Text 14694, 117 rader
Skriven 2007-04-27 11:57:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Hey Ian!!!
==================
On 04-15-07 MARK LEWIS Scribbled to IAN HOARE about Hey Ian!!!

ML> IH>       Title: Spiced Tomato Sauce
ML> IH>  Categories: fruits, misc, relish
ML> IH>       Yield: 3 pots

ML>[trim]

ML> IH> In order to keep a good red colour, you should use a wide
ML> IH> shallow pan to ensure rapid evaporation. Skin tomatoes. Chop
ML> IH> roughly and

ML>would it be safe to say that blanching the tomatos whole would be a
ML>good way to loosen and then remove the skin?

That's the way I do it. Cut a small "X" in the blossom end, 10 to 15 
seconds in the boiling water and a plunge in the ice water and the skin 
comes right off.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: La Reina’s Rump Roast
 Categories: Beef, Chilies
      Yield: 8 servings
 
      6 lb Rump Roast
      1 lg Onion
      5 cl Garlic; more if you like.
           -Elephant Garlic works well
           -too
      1 c  Mixed ground, dried, Mexican
           -chilies *
           Water
  1 1/2 c  White Flour
  1 1/2 c  Masa Harina
    1/2 c  Lard
      2 tb Ground cumin
           Fresh ground Black Pepper
           Coarse salt
           Uncooked strips of bacon

MMMMM-----------------------HERBAL OPTIONS----------------------------
           Mexican Oregano
           Cuban Oregano
           Bay Leaf
           Thyme
           Sprig of Rosemary
 
  * Ancho & Guajillo for rich flavor, de Arbol and Chipotle
  for flavor & heat)
  
  This recipe’s flavor is brought about with the rich flavors
  of Mexican chile seca (dried) the Ancho, the Guajillo, the
  Chipotle, the de Arbol, the Chipotle, etc.
  
  This recipe can be used with any roast, bovine or swine,
  beef or pork, but my favorite cut is the rump roast,
  possibly known by another name in another place.
  
  Puree onion, garlic, dried chilies in blender, adding water
  to create a wet paste.
  
  Combine white flour, masa harina, cumin, salt and ground
  pepper. Blend well with fork or whisk.
  
  In Dutch Oven, heat up oil or lard on stove top for searing
  roast once it is prepared.
  
  Place roast on double wide sheet of aluminum foil or wax
  paper. Poke some holes with fork. Rub down the roast with
  onion/garlic/chile paste mixture. Rub it well! Pack it down!
  
  Now pack flour/masa harina mixture onto “pastedö roast. Pack
  it on thick and firmly.
  
  Place roast in Dutch Oven with heated oil/lard. Sear on all
  sides. Do not worry about the paste/flour caking off, this
  will cook down into the “chile gravyö.
  
  Add hot water to approximately 1/3 depth of roast. Top roast
  with Herbal Options or none at all, Add additional salt and/or
  highly recommended fresh grounded black pepper.
  
  Drape bacon slices over prepared roast, six slices is a good
  start, more is even better.
  
  Bake covered in oven preheated to 275º. Cook for approx 3
  hours depending on cut and size of subject meat or until
  fork tender. If there is little flour clumping in the
  cooking process, just whisk juices a little to smooth. Baste
  roast with the juices from time to time, as well.
  
  You will have a richly flavored “chile gravyö to serve over
  rice. Compliment with refried beans and warm tortillas.
  Naturally a Mexican cerveza buena like Bohemia works well
  throughout the process and even after the dinner bell rings.
  
  Beth in Texas
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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