Text 19085, 150 rader
Skriven 2009-01-04 07:53:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Clyde's Yellow Jacke
================================
-=> Dale Shipp wrote to Dave Sacerdote <=-

 DS>  DSac> The much-anticipated review of Clyde's Yellow Jacket.

 DS> Wow.   I did not expect it to be good -- but I wasn't prepared for that
 DS> bad.   Maybe it should go down with that bottle of Green wine at Dave
 DS> Drum's picnic (last I heard that was still glowing in the back of his
 DS> frig).

The bottle is still there. I'd be hesitant about mixing it with the Clyde's,
though. Liable to cause a visit from Homeland Security and their constitution
shredding cops. Or an explosion. Or both.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chipotle Chicken Tortilla Soup  (Pt 1)
 Categories: Poultry, Chilies, Breads, Soup
      Yield: 11 Servings
 
MMMMM---------------------------STOCK--------------------------------
      3    Carrots; coarse chopped
      3    Celery ribs; coarse chopped
      2    Onions; coarse chopped
  3 1/2 lb Whole chicken
      1    Head garlic; halved
           - crosswise
  3 1/2 qt Cold water
     25    Cilantro stems
      2    Turkish bay leaves
           +=OR=+
      1    California bay leaf

MMMMM----------------------------SOUP---------------------------------
      3    Whole allspice
      1    Whole clove
    1/2 ts Cumin seeds
    1/4 ts Black peppercorns
      1 md White onion; chopped
      2 cl Garlic
      2 tb Chipotles in adobo; fine
           - chopped
      1 tb Adobo sauce
      1 c  Medium OR short-grain brown
           - rice
  1 1/2 lb Sweet potatoes; peeled, in
           - 1/2" pieces
     20    (8") corn tortillas
      6 tb Vegetable oil
     15 oz Can black beans; rinsed
      2    Firm-ripe avocados
      2    Limes; in wedges
    1/2 c  Fine chopped cilantro
 
  Chicken soup is an automatic crowd-pleaser, but this Mexican-inspired
  tortilla soup does the classic one better. Homemade broth is key here,
  providing a base for brown rice, black beans, and chunks of sweet
  potato. Cooling pieces of avocado play off of a warm, earthy
  undercurrent of chipotle chiles.
  
  Make stock:
  
  Bring all stock ingredients to a boil with 2 teaspoons salt and 1/2
  teaspoon pepper in an 8-to 10-quart heavy pot, then skim foam.
  
  Reduce heat and gently simmer, uncovered, skimming foam occasionally,
  2 3/4 hours.
  
  Transfer chicken to a cutting board, then pour stock through a
  fine-mesh sieve into a large bowl and discard solids. Reserve 1 cup
  stock and return remainder to cleaned pot.
  
  Continued in Pt 2
  
  by Maggie Ruggiero
  
  Gourmet | December 2008
  
  Yield: Makes 10 to 12 servings
  
  MM Format by Dave Drum - 04 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chipotle Chicken Tortilla Soup  (Pt 2)
 Categories: Poultry, Chilies, Breads, Soup
      Yield: 11 Servings
 
MMMMM------------------------FINISH SOUP-----------------------------
 
  Toast spices in a dry small skillet (not nonstick) over medium-low
  heat, shaking skillet occasionally, until fragrant and a shade
  darker, about 2 minutes.
  
  Transfer spices to a blender along with onion, garlic, chipotles with
  adobo sauce, 2 1/2 teaspoons salt, and reserved stock.
  
  Blend until mixture is smooth and spices are ground, about 2 minutes
  (use caution when blending hot liquids).
  
  Add purée to stock in pot along with rice and sweet potatoes and bring
  to a simmer over medium heat. Simmer, covered, until sweet potatoes
  and rice are tender, about 45 minutes.
  
  While soup simmers, discard skin and bones from chicken and cut or
  shred meat into bite-size pieces.
  
  Meanwhile, preheat oven to 375°F with racks in upper and lower thirds.
  Stack tortillas and cut into 1/4-inch-thick strips, then toss with
  oil. Spread strips in 1 layer on 2 large baking sheets and season
  with salt.
  
  Bake, stirring frequently and switching position of sheets halfway
  through baking, until deep golden and crisp, 20 to 25 minutes.
  
  When rice and sweet potatoes are tender, add chicken and beans to soup
  and simmer, uncovered, until just heated through, about 5 minutes.
  
  Meanwhile, quarter avocados lengthwise and cut into 1/2-inch cubes.
  
  Season soup with salt and pepper, then serve with lime wedges, chopped
  cilantro, avocados, and tortilla strips.
  
  Cooks' notes:
  
  •Stock can be made 3 days ahead and chilled (covered once cool).
  Remove chicken from bones and chill separately. Reheat stock before
  proceeding with recipe.
  
  •Chipotle-spice purée can be made 1 day ahead and chilled.
  
  by Maggie Ruggiero
  
  Gourmet | December 2008
  
  Yield: Makes 10 to 12 servings
  
  MM Format by Dave Drum - 04 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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