Text 4808, 91 rader
Skriven 2006-08-24 00:47:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Mexican lunch counter
=============================
 -=> On 08-22-06  22:18,  Michael Loo <=-
 -=> spoke to Dale Shipp about picnic day 123 <=-

 ML> I've been there once or twice and been pretty pleased. It's
 ML> a Mexican place such as Mexicans go to (also other kinds of

   That was certainly true of this place.   Richard Douville told us
   that it was opened by a member of a family prominent in the Mexican
   restaurant trade in this area.   I think he said that El Toucan on
   Route 40 was also part of the same family.  (I'm not 100% sure of the
   name, and cannot find a web site for them).

 ML> Latin Americans), especially those in the foodservice trade,
 ML> so the setting is unpretentious, the food and prices quite good.
 
  I would replace foodservice with construction or day labor -- but the
  rest of the description fits this place.

 DS> One thing I did not mention.  This place gave us hot sauce in a
 DS> little cup like you usually use for ketchup.   One was red, one was
 DS> green. We used them *VERY* sparingly.   They were hot!

 ML> Was the green sort of green-blue? I find that some places use
 ML> El Yucateco, Habbie sauces that are famous not only for heat
 ML> but for their lurid artificial colors.

  I don't think that it had blue tinge -- nor that it looked artifical.
  I might even guess that they both were local made, but not sure.

 ML> I'm thinking that the steak is used for one of two purposes:
 ML> either so one can say "I used sirloin steak in this chili"
 ML> with one's chest puffed up with pride, or otherwise to add a
 ML> bit of fat, which a handful of suet would do just as well.

  I'm thinking that the author of that recipe has a misguided sense of
  things.   Turning a T-bone steak into chili is not exactly the
  smartest thing I have ever heard of.  1 1/2 inch T-bone, 3 minutes per
  side on the grill -- a light dusting of Montreal Steak seasoning.
  That is what I do with T-bone.

  I wouldn't even use sirloin in this recipe -- I'd use round steak.
  Sirloin also deserves to be grilled, not slow simmered.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICAGO PEPPER STEAK
 Categories: Beef
      Yield: 4 servings
 
      3 tb Salad oil
  1 1/2 lb Sirloin steak, in 1" cubes
      1 tb Flour
      2 md Celery stalks, sliced
           Thinly
      1    Med-lg onion, halved &
           Sliced thickly
      2 c  Beef broth
    1/8 ts Red pepper (or dash
           Tabasco sauce)
           Dash Worcestershire
           Splash red wine
      2 md Green peppers, cut in
           Mouthsized pieces
 
  Contributed to the echo by: Debra Heng

  CHICAGO PEPPER STEAK Cook steak in hot oil until well browned on all
  sides. Place in 8x12" casserole dish, or thereabouts. Stir flour into
  remaining hot drippings. Cook until dark brown, stirring constantly.
  Add celery and onion and reduce heat to medium. Cook until veggies are
  tender. Stir in broth, pepper, Worcestershire and wine. Heat to
  boiling. Pour over steak in casserole dish. Cover with foil and bake
  at 350 for 1 hour. Add green pepper and continue to bake, uncovered,
  for 1/2 hour, or until steak is fork tender. Baste with sauce as it
  cooks, if needed.

  Serve over noodles.
  
  Optional: Add freshly sauteed mushrooms at same time as green peppers.


  From: Jr Byers                        Date: 23 Apr 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:30:10, 23 Aug 2006
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