Text 36349, 94 rader
Skriven 2010-04-02 00:06:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Prociutto & 5 Guys
==============================
 -=> On 03-31-10  23:17,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Prociutto & 5 Guys <=-

 DSac> I can't emphasize enough the importance of choosing a primary butcher
 
 DSh> I'd agree, but am not sure that we have that option much in 
 DSh>  our area. There are butchers in the "prime" section at 
 DSh> Giant, but they are not the same as you have in that they are
 DSh>  employees, not owners.  There are a few places that are real 
 DSh> butcher shops, but seem to be mostly restricted to the rural areas.

 DSac> I guess that's one of the tradeoffs one makes for living in a planned
 DSac> community. But check out this blog post about small traditional
 DSac> butchers in Howard County; you might find a market convenient to you
 DSac> where you can get an occasional "special" cut or two.

 DSac> http://bit.ly/butchers

Thanks for the reference.

Gail has visited that blog (howchow.blogspot.com) often.  It has lots of
good articles, and she found that one as I was writing my message.  I
knew of several of those places, but they are either too pricy or too
far out of our normal track.

We were at the Dutch Market in Laurel a few weeks back.  It is about 15+
miles, 30 minutes away.  I think it had just opened at a new location.
Lots of good looking stuff there, not just the butcher area.  However,
all of it was at premium prices, often twice what we would normally pay
for a similar cut of meat.

We've also been in Boarman's.  It is closer to us, and was the one I was
thinking of when I said rural.   It has been a while, and I cannot now
say how its prices compared to our usual sources.

The other three on that list were unknown to us until Gail read the
article.

That blog just today got written up in a local newspaper magazine, very
favorably.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken & Chili Quesadillas with Fresh Tomato Salsa^
 Categories: Crs, Appetizer, Kiss
      Yield: 8 servings
 
      1 c  Shredded cheddar cheese
      1 c  Shredded Montery Jack
           Cheese
    1/2 c  Chopped red sweet peper
    1/2 c  Chopped green sweet pepper
      3    Green onions, chopped
      2 tb Snipped fresh cilantro
      1 c  Chopped cooked chicken
      8    (6") flour tortillas
           Sour cream
           FRESH TOMATO SALSA
      5    Ripe plum tomatoes, chopped
      3    Green onions, chopped
    1/2 sm Red onion, chopped
    1/4 c  Snipped fresh cilantro
      1 cl Garlic, minced
      1 sm Jalapeno pepper, seeded and
           Finely chopped
    1/4 ts Salt
    1/8 ts Pepper
 
  Combine cheeses, peppers, green onions, cilantro and chicken. Place
  four of the tortillas on an ungreased cookie sheet. Spread about 1
  cup filling on each, top with remaining tortillas and press together
  lightly.
  
  Bake at 375F. 12-15 minutes or until golden brown and cheese is
  melted. Cut into quarters to serve. Serve with sour cream and salsa.
  
  SALSA: Combine all ingredients and chill at least 1 hour before
  serving. Store any remaining slasa up to 2 days. Makes 2 cups.
  
  BH&G Holiday Appetizers 1994
  Carolyn Shaw 6-95
  
  From: Carolyn Shaw                    Date: 07-26
  Home Cooking Ä
 
MMMMM
 


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