Text 2931, 85 rader
Skriven 2010-10-20 22:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Bay of Fundy
====================
-=> Quoting Dale Shipp to Glen Jamieson <=-

 GJ> I have read of the famous Bay of Fundy, and of the intention to
 GJ> utilise those extreme tides to generate electricity.  Has that
 GJ> actually been done?

 DS> I don't think so, according to a WIKI article I read it has been
 DS> discussed but no mention of it being implemented -- but then again,
 DS> WIKI is not 100% accurate.

It is this time. You were there: no dams or turbines in sight.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Chiles Rellenos
 Categories: Mexican, Chicken, Chilies, Sauces
      Yield: 6 Servings
 
      6 lg Poblano or New Mexico chiles
           Peeled
    1/2 c  Unsalted butter
      1 md Onion; chopped
      2    Garlic cloves; minced
    1/2 c  Pimento-stuffed olives;
           Sliced
    1/2 c  Pitted prunes; coarsely
           Diced
    1/2 c  Dried apricots; coarsely
           Diced
  1 1/2 ts Ground cumin
    1/2 ts Cinnamon
    1/4 ts Ground cloves
      2 c  Shredded cooked chicken
           Salt to taste
           SALSA DE TOMATE ASADO:
  1 1/2 c  Heavy cream
      8 lg Garlic cloves; unpeeled
      1 md Onion; unpeeled, halved
           Crosswise
      3 lg Ripe; red tomatoes
           Salt
 
  Melt butter in a large skillet over medium heat until very hot and
  fragrant.  Add the onion and garlic and cook, stirring, for three
  minutes. Add the olives and fried fruit and cook, stirring another
  three minutes. Add the spices and chicken and cook, stirring to
  combine, for tow minutes more.  Season with salt.  Cut a small
  slit in the stem end of each chile. Remove seeds if desired, but
  do not tear chile. Carefully stuff chiles with the mixture through
  the slit in each. Bake on a greased baking sheet or shallow pan at
  500 degrees for seven minutes. Spoon the tomato sauce onto
  individual plates or a large serving platter and arrange the
  chiles on top.

  SALSA DE TOMATE ASADO for Zarela Martinez's Chiles Rellenos Cook
  down the cream in a small, heavy saucepan over med. heat until
  reduced by about a third. Set aside. Heat a heavy cast-iron
  griddle or skillet over high heat until a drop of water sizzles on
  contact. Roast the unpeeled garlic cloves and onion, turning
  several times, until the garlic is dark on all sides and somewhat
  softened and the onion is partly blackened and fragrant. Set
  aside.  Roast the tomatoes in the same way, turning several times,
  until blistered on all sides.  Let cool until cook enough to
  handle. Peel the garlic and place in blender. Peel onion, and add
  to garlic. Peel tomatoes directly over the blender to catch juice.
  and add to garlic and onion. Puree on medium speed until smooth.
  Add the cream and process until blended. Season with salt. Makes
  about 4 cups. Can be refrigerated for 2 or 3 days. Do not freeze.

  Recipe By: Zarela Martinez, Zarela Restaurant, Manhattan

  From: Judy Howle
 
MMMMM

Cheers

YK Jim


... Even if on the right track you'll get run over if you just sit there.

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