Text 30730, 142 rader
Skriven 2015-09-09 07:46:00 av Dave Drum (88993.cooks)
  Kommentar till text 30696 av MICHAEL LOO (1:123/140)
Ärende: Re: Furrin Cooks 207
============================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> The kitchen staff at my favourite sit-down Chinese restaurant (since
 DD> the patriarch of the Oh family has died and Golden Dragon is closed) is
 DD> majority Spanish speaking.

 ML> The kitchen staff at almost every reputable restaurant in
 ML> Boston was Salvadoran, as of a few years ago. Bourdain
 ML> finds a similar concentration of Mexicans at the ones in
 ML> New York.

Further to that - the owner of my former favourite hang-out, Nichole's, learned
Greek before he learned American. He moved to Chicago from Mexico City and went
to work in a Greek restaurant. Last time he and Lisa came through town, Ramon
(Isidro) called me and we went out to a local place for supper. He is currently
a floating supervisor for P. F. Chang's. He's a bit amazed that no one has made
a go of his former location. After several iterations of various style attempts
the property has devolved into Midwest Title Loans - preying on the
disadvantaged in a similar fashion to the pay-day loan companies. Either bunch
shave the usury laws very closely.  Bv(=

 DD> That's a lot of water and poo.

 ML> It's mostly for more visible governmental functions.

 DD> Really. And if your locale is like mine
 DD> the sewer charges are based on water usage. Watering lawns, washing
 DD> cars and filling swimming pools do not used the sewerage system - yet,
 DD> we still get banged for sewer charges on that water.

 ML> I'm not sure whether the charges here are metered or
 ML> flat based on the property assessment.

Ours are a part of the electric bill - as the name of the local power utility
is City Water, Light, and Power. They collect also for the Sanitary District
(sewerage) and a "recycling fee" for the subsidisation of the local trash
hauler's recycling efforts.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bistec Rajas (Bistec Con Chiles Verdes)
 Categories: Beef, Chilies, Vegetables, Herbs
      Yield: 4 servings

      3 tb Olive oil; +extra to drizzle
     32 oz (2) New York strip steaks
      4 tb Adobo; recipe included
      2    Poblano chilies; roasted,
           - peeled, seeded, thin
           - sliced
      1    Jalapeno; roasted, peeled,
           - seeded, thin sliced
      1 lg White onion; thin sliced
      1 md Shallot; thin sliced
    1/2 c  Nopales; grilled 5 minutes
           - on each side and sliced
           Epazote Butter; recipe
           - included
           Salt & fresh ground pepper

MMMMM---------------------------ADOBO-------------------------------
    1/4 c  Cumin seed
    1/4 c  Coriander seed
    1/4 c  Fennel seed
    1/4 c  Yellow mustard seed
      2    Ancho chilies; stemmed,
           - seeded, deveined, torn in
           - small pieces
      2    Pasilla chilies; stemmed,
           - seeded, deveined, torn in
           - small pieces
    1/2 c  Dried whole Mexican oregano
    1/4 c  Spanish paprika (pimenton);
           - preferably hot
      2 tb Garlic powder
      2 tb Onion powder

MMMMM----------------------EPAZOTE BUTTER---------------------------
      1 bn Epazote leaves; picked (2 c)
      1 bn Fresh cilantro; rough chop'd
           - about 1 cup
      1 cl Garlic
           Juice of 1 lime
      1 ts (ea) salt & fresh ground
           - black pepper
    1/2 lb Butter; softened

  ADOBO: Heat a dry skillet over medium-low heat. Pour in the cumin,
  coriander, fennel and mustard seeds along with the pieces of ancho
  and pasilla chilies. Toast, stirring constantly, until it's very
  aromatic and just begins to smoke, about 3 minutes.
 
  Dump the mixture onto a plate and let it cool to room temperature.
  Grind it to a fine powder in a spice grinder or coffee grinder.

  Put the powder in a large bowl and add the oregano, paprika, garlic
  powder and onion powder. Stir them really well to combine.

  Store the adobo in an airtight container or resealable plastic bag
  in a cool, dark place for up to a month.
 
  EPAZOTE BUTTER: In a blender, puree the epazote, cilantro, garlic,
  lime juice, salt and pepper with 1/2 cup water. Then take herb puree
  and mix well with softened butter until a green butter occurs. Once
  mixed, you can wrap in parchment paper and freeze. Keeps for a month.
 
  BISTEC: Drizzle a little olive on each steak and sprinkle one
  tablespoon Adobo on each side of the steaks. Allow to rest.
 
  Meanwhile, using a saute pan over medium heat, add 1 tablespoon
  olive oil, the roasted poblano and jalapeno chilies and onion. Cook
  for 5 minutes, until the onion is translucent. Remove and cool.
 
  Then, in a large saute pan, add the remaining 2 tb olive oil and the
  shallots. Cook softly over medium heat until translucent, about 5
  minutes. Then add the chile-onion mixture and cook for another 5
  minutes. Then add the nopales. Season with 1 teaspoon of salt and 1
  teaspoon of pepper and set aside.

  On a hot grill, cook the steak for 7 to 8 minutes on each side until
  medium-rare and remove from the grill. Allow to rest for 5 minutes,
  then slice into 1" pieces. Divide the chile-onion mixture onto 4
  plates and top with the sliced steak. Next, top with some Epazote
  Butter, however much you'd like, and put the plate under a broiler
  just for a few seconds, long enough for the butter to melt.

  COOK'S NOTE: To roast poblano and jalapeno chilies, place them
  directly on the grill or over an open flame until they blister and
  get charred on the outside. Then put them in a bag and let them
  steam up for about 5 minutes until they cool down. Once cooled, peel
  off the skin, remove seeds and thinly slice.

  Recipe as served at Nichole's Restaurant, Springfield, IL

  Uncle Dirty Dave's Archives

MMMMM

... A stoic brings the baby; a cynic is where you wash it.
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