Text 10919, 84 rader
Skriven 2007-01-25 00:34:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Picnic
==================
 -=> On 01-23-07  22:37,  Jim Weller <=-
 -=> spoke to Dale Shipp about Picnic <=-

 DS> I think we have enough going on with the
 DS> rice variety tasting to not want to stick in a BBQ sauce variety
 DS> tasting as well.

 JW> That actually sounds like a better venture. a rice cook off sounds
 JW> boring.

  Well, something *could* be arranged if you decide to come:-}}

  How about it?  Lots to see in the area.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sik Sik Wat (Beef Stewed In Red-Pepper Sauce)
 Categories: Ethiopian, Stew, Meat
      Yield: 6 Servings
 
      2 c  Finely chopped onions
    1/3 c  Niter kebbeh
      2 ts Finely chopped garlic
      1 ts Scraped, finely chopped
           Fresh ginger root
    1/4 ts Fenugreek seeds, pulverized
           With a mortar and pestle or
           In
           Bowl with the back of a
           Spoon
    1/8 ts Ground cloves
    1/8 ts Ground allspice
    1/8 ts Ground nutmeg
    1/4 c  Paprika
      2 tb Berbere
    2/3 c  Dry red wine
    1/2 c  Water
      1 lg Firm tomato, coarsely
           Chopped and pureed through a
           Food mill or
           Rubbed through a sieve with
           The back of a spoon
      2 ts Salt
      3 lb Lean boneless beef,
           Preferably chuck, trimmed of
           Excess fat and
           Cut into 1-inch cubes
           Freshly ground black pepper
 
  In a heavy 4 to 5 quart enameled casserole, cook the onions over
  moderate heat for 5 or 6 minutes, until they are soft and dry.  Slide
  the casserole back and forth over the heat and stir the onions
  constantly to prevent them from burning; if necessary, reduce the heat
  or remove the casserole from the stove occassionally to let it cool
  for a few moments before returning it to the heat.
  
  Stir in the niter kebbeh and, when it begins to splutter, add the
  garlic, ginger fenugreek, cloves, allspince and nutmeg, stirring well
  after each addition.  Add the paprika and the berbere, and stir over
  low heat for 2 to 3 minutes.  Stir in the wine, water, pureed tomato
  and salt, and bring the liquid to a boil.  Add the beef cubes and
  turn them about with a spoon until they are evenly coated with the
  sauce.  Then reduce the heat to low.  Cover the pan partially and
  simmer the beef for about 1 1/2 hours, or until it shows no
  resistance when pierced with the point of a small, sharp knife.
  Sprinkle the wat with a few grindings of pepper and taste for
  seasoning.
  
  To serve, transfer the entire contents of the casserole to a deep
  heated platter or bowl.
  All recipes are from "Africa" in the Time-Life Foods of the World
  series. From: Ccrawfor@listor.Listor.Is       Date: 10-01-95
  Email Ä
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 22:30:57, 24 Jan 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)