Text 17607, 73 rader
Skriven 2007-07-02 20:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: Altrenatives to Phyde
=================================
-=> Quoting Sean Dennis to Ruth Hanschka <=-

 SD> Forget the slide rule.  Just whip out DOS 3.3. <G>

Or vinyl records.


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

      Title: Pepian De Pollo
 Categories: Mexican, Chicken, Chilies
      Yield: 4 servings

      6    Plum tomatoes
      8    Tomatillos, husked and
    Washed
      1 md Onion, unpeeled
      4    Cloves garlic, unpeeled
    1/2 c  Sesame seeds
    1/2 c  Shelled pumpkin seeds
      3    Dried red chiles, stemmed
           And seeded
      1    (2-inch piece) canela or
    Mexican cinnamon
      8    Whole cloves
      3    Whole allspice berries
      2 tb Vegetable oil
      6 c  Chicken stock
      2 oz Semisweet chocolate,
           Chopped
    1/4 c  Masa harina mixed with
    1/2 c  Water
      2 lg Rotisserie chickens, cut
    Into pieces
      3    Sprigs fresh cilantro

  Traditionally, this dish is made with poached chicken, but you can
  save time by using store-bought rotisserie chickens. Just make sure
  you buy chickens without any special flavoring; if that's all you
  can find, try to remove all of the skin. You can use any kind of
  dried red chile for this recipe; anchos, guajillos, pasillas,
  whatever you have on hand. Look for ingredients like canela and masa
  harina in the Mexican foods section of your supermarket, at a Latin
  American grocery, or online. Serve the pepian with plenty of white
  rice and fresh corn tortillas.

  In a large cast iron skillet, toast the tomatoes, tomatillos, onion
  and garlic until they are slightly blackened. Remove them from the
  pan and allow them to cool before peeling, coarsely chopping and
  adding to the blender. In the skillet, toast the sesame seeds,
  pumpkin seeds and chiles until the sesame seeds are golden. Add the
  seeds and chiles to the blender. Add the canela, cloves and allspice
  berries to the skillet and toast until aromatic. Add the spices to
  the blender and puree all of the ingredients together completely.
  Press the mixture through a sieve. In a large enameled Dutch oven,
  heat the vegetable oil over medium high heat. Add the pureed mixture
  and fry for about 5 minutes. Add the chicken broth and stir to
  combine. Add the chocolate and the masa harina mixture and stir
  again. Bring the mixture to a boil, add the chicken pieces, then
  reduce the heat and simmer about 20 minutes. Garnish with the
  cilantro. Yield: 8 to 12 servings Heat Scale: Medium
  From: Fiery-Foods.Com

MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)