Text 15250, 87 rader
Skriven 2007-05-11 09:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Predictions 488
=======================
 DS> Another Columbia suggestion you might have heard of would be Cafe
 DS> de Paris, which is almost next door to Howard High School, just to
 DS> the south of Route 100.   It's not the type of place we would go to,
 DS> but sounds more like your kind of place.  I've read some reviews
 DS> that give it very high marks.

Yeah, kind of, the prix fixe appetizer-main-dessert at under $35
looks like a winner for this type of place, if the food is any good.

 DS> http://www.cafedepariscolumbia.com/index.html

Baltimore Magazine review of Cafe de Paris:
  enormous hunk of pig [cote de porc a la normande]
 
 DS> http://www.cubadeayerrestaurant.com/index.html

Washingtonian on Cuba de Ayer:
  A plate of masitas boasts thick hunks of pork marinated
  six hours in a sour-orange juice, then deep fried; the
  outsides are brown and crisp, the insides succulent.

Looks like you're trying to steer me in a direction,
perhaps with other vegetable lovers in tow.

 DS> Which direction is better?   I suspect you mean more meat!   As to

I figured you'd understand immediately.

 DS> the rice itself, Gail's rice was ordinary white rice.   It had a
 DS> side dish of black beans to serve over.  She would have preferred
 DS> twice as many beans and half as much rice.  The other choice for
 DS> rice was called moros y cristianos, which was basically a fried rice
 DS> from the same rice with beans in it.  Pretty dry.

Called that because the beans (moros) are dark and the rice
(cristianos) white. A sort of joke name. The recipe for it that
I posted here once a long time ago is okay because it has a ham
hock in it. L I B, here it is:

Moros y Cristianos
cat: main
servings: 8

h - black beans
1 lb black beans
1 smoked ham hock
2 bay leaves
1/2 c recaito
1 Tb sea salt
pepper
3 Tb alcaparrado or substitute
- coarsely chopped pimiento-stuffed olives
1/2 ts ground cumin
2 leaves culantro (optional)
h - basic white rice (arroz blanco)
1/2 c canola oil
4 c long-grain rice
3 Tb salt
5 c water or broth (appx)

For the beans. Combine first 3 ingredients with enough
water to cover the beans by 2". Bring to a boil; reduce
heat to a gentle boil. Cook 2 hr or until beans are tender,
skimming off any scum and continuing to add water to keep
beans submerged. Stir all remaining ingredients into beans
20 min before serving and simmer until serving. Yield: 4 c.

For the rice. Saute rice in oil until opaque. Add cold
water or broth to cover rice by two fingers' width.
Bring to a boil and boil rapidly until water level
reaches rice level. Stir rice once; reduce heat to low;
cover pot and cook 20 min or until rice is tender.
Stir rice gently to fluff.

Serve beans with or over rice.

Notes: recaito is a mixture of onion, green pepper, herbs,
and oil (commercial product); it sometimes contains recao
leaves (hence the name). Alcaparrado is a caper sauce, also
available commercially. Culantro is a relative of cilantro
and is also known as recao or spiny coriander.

Catalina magazine, 9-05

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)