Text 11823, 88 rader
Skriven 2014-04-05 21:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Purity of cuisine
=========================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> I see. You didn't notice the "some of the abortions that some others
 DD> call chilli" remark, then" Not the "(?)" appended to the title?

I was actually agreeing with you.   

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Southern California Crepes (Spicy Chicken Crepes)
 Categories: Pancakes, Chicken, American, Smoked, Chilies
      Yield: 6 Servings

    FOR THE FILLING:
  1 1/4 c  Sour cream
    2/3 c  Mayonnaise
      2    pickled jalapenos; drained,
           -seeded & minced
  4 2/3 c  Chopped cooked chicken
      4    Plum tomatoes; chopped
      2 c  Chopped scallion
    1/4 c  Chopped coriander
    CHILI CORN CREPE BATTER:
    3/4 c  All-purpose flour
    1/3 c  Yellow cornmeal
    1/2 ts Salt
      4 ts Chili powder
    3/4 c  Plus 2 tsp chicken broth
      3 lg Eggs
      1 tb Unsalted butter; melted
    And cooled
    Melted butter for brushing
    The crepes
    Sour cream; avocado slices
    Coriander sprigs, and lime
 sl For garnish

  Make the filling: In a bowl stir together the sour cream, the
  mayonnaise, the lime juice, and the chilies until the mixture is
  smooth and stir in the chicken, the tomatoes, the scallion, the
  chopped coriander, and salt and pepper to taste. The filling may
  be made 1 day in advance and kept covered and chilled. Make 12
  crepes (procedure follows) with the chili corn crepe batter. Mound
  about 1/2 cup of the filling on half of each crepe, fold the crepe
  gently over the filling, and transfer them to a buttered baking
  sheet. Brush the top of each crepe with the butter and bake the
  crepe in a preheated 400F oven for 10 minutes, or until they are
  heated through. With a long spatula transfer the crepes to serving
  plates and garnish them with the sour cream, the avocados slices,
  the coriander sprigs, and the lime slices.

  To make chili corn batter: In a blender or food processor blend
  the flour, the cornmeal, the salt, the chili powder, the broth,
  the eggs, and the butter for 5 seconds. Turn off the motor, with a
  rubber spatula scrape down the sides of the container, and blend
  the batter for 20 seconds more. Transfer the batter to a bowl and
  let it stand, cover, for 1 hour. The batter may be made 1 day in
  advance and kept covered and chilled.

  To make crepes: Heat a crepe pan or non-stick skillet measuring 6
  to 7 inches across the bottom over moderate heat until it is hot.
  Brush the pan lightly with the butter, heat it until it is hot but
  not smoking, and remove it from the heat. Stir the batter, half
  fill a 1/4-cup measure with it, and pour the batter into the pan.
  Tilt and rotate the pan quickly to cover the bottom with a layer
  of batter and return any excess batter to bowl. Return the pan to
  the heat, loosen the edge of the crepe with a spatula, and cook
  the crepe for 1 minute, or until the top appears almost dry. Turn
  the crepe, cook the other side lightly, and transfer the crepe to
  a plate. Make crepe with the remaining batter in the same manner,
  brushing the pan lightly with butter as necessary. The crepes may
  be made 3 days in advance, kept stacked, wrapped in plastic wrap,
  and chilled.

  Makes 12 filled crepes, serving 6.
  Gourmet April 1991
  From: Shade

MMMMM

YK Jim


... Inability to grasp science is not an valid argument against it.

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