Text 190, 97 rader
Skriven 2006-04-10 22:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Newark Steps Up
=======================
 -=> Quoting Burton Ford to Michael Loo <=-

 BF> I am proud and happy to announce that Newark, a thriving little
 BF> metropolis in the Great State of New York, has just opened it's first
 BF> Mexican Restaurant!!
 BF> Four days ago the El Pacifico opened it's doors to a public slavering
 BF> to ingest Mexican food.

Good. I hope they make it. Diversity is a wonderful thing.

 BF> About the restaurant:  it's a new genre to us, as we have only had
 BF> 'real' Mexican food a couple times.

 BF> I can't say how authentic the cooking is, but I can say that the only
 BF> language we heard in the kitchen and between the staff was Spanish [or
 BF> Mexican?].

 BF> ...... but all that cheese, whoooo!  It's in
 BF> everything!

The food you described sound more Tex-Mex than Mexican to me but
that's OK.... Tex-Mex is great food too.

 BF> a tasty but mild salsa.
 BF> Nothing was hot
 BF> hot green sauce from one of the three bottles on the table.

Most Mexican food is well seasoned but mild. The heat is in the sauces
that you add to taste at the table.

 BF> I am unable to pick a favorite, but I really enjoyed the night.  We
 BF> gotta go back soon...

I'm glad you like it; I wish we had something like that here.

It seems appropriate to post another mole recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Chicken Mole
 Categories: Low-cal, Mexican, Chicken, Chilies
      Yield: 6 Servings
 
    3/4 c  Chopped green bell pepper
    1/2 c  Chopped onion
      1 tb Vegetable oil
      1    Clove garlic; minced
      1 tb Sugar
      3 tb Unsweetened cocoa
      1 tb Chili powder
      1 ts Ground cumin
    1/2 ts Salt
 14 1/2 oz No-salt-added whole tomatoes
           Undrained and chopped
  4 1/2 oz Chopped green chiles;drained
      3    Skinned boned chicken thighs
      3    Skinned boned chicken breast
           Halves
    1/4 ts Salt
      1 tb Water
      2 ts Cornstarch
      6 c  Hot cooked rice
           Cilantro sprigs
 
  Combine first 4 ingredients in a 2-quart casserole. Cover with
  heavy-duty plastic wrap, and vent. Microwave at HIGH 4 minutes or
  until tender. Add sugar and next 6 ingredients (sugar through chiles),
  and stir well.
  
  Arrange chicken over the tomato mixture, and sprinkle with 1/4
  teaspoon salt. Cover and microwave at HIGH 8 minutes. Rearrange
  chicken, spooning the tomato mixture over the chicken; cover and
  microwave at HIGH 8 minutes or until chicken is done. Remove ch
  
  Combine water and cornstarch, stirring until blended; add to tomato
  mixture. Microwave, uncovered, at HIGH 5 minutes, stirring after 2-1/2
  minutes. Yield: 6 servings (serving size: 1 piece chicken, 1/2 cup
  sauce, and 1 cup rice).
  
  NOTES: Serve the chicken and tomato mixture over rice. Garnish with
  cilantro sprigs, if desired.
  
  Recipe by: Cooking Light, May 1995
 
MMMMM

Cheers

Jim, in Yellowknife




... FETISH: A kind of cheese made from goat milk
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