Text 17922, 65 rader
Skriven 2007-07-13 00:32:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Sean Dennis
Ärende: Re: C F S
=================
 -=> On 07-12-07  14:33,  Sean Dennis <=-
 -=> spoke to Dave Drum about C F S <=-

 SD> Here's a recipe for "low-fat" chicken fried steak (what an oxymoron).

   Not as much of an oxymoron as the "No-fat Half & Half" my friend uses
   in his coffee.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Green Chili with Pork
 Categories: Main dish
      Yield: 6 servings
 
     12    Large Poblano chilies
      2    Large yellow onions,
           (1 1/2 lb), roasted and
           Chopped, about 4 cups
           Peeled *OR* 28 oz can whole
      8    Medium garlic cloves,
           Roasted mild green chilies,
           Peeled and chopped
           Drained
      8    Fresh Jalapeno peppers,
      3    Carrots, peeled and sliced
           Stemmed and minced
           Crosswise into 1/2" pieces
  1 1/2 tb Dried oregano, preferably
      3 lb Boneless pork shoulder,
           Mexican
           Cut into 1/2" cubes
      5 c  Chicken stock or canned
     28 oz Crushed Italian plum
           Broth
           Tomatoes, drained
      1    Potato, peeled and
    1/2 c  Olive oil
           Grated (1= 8 oz)
 
  In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the
  oil over medium heat.  Add onions, garlic, Jalapenos, and carrots.
  Cook, stirring once or twice, for 10 minutes.  Stir in oregano and
  pork cubes and cook until pork has lost its pink color, about 20
  minutes.  Stir occasionally. Stir in the chicken stock, 1 tsp of
  salt, crushed tomatoes and the grated potato. Bring to a boil, then
  lower the heat and cook partially covered, for 1 1/2 hours, stirring
  occasionally. Cut the Poblano into 1/2" strips.  Add them to the
  chili and cook , stirrin often, for another 30 to 45 minutes or until
  the pork is tender and the chili is thickened to your liking.  Taste
  for correct seasonings and let cook another 5 minutes.  Serve hot.
  NOTE: To roast Poblanos, stick them on a serving fork and turn over a
  gas burner until thoroughly charred. Wrap chilies in a paper bag
  after you roast them. When cool, rinse under cold running water,
  rubbing off the burned skin. Pat dry and de-stem chilies. KEYWORDS:
  chili, spicy, hearty, main dish, make ahead, freezes well
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:37:02, 13 Jul 2007
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