Text 13924, 80 rader
Skriven 2008-09-18 08:20:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Off-Ramp Grub
=========================
-=> Ruth Haffly wrote to Dave Drum <=-

 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.

 DD> I dunno. They have Chick-Fil-A as far north as Chicago (seen with my

 RH> It's spreading; there's one in Surprise, AZ now.  But it's still not
 RH> very common outside the south.

Our Chick-Fil-A has been in Spring-A-Leak since our maul was built - over
thirty years ago ... and we're hardly in the south - or southeast.

 DD> own eyes). As far as I can tell they are all about white meat chooken
 DD> ... so I generally give them a miss.

 RH> I'd rather have the white meat.

Only if it's from a free range chicken - where it has a chance of having some
flavour other than that imparted by the breading/sauce.

 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

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


 RH> Can you re-create it into your own version?

Oh, my yes. Won cook-offs doing so, too.

If you have leftovers from this recipe (I often make a double batch) Chile
Verde is great over your breakfast eggs or omelet.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chile Verde
 Categories: Pork, Chilies, Latino, Stews
      Yield: 3 Servings

  1 1/2 lb Pork; in 1/2" cubes
      2 c  Chicken broth
      1 c  Green chile sauce (Herdez)
      2 c  Tomatillos; husked, coarse
           - chopped
      2 c  Roasted green NuMex chilies;
           - seeded, diced (pick your 
           - heat)
      4 cl Garlic; peeled, chopped
      1 lg onion; peeled, diced
    1/4 ts Black pepper
    1/2 ts Salt
      1 ts Cumin
      3 tb Lard
      2 c  Water

  Brown the pork in a small amount of lard or oil, over 
  high heat.

  Place the browned meat, chile sauce and tomatillos into 
  a crock pot set on low, or a large, covered pot over low 
  heat. Simmer for 2 hours. Add remaining ingredients and 
  simmer for an additional 2 hours. Check every 30 minutes 
  and add chicken broth as necessary. 

  Serve hot. 

  Meal Master Format by Dave Drum - 11 September 2001

  Uncle Dirty Dave's Archives

MMMMM

... He broke into song because he couldn't find the key ...
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