Text 73, 135 rader
Skriven 2006-04-07 08:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: uncle repost 481
========================
 RH> Living over here has opened my eyes to
 RH> some things I never knew exsisted but taste good (kalua pork, chicken
 RH> long rice, lomi lomi salmon) and some things I knew exsisted but have

I'm sure that (absent Steve's influence) you could have come
up with kalua pork by yourself. Chicken long rice assumes an
Asian or Asian-like background. Lomi lomi salmon is truly
indigenous and typical.

 RH> tasted and don't like (poi).

Ugh, I can't stand the stuff either. Yeah, everyone says,
oh, eat it with kalua pork or pipikaula, and it comes to
life, but for me, no. Neither fresh nor fermented - I just
won't willingly eat it.

 RH> It's interesting to speculate.  I get enough crazy ideas without the
 RH> influence of certain substances tho. (G)

There are those who imbibe to excess so as to stop the
ideas. One theory about alcoholism is that in men at least
it may often be self-medication against certain mental
malfunctions - obsessions, anxiety attacks, and the like.
 
 ML>       Title: Southwest Guacamole
 RH> Gringo guacamole!

Yep, my thoughts exactly when I saw it. Although avocadoes
are good enough not to need much jazzing up - one of my
favorite ways back in my youth was to sprinkle salt and
lemon juice on half an avocado ... and when I was feeling
adventurous, to top it off with a tablespoon of sour cream.

 I've enjoyed reading about your trip to New Mexico.
 RH> Hopefully the next place we will be stationed will have at least one
 RH> decent Mexican eatery in the area, as well as a good Korean one.

If not, you'll just have to practice your enchiladas and bulkogi.

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

      Title: Jerk-Spiced Roast/Smoked Turkey
 Categories: Chileheads, Poultry, Carribean
      Yield: 12 servings

MMMMM--------------------------MARINADE-------------------------------
      1    White onion, finely chopped
      3    Leeks sliced thinly
           (thoroughly wash first)
      6    To 10 scotch bonnet chilies
           OR-
      8    To 14 jalapeno chilies
           (Actually your favorite
           Chiles will work as long as
           They're HOT)
    1/4 c  Fine-chopped gingerroot
      2 tb Fine-chopped garlic
      1 ts Ground nutmeg
      2 ts Ground cinnamon
      1 tb Fresh ground black pepper
      2 tb Ground allspice
      1 ts Ground coriander
    1/4 c  Fine-chopped fresh thyme
      2 tb Sugar
    1/4 c  Soy sauce
    1/4 c  Olive oil
      2 tb Cider vinegar or 1/2 cup
           White wine
           Salt

MMMMM------------------------ROAST TURKEY-----------------------------
     12 lb Turkey
           Salt and fresh black pepper
      4    Carrots, chopped
      2    Spanish onions, chopped
      1 bn Celery, chopped
      8    Whole heads garlic, halved
           Crosswise
      6    Bay leaves
      2 tb Whole black peppercorns
      2 c  To 3 cups chicken broth

  For Thanksgiving we injected our bird with cayenne, roasted garlic
  oil and dark beer and it was awsome.  The debate is still on which
  way is best. Here's another recipe we've used.  We've also "marinated
  in Evaporated milk and 36 limes etc." That one is Peruvian.

  To make marinade:

  Combine onions, leeks and chilies in a food processor. Add gingerroot
  and garlic and process to thick paste. Transfer to large nonreactive
  bowl. Glass or stainless will work or I marinade in a large thick zip
  lock or plastic bag.

  Mix in remaining ingredients and set aside.

  To make turkey:

  Rinse the turkey under cold running water. Pat dry. Loosen turkey
  skin by gently easing finger under skin at the neck. Gradually work
  hand under skin to loosen without tearing it. Season turkey with salt
  and pepper. Place 1/3 marinade inside turkey. Gently place 1/3
  marinade under skin, being very careful not to tear the skin. Brush
  remaining marinade all over bird. Transfer to nonreactive pan. Cover
  with aluminum foil  or put em in that plastic bag and refrigerate
  overnight

  Place remaining ingredients including 2 cups stock in roasting pan.
  Unwrap turkey and place on rack in pan. Roast turkey at 325F degrees
  3 1/2 to 4 hours, basting frequently with pan juices and adding
  additional broth if needed.

  *** OR Place turkey in smoker over soaked applewood chips.  I much
  prefer the flavor of the smoked meat to roasting. Be sure and cover
  turkey with cheesecloth prior to placing in smoker.  Spray bird down
  with fine mist of water every 30 minutes.

  When turkey is done, let stand 20 minutes before carving.  (For
  roasted turkey strain pan juices) and serve seperately. For smoked
  turkey gently remove the dress of cheesecloth. This bird will fall
  apart it's so juicy. The left overs make the best enchilada or
  tamales ever.

  From: Shantihhh@aol.com

  Posted To: Chileheads Mailing List

  Format by Dave Drum - 10 December 98
  FROM: Uncle Dirty Dave's Kitchen

MMMMM

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