Text 11472, 89 rader
Skriven 2014-03-28 17:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL AND NANCY
Ärende: Toronto
===============
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> I recall little about it

 NB> Haven't seen a lot of it myself
 
Think of it as Canada's NYC. It is our largest city, about the size
of Chicago, with all the big city stuff you'd expect to find like a
world class museum, it's global financial and banking centre and it
is ethnically diverse with all kinds of interesting neighbourhoods and
restaurants as a result. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ambila Chicken
 Categories: African, Chicken, Smoked, Chilies, Corn
      Yield: 4 Servings
 
           FOR SEASONING PASTE:
      2    Fresh jalapeno chilies
     15    cherry peppers or
      8    4" long fresh red chilies
      2 lg Stalks  fresh lemongrass
      1    inch fresh gingerroot; peel
    3/4 lb Small shallots; halved
      6    Garlic cloves
      3    Candlenuts or
      5    Macadamia nuts
    1/2 ts Dried shrimp paste
      1 ts Turmeric
      1 lb Chinese long beans or
           Green beans
    1/3 c  Corn or safflower oil
      3 lb Chicken; cut into 16
           Serving pieces
  1 1/2 c  Water
      3 tb Fresh lemon juice
  1 1/2 tb Soy sauce
  1 1/2 ts Sugar
      1 ts Salt or to taste
           Steamed rice
 
  Make seasoning paste: Wearing rubber gloves, seed and devein
  jalapenos and about half of cherry peppers or red chilies for a
  moderately hot dish. Trim root ends and tough tops of lemongrass,
  discarding dry outer leaves, and slice thin.  Cut gingerroot into
  4 pieces.
  
  To a food processor with motor running add jalapenos, cherry
  peppers or red chilies, lemongrass, gingerroot, and remaining
  seasoning paste ingredients, 1 at a time through feed tube, and
  puree to a paste.
  
  Trim beans and cut into 2-inch pieces.  Heat a 6-quart heavy
  kettle over moderately low heat until hot.  Add oil and heat until
  hot but not smoking. Cook seasoning paste, stirring frequently,
  until dry and very fragrant, about 25 minutes.  Add chicken and
  cook over moderate heat, stirring, 10 minutes. Add water and
  simmer chicken, covered, stirring occasionally, 25 minutes, or
  until almost cooked through. Skim any fat from surface.
  
  Stir in beans and simmer, covered, until beans are almost tender,
  5 to 10 minutes.  Stir in lemon juice, soy sauce, sugar, and salt
  and simmer, covered, 5 minutes, or until beans are tender.
  
  (Braised Chicken with Chilies and Chinese Long Beans)
  
  Notes: The intoxicating seasoning paste in this Eurasian (Ambila
  is a town in Madagascar) stew may be used to flavor chicken,
  beef, lamb, or seafood.
  
  Serve braised chicken with rice.
  
  Recipe by: Gourmet April 1997
  
  From: Barb At Pk
 
MMMMM



YK Jim


... If Lucas made guns, wars would not start either.

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