Text 7114, 101 rader
Skriven 2006-10-31 20:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: flyovers 507
====================
 -> ML> Sometimes I think that that would be cool, but sometimes I
 -> think it would be terrifying.
 MR> It is both. I learned what I wanted to know and never did it
 MR> again.

Fair enough. I'm reasonably sure that zero times will be plenty
for me, though.

 MR> Strictly speaking, covering your head with anything will do.

I'm aware of that: baseball caps are becoming more common around
here even at holiday events. Looks kind of kooky, but whatever.

 MR> the Chanukah candles. The fiddly and silly yarmulkes are the
 MR> small, thick, fancy ones you are usually given at expensive 
 MR> weddings and bar mitzvahs. The cheap, big, thin ones that you
 MR> get when you go to temple work much better. 

I have several, but I don't know where they are. The nicest is
a fairly big blue velvet one - forgot where that came from.

Smoked squab with cornbread stuffing
cat: starter, game, poultry
serves: 4

4 boneless squab
1/2 c mesquite chips
STUFFING
1/2 c cornbread, baked and crumbled
1/4 c chorizo, cooked and drained
1 Tb yellow onion, chopped
1 ts garlic, chopped
1 ts New Mexico chiles, chopped
1/4 c apple juice
Kosher salt and cracked pepper to taste
SAUCE
1/2 c tomato, chopped
1 Tb yellow onion, chopped
1 ts garlic, chopped
1 ts pasilla chiles, chopped
1 ts corn oil
1 ts ripe plantain
1/2 ts black sesame seeds
1 ts dark Mexican chocolate
1 Tb fried white bread
1/2 ts achiote paste
1 Tb granulated sugar
1/2 c chicken stock
Kosher salt and cracked pepper to taste
SALSA
1/2 c avocado, diced
1 Tb red onion, diced
1 Tb red pepper, diced
1 Tb poblano chiles, chopped
1 ts garlic, chopped
1 ts cilantro, chopped
1 ts lime juice
Kosher salt and cracked pepper to taste
GARNISH
2 Tb queso fresco, crumbled
2 Tb sun dried corn
4 cilantro sprigs

Full title: MESQUITE SMOKED SQUAB
STUFFED WITH CORNBREAD AND CHORIZO
SWEET RED CHILE MOLE AND AVACADO SALSA

For the stuffing, saute the onion, garlic and chiles
until soft. Add the chorizo and apple juice and simmer
until liquid is halfway reduced. Fold in the cornbread
and mix well. Allow to cool, then stuff each squab and
season with salt and pepper.

For the sauce, saute the tomato, onion, garlic and
chiles in the corn oil until soft. Add the remaining
ingredients and simmer for 1/2 hr. Puree and strain.
Hold in warm place for service.

For the salsa, fold all ingredients in mixing bowl and
refrigerate.

Heat an outdoor grill until hot. Place the mesquite
chips on the hot coals, place the squabs on the grill
and cook until medium rare. Allow to rest for 5 min,
then slice into 3-4 slices. Drizzle the mole sauce
around the center of a dinner plate. Fan the squab
slices across the sauce. Criss cross the avocado
salsa over the squab at an angle. Garnish the outside
of the plate with dried corn, queso fresca and
cilantro sprigs.

FROM THE KITCHEN OF DE CUISINE CHEF JEFFREY BEESON
DIFFERENT POINTE OF VIEW
THE POINTE HILTON RESORT AT TAPATIO CLIFFS (Phoenix, Arizona)
Courtesy Squab Producers of California

Posted to FIDO 10-31-96

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