Text 13713, 102 rader
Skriven 2008-09-14 07:16:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Off-Ramp Grub
=========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> bad. And, since I have eaten at Applebee's (twice) I certainly don't
 DD> need to inflict it on myself out on the road.

 RH> It was a choice of that or some burger/fast chicken places in the area
 RH> we stopped for the night.  We'd made a reservation a few weeks before
 RH> for a room & disn't really want to wander too far afield for supper.
 RH> Had Chick-Fil-A for lunch because it's one of our favorite fast foods
 RH> (for the carrot raisin salad) & knew we wouldn't find it up north.

I dunno. They have Chick-Fil-A as far north as Chicago (seen with my own eyes).
As far as I can tell they are all about white meat chooken ... so I generally
give them a miss.

 DD> Another chain operation that has slid down the slippery slope of
 DD> bottom line worship is Carlos O'Kellys MExican Cantina - which used to

 RH> Never even heard of them; I presume they were better than Taco Bell at
 RH> one time..........

They used to be great. Only place in Illinois (outside major metropolitan area
ethnic neighbourhoods) where I could get Chile Verde made right. It is not
currently on their menu, not likely to be and .... (cont'd below)

 DD> be excellent but is now a huge microwave station for nuking back to
 DD> (sort of) life portion controlled offerings shipped in frozen from a 
 DD> central commissary.

 RH> ................but not any more?

... given their current culinary(?) practices not likely to be eaten by me even
if it were on their bill of fare.    Bv(=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile Garlic Lamb Stir-Fry
 Categories: Lamb/mutton, Chilies, Oriental
      Yield: 4 servings
 
MMMMM-----------------------SAUCE/MARINADE----------------------------
      2 tb Soy sauce
      2 tb Rice wine
      2 ts Dark brown sugar
    1/2 ts Toasted sesame oil
      1 ts Chile garlic sauce + more to
           - taste *

MMMMM--------------------------STIR-FRY-------------------------------
      1 lb Boneless leg of lamb; thin
           - sliced against grain in
           - 1" x 2" strips
      1 ts Cornstarch
           Salt and pepper
      1    Leek
      2 tb Vegetable oil
      4 cl Garlic; thin sliced
      1    Red bell pepper; deribbed,
           - in 2" strips
 
  Serve with steamed rice.
  
  Combine the soy sauce, rice wine, brown sugar, sesame oil
  and 1 teaspoon chile garlic sauce. Stir to blend.
  
  For the stir-fry: Put the lamb in a bowl and toss with the
  cornstarch, salt and pepper. Pour half of the sauce over it,
  toss to coat, and set aside to marinate while you chop the
  vegetables.
  
  Slice the leek in half lengthwise, through the roots, then
  clean thoroughly between layers. Trim only the ragged ends
  of the greens, then slice the rest of the leek, including
  dark green parts, into 1-inch lengths.
  
  Heat a large wok over high heat, then add the oil. When it
  shimmers, add the leek and stir-fry until golden brown and
  almost black in parts, about 5 minutes. Add the garlic and
  stir-fry for 30 seconds, then add the lamb. Stir-fry until
  browned, then add the bell pepper and cook until slightly
  softened.
  
  Pour in the remaining sauce. Bring to a boil and cook until
  the cornstarch thickens the sauce. Taste and add more chile
  garlic sauce, if desired.
  
  Serves 4
  
  * Note: Chile garlic sauce is available in Asian sections
  of supermarkets. (Huy Fong "Rooster" sauce)
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 13 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Ahh.. Very passable, this, very passable." - Monty Python
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