Text 2855, 87 rader
Skriven 2010-10-17 23:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Sugar in recipes
========================
-=> Quoting Dave Drum to Carol Shenkenberger <=-

 DD> Both are good. But, if doing pie using members of the squash family
 DD> I prefer using the pumpkin variety.

Add enough pie spice and many people can't tell the difference. A
trick my mom used when the garden had an abundance of squash and no
pumpkins. And us kids thought we didn't like squash so she conned
us for years.

Her problem, when not making fake pumpkin pies, was that she peeled
and boiled it English style and served it in chunks unseasoned. I
didn't like squash until I was grown up and encountered it either
roasted or pureed and heavily spiced with generous butter. Now I eat
it frequently, especially now when it is in season.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken with Pumpkin Seed Sauce
 Categories: Chicken, Chilies, Mexican
      Yield: 4 Servings
 
      4 lb Roasting chicken
      4 c  Hot chicken stock
    3/4 c  Pumpkin seeds
      8    Black peppercorns
    1/8 ts Cumin seeds
      3    Tomatillos or green
           Tomatoes
      4    Hot green chilies (jalapeno
           Or serrano), roasted, peeled
           Seeded
      4    Green onions, with tops
      2    Cloves garlic, mashed
      2 tb Chicken fat or lard
      1 bn Young radish leaves or
           Mustard greens
      2 lg Romaine lettuce leaves
      4    Sprigs fresh cilantro
 
  Put whole chicken in a casserole, cover with the stock, and bring to a
  simmer. Cover pot and poach chicken just below the simmering point
  over very low heat or in a very low oven (275 degrees) for 1 hour.
  Remove chicken from stock and let it cool enough to carve it.
  
  Toast the pumpkin seeds together with the peppercorns and cumin in a
  hot ungreased skillet about 5 minutes, stirring constantly to prevent
  scorching. Put into a blender and grind fine.
  
  Remove outer husks from the tomatillos, put them in a pan with cold
  water to cover, and bring to a simmer. Simmer 10 minutes, drain, then
  add them to the blender with 1/2 cup of their liquid and blend to a
  smooth thick puree. Chop all the remaining ingredients and add them
  to the blender. Add chicken stock, if needed, to thin the puree. Pour
  sauce into the skillet and simmer about 10 minutes to evaporate some
  of the liquid.
  
  Carve chicken in 4 or more pieces and add to the sauce, coating the
  pieces well. If possible, let chicken sit overnight in the sauce so
  that the seasoning permeates and the hotness of the chili diminishes.
  Reheat gently so that sauce does not boil. Serve hot or at room
  temperature.
  
  If the Indians of the Americas gave Spain its first turkey, Spain
  gave the Indians their first domesticated chicken. The results of
  such culinary crossing are birds of both kinds simmered in rich
  sauces called mole. The word means a mixture of any kind, and one of
  the best mixtures is made of Indian squash or pumpkin seeds to flavor
  Spanish chicken. The sauce is called a green mole, or mole verde,
  because it has everything green about it: green pumpkin seeds,
  green chilies, green Mexican tomatillos, and even radish and
  romaine greens. The flavor is as gentle and unusual as the color.

  From: Kal
 
MMMMM

Cheers

YK Jim


... Chinese Italian food that can only happen in America.

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