Text 15981, 94 rader
Skriven 2014-08-18 20:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: reductio ad salsam 803
==============================
 RH> I know, I used the term "booze" for any and all alcohol; I should have
 RH> been more specific.

Not a big deal, and as I said a while ago, your usage
is becoming more common and is probably quite acceptable
in most circles; and as I said just now, we should
probably take a step back from alcohol as a subject for
discussion here.

 ML> I'm not so fond of Jack Daniel's for taste reasons and find
 ML> adding it (or more likely a flavoring extract, cheaper) to
 ML> perfectly okay food is a silly gimmick.
 RH> We don't patronise the chain any more, enough other good (and bad)
 RH> places around to chose from for a bite to eat.

There's no particular reason to go there.

 ML>       Title: Chicken Braised In Walnut Sauce
 RH> It does look interesting but I can't see where sherry would enhance
 RH> it. (I can't "taste" the sherry to know if it would, or not.) OTOH,
 RH> being a Greek dish, I can see why you're thinking ouzu would enhance
 RH> it. Cream would definitly make it decadent.

I'm prejudiced - I find sherry to be the most underrated
of its family. What I particularly appreciate (as I said
long ago) is the depth that the oxidation process provides
and gives to a wide variety of dishes. It's not something
that you will experience, but it's no big deal. There are
all sorts of worthwhile and semiworthwhile things that
I will never experience, too; but I have plenty on my
plate, and you can no doubt say the same thing.

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

      Title: Jesse's Chicken Enchiladas
 Categories: Emeril, Latino, Poultry, Enchiladas
      Yield: 4 Servings

      4    Boneless, skinless chicken
           Breasts
      8 oz Package cream cheese,
           Softened
      1 md Onion, chopped
      1 ts Salt
      1 ts Black pepper
  1 1/2 ts Garlic powder
     14 oz Can chopped tomatoes
      4 oz Can chopped green chiles
  1 1/2 ts Ground cumin
      1 ts Ground coriander
    1/2 ts Ground curry powder
    1/2 ts Garlic powder
           Hot pepper sauce
      1 c  Sour cream, plus more for
           Garnish
           Non-stick cooking spray
      8 lg Flour tortillas
      2 c  Mozzarella cheese, shredded
      1 c  Monterey Jack cheese,
           Shredded
           For garnish: chopped lettuce
           Diced tomatoes

  Jesse Arbuckle, Parker Fire Dept., Parker, CO

  In medium saucepan with cold water, place chicken and boil for 30
  min. Remove chicken from water and let cool. Preheat oven to 375
  degrees. Once cooled, dice chicken and place in medium bowl. Add
  cream cheese, onion, half the salt, half the pepper, and 1 teaspoon
  of garlic powder. Combine ingredients well and set aside. In a
  blender, add tomatoes with juice, chiles, cumin, coriander, curry,
  remaining garlic powder, salt and pepper, and 5 to 6 dashes of hot
  pepper sauce. Blend until smooth. Add sour cream and blend until
  incorporated. Spray a 9 by 13-inch pan with cooking spray. Place
  tortilla on work surface and fill with about 1/4 cup of chicken
  mixture and roll into a cylinder. Lay tortillas evenly into prepared
  pan. Pour tomato sauce over tortillas. Cover with foil and bake for
  45 min. Remove foil. Cover with shredded cheese and return to
  oven for 5 to 10 min or until cheese is melted. Serve with
  lettuce, tomatoes, and additional sour cream.

  Yield: 4 servings

  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;
  SHOW #EM1B66

  MM Format by Dave Drum - 10 January 2000 FROM: Uncle Dirty Dave's
  Kitchen

MMMMM

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