Text 16812, 132 rader
Skriven 2007-06-16 20:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: A young entrepreneur
================================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> But first she would become a lawyer just to become 
 JW> a millionaire . . .

 DS> So she'll be moving to the US for a while then, eh?

I think she'd have to; that's where all the big class action suits
with fat contingency fees are.

I questioned her on that. She's says most lawyers have to work with
bad people (criminals) but not all of them. When I mentioned people
suing tobacco companies for health reasons she countered that
tobacco companies should sue the smokers back for being STUPID!
So then I told her about the famous hot coffee lady vs. McDonald's
which made her laugh.

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

      Title: Ceiba Family Pupusas
 Categories: Latin Amer, Pork
      Yield: 20 servings

           FOR THE FILLING:
      2 lb Boneless pork shoulder, cut
    Into 1-inch cubes
      2 tb Garlic powder
      1 tb Ground cumin
      1 tb Achiote powder
    Salt
    1/2 c  Olive oil
    1/2 c  Coarsely chopped yellow
    Onion
      1 sm Green bell pepper, stemmed,
    Seeded and cut into quarters
      1 md Roma tomato, seeded and
    Coarsely chopped
      1    Head garlic, peeled and
    Finely minced
      8 c  Shredded pepper jack cheese
           FOR THE CURTIDO:
      1 lg Napa cabbage
      1 lg Carrot, peeled and trimmed
      1 md Red bell pepper, stemmed and
    Seeded
      1 md Red onion
      1 c  Champagne vinegar
    1/4 c  Water, plus more as
    Necessary
  1 1/2 tb Sugar
      1 tb Ground cumin
           FOR THE SAUCE:
      4 lg Roma tomatoes
      2    Jalapeno chili peppers
      1    Yellow onion
    1/2 c  Olive oil
    1/2 c  Water, or as needed
    Salt
           FOR THE DOUGH:
  2 1/4 lb Masa harina (corn) flour
      1 tb Salt
      3 qt Water

  Pupusas are often made softer and thicker than the ones chef
  Victor Albisu and the Ceiba kitchen staff make for this recipe; he
  prefers them thin, toasty and wide. When cooking the pupusas, use
  a minimal amount of oil; just enough so that they slowly develop a
  crust without sticking to the pan.

  For the filling: Season the cubes of pork with the spices and
  salt, rubbing them into the meat. In a large skillet over medium
  heat, heat the oil until it shimmers. Add the pork and cook for 30
  minutes, stirring occasionally so that the meat does not burn. Add
  the onion, bell pepper, tomato and garlic. Cook for 5 minutes,
  stirring to mix well; the consistency should be crisp and
  vegetables should have sweated and become somewhat caramelized.
  Transfer in batches to the bowl of a food processor along with
  evenly divided portions of the pepper jack cheese. Puree until
  somewhat smooth, with a slight texture. Set aside.

  For the curtido (cabbage slaw): Cut the vegetables into very thin
  sticks (julienne), placing them in a large bowl as you work. Add
  the champagne vinegar, water, sugar and cumin and toss to combine.
  Set aside.

  For the tomato sauce: Over an open flame, grill the tomatoes,
  jalapeno chili peppers and onion until they are charred. Cut the
  tomatoes in half, discard the jalapeno chili pepper stems and cut
  the onions into 1-inch slices.

  Heat the oil in a medium saucepan over medium heat, until it
  shimmers. Add the grilled vegetable pieces, water and salt to
  taste. Cook for 5 to 7 minutes, adding water as necessary.
  Transfer to a blender and puree until smooth; taste and adjust
  seasonings. Set aside.

  For the dough: Combine the flour and salt in a large bowl. While
  kneading with your hands, slowly add water until a dough forms
  that is easy to shape. If the dough is too hard and grainy, add
  water; if the dough is too watery, add flour.

  To assemble: Have ready a large baking sheet lined with parchment
  paper or wax paper.

  Using your hands, place 3 tablespoons of the pupusa dough in 1
  hand and create a well in the dough using your other hand. Spoon 1
  tablespoon of the pork filling into the well and close up the
  dough tightly. Shape the dough into a 1/4-inch or 1/2-inch-thick
  disk that is 5 to 6 inches wide. Layer the pupusas on the baking
  sheet.

  Heat the oil in a large nonstick skillet over medium-high heat
  until it shimmers. Working in batches, sear the pupusas for 2 to 3
  minutes on each side, or longer if you like them toasted. Stack
  the finished pupusas on the lined baking sheet and tent loosely
  with aluminum foil. Place 3 pupusas on individual plates. Top them
  with the curtido and ladle the tomato sauce around the plate.
  Serve warm.

  Recipe Source: From Ceiba chef de cuisine Victor Albisu.
  From: Etm To: Eat-L

MMMMM

Cheers

YK Jim


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