Text 10996, 69 rader
Skriven 2007-01-27 12:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Golf and NewMex 950
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 HN> and humid as a  steambath....I made it through 9 and told my brother in
 HN> law I was leaving  with him or without him....he came along...He at the
 HN> time was a +2 handicap  and I was a -20, but he wasn't very happy about
 HN> it. 

And now it's your turn to hear "speak English, please!"

 HN> I do my best to avoid heavy drinkers on the course...they tend to get
 HN> upset  when they can't hit the ball anymore (grin). 

Yeah, but be consoled by the fact that they probably
couldn't hit you, either.

 ->  -> La Fonda, right in town, might be fun to stay at, plus it
 ->  -> had a really nice lunch buffet.
 ->  HN> I'm not the biggest fan of buffets, I'll be looking for hole in the
 ->  HN> wall Chili  makers!
 -> This one was a surprise; otherwise I'd not have mentioned it.
 HN> I'll put it on the list to investigate!

In downtown Santa Fe, you're not likely to get hole-in-the-wall
anythings. There was a chili parlor in one of the malls, but when
Carol and I went to investigate, it was gone or invisible. Right
on the square in the middle of town there are a couple places that
are said to do a good green chile cheeseburger, but they were packed
with undesirable-looking folks. Perhaps better would be to follow
your nose and see what you find - maybe a pushcart or something.

-+-

      Title: GREEN CHICKEN-CHILLI STEW
 Categories: Chicken, Chilehead, Chiles, Stew
      Yield: Serves 4

      3 lb chicken, cut in serving
           - pieces OR same amount of
           - whatever pieces you like
           - legs, thighs, breast
    1/2 C  loosely packed cilantro
           - (fresh coriander)
      2 C  chopped onions
      4    anaheim chiles
      4    serranos, or to taste
      1 cn tomatillos
      2 cl garlic, minced
           salt and fresh pepper

  Here is a very nice green chile chicken dish. Make it as hot as
  you wish,the flavour is tremendous and improves the next day!

  Brown the chicken pieces in hot oil or lard, remove from pan when
  brown. Do in small batches, then set them aside. Do not
  overcook! Combine the cilantro, onions, long green peppers, small
  green peppers, garlic and the tomatillas in a blender or food
  processor, and whirl until well combined. Just stem the peppers,
  not seed or skin them! Taste this now, and add salt and freshly
  ground pepper, to your liking. Add a VERY little sugar, which
  will enhance the flavour. Place the browned chicken pieces in a
  heavy pot, and pour the mixture over them, and simmer for at least
  an hour, covered. Then uncover and cook down, until chicken is
  tender. If too thin, thicken with a roux. This will improve in
  flavour.

  From: Doug Irvine
  FROM: Chile-Heads Digest & Mailing List
  Format by Dave Drum
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