Text 939, 79 rader
Skriven 2008-01-19 16:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: city lights 705
===========================
-=> Quoting Dave Sacerdote to Dale Shipp <=-

 DSh>  . . . you could fly all the way to Yellow Knife.

 DS> But then I would not have the experience of driving the ice road.

There are two ice roads right in the city on Yellowknife Bay. One is
a hundred yards to Joliffe Island and the Buckley fish plant and the
other is 8 miles to the village of Dettah which is a 45 mile trip
around the bay in the summertime.

If anyone does actually get up here I'm going to recommend a vehicle
in Edmonton and a week or more to get here on the scenic route
through Jasper National Park and Dawson Creek (beginning of the
Alaska Highway). The more straight forward return trip would be down
the Mackenzie Highway in two days.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chipotle Appetizer Meatballs
 Categories: Chilies, Beef, Appetizers, Groundmeat, Eggs
      Yield: 8 Servings
 
           SAUCE:
      1 md Onion; chopped
      4    Garlic cloves; chopped
      1 tb Vegetable oil
      1 c  Tomato sauce
      2 c  Beef broth
    1/4 c  Chipotles en adobo along
           -with the sauce; stemmed
           MEATBALLS:
      1 lb Ground beef
      1 lb Ground pork
    1/2 c  Finely chopped onion
    1/4 c  Finely chopped fresh
           -cilantro
    1/2 c  Bread crumbs
      1    Egg; beaten
           Salt and freshly ground
           -black pepper
           Vegetable oil for frying
           GARNISH:
           Chopped fresh cilantro
 
  These spicy meatballs are a wonderful appetizer and, when served
  in a chafing dish, will hold for a long time. Simple to prepare,
  they can be made ahead of time and reheated before serving.
  
  To make the sauce, saute the onion and garlic in the oil until
  they are lightly browned. Add the tomato sauce, broth, and the
  chipotles in adobo sauce. Heat the mixture to just under boiling
  and simmer for 20 minutes. Place the sauce in a blender or food
  processor and puree until smooth.
  
  To make the meatballs, combine the beef, pork, onion, cilantro,
  bread crumbs, egg, and season with salt and pepper. Gently mix,
  then form into small meatballs. Pour a couple of tablespoons of
  the oil in a heavy saucepan and brown the meatballs. Remove and
  drain.
  
  Return the sauce to the pan, add the meatballs and simmer for 15
  to 20 minutes to finish cooking the meat.
  
  To serve: place in a chafing dish, garnish with the cilantro and
  serve accompanied with toothpicks.
  
  Posted to CHILE-HEADS by Senor Chile Monger
 
MMMMM

Cheers

YK Jim


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