Text 23954, 88 rader
Skriven 2012-04-22 21:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Mice
============
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> The only breed of dog I ever raised that would go after a porcupine
 JW> more than once was a hound.

 DS> Don't know if you remember my yellow lab, Leo.

I do.

 DS> he had tangled with a porcupine on two separate occasions.
 DS> he was an otherwise very smart dog...just single-minded when it
 DS> comes to porcupines
    
One of the hounds I had as a kid went after porcupines over and over
again. Sometimes the quills were so bad it took three of us to
remove them. I would hold his chest and front legs tight, the burly
farmer next door held his jaws and dad used the pliers. When the
farmer said he was tired of helping out that way, dad took him to
the vet who used anesthetic before removing the quills. When he got
the bill, dad swore it was the last time and if it happened again he
would shoot the dog. One day I came home from school and he was
just... gone.

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

     Title: Pollo Encebollado (El Salvador And Nicaragua)
Categories: latin amer, chicken
  Servings: 4

      1    Chicken, cut into
           -serving pieces
           Salt and pepper 
      3 tb Oil 
      3    Onions, sliced thinly 
      1 c  stock 
    1/2 c  White wine 
      1    Bay leaf 
           Salt and pepper 

Chicken smothered with onions

Season the chicken pieces with salt and pepper. Heat the oil in a
large saute pan or pot over medium-high flame. Working in batches,
brown the chicken pieces in the hot oil and remove to a plate.

Pour off all but 2-3 tablespoons of oil and add the onions to the
same pan. Reduce heat to medium-low and saute until cooked down and
just beginning to brown, 10-15 minutes.

Increase heat to medium-high and return the chicken pieces to the
pot. Add the water or stock, wine, bay leaf, salt and pepper and
bring to a boil. Reduce heat to low and simmer, covered, for 25-35
minutes, or until the chicken is cooked through and tender.

Adjust seasoning and serve with rice.

Variations

Bistec Encebollado (Beef simmered with onions): use 2 pounds of beef
filet or other steak. Season and saute until cooked to your liking.
Set aside and keep warm. Proceed with the recipe, but don't add the
beef back to the pot and eliminate the water. Simmer the sauteed
onions only 3-5 minutes to reduce the liquid somewhat. Serve the
simmered onions over the sauteed steaks.

Many recipes use sour orange juice, lemon juice or even vinegar
instead of white wine. The acidic nature of these liquids is
balanced out by the sweetness of the sauteed onions.

Add 2-3 cloves of minced garlic with the onions if you like.

You can use some breadcrumbs to thicken the sauce at the end.

  From: Www.Whats4eats.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... The real, native South Seas food is lousy. You can't eat it. - Vic B.

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