Text 23514, 85 rader
Skriven 2009-04-21 07:29:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: A Cunning Plan
==========================
-=> DAVE SACERDOTE wrote to ALL <=-

 DS> After I get the fridge down cellar, I'll pull out all the shelves and
 DS> add hanging bars at the top and halfway up.  I'll fit it with the
 DS> thermostat and add a cool-mist humidifyer at the bottom, plugged
 DS> into a humistat along the same idea as the thermostat.  After I
 DS> get it up and running and make sure it can maintain a constant
 DS> temp, I'm going to test it out by making some pancetta.

 DS> This is gonna be cool.

Let's hope. That's what a Frigidaire is supposed to do.  Pbtpbtttttppppbbbtttt!

Might be a nice sideline, too. If the economy goes further into the tank and
you and Haulmark part ways ... "Clean Dave's Vegetable Factory and Deli"
featuring hand-made Capicola and Pancetta.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pipian Mole
 Categories: Latino, Poultry, Chilies
      Yield: 4 servings
 
     14    Tomatillos; husked, rinsed
      3 c  Chicken broth
    1/2 c  Hulled raw pumpkin seeds; or
           - pepitas *
      3 cl Garlic
    1/4    White onion; in pieces
    1/2 c  Cilantro leaves; or more
      1 ts Cumin seeds; ground
      1    Jalapeno; sliced
      1    Serrano; sliced
      2    Dark leaves of romaine
           - lettuce
    3/4 ts Kosher salt
  1 1/2 tb Olive oil
      2 lb Poached chicken breasts
           +=OR=+
      2 lb Sliced, browned pork
           - tenderloin
 
  From Jacqueline Higuera McMahon.
  
  To make the mole: Place tomatillos and broth in a deep saucepan,
  partially cover and simmer for 5 minutes. Cool down in the broth for
  15 minutes. Reserve the broth.
  
  In a large saute pan that you can later use for simmering the pipian
  sauce, toast the pumpkin seeds until golden and puffed. Remove to a
  wide bowl to cool down. When cool, grind the toasted seeds in a spice
  grinder or a coffee grinder. A food processor works moderately well.
  
  In a blender, combine the cooked tomatillos (reserve the broth), the
  ground pumpkin seeds, the garlic, onion, cilantro, cumin, jalapeno
  with seeds, serrano, romaine lettuce and salt. Add a cupful of the
  broth used for the tomatillos and puree to a sauce. You can keep
  adding the reserved broth until sauce is the consistency of heavy
  cream.
  
  Heat the olive oil in the skillet used for toasting seeds and pour in
  the pipian sauce. Simmer for 10 minutes. Add the browned pork or
  cooked chicken and continue to simmer for 20 minutes, to soak up the
  flavors of the pipian. Keep for the next day as the flavors keep
  improving, or serve immediately with lots of tortillas or a rice dish.
  
  * Note: Pepitas, or pumpkin seeds, are traditionally used to thicken
  sauces in Mexico. You can find hulled pumpkin seeds in Whole Foods,
  Trader Joe's and other markets. Stay away from the purchased green
  powder made up of unhulled pepitas, which makes a grittier sauce
  without the richness of hulled seeds.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And now for ten seconds of sex  okay, you can stop now."
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