Text 1072, 99 rader
Skriven 2013-06-07 06:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: annoyances 670
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 NB> If you listen to the announcers doing the grovelling, the studies have
 NB> shown that the most effective way of raising money and increasing the
 NB> donor base for public radio/TV is the on-the-air pledge drives. 
 NB> Which, they say, is why they resort to it....

I admit that my views are not a majority opinion, but I can
assure you that they've lost more over the years from alienating
me than they've gained from a dozen other normal folk.

 NB>> Especially when the voices get shriller and more insistent...  I
 NB>> don't mind so much the extra talk about how much the station means,
 ML> Can you imagine a world without public radio?
 ML> Of course I can. Peace and quiet.
 NB> I can live quite well without talk radio, public or not... I do,

I sort of wish Allston, for example, just sank into the
crust of the earth never to be seen or (especially) heard
from again.

 NB> however, see some point in having the music available to be turned
 NB> on... admittedly, I grew up with having classical stations (commercial
 NB> in the earlier days) on for the bulk of the day, as my mom listened to
 NB> them.  

I find that music is more irritating to me than even the
talk radio: it demands my attention, but on the other hand
its setting almost guarantees that it doesn't get it - a
dilemma that I'd rather not be a part of.

 NB> Lots of people think that the end justifies the means

Well, folks, unless there's imminent life and death in the
balance, it never does.

Hot & Spicy Spam Coca, with Roasted Piquillo-Pineapple Escabeche
cat: odd, hispanic, snack
Makes: 4

4 cocas, par baked (recipe to follow)
4 oz Piquillo Pepper-Pineapple escabeche (recipe to follow)
4 oz Manchego bechamel (recipe to follow)
1/2 c grated Manchego cheese
12 sl Hot & Spicy Spam, 1/8"
1/4 c fresh basil, julienne
h - For the Coca Dough
1 lb Store-bought raw pizza dough
h - For the Manchego Cream
1 c Heavy Cream
1/2 c Manchego cheese (3 month aged)
1/2 Tb Salt
h- For the Piquillo-Pineapple Escabeche
8 Roasted Piquillo peppers, small dice
1 c Diced Grilled Pineapple
1/4 c Sun-Dried Tomatoes, small dice
1/4 c Honey
1/4 c White Wine Vinegar
1/4 Extra Virgin Olive Oil
3 Tb Red Onion, Minced
2 Tb Parsley, chopped
1 Tb (optional) Fresh thyme, picked and chopped
1/2 Tb Salt
1/2 ts Freshly ground black pepper

For the Coca Dough -
Turn dough onto a clean work surface dusted with flour
and form 2 oz balls. Place dough balls on a tray and
let them rest and proof for 30 min. In the meantime,
preheat oven to 300F. After dough has rested, roll
into long oval shapes, 1/8" thick. Prick dough with a
fork, and brush with a little olive oil. Place ovals
on a baking sheet and cook in the oven for 3 min, to
set shapes. Remove and allow to cool at room temperature.

For the Manchego Cream -
In a small saucepan over medium heat, bring cream to a
simmer. Whisk in the Manchego and salt until cheese is
melted. Place in a heat proof container and chill.

For the Piquillo-Pineapple Escabeche -
Mix all ingredients and allow to marinate, chilled,
for at least 1/2 hr before serving.

To Assemble Cocas -
Preheat oven to 450F with a pizza stone on center rack.
If you don't have a pizza stone, wrap a cookie or baking
sheet in aluminum foil and place, inverted, on center
rack. Place 4 of the par-baked cocas on a clean, flat
work surface. Spread 1 Tb Manchego bechamel on each.
Top each coca with 3 slices of Hot & Spicy Spam. Spread
the grated Manchego evenly on each coca. Using a spatula,
carefully place cocas on baking surface and cook until
cheese is melted and golden. Remove from oven and cut
each coca into four slices. Place 1 ts escabeche on each
slice, and sprinkle with julienne basil. Serve immediately.

Recipe courtesy of Chef Michael Fiorello of Chicago's Mercat a la Planxa
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