Text 7260, 81 rader
Skriven 2008-05-17 19:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Dim Sum
===============
-=> Quoting Manny Rothstein to Burton Ford <=-

 -> Toronto every year for a long weekend of Greek and Chinese 
 -> food.

 MR> Monterey Park, here in Southern California, is reputed, in
 MR> newspaper and magazine articles, to have some of the best 
 MR> dim sum in North America. I wrote North America because 
 MR> Vancouver BC, is also reputed to be a hot spot for good 
 MR> Chinese food.

I've never been to Los Angeles but San Francisco and Vancouver both
have tons of fabulous Chinese places. If Monterey Park exceeds that
then it would be truly heavenly. Toronto which is sort of a
smaller Canadian version of NYC also does well. Ottawa has a half
dozen outstanding places for Dim Sum in its "China Town" along
Somerset St. I put China Town in quotations as the established well
to do Chinese have largely moved on and the place is teeming with a
variety of new immigrants (and teeming with all kinds of great
ethnic restaurants. The last time I walked the length of it and back
with Barrie Lax we nibbled on great Moroccan, Somalian, Columbian,
Puerto Rican, Jamaican (Montserrat actually), Bengali, Sri Lankan
and Vietnamese snacks all day long. What a great day that was.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Aji De Gallina, Peruvian Spicy Chicken
Categories: Latin amer, chilies, Chicken
  Servings: 6

      4 lb chicken
      4 sl bread with the crusts
           trimmed
    1/2 c  oil
      1 lg onion , finely chopped
      2 ts ground garlic
      3    rocotos or
      6    serrano chiles, seeds and
           stems removed, pureed
           Salt and freshly ground
           black pepper, to taste
    1/2 lb chopped walnuts and/or
           pecans
      4 oz grated Parmesan cheese
      1 lg tin of evaporated milk
      6    yellow potatoes, cooked and
           halved
           Green olives and hardboiled
           eggs, for garnish
           Boiled rice

The very name of this dish, aji de gallina, tells you that it should
be good and picante. It is one of the classic showcases for aji
amarillo, with the yellow Peruvian chili peppers lending both a
fruity heat and a lovely yellow hue to the preparation. Dry
champagne or white wine makes for an excellent accompanying drink.

In a large pot of salted water, simmer the chicken until cooked
through. Remove the meat from the pot but reserve the cooking water.
Remove the meat from the bone and chop or tear it into bite-sized
pieces. Soak the bread in the chicken cooking water. Heat the oil in
a saucepan and fry the onion, garlic and chile peppers until golden.
Add the chicken broth-soaked bread. Cook over low heat for 10
minutes and then add the chopped nuts, grated cheese and chopped
chicken. Add the evaporated milk 3 minutes before serving.

Yield: 6 servings
Heat Scale: Medium
From: Http:www.Fiery-Foods.Com... Peru
 
MMMMM-------------------------------------------------

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)