bowl of stew and mine was a half chicken -- albeit a small
 DS> one.   Both were quite good.   We will be going back.

Nice to know. It may be a touch far, but if we're in the
neighborhood, we'll consider it and maybe give you a shout.

 DS> We talked with the waitress about what Richard Douville had told
 DS> us about a lot of the local Mexican restaurants being of the same
 DS> "family".  She said yes, and that this restaurant and the Pachana
 DS> in Odenton were related.  Is that the one you and Carol often go
 DS> to, and the one you took us to one time?

Pachanga, actually. That's the one.

Vera Cruz crab (Jaiba Veracruzana)
cat: main, shellfish
serves: 6

1 c onion, chopped
3 garlic, minced
4 Tb olive oil
1 1/4 c tomato puree
1/8 ts clove powder
1/8 ts cinnamon
2 red bell peppers
1 1/2 lb lump crabmeat
15 pimento-stuffed olives, sliced
1 Tb capers, chopped if large
1 jalapeno chile, minced, with seeds and membrane
salt
1/3 c cream
3 eggs
1/4 c hard cheese, grated

Wilt onion and garlic in oil. Add tomato puree and spices. Bring to
a simmer over low heat.

Roast the peppers until they blister; remove the skins and interiors;
slice the meat into thin strips.

Add the crab, olives, capers, chile, peppers, and salt to the tomato
mixture. Simmer for 5 minutes and then stir in the cream.

Separate the eggs. Beat the whites and yolks separately until frothy.
Fold together.

Pour the crab mixture into a greased baking dish and top with the eggs.
Sprinkle cheese over all and bake at 350 for 15 min.

adapted from Condon and Bennett, The Mexican Stove
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