Text 3558, 114 rader
Skriven 2010-11-07 20:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: evil 702
================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> from encounterlax.com

 JW> You made me look. (shudder)

 ML> We didn't go. Lilli is a very meat and potatoes girl

Meat and potatoes are very good food. I have them often, frequently
together. [g]

 JW> I wondered if there even is such a thing as Peruvian tarragon.

 ML> I read that as tarragon Peruvian potato mash
            
I read it as all very silly, as is the whole concept, decor and
menu. Self proclaimed Disneyfied Star Trek food, bah! Lilli is a
very sensible girl.

 JW> The "chef's creation of the day" OTOH was an "unctuous braised
 JW> oxtail stuffed ravioli luxuriously bathed in a fruited veal
 JW> reduction with fire roasted asparagus" (16 words, 30 syllables and 6
 JW> superfluous qualifiers) was a disaster

 ML> Very sad, but I'm laughing anyway.

I'm laughing now, looking back on it. I've got their salad and their
sweet potato pancake beat, can match their lamb chops and risotto
but I'd still go back for their well executed fried maki.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chiles Poblanos En Rajas Con Cebolla Y Mantequilla
Categories: Mexican, Side dish, Chilies, Cheese, Tacos
  Servings: 6

      2 TB salted butter
      5 oz crema Mexicana
    1/2 c  coarsely shredded Chihuahua
           cheese
      1 pn salt if desired

Rajas con crema are made with poblano chiles, onion, Mexican sour
cream and a little bit of cheese. Rajas are particularly popular in
central and Southern Mexico.

Some recipes call only for cream, and lots of it; others call for so
much cheese that it's more of a queso fundido in disguise. My
version, based on a recipe Jose grew up eating, strikes a perfect
balance. Some people like to eat rajas con crema over rice, or as a
side dish with meat like carne tampiquena (a grilled filet or skirt
steak) or cecina (a thinly-cut aged salted beef). Some people like
to put tomatoes in it, which is not my style pero lo que sea de cada
quien but to each his own.

First, roast the poblano chiles. You'll need a total of 5-6
poblanos, depending on how big they are. Get them to the stage where
they are done sweating, you've removed the skins and seeds and
placed them in the vinegar/water solution to take some of the heat
out if necessary.

Using a deep skillet, melt the butter and cook the onions in the
butter on medium-low heat until they start to change color and
caramelize a bit (slightly transparent and a little brown). Turn off
burner and remove pan from heat.

Finish with the chiles. You're going to remove them from the
vinegar/water solution and rinse them with cool water if you soaked
them to remove some of the heat. Then cut them into strips. I like
to cut them about as wide as my pinky finger, and not too long so
they're bite size. Put the chile strips (rajas) in the pan with the
onion, stir to coat well with the remaining butter, and warm over
medium heat until the rajas are warm and a little wilted.

Add about a third of a 15 oz container of crema and stir in well
(Mexican sour cream isn't actually sour like American sour cream; it
has a less acidic taste. I buy V&V Supremo brand). Cook for about
2-3 minutes and then reduce heat to low and add a half cup of
coarsely grated Chihuahua cheese (queso para fundir). The cheese
should melt slowly and not be gooey, and it should be barely visible
once incorporated. It's really more of a bonding agent so the cream
doesn't get soupy. Once the cheese is melted, turn your burner as
low as it will go, just so it is on to keep the rajas warm.

We like to serve them in corn tortillas as tacos. Sometimes I make
cecina to accompany the rajas but they can stand up as a vegetarian
meal on their own or as a hearty side with rice, beans, meat or
whatever else you'd like.

Yields about 12 tacos.

Leftovers can be stored in an airtight container in the refrigerator
for up to 5 days, and reheated on the stove over medium heat or in
the microwave at 30-second intervals.

Written by Maura Hernandez
http://theothersideofthetortilla.com/
From: Serious Eats
 
MMMMM-------------------------------------------------


Cheers

YK Jim

... Bailouts? People crashing a bus driving blindfolded should not
get a new bus.



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