Text 21123, 84 rader
Skriven 2009-02-21 09:25:08 av Michael Loo (1:18/200.0)
  Kommentar till text 21096 av Nancy Backus (1:261/1381.0)
Ärende: Buffets 254
===================
 NB> What I like about buffets is the ability to try little bits of lots of
 NB> things, some of which I'd have no clue what they were if just seen on
 NB> the menu.

That's the plus, of course.

 Of course, I'm partial to non-western buffets, such as
 NB> Indian, Chinese, Ethiopian, etc...  ;)

Some dishes hold well on steam tables: stews and casseroles and
such; if you stick to those, you can often do okay. On the whole,
though, fresh prepared food is better. Hence the importance of
going to a really busy buffet, where the food comes out regularly.
But my main objection is the same as yours ...

  Diners who try to beat the
 NB> system, or who pile their plates high with stuff they'll never eat...
 NB> well, that I'm not fond of, either...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Wild Boar Sausage Quesadillas with Red Salsa
 Categories: Pork, Game, Texan, Tortillas, Salsa
      Yield: 12 Servings

      2 c  Sliced wild boar sausage;
           -sauteed
      2 tb Chopped cilantro
      1 tb Jalapeno; stemmed, seeded,
           -and chopped fine
      1    Ripe mango or papaya;
           -peeled, seeded, & cut in
           -small dice
      1    Poblano chili; roasted,
           -stemmed, peeled, & cut in
           -thin strips
      1    Lime; Juice of
      3 c  Grated jack cheese
     12    Flour tortillas
      3 tb Vegetable oil
           TOMATO SALSA:
      2 c  Cored and chopped fresh plum
           -tomatoes
      1 c  Minced red onion
    3/4 c  Chopped fresh cilantro
      2 ts Minced jalapeno chili
      2 tb Fresh lime juice
           Salt; to taste
           Ground black pepper

  For salsa: Combine tomatoes, onion, cilantro, and jalapeno. Add lime
  juice and mix thoroughly. Season with salt and pepper. Set aside
  until ready to use.

  For quesadillas: In a medium bowl combine the first seven ingredients
  and toss to combine. Place six flour tortillas on a clean cutting
  board. Divide turkey mixture onto each flour tortilla. Top with the
  remaining flour tortillas. Bring a large saute pan or griddle to
  medium heat and brush with a small amount of vegetable oil. Place one
  flour tortilla sandwich into pan or griddle and cook until golden
  brown or about 4 minutes. With a spatula pick up flour tortilla
  sandwich over to finish cooking to a golden brown or until cheese is
  melted. Remove from pan or griddle and place on cutting board. Cut
  into six wedges. Serve warm with tomato salsa. Repeat cooking process
  with each tortilla.

  YIELDS 12 APPETIZER SERVINGS

  HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A05 MEXICAN COCKTAIL
  BUFFET Menu: Mansion Nachos w. Guacamole Wild Boar Quesadillas w.
  Tomato Salsa Beef Chili Grilled Chicken Breast with Drunken Black
  Beans, Smoked Tomato Ranchero, and Tart Tomatillo Relish Mexican Flan
  Traditional Margarita Mango Margarita Watermelon Margarita

  Recipe by: Dean Fearing

  Posted to MC-Recipe Digest V1 #817 by Holly Butman
  <butma001@acpub.duke.edu> on Sep 28, 1997

MMMMM
___ Blue Wave/386 v2.30

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