Text 22367, 130 rader
Skriven 2009-03-25 07:58:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: PICNIC PLANNING - Pls Rep
=================================
-=> DAVE SACERDOTE wrote to ALL <=-

 DS> Michael and I have planted a flag in the 2009 Picnic and claimed it for
 DS> New England.  Let's get an idea of exactly when everyone's available,
 DS> after we figure out the WHEN, we can decide on the WHERE.

 DS> Following is a list of weekends from mid-June through August.  A
 DS> weekend for the purpose of planning the picnic is defined as three
 DS> days, FRIDAY-SATURDAY-SUNDAY; Thursday arrivals and Monday departures
 DS> are OK, though, as always.

 DS> Please reply to this message indicating your preferences for weekends.
 DS> Also let me know how many will be in your party (I need to know how
 DS> many leaves to put in the dining room table [g])

 DS> Thanks!

Any of these weekends ....

 DS> July 24-25-26

 DS> July 31 - August 1-2

 DS> August 7-8-9

 DS> August 14-15-16

 DS> August 21-22-23

And a preference for Connecticut.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Chilli With Ancho, Mole & Cumin
 Categories: Beef, Soups, Stews, Chilli, Chilies
      Yield: 8 servings
 
MMMMM---------------------------CHILLI--------------------------------
      1 tb Cumin seeds
      4 sl Bacon; chopped
      4 lb Boneless chuck; trimmed, in
           - 1/2" - 3/4" cubes
      1 lg Onion; chopped (2 cups)
      4 lg Garlic cloves; chopped
  3 1/2 c  (or more) beef broth;
           - divided
    1/4 c  Pure ancho chile powder *
    1/4 c  Texas-style chilli powder
           - blend (such as Gebhardt)
      1 tb Mole paste **
      2 ts (or more) salt
      2 ts Apple cider vinegar
  1 1/2 ts Dried oregano; crumbled
      1    To 2 tablespoons masa (corn
           - tortilla mix) ***
    1/4 ts Cayenne pepper; or more

MMMMM-------------------------GARNISHES------------------------------
           Warm, freshly cooked or
           - drained canned black beans
           - or pinto beans
           Chopped white, red, or green
           - onions
           Grated cheddar cheese,
           - Monterey Jack cheese, or
           - queso fresco
           Sliced fresh or pickled
           - jalapeno chilies
           Tortilla chips or oyster
           - crackers
 
  This richly flavoured chilli pays homage to the Texas "bowl of red,"
  in which meat is the star. Mole paste, ancho chile powder, and cumin
  add depth of flavor. Set out bowls of beans, cheese, onions, and other
  garnishes so that guests can have their chilli just the way they like
  it.
  
  For chilli:
  
  Toast cumin seeds in heavy small skillet over medium heat until
  fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice
  mill or in mortar with pestle.
  
  Sauté bacon in large pot over medium high heat until brown and crisp.
  Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with
  salt & pepper. Working in 4 batches, sauté beef in drippings in pot
  until browned, about 5 minutes per batch. Transfer beef and most
  drippings to bowl with bacon. Add onion and garlic to pot. Sauté until
  onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot.
  Bring to boil, scraping up browned bits. Return beef, bacon, and any
  accumulated juices to pot. Mix in ancho chile powder, Texas-style
  chilli powder, mole paste, 2 teaspoons salt, vinegar, oregano, and
  cumin seeds. Add 3 cups broth; bring to boil. Reduce heat to very low
  and simmer gently uncovered until beef is very tender, stirring
  occasionally and adding more broth by 1/2 cupfuls if chilli is dry,
  about 2 1/2 hours. Mix in masa by teaspoonfuls to thicken chilli or
  add more broth by 1/4 cupfuls to thin. Season chilli with salt,
  pepper, and cayenne, if desired.
  
  DO AHEAD: Can be made 3 days ahead. Cool 1 hour. Chill uncovered until
  cold, then cover and keep chilled. Rewarm over low heat.
  
  For garnishes:
  
  Set out garnishes as desired. Ladle chilli into bowls and serve.
  
  *Available in the spice section of many supermarkets and at Latin
  markets.
  
  **Available in the Latin foods section of most supermarkets and at
  Latin markets.
  
  ***Also known as masa harina; available at many supermarkets and at
  Latin markets.
  
  Bon Appétit | February 2009
  
  by Cheryl Alters Jamison and Bill Jamison
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 17 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Are you a daring young man in a jaunty jalopy?" -- Crow
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