Text 17921, 68 rader
Skriven 2007-07-13 00:21:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: C F S
=================
 -=> On 07-12-07  12:58,  Dave Sacerdote <=-
 -=> spoke to Dave Drum about C F S <=-

 DD> Here is the best-ever C F S recipe I own. It makes really good C F S - 
 DD> even if it is a lot of work.
 
 DD>       Title: Chicken Fried Steak (Kathy Pitts)

 DSac> 100% agreed - this recipe makes the best CFS I've ever had.

  After all -- look who wrote it.   Many of her recipes are excellent.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Green Chili
 Categories: Chili
      Yield: 1 servings
 
      3 lb Lean boneless pork, cut into
      1    Inch cubes
           -As many roasted green
           -chiles (preferably fresh
           -poblanos or anaheims) as
           -your taste buds will allow
           -flour
      1 lg Onion, coarsely chopped
      2    3 cloves garlic, chopped
           -flour
           -chicken stock
           -Cumin, Mexican oregano to
           -taste
           -Roasted sweet green peppers
           -if needed (optional, see
           -below)
           -Olive oil
 
  Roast the chiles over the flame of a gas stove, or under the broiler,
  until charred.  Remove, allow to cool in a paper bag, and peel and
  seed.  Chop coarsely or cut into strips.  If the peppers are extremely
  hot, or if you are faint-hearted, add enough roasted and peeled sweet
  peppers to make a total of at least a cup of roasted peppers.
  
  Roll the pork cubes in flour, and brown in the hot olive oil.  Remove
  from the pan and set aside.  Add the chopped onion and garlic to the
  pan, and cook until the onions are transparent, but not browned.
  Add enough flour to the pan to absorb all of the remaining fat, and
  cook until the flour is golden brown.  Return the pork to this
  mixture, and stir in the chicken stock (you'll want enough stock to
  cover the meat).
  
  Add the roasted chiles, cumin and oregano to taste, and simmer until
  the pork is tender.
  
  Personally, I like the undisguised flavor of the peppers and pork in
  this dish too much to add tomatoes, but if you want tomatoes, add them
  as part of the liquid in the dish.  For best flavor, roast the
  tomatoes along with the chiles, and peel before adding to the stew.
  
  From: Kathy Pitts                     Date: 02 May 94
 
MMMMM


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