Text 12310, 119 rader
Skriven 2014-04-18 20:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Green mango 497
=======================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> yellow skinned Ataulfo mangoes / Firm
 JW> less sweet and juicy

 ML> they should be very soft
 ML> and sweet - the ones I've had in Asia have been; perhaps they
 ML> don't ripen so well off the tree.

I am attempting to ripen the remaining two by placing them in a
clear plastic bag with a sacrificial banana, in a sunny part of the
kitchen.

 JW> Midori, so I am awash in a sea of melon Daiquiris
 JW> Margaritas and Tiki drinks.

 ML> I could see Roslind drinking things made with Midori,
 ML> but not you or me.

I liked it a lot... long ago ... in Hawaii ... when newly single ...
at a popular bar during happy hour ... in flavoured frozen daiquiris
served in hurricane glasses.  Not so much today.

And Roslind is not into fruity cocktails all that much, generally
favouring red wine over spirits or beer.

Our tastes are very different in a lot of ways, to the point that
dinner is often an assemble-it-yourself buffet. Case in point: two
guacamoles: mine had a very modest amount of chunky, diced, under-
ripe avocado mixed into a generous amount of diced tomatoes and
chiles with lots of cilantro. Her version a few days later was a
huge amount of pureed, overly ripe avocado mixed with sour cream and
decorated with a modest amount of tomato, scanty chilies and
microscopic amounts of cilantro.   

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Veracruz Pambazo with Chorizos and Potatoes
 Categories: Mexican, Breads, Chilies, Fillings, Sausage
      Yield: 4 Servings
 
           FOR THE PAMBAZOS:
      2 lb White flour
      2 ts Active yeast,
    1/4 c  Warm water to dilute the
           Yeast
    1/2 c  Lard
      1 tb Sugar
      1 tb Salt
           Cold water as needed
           FOR THE GUAJILLO SAUCE:
      4    Chilies guajillo
    1/4    Onion
      1    Clove garlic
      1 c  Water
           Salt to taste
           FOR THE FILLING:
     10    Potatoes, boiled for 10
           Minutes then diced
      9    Chorizo sausages
      1    Onion, finely chopped
      1 tb Butter
      2 lb Red ripe tomatoes, liquefied
           And drained
      4    Chipotles chiles in adobo
           Sliced very thin
           Chopped parsley
           Pepper to taste
 
  Pambazo derives from Spanish "pan bajo" which means "low-class
  bread"
  
  Prepare the pambazos: Dissolve the yeast and sugar in warm water
  and wait a bit so the reaction starts. Mix the flour with the
  melted butter and salt, add yeast; pack your dough in a ball, add
  cold water to obtain the desired texture. Knead the dough for 15
  minutes, beating and kneading the dough until you feel it starts
  to stick to the table. Let stand in a warm, greased with butter
  and closed container until it rises to double its original size.
  
  Prepare the filling: Cut the chorizo sausages into slices and cook
  them in butter; once done remove and reserve. Fry the onions in
  the fat that the chorizo gave, then add the previously half-cooked
  and diced potatoes, the tomatoes, chipotles, the parsley, salt and
  pepper and simmer until the potatoes are done cooking and the
  sauce thickens.
  
  Prepare the sauce: Blend all ingredients in a food processor until
  you get a smooth sauce. Once the sauce is blended, pour in a bowl,
  add the chorizo sausages we had reserved earlier, and reserve.
  
  After the dough has stood for about one hour, make small balls
  about the size of a walnut, then stretch the dough with a rolling
  pin very thinly, in the typical shape of the pambazos, which is
  somewhat like a football shape. Place in a greased oven dish and
  wait 30 minutes to let the dough rise. Bake at 375 degrees F for
  20-30 minutes, until the buns get a nice golden tan. Remove from
  the oven and fill with the filling of potatoes and sausage then
  pour some of the guajillo sauce over it, serve immediately.
  
  www.mexicanrecipes.me

  For Michocacan style - dip the sandwiches in the chile sauce and
  saute them. Then add a slaw made of 1 cup very thinly sliced red
  cabbage and 2 tablespoons cider vinegar before serving.

  Priscila Satcoff of foodnetwork.com

MMMMM


YK Jim


... Stale beer is sad and not delicious.

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