Text 23559, 75 rader
Skriven 2015-02-01 13:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Mickey D
================
-=> Quoting Dale Shipp to Michael Loo <=-

 DS> New England McDonalds served lobster rolls at one time.  There
 DS> may be other regional variations in menus also.

There are lots: they offer poutine in Canada, Portuguese sausage in
the breakfast sandwiches in Hawaii, beer in Germany and there are
lots more.

Details here: http://tinyurl.com/mickey-d-regional

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pepito 
Categories: Mexican, Sandwiches, Beef, Steak
  Servings: 4

  1 1/2 lb flank steak
      3 TB soy sauce
      1 ts Dijon mustard
      3    cloves garlic (finely
           chopped or pressed)
      1 ts dried rosemary
    1/8 ts black pepper
      1 pn sea salt
      2 tb olive oil
      4    petite baguettes or
           teleras or bollos

The "Pepito" sandwich is a traditional Mexican torta 

Marinate the flank steak with the soy sauce, olive oil, Dijon
mustard, garlic, rosemary and black pepper. You may marinate it
anywhere from 1/2 hour to overnight in the refrigerator. Remove the
meat from the refrigerator and sprinkle with salt when you are ready
to cook it. 

Preheat the grill pan or grill at medium-high heat. Once it is hot,
place the meat and let it cook anywhere from 4 to 5 minutes per
side, depending on how well done you want the meat. You can drizzle
any extra marinade right over the top of the meat while it cooks.
For medium, its closer to 4 minutes per side, for over medium,
closer to 5 minutes per side. Remove the meat from the heat and
place it on a cutting board. Let it rest for 5 to 10 minutes,
slightly covered. Thinly slice across the grain. Preheat the oven to
350 degrees. Slice the baguettes, teleras or bolillos in half
lengthwise and place in a baking sheet. Spread about 3 tablespoons
of refried beans on the bottom half of each bread. Cover with about
3 to 4 tablespoons shredded cheese. Place in the oven and let the
bread crisp and the cheese melt, for about 5 to 6 minutes. Remove
from the oven. 

Top the pepitos with a generous amount of the thinly sliced meat and
3 to 4 tablespoons of the guacamole. Replace the tops. Eat while
hot. 

FOR GUACAMOLE: Gently mix ingredients in a bowl or molcajete and
serve. It can be prepared up to 12 hours in advance if covered and
stored in the refrigerator. 

Posted by: Pati Jinich

  From: The Chew At Abc.Com             
 
MMMMM-------------------------------------------------


YK Jim


... It is obsession worthy

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