Text 9436, 111 rader
Skriven 2006-12-29 23:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: batmaaaaaan
===================
 -=> Quoting Hap Newsom to Ian Hoare <=-

 HN> We all have our guilty pleasures....one of mine is watching truely
 HN> HORRIBLE  and Atrocious acting...

You are not alone.

 HN> Attack of the killer tomatoes is one of my favorites

Mine too. Check out: http://killertomatoes.com/main.asp
Watch the trailer, check out the sequels, buy the spaghetti sauce.

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

     Title: 2002: Chettinad Chicken Curry & Tomato Ricotta Salad
Categories: Tnt, Chicken, Curry, Cheese, Salads
  Servings: 6

      6    whole cloves
      8    green cardamom pods, husked
      2 TB canola oil
      8 cl garlic, finely minced
      2 c  finely chopped onion
      1    inch cinnamon stick
      1 ts ground cumin
      1 ts cayenne
      2 ts ground coriander
    1/2 ts ground ginger
      1 ts coarse crushed black pepper
    1/4 ts turmeric
      2 lb skinless, boneless chicken
           breasts
      1 c  tomato puree
    1/2 c  grated fresh coconut
  1 1/2 ts salt
      1 c  water
      1 TB lemon juice
           Cilantro sprigs for garnish
           SALAD:
    1/2 lb ricotta salata cheese
      2 TB chopped fresh basil
      2 TB chopped fresh chives
      1 TB chopped fresh mint
      1 ts chopped fresh oregano
      1 ts chopped fresh thyme
      5 lg ripe tomatoes, cut into
    1/4    -inch slices
    1/2 lb cherry tomatoes (various
           colors), halved
           Coarse salt and freshly
           ground pepper to taste
      4 TB extra virgin olive oil
      3 TB balsamic vinegar
           Basil, mint, oregano and/or
           thyme sprigs for a garnish

Chettinad Chicken Curry; Tomato & Herbed Ricotta Salata Salad

Every region of the Indian subcontinent boasts its own version of
chicken curry. In the last few years, Chettinad cuisine in Southern
India has piqued the interest of Bay Area diners. Chettinad cuisine can
be found in the southernmost state of Tamil Nadu. It's one of the
spiciest, oiliest and most aromatic in India. But not to worry, this
home-style Chettiar dish from Laxmi Hiremath is beautifully seasoned
with a perfect balance of spices. To enhance its enjoyment, serve it
with plain steamed rice (or a plain rice pilaf), a cooling bowl of
unflavored yogurt, and a dish of Indian lime pickle, such as Patak's
brand. Hiremath began writing for The Chronicle in 1992. She is the
author of "Laxmi's Vegetarian Kitchen" and "The Dance of Spices."

Coarsely crush the cloves and cardamom using a mortar and pestle or a
spice mill. Set aside. Heat the oil in a heavy skillet over moderately
high heat. Add the garlic and onion and cook for about 4 minutes, until
lightly browned. Add the cloves/cardamom and cinnamon. Stir and cook for
30 seconds. Add the cumin, cayenne, coriander, ginger, pepper and
turmeric. Stir and cook until aromatic, 30 seconds. Add the chicken and
sear for 3 to 4 minutes per side, until light brown. Add the tomato
puree, coconut, salt and water. Bring to a gentle boil, reduce heat to
medium, cover and cook for about 20 minutes, until the chicken is
tender. Sprinkle in the lemon juice. Transfer to a heated serving dish.
Remove the cinnamon stick. Garnish with sprigs of cilantro.

Tomato & Herbed Ricotta Salata Salad: This lovely salad from Joanne Weir
uses a blend of fresh herbs mixed with crumbled ricotta salata to bring
out the sweetness in tomatoes. Still, the salad's all about tomatoes, so
use only the best, most flavorful ones you can find. Weir is a cookbook
author ("Weir Cooking: Recipes from the Wine Country," "Weir Cooking in
the City," "From Tapas to Meze" and "You Say Tomato," among others) and
TV cooking show personality. She started writing for the Food section in
1994.

Crumble the cheese into a bowl. Add the basil, chives, mint, oregano and
thyme. Mix until the herbs coat the crumbled cheese. Arrange the large
tomatoes on a serving platter, overlapping the slices slightly. Scatter
the cherry tomatoes on top. Season with salt. Whisk together the olive
oil and vinegar. Season to taste with salt and pepper. Drizzle the
vinaigrette over the tomatoes and let sit for 10 minutes. To serve,
scatter the cheese over the tomatoes and garnish with basil, mint,
oregano and thyme sprigs.

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
MMMMM-------------------------------------------------

Jim

... Japanese scientist: Technically, sir, tomatoes are fags.
... Military scientist: He means fruits.
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