Text 35095, 73 rader
Skriven 2013-03-21 08:39:24 av Dave Drum (1:18/200.0)
  Kommentar till text 35062 av Nancy Backus (65247.cooking)
Ärende: Schnitzel
=================
-=> Nancy Backus wrote to RUTH HANSCHKA <=-

 -> I remember reading about the coyotes in NYC as well.. insane.

 RH> Coyotes in Central Park?  Yep.  The hawks in Central Park are OK with
 RH> me  though; they eat pigeons and squirrels.

 NB> We have coyotes in the northern suburbs (I saw one up in Greece in a
 NB> patch of land between expressway, ramp and street)... probably to the
 NB> south as well, in the parks...  Haven't seen them in town, though...

I see a lot (relatively) of coyotes as road kill - some very close to town.
Mostly I see raccoons and possums (in about equal numbers), about 2/3 as many
squirrels, then about 1/2 that many skunks. More coyotes than domestic dogs or
moggies. Once in a while a fox and, of course, the occasional deer ... about as
many as coyotes. In town, of course, squirrels are the number one road kill.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Black Coyote Green Chilli (Chile Verde)
 Categories: Pork, Chilies, Poultry, Vegetables
      Yield: 8 servings

      2 lb Pork loin; diced
     28 oz (4 cans) chopped green
           - chilies
      1 tb Salt
      2 cl Garlic
      2 c  Water
      5    Jalapenos; cored
      1 md Sweet onion; chopped
      5 tb Ground cumin
    1/4 ts Oregano
     28 oz (2 cans) chicken broth
      2 tb Tabasco jalapeno sauce
      8 oz Herdez green enchilada sauce

  Mix together salt, cumin, and oregano. Set aside.

  Blend together jalapenos and green enchilada sauce. Set
  aside.

  Gray pork in frying pan. Set aside.

  Combine chicken broth, half the water, onion and garlic
  in cooking pot. Heat until onion is translucent.

  Add blended jalapenos, pork and 1 1/2 Tbsp of cumin
  mixture to pot.

  Continue cooking over medium heat.

  After one hour, add 1/3 can green chilies (blended), 1 tb
  green Tabasco sauce and another 1 1/2 Tbsp of cumin
  mixture.
 
  After 2 1/2 hours, add remaining green chilies, green
  Tabasco sauce and cumin mixture.

  Salt and thicken or thin sauce to suit.

  Recipe by Wes Carlson; 2004 ICS World Champion Chile
  Verde winner

  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

... If you're given champagne at lunch, there's a catch somewhere. - Lord Lyons
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