Text 25653, 86 rader
Skriven 2009-07-04 22:59:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Fish 781
====================
 -=> On 07-03-09  21:50,  Michael Loo <=-
 -=> spoke to Dale Shipp about Fish 781 <=-

 DS> Something that has recently turned up in the markets here (pre-wrapped
 DS> frozen plastic bags) is called SWAI.  Had any experience with that?

 ML> Nope - saw it on a menu once described as something like "Thai
 ML> catfish," but that wasn't enough to make me want to eat it.

Many times I have had catfish that is too soft and mushy for my tastes.
I prefer a firmer fleshed fish.  I've also gotten more leary of Asian
farmed seafood based on some of the stories that have been published.

I wonder about the live fish that you often see swimming in a crowded
tank in Chinese markets and restaurants.  Do you know what they are, and
do you have any opinion on how they are?  Or are they just for show?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kathy Pitts' New Mexico Chili
 Categories: Chili, Pork
      Yield: 1 batch
 
 
  I don't have a real recipe for New Mexico-style chile, although I do
  make it occasionally when I manage to drag home more fresh Anaheim or
  Poblano chiles than I can dispose of otherwise.  (Kroger's sometimes
  has BIG bags of them for 99 cents a bag ;-)
  
  What I do is first roast the chiles (either in the broiler or --
  better -- over charcoal).  The number of chiles I use depends on the
  size/heat of the chiles, and can range from 2-3 to 10 or more.  If
  the chiles are really hot (it happens sometimes, even with Anaheims),
  I'll also add 3-4 roasted green bell peppers to give the dish the
  required pepper taste without rendering it inedible by anyone without
  an asbestos esophagus.
  
  After the chiles have cooled a bit, I peel and seed them, and cut
  them into coarse dice.  I sometimes (not always) will also roast/peel
  5-6 tomatoes to place in the chiles, but tomatoes are optional in
  this dish, and I usually don't use 'em.
  
  Next, cut up 3-4 pounds of lean boneless pork (beef is sometimes
  used, but isn't as good in this dish, IMHO, and I would imagine lamb
  would be very good here indeed).
  
  Coat the meat in seasoned flour, and brown it in hot lard.  Remove
  from the pan and set aside.  Toss a couple of chopped onions into the
  pot, along with a clove or two of garlic.  When the onions are
  golden, I add enough flour to make a roux, and cook until the roux is
  light brown.
  
  I then add chicken broth to make a fairly thin gravy, the pork,
  chiles, tomatoes (if used), and season the dish with cumin and
  Mexican oregano.
  
  Simmer for a couple of hours, until the pork is tender and the
  flavors have blended.  The end dish should have a pronounced green
  chile/pepper flavor and be the consistancy of a thick stew.  It's
  very good by itself, or as a filling for burritos/soft tacos, and is
  wonderful reheated the next morning and served as a side dish with
  scrambled eggs for breakfast. Wes, for some bizarre reason, likes it
  over rice...
  
  Sorry for the inexact recipe/directions.  I learned to make this dish
  from an ex-neighbor who was or mixed Hispanic/Native American
  ancestry, and never QUITE got around to rendering her directions into
  a real recipe. (She served the dish with fry bread, and a pot of
  white beans on the side -- have no idea whether this was traditional
  or simply the way she liked it.)
  
  Kathy in Bryan, TX
  Posted on FIDO COOKING ECHO by Kathy Pitts, converted by Jim Weller
  to MM Format.  Permission granted for distribution via FIDO and
  COOKFDN for individual home use only.   All other publication rights,
  including secondary publication rights, are reserved by Kathy Pitts,
  Bryan Tex.
 
MMMMM


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