Text 2016, 96 rader
Skriven 2010-09-24 15:06:30 av Sean Dennis (1:18/200)
     Kommentar till en text av Dave Drum
Ärende: Re: Olive Gardens
=========================
Hi, Dave-

 DD> Homogenised, dumbed down, mass market Italian is still Italian and sure
 DD> does look good on the bottom line. The sad part is that most people
 DD> take OG as "authentic" Italian.  FEH!

It's like people who think Taco Bell is real Mexican food.  That
couldn't be further from the truth; it's Amer-mex!  But I still like
it just the same.  I've had real Mexican food south of the border and
it's so much more flavorful, fresh and titilating (sp?) to the tongue.

As for Italian, we have a little place here called the Crazy Tomato
that's run by an Arab of all people but it's got some of the best
"Italian" dishes (better than Olive Garden) I've ever eaten.

I just consider it all to be "American" food.  I like it all
nonetheless no matter what kind of label people put on it.

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

      Title: Chicken Enchiladas with Pasilla Chili Sauce
 Categories: Chicken, Mexican, Cheese
      Yield: 16 Servings

      2 tb Peanut oil
      1    2-oz. package dried pasilla
           Chilies, stemmed, seeded,
           Torn into 1-inch pieces
    1/2 c  Whole blanched almonds,
           Chopped
      4    Chicken breast halves
      6 c  Chicken stock or canned
           Low-salt broth
    1/2 ts Cumin seeds
      4    Plum tomatoes, cored,
           Quartered
    1/2    Onion, quartered
      4    Cloves garlic, peeled
      2 tb Firmly packed golden brown
           Sugar
      1 ts Coarse salt
           Peanut oil (for deep frying)
     16    Corn tortillas
  2 1/2 c  Grated Montery Jack Cheese
      1 c  Creme fraiche or sour cream
      1    Avocado, peeled, seeded,
           Sliced
           Fresh cilantro sprigs

  Heat 2 tablespoons oil in large pot over high heat.  Add chilies and
  almonds.  Saute until chilies darken and almonds are golden, about 2
  minutes.  Using slotted spoon, transfer chilies and almonds to bowl.
  Reduce heat to medium.  Season chicken with salt and pepper.  Add to
  same pot and brown on all sides, about 5 minutes.  Add stock; simmer
  until chicken is cooked through, aobut 20 minutes.  Transfer chicken
  to another bowl using slotted spoon; cool.  Reserve stock in pot.

  Toast cumin seeds in heavy small skillet over medium-low heat until
  aromatic, about 1 minute.  Mince cumin seeds.  Add cumin, chili
  mixture, tomatoes, quartered onion, garlic, sugar and salt to stock.
  Simmer until all ingredients are very soft, about 45 minutes.

  Working in batches, puree stock mixture in blender.  Return to pot.
  Boil until reduced to 4 cups, stirring occasionally, about 20
  minutes. Season with salt and pepper.  (Can be made 1 day ahead.
  Chill chicken and sauce separately.)

  Remove skin from chicken and discard.  Cut meat from bones and
shred. Transfer to bowl and combine with 1/2 cup sauce.  Set filling
aside.

  Oil two 13X9-inch glass baking dishes.  Pour oil into deep skillet
to depth of 1/2 inch and heat to 375-degree F.  Fry tortillas 1 at a
time until softened, about 5 seconds per side.  Using metal sapatula,
  transfer to paper towels.  Spread 1 tablespoon sauce over each
tortilla. Sprinkle each with 2 tablespoons cheese and 1 tablespoon
chooped onion. Place 1/3 cup chicken down center of each tortilla;
roll up. Place seam side down in baking dishes.  (Can be made 1 hour
ahead. Cover.)

  Preheat oven to 350-degree F.  Pour remaining sauce over enchiladas.
  Sprinkle with remaining cheese.  Bake until heated through, about 20
  minutes.  Top with creme fraiche, avodado and clinatro.

  SOURCE: BON APPETIT, April '93

MMMMM

Later,
Sean


... One family builds a wall, two families enjoy it.

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