Text 31423, 112 rader
Skriven 2009-11-26 00:31:00 av Glen Jamieson
     Kommentar till en text av Bob Gearhart
Ärende: "FRENCH" FRIES 91125
============================
 -=> Quoting Bob Gearhart to Bill Swisher <=-

 BS> My wife makes a face at baked, dunno why, she loves them
 BS> boiled/mashed.  We both cringe at the thought of candied, WAY to
 BS> sweet.  Ham 'n Yams  'n Black Eyed Peas...Yum!  I was working up a

 BG> Baked is easiest, to make and to eat.  With almost any pork meat 
 BG> dish, a baked sweet potato cooked to soft and squashy, can be cut 
 BG> open then the inner workings squeezed out mashed with a fork and 
 BG> dabbed with butter, sprinkled with salt and it makes a first class 
 BG> replacement for a potato.
 BG> 
 BG> Ham and yams!  Actually we eat sweet potatoes here and call them
 BG> yams.   A yam is a large hard root that most of us wouldn't have
 BG> anything to  do with, but yams is what those Louisiana folks call
 BG> their sweet  potatoes.  

I agree with you on yams.  Yams are large, black, hairy, tasteless
vegetables which keep for a long time in a Trobriand Islands yam
house, as objects of value and reserve starch supplies.  Sweet
potatoes are eaten in most Pacific Island countries and America, where
they probably originated, are known a kau-kau in PNG and kumara in NZ,
and come in many varieties of flavours, flesh and skin colour.

The most popular variety has orange flesh, and is somewhat sweet.  I
have cooked them as fried chips (your ffs) and mashed mixed with
potatoes, but the best of all is as one of several vegetables cooked
in a tagine Moroccan style.  With lamb or goat, carrots, chick peas,
pumpkin, etc, its slightly sweet flavour fits in very well with
cinnamon and other Moroccan spices.

 BG> Dorothy's dad has Alzheimer and is now living here. Watching over him
 BG> is just to  much to go along with prepping a big dinner for 18.  Shame
 BG> to as it's my favorite meal of the year to make.  I roast the turkey
 BG> in the  garage barbecue.  

As I have just returned from a Queensland Sunshine Coast holiday with
my Kiwi daughter, her husband and his 83 yo father, I can appreciate
your problem.  We sort of shared out the old boy, so as to enjoy the
time.  He needed more or less constant monitoring to protect him from
himself - falling off the 5th floor balcony, stopping half way across
a road to talk, getting lost and similar.

 BG> Two years ago I took someone out to the garage to show off my bird.
 BG> However when I closed the cover on the grill, I accidentally knocked 
 BG> the aluminum foil cover loose.  That exposed the turkey to all the
 BG> burnt drippings smoke on the bottom of the pan.  Twenty minutes later
 BG> I had a turkey that looked like one from a commercial. Nicely browned
 BG> and with a lot of unexpected smoked bird taste.  Accident, but
 BG> everyone raved over it. :-)

That does sound good!  You can thank the beers you had earlier for
that "accident".  (G)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BEEF TAGINE WITH SWEET POTATOES
 Categories: Mains, Beef, Moroccan, Africa-n
      Yield: 5 servings
 
      1 kg Beef- blade; OR
      1 kg ; chuck steak
      3 tb Olive oil
      1    Onions; chop fine
    1/2 ts Cayenne
    1/2 ts Cumin- ground
      1 ts Turmeric- ground
    1/2 ts Ginger- ground
      2 ts Paprika
      2 tb Parsley- flat-leaf; chopped
      2 tb Cilantro leaves; chopped
      2    Tomatoes
    500 g  Sweet potatoes; orange ones
 
  Trim the steak of any fat and cut into 2.5cm pieces. Heat half the
  oil in a saucepan and brown the beef in batches over high heat,
  adding a little more oil as needed. Set aside in a dish.
  
  Reduce the heat to low, add the onion and the remaining oil to the
  pan and gently cook for 10 minutes, or until the onion has softened.
  Add the cayenne, cumin, turmeric, ginger and paprika, cook for a few
  seconds, then add 1 teaspoon salt and a good grinding of black
  pepper. Return the beef to the pan, along with the parsley, coriander
  and 250ml water. Cover and simmer over low heat for 1 1/2 hours, or
  until the meat is almost tender.
  
  Peel the tomatoes. To do this, score a cross in the base of each one
  using a knife. Put the tomatoes in a bowl of boiling water for 20
  seconds, then plunge into a bowl of cold water to cool. Remove from
  the water and peel the skin away from the cross the skin should slip
  off easily. Slice the tomatoes. Peel the sweet potatoes, cut them
  into 2cm chunks and leave in cold water until required, as this will
  prevent them discolouring. Preheat the oven to 180C (350F).
  
  Transfer the meat and its sauce to an oven proof serving dish (the
  base of a tagine would be ideal). Drain the sweet potatoes and spread
  them on top of the beef. Top with the sliced tomatoes. Cover with
  foil (or the lid of the tagine) and bake for 40 minutes. Remove the
  foil, increase the oven temperature to 220C (425F) and raise the dish
  to the upper oven shelf. Cook until the tomatoes and sweet potatoes
  are flecked with brown and are tender. Serve from the dish.
  
  From: A LITTLE TASTE OF MOROCCO By: TESS MALLOS ISBN: 9 781740 457545
  Scanned by: KEVIN JCJD SYMONS, MARCH 2008
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)