Text 9408, 79 rader
Skriven 2011-04-09 17:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: eggess and etc!
=======================
-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> I am pleased to go vegetarian from time to time, but not longer than
 JW> two meals at a stretch. [g]

 RH> You need the animal fat to keep you warm up there. (G)

You might of been kidding but there is some truth to that. I
certainly get strong meat and fat cravings in the wintertime even if
I'm not outdoors that much. And years ago I learned of the benefits
of an Inuit diet while doing mining claim surveying in the winter in
Labrador and living under canvas.

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

     Title: Chicken Mango In Tortilla Cups
Categories: Chicken, fruit, tortillas
  Servings: 18

      2    whole boneless skinless
           chicken breasts
      4    corn or flour tortillas
    1/2    red bell pepper, finely
           diced
      1    mango, finely diced
      2    green onions,  finely diced
      1 ts minced garlic
      2 ts minced fresh ginger
      1 TB oyster sauce
      1 ts soy sauce
      1 TB hot sauce
      2 TB toasted sesame oil
      1 TB chopped fresh cilantro or
           basil
           salt and fresh ground pepper

Cook chicken - recipe says grill - I say just cook it however it
works for you. It is going to be diced.  Set aside to cool.

Prepare tortilla cups - using cookie cutter cut to fit mini muffin
tins.  Bake for 10 - 15 minutes or until lightly browned.  Let cool.
See notes

Chop cooled chicken into fine cubes.  Add the red pepper, mango and
green onion to chicken.  In a separate container make up marinade -
garlic, ginger, oyster sauce, soy sauce, hot sauce, sesame oil.
Blend well.  Add to chicken and let marinate at least 10 minutes.
Stir in cilantro or basil.  Fill tortilla cups just before serving.

Notes: I didn't have oyster sauce so I used fish sauce.

I would suggest cutting the tortilla cups out altogether and using
premade phyllo tart shells - or using puff pastry for the shells -
prebake of course but they too would work. Premade tart shells are
certainly less fussy.

The chicken mixture and the marinade can be made ahead of time. If
going with the mini size, remember everything needs to be chopped
quite finely.  They are also served cold and that is great when
thinking of parties.

You could increase the hot sauce at least a little.  And I used
quite a bit of ginger.

Makes 3 dozen

From: Wendy Hunt To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

YK Jim
         
... In Labrador winter lasts an average of 17 months.

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