Text 19166, 71 rader
Skriven 2007-08-16 23:56:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Joan Macdiarmid
Ärende: Re: Baltimore Bon Vivant
================================
 -=> On 08-16-07  21:23,  Joan Macdiarmid <=-
 -=> spoke to Burton Ford about Baltimore Bon Vivant Bin <=-

 JM> Ha! I don't mind, it's hard to keep track of all
 JM> the goodies. And Nancy probably doesn't read Echo,
 JM> though maybe she's a lurker.

  Correct.  She hears us talk about it, but doesn't join in.  Neither
  does Bryan.
 
 BF> tasted like liver.  But i seem to recall youse made chicken and
 BF> [chicken] liver Adobo.   That right.  Did that Adobo really have liver
 BF> in it?

 JM> It was chicken thighs, boned and cut up, pork
 JM> (probably pork sirloin) and a smaller amount
 JM> of pork liver. Plus the garlic, vinegar, etc.
 JM> of course. Glen did most of the work while I
 JM> found the ingredients and pans for him.

   I'd swear that there were chicken bones in there when I polished off
   the leftovers on Monday and Tuesday.   I think that the amount of
   liver was just enough to give a richness to the sauce without making
   the dish taste like stewed liver.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Congri
 Categories: Rice, Beans, Side dish, Cuban
      Yield: 8 Servings
 
    1/2 lb Red kidney beans
      5 c  Water
      1    Green pepper
    1/2 lb Pork meat, cubed small
      4 tb Lard
    1/2 lb Onions
      3    Cloves garlic
      1    Green pepper
      1    Bay leaf
      4 ts Salt
    1/4 ts Oregano
      1 lb Rice (prefer Uncle Ben's)
      2 oz Bacon, cut up in small
           Pieces and fried crisp
 
  Soak beans for about 2 hours in the water with a sliced green pepper.
  Cook beans until tender (a pressure cooker is great and takes about
  half an hour).  Strain and save three cups of the broth.  Dice pork
  and fry until fat runs out.  If lean, add oil to make 4 T of fat and
  fry the minced onion, mashed garlic and green chopped pepper.  Add
  the beans, broth, bay leaf, salt and oregano.  When liquid boils add
  the rice which has been lightly fried with half the bacon.  Cover and
  cook over medium heat, checking often to make sure the bottom does
  not burn, until rice is tender.  Just before serving add the
  remaining crisply fried bacon and its fat.
  
  Recipe from Bert Sainz, 1:135/55, typed by Barb O'Keefe, 1:135/54
  
  From: Barbara O'keefe                 Date: 12-22-96
  Home Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:59:19, 16 Aug 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)