Text 7901, 81 rader
Skriven 2006-11-23 22:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Big Score!
==================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Melissa's in the local supermarket at $1.99 per bag or $3.98/oz!

 DS> You know, Jim, reading your posts sometimes makes me realize just
 DS> how much I take for granted down here.  I turn my nose up at 
 DS> Melissa's stuff because it's overpriced, but at least I have 
 DS> alternatives available in local markets.  You're pretty much stuck.

We have come a long way in the 26 years I lived here and watched the
city grow. In 1980 there were two small and undistinguished
supermarkets, the Co-op was a ramshackle little warehouse that sold case
lots of non-perishables to members who volunteered to take turns
unpacking the semi-trailer, there were no ethnic shops, the restaurant
scene was 4 steak houses, 2 pizzarias and 2 Chinese restaurants and the
road to Edmonton was gravel for the first 500 miles so the drive out was
daunting. In the 50's the place was so rugged that Dad declined a job
here that paid three times what he made back home as he didn't want to
bring the family up.

 DS> It makes the occasional deal that much sweeter, I guess.  I'm glad
 DS> you enjoyed your soup. 

I made another gallon today and sent quarts over to both kid's homes.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Roasted Raspberry Chipotle Manchego, Chicken Bacon Tapas
Categories: Appetizers, Cornmeal, Chicken, Bacon, Cheese
  Servings: 12

      1 lb roll polenta
      1 TB butter
  1 1/2 c  diced onions
    1/2 lb boneless; skinless chicken
           breast, chopped
      6 sl pre-cooked bacon; chopped
      2 c  shredded Manchego cheese
           (divided use)
    2/3 c  Raspberry Chipotle Sauce
      3 TB pecan pieces
      1 TB chopped fresh cilantro
      1    recipe Chipotle Raspberry
           Sauce

Preheat oven to 400 degrees.

Spray a 13-by-9-inch pan with cooking spray or grease. Slice polenta  
into 12 equal rounds. Heat a large (10- or 12-inch) non-stick skillet  
over medium.

Grill polenta rounds for 4 minutes on each side. Lay rounds, keeping as
close together as possible, across bottom of pan. Add butter and onions
to  skillet and cook over medium for 3 minutes. Add chicken and cook
with onions, breaking chicken up into very small chunks, for 4 minutes
or until chicken is just opaque. Remove from heat and stir in chopped
bacon. Sprinkle 1 cup of the shredded cheese evenly over polenta rounds;
spoon chicken mixture evenly over cheese. Drizzle Roasted Raspberry
Chipotle Sauce over cheese, then top with remaining 1 cup of cheese.
Sprinkle pecans over top.

Bake for 8-10 minutes or until cheese is melted and sauce is bubbly;
sprinkle top with cilantro.

Serve on small plates, tapas style.
                    
From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Ever into a new bar and ask to see the finance manager?
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