Text 7206, 128 rader
Skriven 2006-11-03 03:19:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Savannah 467
========================
 -=> On 10-30-06  13:28,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Savannah 467 <=-

 DS>    fried items (but got four).  I especially liked the fried oysters.
 DS>    Gail ordered a salmon and thought it was not all that great.

 RH> I think they do better with things like scallops, clams, oysters, etc
 RH> than finned fish.  If Gail had ordered something like those vs the
 RH> salmon, she might have been hapier. Salmon requires a gentler touch in
 RH> prep and cooking than a lot of shellfish places tend to give: I'd
 RH> hesitate to order it in a place known for shellfish.

  Gail's likes shrimp and lobster, but not the other shellfish
  (exception for New England Clams, but not the clams typically found
  elsewhere).   There are some fish & chips we both like (firm white
  fish, crisp batter).   I am much more catholic in the fish I like.
 
 DS>   http://www.hominygrill.com/

 RH> Worth checking out when we get up there. I know there's a tea
 RH> plantaion outside of Charleston, can't remember exactly where, but
 RH> we've talked about going to visit it in the not too distant future.

  We visited a plantation that was on the national registry, but I don't
  recall the name.   Pick up brocures and ask around.  There were at
  least two of them.  We also went to an aircraft carrier that was nice,
  albeit a lot of stair steps.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Enchiladas In Pumpkin Seed-Chile Sauce
 Categories: Latin ameri, Chile head, Enchilada, Cheese
      Yield: 4 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      1    Green bell pepper
      1    Jalapeno pepper (or 2, if
           -you'd like more heat)
      2 ts Rape seed or corn oil
      1 md Onion, coarsely chopped
      2 cl Garlic, coarsely chopped
      8    Tomatillos, husked and
           -chopped
    1/2 ts Ground coriander seeds
    1/2 c  Hulled, unsalted pumpkin
           -seeds, toasted 6 to 8
           -minutes in a 350F oven
    1/2 c  Water
           -Salt & fresh pepper

MMMMM--------------------------FILLING-------------------------------
      1 tb Rape seed or corn oil
      2 md Onions, sliced thin
      3 cl Garlic, minced
      1 sm Green cabbage head, sliced
      1 ts Ground cumin seeds
      1 ts Ground coriander seeds
    1/4 c  Coarsely chopped cilantro
    1/2 c  Farmers cheese, ricotta
           -cheese, or mild, soft
           -chevre (goat cheese)
    1/2 ts Salt
           -Fresh-ground pepper
      8 lg Flour tortillas
 
  This reliable enchilada recipe doesn't require any time
  
  consuming procedures. The toasted pumpkin seeds give the
  sauce a delicious flavor as well as a boost in protein. Use
  the dark green, hulled pumpkin seeds that are available in
  whole-foods stores and some Latin American markets.
  
  1. Preheat the oven to 450 degrees. Place the bell and jalapeno
  peppers on a baking sheet, and bake them for 15 minutes or
  until they are blistered and soft. Let them cool.
  
  2. Make the filling: Heat the oil in a large skillet over medium
  heat. Add the onions, and saute them for 5 minutes, stirring
  occasionally. Add the garlic, cabbage, cumin, and coriander.
  Saute, stirring frequently, for 20 minutes, then remove the
  pan from the heat. When the mixture has cooled, stir in the
  cilantro, farmer's cheese (or ricotta or goat cheese), and the
  salt and pepper.
  
  3. When the peppers have cooled remove the skins with your fingers.
  Chop the peppers coarsely.
  
  4. Make the sauce: In a medium saucepan, heat the oil. Saute the
  onion, garlic, and tomatillos until they are soft, about 5
  minutes. Add the ground coriander, and saute 2 minutes more.
  Transfer this mixture to a blender or food processor. Add the
  chopped peppers (jalapeno seeds included, if you want heat),
  all but 1 tablespoon of the pumpkin seeds, and the water. Blend
  the sauce until it is almost smooth. Add the salt and pepper.
  
  5. Preheat the oven to 350 degrees. Spread 1/3 cup filling down the
  middle of a flour tortilla. Roll the tortilla tightly, folding in
  the sides as you roll. Place the rolled tortilla in a 9-by-13 in.
  casserole pan. Do the same with the remaining seven tortillas,
  using all of the filling. Pour the sauce over the filled
  tortillas, and then cover the dish with foil. Bake the enchiladas
  for 25 minutes. Serve the enchiladas garnished with the remaining
  pumpkin seeds.
  
  Serves 4
  
  Vegetarian Planet
  by Didi Emmons
  The Harvard Common Press
  ISBN 1-55832-115-2
  
  Judy Howle
  Flavors of the South
  Recipes for "heat lovers"
  FROM: Chile-Heads Digest & Mailing List
  Format by Dave Drum
  From: Dave Drum                       Date: 08-06-98
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 22:55:33, 02 Nov 2006
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