Text 20188, 141 rader
Skriven 2007-09-08 09:13:00 av Dave Drum (1:10/345)
     Kommentar till en text av carol shenkenberger
Ärende: George Grills
=====================
On 08-20-07 Carol Shenkenberger Scribbled to hap newsom about Re: 
Breadmaker

CS>hn> You shouldn't be surprised! Freecycle and Craigslist are both
CS>hn> populate people who are looking to keep stuff out of landfills
CS>hn> and to reuse as possible, and pass on what's good and still
CS>hn> functional! We do have a b

CS>I noted 4 George Forman grills in a single post.  If I want one,
CS>apparently  easy to get.  (2 had upgraded to larger models and the
CS>smaller ones were free).

Even as a single guy I found that the base George was too small 
sometimes. I passed my entry-level (and well used) George along to a 
friend and went out and bought a BIG George at bargain prices - proving, 
once again that bigger is not always better. This sucker is very hard to 
fit on my available counter space. So, it sits in a cabinet whilst a 
medium sized George with removable plates does yeoman service.

If you do have to buy a George - get one of the models with the 
removable cooking surface. It makes clean-up a breeze ... a big plus for 
an inveterate slob like me.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coloradito (Red Oaxacan Mole)
 Categories: Emeril, Latino, Poultry, Sauces
      Yield: 6 Servings
 
MMMMM--------------------------CHICKEN-------------------------------
      1 lg Chicken (about 3 1/2 lb);
           - in serving pieces
      1 md White onion; rough chopped
      1 sm Head garlic; scored around
           - the middle
      4    Fresh marjoram or oregano
           - sprigs
      4    Fresh thyme sprigs
      4    Sprigs flat-leaf parsley
           Sea salt

MMMMM---------------------------SAUCE--------------------------------
     12    Chilies guajillos or
           - Chilcostles
    1/2 lb (abt 2 sm) tomatoes; stewed
      4 tb Melted lard or safflower oil
    1/4 c  Sesame seeds
  1 1/2 tb Dried oregano
      2    Whole cloves
      2    Whole allspice
      1 md White onion; thick sliced
      9 sm Garlic cloves; peeled
      1    (3") cinnamon stick;
           - broken into thin strips
      1 sm Ripe plantain; peeled and
           - cut into thick rounds
      3 sl French bread
      1 oz Mexican chocolate
           Sea salt

MMMMM--------------------------TO SERVE-------------------------------
      3 c  Cooked white rice; seasoned
     12    Corn tortillas; warm
 
  Put the chicken into a pan with the onion, garlic, and
  herbs; cover with water and add salt to taste. Bring to
  a simmer and continue simmering until the chicken is
  just tender, about 20 to 25 minutes.
  
  Remove the stems, if any, from the chiles, slit them open,
  and remove veins and seeds.
  
  Toast the chiles on a hot comale for a few seconds on each
  side, pressing them down until the inside flesh turns an
  opaque, tobacco color. Rinse the chiles in cold water,
  cover with hot water, and set aside to soak for about 15
  minutes.
  
  Put the tomatoes into a blender jar and blend briefly.
  Heat 1 tablespoon of the lard and fry the sesame seeds
  for a few seconds until a deep golden brown. Transfer
  with a slotted spoon, draining them as much as possible,
  to the blender jar; add the oregano, cloves and allspice
  and blend until smooth, adding a little more of the water
  in which the chiles were soaking if necessary.
  
  Add more lard to the pan and heat; add the onion and garlic
  and fry until translucent.
  
  Add the cinnamon pieces and fry until the onions and garlic
  are lightly browned.
  
  Transfer with a slotted spoon to the blender jar. Add the
  plantain and bread to the pan and fry over low heat until
  a deep golden color; transfer to the blender jar. Adding
  more chile water if necessary, blend until you have a
  smooth puree. Gradually add the soaked chiles with more
  water as necessary and blend until smooth. When all the
  chiles have been blended, dip a spoon into the bottom of
  the blender jar and take out a sample of the sauce to see
  if the rather tough chile skins have been blended
  sufficiently. If not, add a little more water, stir well,
  and then blend for a few seconds more.
  
  Heat the remaining lard in a heavy pan or saute pan, add
  the blended sauce and chocolate, and cook over medium heat,
  stirring and scraping the bottom of the pan to prevent
  sticking, for about 15 minutes. Add 2 cups of the chicken
  broth and the chicken pieces, taste for salt, and cook for
  15 minutes more. The sauce should be fairly thick and
  lightly cover the back of a wooden spoon.
  
  Serve with white rice and tortillas.
  
  Recipe Courtesy of Emeril Lagasse
  
  Recipe Summary
  Prep Time: 15 minutes
  Cook Time: 1 hour 15 minutes
  Yield: 6 to 8 servings
  
  MM Format by Dave Drum - 20 April 2003
  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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