Text 3115, 88 rader
Skriven 2010-10-26 21:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: destinations
====================
-=> Quoting Michael Loo to Glen Jamieson <=-

 ML> Prague as a great destination...
 ML> wait until some orchestra pays for me to go there, which never
 ML> happened. I always got picked to play in romantic spots such as
 ML> Wilkes-Barre, Pennsylvania and Houston, Texas.

And Bentonville, the most Republican town in America.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tibetan Lamb Momos
 Categories: Tibetan, Dumplings, Alcohol
      Yield: 4 servings
 
           DOUGH:
      2 c  All-purpose flour
    3/4 c  Hot Water
           MOMOS FILLING:
      8 oz Lean ground lamb
    1/2    Onion, finely chopped
      1 c  Chopped raw kale
    1/2 c  Cilantro, chopped
      3    Cloves garlic, chopped
      1 tb Chopped fresh ginger
  1 1/2 ts Curry powder
      1 tb Sherry, vermouth or brandy
      2 ts Flour
      2 ts Soy sauce
    1/2 ts Cayenne pepper or
    1/2 ts Hot chili paste
           KHOTE FILLING:
      2 tb Butter
      1    Chopped onion
      3    Cloves garlic, chopped
      3    Jalapeno Peppers, Sliced
      1 ts Cumin
    1/2 ts Curry powder
    1/2 ts Dry ground ginger
    1/2 ts Turmeric
  1 1/2 c  Raw broccoli, chopped
    1/2    Red bell pepper, chopped
  1 1/2 c  Mashed Baking Potatoes
    1/4 c  Chopped cilantro
      2 tb Yogurt
           Juice of 1/2 lime
           Salt and Cayenne to taste
      1 bn Kale to line steamer
 
  Dough: Pour hot water over flour; mix with fork. When cool enough
  to handle, finish mixing with your hands until dough holds
  together. Wrap in plastic and refrigerate until chilled through.
  Work one piece of dough at a time; pinch off a walnut-sized chunk,
  shape into a ball, knead several times, then roll flat on a
  floured board. Place dough circle in the palm of your hand; in the
  middle of the dough, place about 1 tbsp filling. Bring up edges
  and seal at top with little gathers. Leave a tiny hole at top for
  steam to escape during cooking.
  
  Line steamer or bottom of skillet with kale leaves. Top with a
  layer of dumplings and steam over boiling water 15 to 20 minutes.
  If using a skillet use just enough water to cushion the Momos;
  replenish water as needed. Serve immediately, pairing Momos with
  soy sauce, ginger, and vinegar. May also be served with Achar.
  
  Momos Filling: Combine all ingredients.
  
  Khote Filling: Melt butter in skillet. Add onion and garlic and cook
  over low heat until onion is limp. Add chiles and spices and cook a
  minute or two longer. Add broccoli and red bell pepper. Cook until
  they are crisp-tender; then add mashed potatoes, cilantro, yogurt,
  lime, and salt and cayenne to taste.

  From: Donna L
 
MMMMM


Cheers

YK Jim


... I'm fluent in three languages: English, Sarcasm, and Profanity.

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