Text 4054, 61 rader
Skriven 2010-11-22 04:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Asian 776
=================
 NB> You just don't have quite the control over which things you leave on
 NB> the buffet... ;)  When we had Hafflys with us at Tandoor, that's the
 NB> sort of dinner we decided on... it gave us plenty of variety, and way
 NB> more food than we were able to actually consume there.

This thali that I thought I'd posted about had an odd assortment
- "Syrian" lamb with coconut, chicken tikka something (aka butter
chicken), spinach with corn kernels, baby eggplant in sesame butter
sauce, and dal makhani. All too mild, though I asked for everything
spicy. So I got a little bowl of chile flakes and a little bowl of
Indian hot sauce (ground cayennish powder warmed in oil and finished
with a touch of salt and a touch of cream); pretty well finished
them both.

Other things on that dish - a pappadum, a small roti, yogurt,
and kheer. It was a nice variety.

 The benefit
 NB> there of not being a buffet is that one can take all those luscious
 NB> leftovers home with you... ;)

When I get one of those platters, the only thing I don't eat is the
yogurt and possibly part of the dessert. Actually, this last time
offered a bit too much food, but I had a brother with me, and the
extra disappeared as if it had been nothing to begin with.

 NB> ... A day without sunshine is like night.

Moonshine!

SHALLOT & THYME JUS WITH GEORGE DICKEL ESSENCE FOR BEEF
cat: sauce
yield: 2 c

1 c shallots, thinly sliced
1 Tb olive oil
1 ts salt
1 ts pepper
1/4 c George Dickel Tennessee Whisky No. 12
1 Tb sugar
1 Tb cider vinegar
2 c beef stock, or canned beef stock
1 Tb George Dickel Tennessee Whisky No. 12
1 Tb chopped fresh thyme leaves

Thinly slice the shallots and place in a saucepan with the
olive oil. Cook over medium low heat until the shallots are
tender and almost translucent. Season with salt and pepper
as you are cooking the shallots. Deglaze the pan with
George Dickel, add sugar and vinegar and cook until it has
reduced by half. Add fresh thyme leaves and beef stock.
Season with salt & pepper as needed. Before you serve add
an additional 1 Tb George Dickel for more flavor. This
sauce can be served with grilled or pan roasted steaks,
mashed potatoes, and your favorite vegetable.

Recipe compliments of Chef Nancy Donaho of Napa Valley, CA.

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