Text 34328, 132 rader
Skriven 2015-12-17 08:10:58 av Dave Drum (1:18/200)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: Fire's out
======================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB>> forth... to say nothing of snacking on ginger... ;)  I don't eat the
 NB>> stir-fried chilies out of Kung Pao or the like, though, just lick the
 NB>> sauce off of them... :)

 DD> They're not that hot, really. Just japones/hontakas. While they can be
 DD> a bit of a surprise to the unsuspecting - if one knows they are there
 DD> .........

 NB> I know, one can be more prepared for them... They also seem to have
 NB> some variance in heat level... Richard calls them "little evils"...  ;)
 NB>  But he likes the food they come in... :)

It may have to do with the heat at which they are fried, too. I have noted 
that those which are nicely blackened are not as zippy as those just lightly 
singed.

 NB>> Shirley was saying that she recently tried Evil Jungle Prince because
 NB>> the name sounded intriguing... she reported that it was hot!, but that
 NB>> she found it quite tasty... :)

It can be. Depends on the venue and if they "dumb it down" for round-eyes. 
Magic Kitchen (our first and still the best) Thai restaurant has a nice 
version. As does Thai Kitchen II (the first edition is not a green space).

 DD> Is that Shirley - as in the other half of Burtonski Fordowicz?

 NB> Yup... we just went out for dimsum last Saturday...  :)  They send
 NB> greetings to all in the echo... :)

 DD> I remember when I brought the locally (to me) produced Raven's Berry
 DD> Hot Sauce to the Fly Fest picnic - she and Burt dived right in. I was
 DD> moderately surprised that she was a chile head.

 NB> Don't let that quiet and demure manner throw you off... ;)  When we ate
 NB> at the Fairport Tandoor, they both were quite enjoying the spicy
 NB> entrees as well as everything else...  :)

They are really neat folks - I miss Burt's participation in the echo. He added 
an eat's viewpoint to many subjects.

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

      Title: Evil Jungle Prince w/Chicken
 Categories: Oriental, Poultry, Chilies, Herbs
      Yield: 3 servings

    1/2 lb Boneless chicken
      6 sm Red chilies
    1/2    Stalk fresh lemon grass
      2    Kaffir lime leaves
      2 tb Oil
    1/2 c  Coconut milk
    1/2 ts Salt
      1 ts (to 4 ts) fish sauce
     10    (to 15) sweet basil leaves
      1 c  Cabbage; shredded

  Thinly cut chicken into 2" strips.

  Grind together red chili pepper, lemon grass and kaffir
  lime leaves, in a food processor or pound in a mortar
  and pestle.

  Heat oil to medium high and saute pepper mixture for 3
  minutes. Stir in coconut milk and cook for 2 minutes.
  Add chicken and cook for 5 minutes or until chicken is
  done. Reduce heat to medium-low. Stir in fish sauce and
  basil. Serve on bed of chopped cabbage. 

  NOTES: This is a spicy-flavored dish that has many
  variations. This recipe is from the Mekong restaurant and
  has been mentioned in many well known food publications.
  Fresh basil, coconut milk, and red chili form a flavor for
  the gourmet's delight. Enjoy

  Submitted by Robyn Kitchen
  Updated: September 23, 2015

  Yield: Serves 3-4 people

  MM Format by Dave Drum - 15 November 2015

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Evil Jungle Prince Salsa
 Categories: Salsa, Citrus, Squash, Chilies, Vegetables
      Yield: 4 Cups
 
      3 lg Ripe tomatoes
    1/3 c  Finely chopped white onions
    1/4 c  Fresh orange juice
      2    Fresh Habanero chilies;
           - cored, coarse chopped
      1 tb Fresh lime juice
  1 1/2 ts Salt
    2/3 c  Fine diced seedless cucumber
    2/3 c  Fine diced red radish
    2/3 c  Fine diced jicama root
    1/3 c  Fine chopped cilantro
      3 tb Fine chopped fresh mint
 
  Trim and halve the tomatoes. Gently squeeze out and
  discard the seeds and juice. Chop the tomatoes.
  
  In a food processor, combine the tomatoes, onions, orange
  juice, habaneros, lime juice, and salt and process until
  fairly smooth. Transfer the puree to a bowl and stir in
  the diced cucumber, radish, jicama, cilantro and mint.
  Adjust the seasoning. Refrigerate for at least 30 minutes
  before serving.
  
  The salsa can be prepared up to 1 day in advance.
  
  Makes about 4 cups.
  
  From: "Burning Desires: Salsa, Smoke & Sizzle from Down by
  the Rio Grande" by W. Park Kerr - William Morrow, 1994
  
  MM by Syd Bigger.
  
  Uncle Dirty Dave's Archives
 
MMMMM

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