Text 4180, 71 rader
Skriven 2006-08-09 00:03:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Echo Picnic - LOBSTE
================================
 -=> On 08-08-06  21:15,  Dave Sacerdote <=-
 -=> spoke to All about Echo Picnic - LOBSTER INF <=-

 DSac> Just a quick message to those attending Saturday's Luau.  Thanks to
 DSac> the market price of lobsters being somewhat lower, the triple-lobster
 DSac> dinner at the Hu Ke Lau will be under $30.00 per person (at the time I
 DSac> made reservations, it was about $38/person.)

 DSac> My house will be the usual wreck, forgive me, but this time I have a
 DSac> valid excuse (other than laziness) - we're getting ready to move, so
 DSac> stuff is  getting sorted, boxed, etc.

  And we are just getting to the stage where some stuff is coming out of
  boxes and getting put into the new kitchen cabinets.  Kitchen will not
  have plumbing until about a week after we get back from your place
  though.

  Where/when are you moving?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Ole Mole **
 Categories: Chicken, Spicy, Chocolate, Tabasco
      Yield: 4 servings
 
      2 tb Olive Oil
      3 lb Cut Up Chicken
    1/2 c  Finely Chopped Onion
    1/2 c  Finely Chopped Green Pepper
      1 sm Clove Garlic, Minced
    1/4 c  Slivered Almonds
    1/4 c  Raisins
  1 1/2 tb Toasted Sesame Seeds
      1 c  Chicken Broth
      8 oz Tomato Sauce
  1 1/2 oz Unsweetened Chocolate
      1 ts Tabasco Pepper Sauce
    1/2 ts Ground Cinnamon
    1/4 ts Ground Allspice
 
  Mexico, the birthplace of Tabasco's hot peppers, is also home to more
  mole sauces than one can count.  This simplified version uses Tabasco
  sauce in place of chilies.

  Heat 1 tablespoon of the oil in a large skillet and brown the
  chicken pieces over medium heat.  Remove and set aside.  Add the
  remaining tablespoon of oil to the skillet, and saute the onion,
  pepper, and garlic for 3 to 5 minutes.
  
  In a food processor or blender, finely grind the almonds, raisins and
  sesame seeds to a paste.  Add the mixture to the vegetables, along
  with 1/2 cup of the broth, the tomato sauce, chocolate, Tabasco
  sauce, cinnamon and allspice.  Cook, stirring, until the chocolate
  melts.
  
  Return the chicken to the skillet, coating the pieces well with the
  sauce. If the sauce is too thick, add a little more broth, about 1/2
  cup.  Cover and simmer over low heat for 30 to 40 minutes, or until
  the chicken is cooked through.
  
  From: The Tabasco Cookbook.
  From: Fred Towner                     Date: 19 Jun 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 22:56:06, 08 Aug 2006
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