Text 26662, 101 rader
Skriven 2009-07-28 00:21:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: back to picnic stuff
================================
 -=> On 07-27-09  08:56,  Michael Loo <=-
 -=> spoke to Dale Shipp about back to picnic stuff 919 <=-

 ML> This is a southern/coastal meal and not very spicy at all.
 DS> Could you add a spicy dish or two?  Not at your heat level, but with
 DS> just a bit of zing.

 ML> Here a spicy dish would be just a regular dish with hot oil added,
 ML> and we will ask for hot oil with the scallion pancakes and the
 ML> dumplings and just keep it on the table, but we'll negotiate with
 ML> the restaurant.

I have never considered adding hot oil to dishes after they were cooked.
To me it is much better when all the spices are cooked with the dish.  I
think that adding heat later is just adding heat, not flavor.
 
 DS> Is this the expected order of travel?  My GPS wants to know.

 ML> We certainly are relying on technology, aren't we.

Not relying on, but willing to use it when it helps.  Remember that I am
one who has to be reminded to turn my cell phone on during trips like
this.


 ML> One of the laptop or business travel type magazines
 ML> recently had an article on how to survive when your
 ML> GPS goes on the fritz! I thought that amusing.

I recently saw a TV ad that was touting a GPS that helped you find your
car in a parking lot.  What can I say?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kathy's Tamale Pie
 Categories: Kathy, Mexican, Tamale, Beef, Ground beef
      Yield: 4 Servings
 
      1 lb Lean chuck or round steak
      1    14 1/2 oz cn beef broth
      1    Small onion, chopped
      3 T  Chili powder, or to taste
    1/2 T  Dried oregano
    1/2 c  Canned or frozen corn
      5    Cloves garlic, divided
      2 T  Bacon fat
    1/2    Sweet green pepper, chopped
      1 T  Ground cumin
      1 c  Canned tomatoes
     12    Pitted black olives

MMMMM-----------------------FOR THE CRUST----------------------------
      1 c  Cornmeal
      2 ts Bacon fat
  2 1/2 c  Beef broth plus cooking
           Liquid from beef
           Salt to taste
 
  As far as I'm concerned, all other tamale pie recipes are obsolete!
  Kathy made this a few nights ago and it's absolutely wonderful!  The
  recipe says it feeds 4.  Maybe so, if two of 'em don't plan on eating!
  
  Place beef in a saucepan with 2 whole cloves garlic.  Add 1/2 of the
  beef broth and enough water to cover.  Simmer until beef is very
  tender, about 2 hours.  Remove beef from broth, reserving broth.  With
  a fork or your fingers, finely shred beef.
  
  In another saucepan, melt bacon fat.  Add onion, garlic, and green
  pepper and saute until tender but not brown.  Add chili powder, cumin,
  and oregano and saute briefly.  Add tomatoes, shredded beef, corn, and
  olives.  Allow to simmer over very low heat 15 - 20 minutes.  If
  mixture seems too thick, add a few tablespoons cooking broth from the
  meat.  Correct seasoning.
  
  TO make the crust:
  Place cornmeal, reserved beef broth, plus enough cooking liquid from
  beef to total 2 1/2 cups, in a heavy saucepan.  Add bacon fat, and
  salt to taste.  Bring to a boil, stirring constantly.  Reduce heat and
  continue cooking, stirring constantly, until mixture is thickened.
  Allow cornmeal mixture to cool slightly.  Butter a 5 to 6 cup baking
  dish.  Line the baking dish with about 2/3 of the cornmeal mixture.
  Add filling.  Cover filling with remaining cornmeal mixture.  Dot the
  top with butter and bake in a pre-heated 400 degree oven until the top
  is nicely browned, 40 - 45 minutes.
  
  From the kitchen of:
  
  Kathy Pitts
  Bryan, TX
  From: Pat Stockett                    Date: 07-09-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:26:50, 28 Jul 2009
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