Text 29041, 99 rader
Skriven 2012-09-01 23:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: celery stalks
=====================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> I like the taste of celery in a lot of dishes

 DD> a "bulk-up" ingredient in one of my chilli recipes (a winning one,
 DD> BTW)

Celery always seemed to me to be a good chili ingredient, in my
head. But in reality, it never did for me. Celery seed and
dehydrated celery leaf certainly works, in moderation.

Chili powder and celery together in an different dish:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nuevo Latino Roll-Ups
 Categories: Pasta, Latin amer, Shrimp, Chilies, Tortillas
      Yield: 8 servings
 
     24 lg Shrimp; peeled; deveined
     10 oz Japanese panko crumbs
      8 x  12 inch Whole wheat tortillas
      6 oz Angel hair pasta; cooked
      1 lb Bean sprouts; fresh
  1 1/2 c  Corn nibblets
      8 oz Carrots; marinated/julienned
      8 oz Celery; marinated/julienned
      4 oz Green onion; julienned
      4 oz Cilantro; fresh
      1 lb Mixed baby lettuce leaves
           Black sesame seeds
           Teriyaki sauce
           Japanese Vinaigrette
           PICO SAUCE:
  1 1/2 oz Hot sauce; Pico Pica
      1 c  Nonfat yogurt
           CILANTRO LIME CREME
           FRAICHE:
      1 c  Nonfat yogurt
    1/2 oz Cilantro
      1 pn Kosher salt
      1 md Lime; juiced
           SPICY BLACK BEAN PUREE:
      4 oz Black beans; dry
      2 c  Cold water
    1/4 c  Yellow onion; diced
    1/8 ts Fresh garlic; minced
    1/8 ts Cumin
    1/8 ts Chili powder
    1/8 ts Oregano
      1 pn Black pepper
      1 pn Salt
 
  Pico Sauce: Combine all ingredients in small mixing bowl. Blend
  thoroughly.
  
  Cilantro Lime Creme Fraiche: Combine all ingredients in mixing
  bowl in order given until completely blended.
  
  Spicy Black Bean Puree: In saute pan cook onions and garlic until
  tender. Add remaining ingredients in small stock pot, cook
  approximately 1 1/2 hours.
  
  Nuevo Latino Roll-Ups: Flour, egg (whites) wash and panko crumb
  shrimp. Heat canola oil and deep fry shrimp until done, turning
  once. Set aside to drain. Marinate julienne vegetables in small
  glass bowl for 30 minutes.  Place angel hair pasta in large
  non-stick skillet. Ladle Teriyaki sauce over pasta, spreading
  evenly.  When pasta is crisp, flip over and cook until crisp on
  other side.

  Heat tortilla over flame or on hot griddle, turning constantly to
  avoid burning. Tortilla should be heated and soft. Lay tortilla on
  flat surface and begin assembly.  Take 2/3 of crisp angel hair
  pasta and lay evenly on bottom half of tortilla. Sprinkle with
  corn and bean sprouts; lay shrimp down evenly to cover. Spoon pico
  sauce over entire mixture. Place marinated vegetables, green
  onions, cilantro leaves and lettuces over shrimp mixture. Roll
  tightly and tuck tortilla over to form a log or "roll-up". Cut
  into desired pieces on the diagonal. Decorate edge of plate
  alternating designs of black bean puree and cilantro lime creme
  fraiche; place sections of roll up attractively on plate. Place
  remaining pasta on side of roll up as garnish. Serve immediately.
  
  Recipe by: The Mission Cafe
 
MMMMM


Cheers

YK Jim


... I added chili powder; that's what makes it Mexican.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)