Text 34953, 93 rader
Skriven 2013-03-18 05:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: far north 269
=====================
 ML> What do you keep the thermo at
 ML> in the wintertime, 18 or so? (thinking of the delicate Lilli
 ML> and her southern Californianness).
 JW> I won't (update - didn't) go broke bumping it up from 18 to 22 for 4
 JW> days!

For which she thanks you. 20 (68) would have been quite
sufficient, though.

 ML> I bet that onion confit in lard makes for a heavenly-smelling
 ML> house.
 JW> Added garlic and chicken fat doesn't hurt either!

For some unknown reason I've been consorting with real estate
folks lately: I doubt anyone would recommended these heavenly
smells as part of a house-selling effort, though.

 ML> It might be interesting to poke one's nose into Thornton
 ML> anyhow
 JW> Sure, why not. It's always a treat for us when we do go. The food
 JW> is excellent. And I do like small plates.
 JW> Another update- The food was once excellent, is currently merely
 JW> good.

As evidenced by my bison ribeye ordered blue rare and
arriving medium-rare to medium, but it was a nice piece
of meat, and as we were the last party seated and the
kitchen was closing I didn't think it would be sporting
to send it back.

=
 JW> You guys got lucky and had relatively mild temps while you were
 JW> here. Last night it was -40 again.

Our first night there it was (officially) -36, so we got
a taste of the frigid Arctic; we are glad that it warmed
up to as high as -13 (10F or so). On the other end of the
scale, when I got here, the temperature peaked at 34 (94)
but is down around 15 (50) right now.

                   El Charro Chorizo (Mexican Sausage)

Recipe By     : El Charro Cafe Favorite Recipes
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican                          Meat, Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      Pounds        lean ground beef
   2      Cups          white wine
   1      Cup           wine vinegar
   3      Teaspoons     salt
   4      Tablespoons   oregano
     1/2  Cup           garlic puree --
   8      Ounces        ground red chile -- not chili powder
   2      Quarts        red chile paste -- *

 Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with
the side of a wide knife; the peel will slip off easily then. Put the
peeled garlic in a blender with about 2 cups of water, and puree. Drain,
if necessary, and store in a tightly closed glass jar in the refrigerator.

* See Salsa De Chile Colorado recipe

This recipe is from my husband Ray's mother, Maria Flores. We adapted it
for the restaurant. Although she had a perfectly fine kitchen, Dona Flores
had Ray's dad build for her a wood stove in a back room where she would be
content turning out not only chorizo, but tamales, and tortillas so large
and fine they would drape the entire length of her arm.

Chorizo is usually not stuffed into sausage casings, but is used like
ground beef. We like to saute it and then scramble eggs into it and roll
the mixture in flour tortillas for breakfast burritos.

Combine ground meat, wine and vinegar thoroughly. Add salt, oregano and
garlic puree. Add ground red chile gradually, kneading it in with our
hands. Gradually knead in the chile paste. Place in large ceramic bowl,
cover with plastic and refrigerate overnight. Drain any liquid. Use in a
day or two, or divide into individual portions and freeze.

Yield: 6 pounds

                   - - - - - - - - - - - - - - - - - -

NOTES : From: El Charro Cafe Favorite Recipes
       By Carlotta Dunn Flores, El Charro Cafe, Tucson, Arizona

       MasterCook formatted by Garry Howard, Cambridge, MA
       garhow@hpubmaa.esr.hp.com

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