Text 32657, 78 rader
Skriven 2009-12-26 12:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av LEE LOFASO
Ärende: Chicken Salad Pie
=========================
-=> Quoting Lee Lofaso to Jim Weller <=-

 
 JW>There's no problem with that in Canada with the CFIA or Agriculture
 JW>Canada.

 LL> That's because Canadians armed with hockey pucks can be very
 LL> dangerous.  And no government bureaucrat would want to face such
 LL> wrath as the Canadian hockey puck.

Perhaps that's why the feds backed down on banning the import of raw
milk cheeses from France. There was quite an uproar when they tried,
especially from Quebec.


---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Tacos Al Pastor
 Categories: Tex-mex, Sandwiches, Pork, Corn, Chilies
      Yield: 8 Servings
 
           === FOR KEBABS ===
      1    Ripe pineapple
      1 md Onion
      2 lb Pork shoulder;(not too lean)
      3 tb Pure chili powder; pref.
           Guajillo or de arbol chiles
      1 tb Salt; or to taste
      2 ts Ground black pepper
  1 1/2 ts Ground cumin
      5    Garlic cloves; minced
    1/3 c  Red wine vinegar
           === FOR TACOS ===
     16    Corn tortillas
      2 c  Finely shredded green
           -cabbage;
    1/2 c  Finely chopped onion
    1/2 c  Finely chopped cilantro
      2 c  Salsa; (pref. homemade)
 
  (Shepherd-style tacos with pork and pineapple).
  
  To prepare and cook kebabs: Scrub, peel and core pineapple; cut into 8
  lengthwise sections. Cut each section crosswise into 1/2-inch-thick slices
  to obtain pieces that are about 1 1/2 inches wide and high and 1/2-inch
  thick. Work over large bowl to catch juices. You should have about 1/2 cup
  juice; set aside. Set pineapple aside; save peelings. Cut onion into 1
  1/2-inch pieces; separate into layers. Cut pork into pieces 1 1/2 inches
  square and 1/2-inch thick. Transfer pork to bowl with reserved pineapple
  juice. Stir in chili powder, salt, pepper, cumin, garlic and vinegar. Add a
  few pieces pineapple rind. Let pork marinate 30 minutes. Preheat grill to
  high. Skewer pork squares on wooden or metal skewers, alternating with
  pieces of pineapple and onion. Grill pork until well done, 10 to 12 minutes
  total, turning to ensure even cooking. Transfer meat to platter.
  
  To assemble tacos: Warm tortillas on grill until soft and pliable, about 10
  seconds per side. Place cabbage in a serving bowl. Combine onion and
  cilantro in another serving bowl; toss to mix. To serve, have each diner
  un-skewer the meat in a tortilla. (Use the tortilla as a pot holder.)
  Garnish with cabbage, onion, cilantro and salsa; roll tortilla into a
  compact cylinder for eating. Yield: 8 to 10 servings.
  
  Recipe Source: St. Louis Post-Dispatch - 10-05-1998 By Steven Raichlen
  Formatted for MasterCook by Susan Wolfe
 
-----


Cheers

YK Jim


... Foods labeled as "cheese food" must now be labeled as "fake cheese"

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