Text 18843, 107 rader
Skriven 2014-11-03 05:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: reuse recycle 182
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 ML>> Pick out from the canned or bottled plum sauce any solid
 ML>> pieces, like ginger, pimento or other spices. Discard these.
...
 ML> various interpretations of the word "discard."
 NB> I think I like best the one where the cook eats the bits... or passes
 NB> them to the appreciative helper...  ;)   or they get saved to add to
 NB> something else..   :)

That was the way I was thinking. One reason I like
carving the turkey is to get at the semi-crispy and
even flaccid skin and fatty bits (even I am not so
greedy as to deny the other diners the crispy parts)
and the juice-soaked scraps even of white meat that
fall by the wayside.

=

 NB> One can always reuse one's own music... although it's generally better
 NB> accepted if there is something new done to it...  ;)   And, true,
 NB> variations on themes from someone else is still very acceptable.  As
 NB> to crediting the source, that would include things like Mozartiana,
 NB> etc..  

Forgot about Mozartiana, which I heard last in a
balletic interpretation by I think Balanchine;
that was at least a quarter century ago. Charming
piece, if a bit padded.

 NB> Funny, what sticks in the mind forever... ;)  And how hard things can
 NB> be to track down later... at least without substantial effort,
 NB> sometimes not so easily come by...  :)

The memory of two things my mother made came to
taunt my empty belly; they were not her best
dishes, just the ones that came to mind. One was
a rock Cornish hen in sour cream with scallions
that she made only once in my presence; and, in
that lovely way of hers, when I was hospitalized
with pneumonia, she made it and came bedside to
say they'd had it in my honor - and she never
made it again - I've experimented but never
duplicated and have posted a couple attempts here
in years past. The other was pork chops marinated
in Kraft Casino French dressing, which was in the
family rotation until the product was discontinued.
Kraft did this by launching an ad campaign that
went to the effect of if you liked Casino you'll
love our new Catalina French dressing. Apparently
people did, but probably because it tasted like
Casino with half the garlic and cut with Miracle
Whip.

 ML> Undoubtedly. And certainly the big busy guy would not
 ML> have attended multiple preliminaries.
 NB> Unless he was particularly a classical music fan... but the prize
 NB> concert would have been an important one to go to... :)

He was a well-known percussion player. Cf. his
famous cadenza at the United Nations.

Enchiladas Suisse
cat: main
servings: 2

1 whole chicken breast, poached in chicken broth (not stock) until done,
skin and bone removed, and the meat shredded into bite-sized
chunks. (Leftover roast chicken or turkey can be substituted)

1 recipe Tomatillo/Green Chile Sauce (if you didn't grab the recipe I
posted the other day, lemme know and I'll re-post)

1 small white onion, minced
4-5 sliced black olives
2 oz. Monterey Jack cheese, shredded
1 c medium white sauce
4 fresh Anaheim or Poblano chiles, roasted, deveined and seeded, and chopped
(canned Anaheims may be substituted)
4 corn tortillas

Additional 1 oz. Jack cheese, combined with 1 chopped Roma tomato for
garnish.

Shred meat, and combine with minced onion, olives and 2 oz. cheese.

Dip tortillas in hot Tomatillo sauce until pliable (to be strictly
authentic, you would then dip the sauced tortillas into hot oil to
set the chile into the tortilla. NOT IN MY KITCHEN, you don't. This
makes an incredible mess, and results in very little difference in
flavor).

One at a time, place sauced tortillas into a baking dish. Fill each
tortilla with 1/4 chicken mixture, and fold top of tortilla over
filling, Continue, overlapping slightly, until all are used (enchiladas
are more commonly rolled, but folding is an equally acceptable
technique, and one I prefer, on account of you get more of the good
stuff that way :-)

Melt cheese into white sauce, stir in chiles, and pour over
enchiladas. Bake in a preheated 350 degree oven for 20-30 min.

Garnish with shredded cheese/tomato mixture, maybe a radish rose
and a slice or two of avocado.

Kathy Pitts
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