Text 29368, 107 rader
Skriven 2009-10-03 06:31:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: SIGN OF THE CHIHUAHUA
=============================
-=> Glen Jamieson wrote to Dave Drum <=-

 BG>  It has a good mix of tasty treats in a tortilla, but is about as far
 BG>  from Mexican as I am from being a great chef.  If you ate raw lettuce,
 BG>  tomatoes and chopped onion in Mexico it would take you a week to get
 BG>  up off the can.

 DD> Maybe ... or maybe not. I did all that back in the 60s - long before
 DD> all the urban legends about the Aztec Quick Step encompassed anything
 DD> other than the water. Got some thundering hangovers, though. Mostly
 DD> from the Tecate, Dos Eqiis, or San Miguel and fermented agave juices I
 DD> had guzzled the night before.

 GJ> I have enjoyed all sorts of salads like that, and fresh fruit drinks
 GJ> from roadside hawkers in places like Chihuahua, Creel, El Fuerte,
 GJ> Monterrey, etc but have suffered no ill effects of any kind.  After
 GJ> all, these days Mexico is reasonably civilised and sanitised.  And I
 GJ> haven't suffered any hangovers from the excellent beers, like XX and
 GJ> Negra Modela.  On occasions when nothing else was available I have
 GJ> even drunk the water.

You weren't "partying hearty" as I was at the time. Knee walking, toilet
hugging hammered. Or what you lot call "legless". 
 
 DD> You ain't gonna get free range chooken at many restaurants in this
 DD> country. The various health departments as well as the USDA and
 DD> Tyson's would have a small cow if they found out about it.

 GJ> I don't see why they should object, as free range chooks can be just
 GJ> as healthy, or healthier than caged birds.  Certainly the flavour is
 GJ> far, far superior.  Here the "free range" chooks are sold for about
 GJ> twice the price of caged birds.

Regulators in a regimented society such as obtains currently in USA *always*
object to un-regulated things going on.   DUH!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pollo Pibil
 Categories: Latino, Poultry, Citrus
      Yield: 4 servings
 
      1 cl Garlic
      3 tb Oil
      1 md Onion; sliced
      4 lg Banana leaf sections;
           - including center rib
      3 lb Chicken; quartered
           Salt

MMMMM---------------------RECADO COLORADO---------------------------
      1 tb Crushed Achiote seeds
           +=OR=+
      1 tb New Mexico Chilli powder
      2 tb Lime juice, Lemon juice
           +=OR=+
      2 tb Vinegar
        pn Turmeric

  Combine all ingredients and mash to make a paste. Makes
  about 3 Tablespoons.
  
  If you don't have banana leaves for this Yucatan specialty,
  use foil only.
  
  Prepare Recado Colorado. Add garlic. Mash to blend; set
  aside. Heat 1 tablespoon oil in a medium skillet. Add onion.
  Cook until tender but not browned; set aside. Preheat oven
  to 350øF. Cut four 20 inch sheets of aluminum foil. Place 1
  sheet of foil on a flat surface. Place banana leaf in center
  of foil.

  Rub 1 chicken quarter with some of the remaining oil. Place
  chicken on banana leaf. Spread 1/4 of the Recado Colorado
  mixture over chicken with back of a spoon. Sprinkle with
  salt. Add 1/4 of the cooked onion. Wrap banana leaf around
  chicken to cover. Fold foil over banana leaf and crimp to
  close securely.

  If you use small pieces of banana leaf, overlap them to
  enclose chicken completely. Continue until all chicken
  quarters are seasoned and wrapped. Place in a single layer
  in a large baking pan. Bake 1 hour. Remove foil and drain
  off excess juices.

  Serve chicken wrapped in the leaves.
  
  Makes 4 servings.
  
  From "MEXICAN COOKING" by Barbara Hansen, HP Books, ISBN 0-89586-038-4
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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