Text 17306, 131 rader
Skriven 2007-06-28 08:36:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Drunk Chicken
=====================
On 06-27-07 MARK LEWIS Scribbled to CAROL SHENKENBERGER about Drunk 

ML>-> Give this one a try sometime ... the wine adds a very nice 
ML>-> flavour to the beef. It's a French Classic. If it has 
ML>-> strayed too far from the traditional I am sure that Ian 
ML>-> will weigh in.

ML> CS> No thanks but thanks!  I'm convinced I do not like alcohol in
ML> CS> cooking except a few asian dishes and gonna be stubborn about it

ML>you seem to (keep?) miss(ing) the point that the alcohol cooks out
ML>and it is the essence flavors of the leftovers that give the
ML>flavor... there's _no_ alcohol left after a few minutes at a good
ML>simmer...

ML>IIRC, alcohol boils off at 120F anyway

180oF - really. I used to do some home distilling when experimenting 
(ahem) with alternative fuels (guffaw) back when Mother Earth News was a 
young, experimental magazine. 180oF lifts the ethanol from the mash and 
sends it as vapour into the condenser. Or into the atmosphere if you are 
cooking grub.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rancho Gordo Posole Verde (Green Posole)
 Categories: Latino, Soups, Corn, Herbs, Chilies
      Yield: 6 servings
 
    1/4 lb Rancho Gordo posole
           -=OR=-
      2 c  Canned hominy, rinsed and
           -drained *
  1 1/2    Onions; white or red, peeled
           -and halved
           -Salt
      4 cl Garlic; peeled
     15    (to 20) tomatillos; papery
           -skins removed
      2    Poblano chilies
      1    Serrano chile
      2 tb Extra virgin olive oil
      1 c  Coarse chopped cilantro
      2 ts Dried Mexican oregano
  1 1/2 qt Vegetable or chicken broth
           -Freshly ground black
           -pepper
 
  This meatless posole is tart, spicy, herbaceous and very good. Remove
  the seeds from the serrano chile if you want a tamer dish. The soup is
  light enough to serve as a first course. To make it more substantial,
  add cooked shredded or chopped chicken or vegetables such as carrots,
  zucchini or chayote squash. (Rancho Gordo is a Napa-based company
  specializing in heirloom beans, dried corn, chiles, grains and rice,
  herbs and spices.)
  
  If using dried Rancho Gordo posole, soak it overnight in water to
  cover generously. Drain. Place it in a saucepan with fresh water to
  cover generously. Add 1/2 onion, bring to a simmer, cover partially
  and cook at a gentle simmer until the corn kernels are tender, 2 to 3
  hours; many will split open. Season with salt and cool in the liquid.
  
  On a hot, dry griddle or skillet, roast the remaining halved onions,
  the garlic, tomatillos and chiles, turning occasionally, until they
  are charred and slightly softened, 15 to 20 minutes. Work in batches
  if necessary. Put the roasted poblano chiles in a paper bag to steam
  until cool. Transfer the other vegetables to a bowl and let cool,
  collecting their juices.
  
  Skin the poblanos, discarding seeds and stems. Discard the serrano
  chile stem but don't skin or seed. Put all the roasted vegetables in a
  blender, in batches if necessary, and puree until smooth. Heat the oil
  in a large stockpot over moderate heat. Add the vegetable puree and
  adjust heat to maintain a simmer. Cook, stirring occasionally, for 10
  minutes to blend the flavors.
  
  Puree the cilantro, oregano and 1 cup of the broth in a blender. Add
  to the vegetable mixture along with 4 cups additional broth. Drain the
  posole and add it to the pot. Season with salt and pepper and return
  to a simmer. Thin with additional broth if necessary. Serve in warm
  bowls.
  
  Serves 6
  
  * Note: Rancho Gordo posole has already had the hulls removed by
  boiling with wood ash. If you use posole from another source, such as
  a Mexican market, you will need to soften and remove the hulls
  according to the
  
  following instructions.
  
  1. Soak the dried corn overnight in water to cover. Drain and rinse
  in a sieve.
  
  2. For each pound of corn, bring 2 quarts water to a boil. Stir in 1
  tablespoon calcium hydroxide (slaked lime; available in Mexican
  markets). Add the corn and adjust heat to maintain a simmer. The corn
  will turn bright yellow. Cook 15 minutes, then cover and set aside
  for 1 hour. Drain and rinse repeatedly, rubbing the corn between your
  fingers to remove the papery outer skin. Rinse until the corn is
  white again and no longer feels slippery.
  
  3. Pinch off the tough, dark germ at the base of each kernel. This is
  a tedious task, but it will allow the corn to open like a flower when
  it is tender. Recruit a helper to make the job go faster.
  
  One pound dried whole corn yields about 8 cups cooked.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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