Text 10365, 65 rader
Skriven 2014-02-27 23:14:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 10337 av Michael Loo (1:123/140)
Ärende: Peppers
===============
 -=> On 02-26-14  08:36,  Michael Loo <=-
 -=> spoke to Dave Drum about Eggs & Chilies 258 <=-

 ML> As far as the jalapenos go, they were there waiting to be
 ML> consumed. And if a pepper says "eat me," there's nothing
 ML> to be done but obey.

Gail helps a woman who is house bound.  The woman has a permanent health
aide living with her who is from some place in Africa -- we think maybe
western Africa.  From time to time the aide makes requests for grocery
items for things that she will cook for herself.  The recurring request
has been okra, plantains and goat.  This week she asked for a half pound
of habanero peppers.  We both wonder what on earth she is going to make
with that amount of peppers!


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kota Kapama (Chicken Braised With Cinnamon & Cloves)
 Categories: Greek, Poultry, Main dish
      Yield: 5 servings
 
      1    Frying or roasting chicken*
      1    Lemon (juice only)
      4 tb Sweet butter & oil, mixed
    1/2 c  Dry white wine (optional)
  1 1/2 lb Peeled, chopped tomatoes
      1 tb Tomato paste; mixed with:
    1/4 c  Water; (mix w/ tomato paste)
      1 lg Cinnamon stick
      3    Whole cloves
           Salt & freshly ground pepper
           Fresh parsley or watercress
 
  *Note: Chicken should be about 2-1/2 lbs., and be cut into serving
  pieces.
  
  Arrange the chicken parts in a glass or earthenware bowl and rub all
  over with lemon juice.  Allow to stand while heating the butter and
  oil in a heavy braising pot.  Slip the chicken into the fat and cook
  over medium heat, turning with tongs to avoid pricking the flesh;
  saute until light chestnut in color.  Heat the wine in a small pan,
  pour over the chicken, shake the pan, and continue cooking over low
  heat.  Stir in the tomatoes and tomato paste, slip the cinnamon and
  cloves in among the pieces, and cover.  Simmer over the lowest
  possible heat for 1-1/2 hours, or until the chicken is tender and the
  sauce thick.  Or, transfer to a medium slow oven (325 F) to complete
  the cooking.  Season with salt and pepper.  Serve warm over cooked
  grain or mashed potatoes with green raw or cooked vegetables and
  chilled wine.  Garnish with parsley or watercress.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias
  From: Karen Mintzias
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:21:08, 27 Feb 2013
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)