Text 33920, 87 rader
Skriven 2010-01-25 18:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Spice o life 711
========================
 DS> I haven't ordered from Pendery's other than the chipotles for a long
 DS> time. I wonder how their prices are these days.

From what I've seen, the prices are okay - maybe twice what they
were when I bought of them - for red stuff; but as has been pointed
out, cumin and curry spices are available much cheaper elsewhere,
especially if one has Indian or West Indian stores handy.

 DS> All that said, they got a nod and a link from me because I don't think
 DS> I'd easily find Turkish aleppo pepper otherwise. Also Penzey's has an
 DS> excellent and affordable selection of vanilla beans.

Ah, vanilla. I'm in a [heart] artificial vanilla phase - a
nice clean taste, no woodiness or complexity. Of course the
complexity of the real thing comes out most in uncooked stuff.

=
 -> The relative loon in the next bed has been fairly
 -> tractable these last few hours since I yelled at him.
 DS> How come they put you in the psycho ward?  You always seemed pretty
 DS> normal to me.

I'll give that comment a nod and a dismissal before Ruth
climbs all over it.

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

      Title: Jesse's Chicken Enchiladas
 Categories: Emeril, Latino, Poultry, Enchiladas
      Yield: 4 Servings

      4    Boneless, skinless chicken
           Breasts
      8 oz Package cream cheese,
           Softened
      1 md Onion, chopped
      1 ts Salt
      1 ts Black pepper
  1 1/2 ts Garlic powder
     14 oz Can chopped tomatoes
      4 oz Can chopped green chiles
  1 1/2 ts Ground cumin
      1 ts Ground coriander
    1/2 ts Ground curry powder
    1/2 ts Garlic powder
           Hot pepper sauce
      1 c  Sour cream, plus more for
           Garnish
           Non-stick cooking spray
      8 lg Flour tortillas
      2 c  Mozzarella cheese, shredded
      1 c  Monterey Jack cheese,
           Shredded
           For garnish: chopped lettuce
           Diced tomatoes

  Jesse Arbuckle, Parker Fire Dept., Parker, CO

  In medium saucepan with cold water, place chicken and boil for 30
  minutes. Remove chicken from water and let cool. Preheat oven to 375
  degrees. Once cooled, dice chicken and place in medium bowl. Add
  cream cheese, onion, half the salt, half the pepper, and 1 teaspoon
  of garlic powder. Combine ingredients well and set aside. In a
  blender, add tomatoes with juice, chiles, cumin, coriander, curry,
  remaining garlic powder, salt and pepper, and 5 to 6 dashes of hot
  pepper sauce. Blend until smooth. Add sour cream and blend until
  incorporated. Spray a 9 by 13-inch pan with cooking spray. Place
  tortilla on work surface and fill with about 1/4 cup of chicken
  mixture and roll into a cylinder. Lay tortillas evenly into prepared
  pan. Pour tomato sauce over tortillas. Cover with foil and bake for
  45 minutes. Remove foil. Cover with shredded cheese and return to
  oven for 5 to 10 minutes or until cheese is melted. Serve with
  lettuce, tomatoes, and additional sour cream.

  Yield: 4 servings

  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;
  SHOW #EM1B66

  MM Format by Dave Drum - 10 January 2000 FROM: Uncle Dirty Dave's
  Kitchen

MMMMM

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