Text 9494, 131 rader
Skriven 2006-12-30 22:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: batmaaaaaan
===================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 HN> We all have our guilty pleasures....one of mine is watching truely
 HN> HORRIBLE  and Atrocious acting...
 
 JW> You are not alone.

 DS> Just before Christmas, I scored bigtime in the Crappy Video area.  Got
 DS> a load of badly subtitled-and-acted Kung Fu movies as well as a bunch
 DS> of really horrid blaxploitation films and other cinematic atrocities 
 DS> on markdown for TEN CENTS per DVD.  

Treasure!

 DS> I l;ove it when my eyes bleed.

A new tag too!

     Title: 1993: Warm Asparagus W/Tarragon Vinaigrette; Chicken Lime 
Categories: Vegetables, Salads, Chicken, Soups, Salsa
  Servings: 4

           ASPARAGUS:
      2 TB Dijon mustard
    1/4 c  Champagne vinegar
    1/4 ts salt
    1/4 ts freshly ground pepper
    1/2 c  olive oil
      2    shallots, peeled and finely
           chopped
      2 TB minced fresh tarragon
      2 lb asparagus
           CHICKEN LIME SOUP:
           Olive oil mist
      3    chicken breast halves, boned
           and skinned
      4    limes
  1 1/2 qt homemade or good quality
           chicken broth
      1 c  diced red bell pepper
      2    garlic cloves, minced
    1/2 c  diced celery
      1 c  diced carrot
  1 1/4 c  diced zucchini
      1 c  diced, skinned and seeded
           tomato
           Salt to taste
    1/4 c  minced cilantro
    1/2 c  salsa
           VERY PICANTE HOMEMADE
           SALSA:
    1/2    red onion, diced
      3    ripe red tomatoes, seeded
           and diced
      1    jalapeno chile, minced
           (include seeds)
      1    garlic clove, minced
    1/4 c  chopped cilantro
      2 TB fresh lime juice
    1/2 ts salt

Warm Asparagus with Tarragon Vinaigrette

"This simple dish has such a compelling taste," says Georgeanne Brennan,
"you'll never have leftovers." Serve with grilled or pan-fried salmon,
chicken or steak. You'll find the vinaigrette is so good with these
entrees, you'll be topping each forkful with some. Brennan started
writing for the Food section in 1982. She is author of "Potagier," "The
Glass Pantry" and "The Food and flavors of Haute Provence," among
others.
                       
INSTRUCTIONS: Put the mustard in a small bowl. Whisk in the vinegar,
salt and pepper. Slowly add the olive oil, whisking constantly, until
completely incorporated. Stir in the shallots and tarragon. Set aside
for at least 15 minutes.

Trim the asparagus, discarding woody ends. Steam, roast or grill the
spears whole until just tender when pierced with a fork. Do not
overcook.

Arrange the still-warm asparagus on a warm serving plate, spoon the
dressing over it and turn the asparagus gently to coat.

Chicken Lime Soup

The flavor of this simple but satisfying soup depends on a good-quality
chicken broth. You can make your own, of course, or use one of our
favorite convenience products, Swanson low-sodium broth in the aseptic
pack. The combination of fresh vegetables is appealing, and the
zucchini, which is added right at the end, still has some crunch. From
South-to-North columnist Jacqueline Higuera McMahan.
                       
INSTRUCTIONS: Spray olive oil mist over the chicken breasts, then
squeeze the juice of 1 lime over them. Grill (or broil) the chicken over
medium heat for 5 minutes per side. Cool for a few minutes, then dice or
shred. Set aside.

Bring the chicken broth to a simmer. Add the bell pepper, garlic, celery
and carrot. Cook over low heat for 15 minutes. Stir in the zucchini and
cook for 5 minutes. Add the reserved chicken, the juice of the remaining
limes and the tomato. Season with salt. Simmer for a couple of minutes.
Remove from heat. Stir in the cilantro and salsa, or pass them at the
table.                      

Salsa

Sarah Fritsche, a California Culinary Academy graduate and one of a team
of interns who tested the recipes for our 20-year anniversary issue,
made this salsa to serve with the Chicken Lime Soup. It is fresh and
tart, with just the right degree of chile heat. We loved it.
                       
INSTRUCTIONS: Combine the onion, tomatoes, chile, garlic, cilantro and
lime juice in a bowl. Season to taste with salt.

Yields about 2 cups
                       
From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife

.... Chilies: I love it when my tongue bleeds.


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