Text 4913, 122 rader
Skriven 2008-04-04 07:31:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Local Diner get Its
===========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Guy Feiere, the spiky-haired Food TV presenter was in my town lately.
 DD> Yes, he's as much an arrogant ass as he comes across on the glass
 DD> teat. But, he came here to Spring-A-Leak to one of my "usual haunt"
 DD> lunch joints.

 ML> He was irritating, to be sure. Where do they get these guys?

Errrmmmmm .... this is a family echo.

 DD> Mattrafack, one to which I took Michael on one of his visits. They

 ML> I never went to a restaurant called Mattrafack ...

But, we did go to Charlie Parker's.

 DD> even got my friend Ron quite a bit of air-time and managed to publish a
 DD> lot of twaddle and bush-wah about our local "heart attack on a plate",
 DD> the horseshoe sandwich.

 ML> Of course, the demo sandwich might have been called a
 ML> Percheron shoe ... built up special for the occasion no doubt.

The 'shoes they built/served on the show were pretty standard for that place.

 DD> There were three joints on this episode. I will be sure to try the
 DD> Tecolote Cafe next time I am in Santa Fe.

 ML> Posted here March 2006:

 ML> Surprisingly, Carol was hungry for lunch, so we made the
 ML> obligatory stop at the renowned Tecolote Cafe, where we
 ML> were helped by a pleasant enough waiter who unfortunately
 ML> looked as though he had just jumped off a Dia de los
 ML> Muertos t-shirt. Carol's sheepherder's breakfast - potatoes
 ML> topped with green chile and eggs - was pretty ordinary,
 ML> except that the chile was quite hot. I think that she was
 ML> swayed by Michael Stern's gushing encomium to the dish,

          SNIP

 ML> the closest thing, root beer. It was a cheap meal, but we
 ML> didn't eat much, either.

I just loooked intriguing on the glass teat. If Whistledick can manage to make
me interested in a place through despite all his supercillious arrogance then
it might be worth checking out. 

 DD> Title: Springfield Horseshoe Sandwich
 DD> 8 oz (to 12) meat(s) *

 ML> More meat, for sure, especially if you deviate from the
 ML> original salty ham. Of course, for you folks it's all
 ML> about the chizz, isn't it.

Damned right. Except for the breakfast shoe - with offers sausage cream gravy
as an optional substitute for the cheese sauce. I have never tried a
"breakfast" shoe. But, I've been at table when such were consumed.

The ingredients in a horseshoe sammich are pretty standard. So the main point
of comparison is the rarebit sauce ... I like mine yellow, with some zip to it
(from cayenne, usually) and made with REAL cheese according to the original
recipe. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Stuffed Squid
 Categories: Greek, Seafood
      Yield: 5 servings
 
      1 lb Squid
           Salt
      6 tb Olive oil
      1    Onion; chopped
    1/3 c  Raw long-grain white rice
    1/2 c  Chopped fresh parsley
    1/4 c  Chopped fresh mint leaves
      2 tb White wine
    1/4 c  Pine nuts
    1/4 c  Black raisins
           Fresh ground pepper
      4    Peeled tomatoes; drained
    1/3 c  White wine
 
  Wash and clean the squid, separating the outer sacs from the heads and
  tentacles, removing and discarding the translucent cartilage, and
  small sand bag and ink.  Rub salt on the outer sacs and rinse them
  inside and out with cold water.  Heads and tentacles should be rinsed
  thoroughly and cooked along with the sacs after you stuff the latter.
  Drain and set aside.
  
  Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and
  cook, without browning, until transparent.  Stir in the rice and
  saute a few minutes, until golden.  Blend in the parsley, mint, 2
  tablespoons wine, pine nuts, and raisins, and season with salt and
  pepper to taste. Add enough water to half cover and cook for a few
  minutes, then stuff the squid sacs with the mixture using a very
  small spoon and allowing enough liquid in each for the rice to cook.
  Seal opening with skewers or toothpicks.  Place the stuffed sacs with
  the heads and tentacles in a baking-serving dish.  Sprinkle with salt
  and pepper and set aside.
  
  Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and
  pepper in a small saucepan and simmer for 5 minutes.  Pour the sauce
  over the squid and dribble the remaining 2 tablespoons olive oil over
  the top. Bake in a medium-slow oven (300 F) for 1 1/2 hours or until
  the squid and rice are tender and the sauce has thickened.  Serve
  warm or cold.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 
 
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