Text 24423, 110 rader
Skriven 2012-05-04 21:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Cilantro
================
-=> Quoting Dave Sacerdote to Dave Drum <=-

 DS> Luckily, I work with a woman who uses cilantro in lots of things so
 DS> when I have to buy a bundle of it and use only a trace amount, she
 DS> happily accepts the rest.  I hate wasting anything, even if it's just
 DS> a bunch of soapy-tasting leaves.

I like cilantro and use it fairly generously but sometimes I just
can't use a whole bundle up quick enough. And unlike some herbs it
doesn't dry well. (I often dehydrate half bunches of dill, mint,
basil and parsley.) Two weeks ago I tried something out: I picked
through a half bunch, pulling out any wilted or discoloured leaves,
roughly chopped it and then threw it in the blender along with 4
cloves of garlic and a tsp of salt. I then added just enough half
white vinegar, half water mixture to get the blender to blend
everything. The result was a brilliant emerald green and tasted
great. I've been using it drizzled over all sorts of dishes (omelet,
stew, red beans and rice, open face cheese sandwiches etc.) and it
is holding up well. Two weeks old and still "bright" and fresh
tasting.

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

     Title: Birria (Goat Or Lamb With Sauce)
Categories: Mexican, Lamb
  Servings: 6

      4    cloves garlic, crushed and
           peeled
      2 md white onions, peeled and
           finely chopped
      5 lb young goat leg or
      3 lb bone-in lamb shoulder roast
    1/4 c  rock salt
      1    pasilla chile, seeded,
           halved
    1/2 ts ground cumin
      2 ts dried marjoram
           Freshly ground black pepper
    1/2 ts ground ginger
      2 ts sesame seeds
      4    whole cloves
      4 ts sugar
      6 TB white vinegar
     15 sm tomatoes, peeled, seeded,
           and chopped
      2    bay leaves
      1 sm cinnamon stick
    1/2 c  finely chopped fresh
           cilantro leaves
      2    limes, quartered

Birriera El Tartamudo in Jocotepec.

Preheat oven to 325 F. Place garlic, half of chopped onions, and 4
cups water in a large ovenproof pot fitted with a steaming rack (it
should sit just above water). Rub meat with salt (goat leg may be
cut into two pieces) and place on rack. Cover pot and crinkle
aluminum foil around edge of pot to form a tight seal. Place pot in
oven and cook undisturbed for 4 hours or until meat is fork-tender
and falling off the bone.

Place a small skillet over medium heat. Flatten chile halves on hot
skillet and toast, turning once, 10-15 seconds in all. Place chiles
in a small bowl and add 1 cup hot water. Cover and set aside until
soft and pliable, about 30 minutes. Drain chiles and place in a
blender or food processor. Add cumin, marjoram, pepper, ginger,
sesame seeds, cloves, sugar, vinegar, and 3 tbsp. water and blend
until smooth. Set aside.

When meat is done, remove from oven and strain, reserving steaming
liquid. Allow meat to cool slightly, then carefully remove and
discard bones, gristle, and any fat, leaving meat in large pieces.
Place meat in a roasting pan and brush all over with 3/4 cup of the
chile sauce. Increase oven temperature to 350=B0. Return meat to
oven and bake until chile sauce glazes meat, about 20 minutes. In
the roasting pan, shred meat with 2 forks. Cover with aluminum foil
to keep warm.

For the birria sauce, cook tomatoes in a large pan over medium heat,
stirring occasionally, until soft, about 15 minutes. Transfer
tomatoes to a blender or food processor and blend until smooth.
Return tomatoes to pan, add remaining chile sauce (about 1/4 cup),
bay leaves, cinnamon stick, and reserved steaming liquid. Simmer,
uncovered, over medium-low heat until liquid reduces by about
one-third, about 45 minutes. Remove and discard bay leaves and
cinnamon stick.

To serve, place about 1 cup meat in each of 6 large bowls. Pour
about 1 cup birria sauce over each. Garnish with remaining chopped
onions, cilantro, and a squeeze of lime juice. Serve with a hot
sauce, such as Tabasco, and fresh corn tortillas on the side if
desired.

Credit: Guy Kloppenburg

  From: Kevin Jcjd Symons               
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... If you're not genetically handicapped, add some cilantro.

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