Text 11566, 94 rader
Skriven 2014-03-30 22:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Toronto 395
===================
-=> Quoting Michael Loo to Jim Weller <=-

 Re: Toronto

 ML> I think of Montreal, Halifax, Vancouver, or even
 ML> Yellowknife before there. Yet Lilli wants to spend
 ML> several days there (My counteroffer: Quebec City).

I too would recommend Quebec or Montreal over Toronto. Vancouver is
also a great destination especially if one has never been to San
Francisco.

 ML> but what's there in Ketchikan but salmon

Pretty fiords and totem poles I suppose. Also available on Vancouver
Island as an easy day trip out of Vancouver with an excellent full
British tea at the Empress Hotel in Victoria along the way.

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

      Title: Five Chile Stew
 Categories: Chicken, Chilies, Southwest, Grill, Corn
      Yield: 8 Servings

      8 c  Low sodium chicken stock
      1    Garlic clove; left whole
      2    Garlic cloves; minced
      1    Cinnamon stick
      1    Dried guajillo pepper
      2    Whole allspice
      2    Whole black peppercorns
      1 ts Salt
      4    Boneless skinless chicken
    -breast halves
      2    Fresh poblano peppers
      2    New Mexico or Anaheim chiles
      2    Jalapeno peppers
      2 tb Unsalted butter
      1    Fresh serrano pepper
      1 sm Onion; minced
    1/2 ts Ground cumin
      1 ts Dried oregano
      4    Yukon gold potatoes
    1/4 c  Cilantro leaves
      4    Ears fresh corn kernels
    Juice of 2 limes
      1    Thinly-sliced lime; for
    -garnish
      1 sm Thinly-sliced ripe avocado;
    -for garnish

  Place the chicken stock in a medium saucepan. Add the whole garlic
  clove, cinnamon, dried pepper, allspice, peppercorns, and salt.
  Cover, and bring to a boil; reduce to a simmer over low heat. Add
  chicken; simmer until cooked through 15 to 20 minutes. Transfer
  chicken to a bowl. when cool enough to handle, shred chicken into
  thin strips. Set aside.

  Strain stock through a fine sieve; reserve. Discard solids. Roast
  poblano, New Mexico and jalapeno peppers over gas flame or under
  broiler, until blackened, turning as needed. Transfer to a small
  bowl, and cover tightly with plastic; let steam until cool enough
  to handle, about 15 minutes. Peel, seed, and remove stems from
  peppers. Reserve any liquid that has collected in bowl. Cut
  peppers into 1/2-inch-thick strips. Set aside.

  Melt butter in stockpot over medium heat. Devein, seed and cut
  serrano pepper into 1/4 inch dice. Add serrano, onion, minced
  garlic, cumin, and oregano. Cook, stirring, until garlic has
  softened 3 to 5 minutes. Add reserved stock. Cover, bring to a
  boil, and reduce to a simmer over low heat. Peel potatoes and cut
  into 1-inch cubes. Add potatoes, half the cilantro, reserved
  pepper strips, and any reserved pepper liquid. Cook, with lid
  slightly ajar, until potatoes are soft, 8 to 12 minutes. Add corn
  and reserved chicken. Cook over medium-low heat until warm, 5 to
  10 minutes. Just before serving, add lime juice and remaining
  cilantro leaves. Stir well. Season to taste with salt. Serve in
  individual bowls, garnished with lime, cilantro, and avocado.

  Cuisine: "Mexican"
  Source: "Martha Stewart Living Magazine, Jul/Aug 1997"
  Formatted by Lynn Thomas

MMMMM
                                                            

YK Jim


... Irish Layover: When you aren't let on the plane for being too drunk.

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