Text 3008, 127 rader
Skriven 2006-07-07 18:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: local restaurants 945
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 ML> Carol points out that the Cactus Willie's that we've been
 ML> to is in Glen Burnie and may not have such a deal. Not
 ML> sure that it's worth the gamble.
 DS> According to the web page, they do Sunday breakfast from 8am to
 DS> 11am at Glen Burnie -- no mention of Saturday breakfast.  And no
 DS> menu posted, so some of the things we had might not be there every
 DS> time (especially the chicken livers!).

If you think I'm going to go out to eat at 8 in the morning,
well, you've got something else coming.

 DS> This was sliced thin and so no room for crisp outside and tender
 DS> interior.  What you saw on the outside was what you got.

My sister liked it that way - she sliced it microscopically
thin and then cooked it over lowest heat in cast iron, and
then an hour later, scrapple chips.

 ML> By no means least! Scrapple and livers, now that's a
 ML> breakfast I can relate to.
 DS> Like I said -- thought of Michael with every bite of liver:-}}

[g]

 ML> Baked scrapple aloha
 DS> What a combination.   Two flaws.   One is the assumption that
 DS> "pineapple" equates to Hawaii, and two is that ketchup can drown out
 DS> any mistake.

[g]

=

 DS> We've been to the Helmand's in Baltimore.  It was one of our son's
 DS> favorites when he lived here.

I understand that all of them are run by the same family
(the Karzais), and the menus are about the same. Anyhow,
the pumpkin thing is famous coast-to-coast, by simple
virtue of its being served coast-to-coast.

 ML> version), candied pumpkin topped with a sauce that is very
 ML> much like Bolognese - tomatoes and ground beef - this is an
 ML> excellent although peculiar dish.
 DS> Our Bryan liked the pumpkin -- but the vegetarian version.

I swear that I put myself in danger of sugar shock
by eating a big old portion of it, though.


LEEK RAVIOLI WITH GROUND BEEF SAUCE
cat: starter
servings: 6 to 8

h - Ground Beef Sauce 
1/2 c vegetable oil 
1 lg onion, chopped 
1 lb ground round 
3 garlic cloves, minced 
1/2 ts ground coriander 
1/2 ts turmeric 
1/4 ts cinnamon 
1 Tb salt, or to taste 
1/2 ts freshly ground pepper 
6 oz cn tomato paste 
2 c water 
h - The Ravioli 
3 leeks (white parts only), well washed, diced 
2 bn scallions (white parts only), diced 
2 Tb vegetable oil 
1/2 ts hot red pepper flakes 
1/2 ts salt, or to taste 
1 egg white + 1 Tb water 
1 package wonton/ravioli wrappers 
1 1/2 c Yogurt Garlic Sauce (see recipe) 
1 ts dried mint 

To prepare the ground beef sauce: Heat the oil in a heavy,
medium saucepan until it ripples. Add the onion and saute
until lightly browned. Add the beef and saute for about 5 min,
until the meat is no longer pink, stirring frequently to break
it into tiny pieces. Stir in the garlic, coriander, turmeric,
cinnamon, salt, and pepper. Cook for 5 min. 

Blend in the tomato paste. Add the water and bring to a boil
over high heat. Cover, reduce heat and simmer for 20-25 min,
until the sauce thickens. 

To prepare the ravioli: Combine the leeks, scallions, oil,
pepper flakes, and salt in a mixing bowl. Mix the egg white
with the water to make an egg wash. Brush egg wash around the
edges of a wonton wrapper. Place 1 Tb of the leek mixture in
the center. Fold the wonton over like a book and press edges
firmly together to seal. Continue forming ravioli. 

Place the ravioli in a large pot of rapidly boiling water.
When the ravioli rise to the top, boil for 4 min. Drain
thoroughly in a colander. 

To serve: Spread some of the yogurt sauce on each serving
plate. Place ravioli on top. Add more yogurt sauce, then
the ground beef sauce. Sprinkle with dried mint. 

Helmand restaurant, San Francisco

YOGURT GARLIC SAUCE
cat: sauce, Afghan
Yield: 3 c

3 c plain yogurt 
3 or 4 garlic cloves, minced 
1 ts salt, or to taste 

This recipe yields twice as much sauce as you'll need for
the Sauteed Eggplant. Use leftover sauce on lamb shish kebab,
or slices of roasted leg of lamb. 

Combine the yogurt, garlic and salt in a bowl; stir until all 
ingredients are well blended.

May be made 1 day ahead. 
Cover the container tightly and refrigerate until needed. 

Helmand restaurant, San Francisco
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