Text 12010, 95 rader
Skriven 2008-08-14 23:36:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: beef 762
====================
 -=> On 08-14-08  10:09,  Michael Loo <=-
 -=> spoke to Jim Weller about beef 762 <=-

 ML> They're 4 minute black-and-blue wonders, actually - 2 per side per
 ML> inch; plenty of cooking. Did a 3/4" piece of sirloin last night,
 ML> 2 min on the first side, 1 on the second, sear the edges. Picture
 ML> perfect - the outside crusted enough but not carcinogenic, the
 ML> interior, you could clone a new steer from it. Speaking of which, I

That sounds a bit long for the way I thought you like your steak.  Was
it on a hot grill?  We did a sirloin, just over 1" thick, couple of
nights ago.  It was thick enough that I decided to put the remote meat
thermometer into it.  Cooked it on the grill (about 500F).  Two minutes
first side, flip, three minutes + second side and when it got to 100F
internal I took it off.  It was what should be called medium rare, i.e.
red warm center and was quite good.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN ENCHILADAS WITH PASILLA CHILI SAUCE
 Categories: Main dish, Mexican, Fruits/nuts, Cheese
      Yield: 16 servings
 
      2 tb Peanut oil
      1    2-oz. package dried pasilla
           Chilies, stemmed, seeded,
           Torn into 1-inch pieces
    1/2 c  Whole blanched almonds,
           Chopped
      4    Chicken breast halves
      6 c  Chicken stock or canned
           Low-salt broth
    1/2 ts Cumin seeds
      4    Plum tomatoes, cored,
           Quartered
    1/2    Onion, quartered
      4    Cloves garlic, peeled
      2 tb Firmly packed golden brown
           Sugar
      1 ts Coarse salt
           Peanut oil (for deep frying)
     16    Corn tortillas
  2 1/2 c  Grated Montery Jack Cheese
      1 c  Creme fraiche or sour cream
      1    Avocado, peeled, seeded,
           Sliced
           Fresh cilantro sprigs
 
  Heat 2 tablespoons oil in large pot over high heat. Add chilies and
  almonds.  Saute until chilies darken and almonds are golden, about 2
  minutes.  Using slotted spoon, transfer chilies and almonds to bowl.
  Reduce heat to medium.  Season chicken with salt and pepper. Add to
  same pot and brown on all sides, about 5 minutes. Add stock; simmer
  until chicken is cooked through, aobut 20 minutes. Transfer chicken
  to another bowl using slotted spoon; cool.  Reserve stock in pot.
  
  Toast cumin seeds in heavy small skillet over medium-low heat until
  aromatic, about 1 minute.  Mince cumin seeds. Add cumin, chili
  mixture, tomatoes, quartered onion, garlic, sugar and salt to stock.
  Simmer until all ingredients are very soft, about 45 minutes.
  
  Working in batches, puree stock mixture in blender. Return to pot.
  Boil until reduced to 4 cups, stirring occasionally, about 20
  minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill
  chicken and sauce separately.)
  
  Remove skin from chicken and discard.  Cut meat from bones and shred.
  Transfer to bowl and combine with 1/2 cup sauce. Set filling aside.
  
  Oil two 13X9-inch glass baking dishes.  Pour oil into deep skillet to
  depth of 1/2 inch and heat to 375-degree F. Fry tortillas 1 at a time
  until softened, about 5 seconds per side.  Using metal sapatula,
  transfer to paper towels.  Spread 1 tablespoon sauce over each
  tortilla. Sprinkle each with 2 tablespoons cheese and 1 tablespoon
  chooped onion. Place 1/3 cup chicken down center of each tortilla;
  roll up. Place seam side down in baking dishes. (Can be made 1 hour
  ahead. Cover.)
  
  Preheat oven to 350-degree F.  Pour remaining sauce over enchiladas.
  Sprinkle with remaining cheese.  Bake until heated through, about 20
  minutes.  Top with creme fraiche, avodado and clinatro.
  
  SOURCE: BON APPETIT, April '93
  Downloaded from the WWW site of Dave & Georgette Burnside
  www.synapse.net/~gemini/mealmast.htm
 
MMMMM
 


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