Text 2578, 87 rader
Skriven 2008-02-16 23:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: QUAIL  80204
========================
-=> Quoting Joan Macdiarmid to Glen Jamieson <=-

 JM> boning a quail must be a fiddly business!

Indeed. I fondly recall a dish that was made by a fairly up-scale
restaurant, now defunct, in Pembroke, Ont., that my mom loved. It
was a fully boned Cornish game hen with a delightful herbed sausage
and rice stuffing. Renfrew County seems to be able to support just
one such restaurant at a time and they seem to last 5 years before
the owners burn out and decide not to renew the lease. Over the
decades I've seen a wonderful steak house in one town, then an
Italian seafood place in a another one, then the funky little place
that served the Cornish game hens and later on a country inn with
its own vegetable and herb garden in a fourth village. As often as
not the proprietors were teachers who were amateur gourmet cooks who
came to the Ottawa Valley from elsewhere, fell in love with it, quit
teaching to run a fine restaurant and then went back to teaching
after a five year run.

 JM> ratatouille for the first time, and was amazed how well I liked it,
 JM> considering I didn't think I liked several of the ingredients.

It's magic. I'm not wild about eggplant or zucchini on it's own but
love ratatouille. Thanks to that Disney movie about the rat, my
grandkids have tried it and liked it too, even the youngest one.

 JM> Title: Ratatouille from the Freezer

 JM> This is my way of adapting the summer abundance to a single
 JM> person's needs!         
 JM> Set up 4 plastic bags...
 JM> When ready to use a baggie, remove it from the freezer. whack it
 JM> on the counter sharply to break things up, and put it in a warmed
 JM> skillet

Clever!


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Picadillo De Platano Verde Tangy Platano Saute
 Categories: Vegetables, Latin amer, Mushrooms
      Yield: 4 Servings
 
      2    Green Platanos (Platains)
           Diced into cubes
      3    Cloves garlic minced
      1 md Onion minced
      3 tb Olive oil
    1/4 c  Red bell pepper diced
      5 md Sized mushrooms, diced
    1/4 c  Chopped cilantro
      1    8oz can tomato sauce
      1 c  Water
    1/2 pk Sazon Goya
      3 tb Salsa Lizano
           Salt & pepper
 
  Green plantain: First ensure that the green platains have been
  refrigerated overnight. This will make them easier to peel. To
  peel them, score it along one side of its length.  With the knife
  partially under the skin begin to loosen it.  Using your hands
  (thumb works real good)  peel the skin off .  Then dice them into
  cubes. Once cubed put them in water and let soak while you prepare
  the rest of the ingredients.  In a large saute pan (medium heat),
  add the onions, garlic peppers and cilantro. Saute these for 2 or
  3 minutes. Add the tomato sauce, Sazon Goya, Salsa Lizano,
  platains (drained) and salt/pepper.  Stir this until the plantains
  are seasoned well. Add the mushrooms and 1 cup of water. Cook
  covered over low medium heat for about 30 minutes, stirring
  occasionally.
  
  http://www.usteeco.com
  From: Mauricio Rosas
 
MMMMM



Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)