Quoting Dave Drum to Jim Weller <=-

local chain Taco Gringo opened with better Cal-Mex/Tex-Mex
stuff.

Who are of course truly local to just you. My only local choices
are Old El Paso products at the supermarket and more recently El
Monterey in the frozen food aisle. When KFC came back to town they
considered twinning the restauant with Taco Bell but their marketing
experts decided not to. They assumed that because we had never had a
Tex-Mex place that we don't like Tex-Mex. Too bad they hadn't
sampled local social media; everyone under 40 was thrilled that
they were coming. They would have made a killing, at least until
something better came along.

This may use a tortilla but it's hardly any kind of Mex at all.

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

Title: Cobb Salad Sandwich
Categories: Sandwiches, Tortillas, Bacon, Cheese, Chicken
Yield: 1 Serving

1 Piece flat peasant bread or
1 lg flour tortilla
Grilled, sliced chicken
-breast
2 sl Thick slab bacon
1/2 Tomato, diced
1/2 Avocado, thinly sliced
Romaine lettuce, chopped
Iceberg lettuce, chopped
4 Thin slices red onion
2 tb Chunky blue-cheese dressing

Layer ingredients in the middle of bread or tortilla. Roll tightly
and slice on bias.

Recipe by: Newsday

From: Sherry Zeiss

MMMMM

Cheers

Jim


... As useless as a lifeguard at the Olympics.

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JIM WELLER wrote to DAVE DRUM <=-

local chain Taco Gringo opened with better Cal-Mex/Tex-Mex
stuff.

Who are of course truly local to just you. My only local choices
are Old El Paso products at the supermarket and more recently El
Monterey in the frozen food aisle. When KFC came back to town they considered twinning the restauant with Taco Bell but their marketing experts decided not to. They assumed that because we had never had a Tex-Mex place that we don't like Tex-Mex. Too bad they hadn't
sampled local social media; everyone under 40 was thrilled that
they were coming. They would have made a killing, at least until
something better came along.

Possibly even well enough to support the new version of KFC - which you have indicated was *not* well received.

This may use a tortilla but it's hardly any kind of Mex at all.

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

Title: Cobb Salad Sandwich
Categories: Sandwiches, Tortillas, Bacon, Cheese, Chicken
Yield: 1 Serving

1 Piece flat peasant bread or
1 lg flour tortilla

As indicated - a tortilla is just another version of a flat bread.

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

Title: Noni Tokee (Baked Crisp Flat Bread)
Categories: Five, Breads
Yield: 8 Servings

4 c Flour
1 tb Ground cuminseed
2 ts Salt
1 c Water; approx

A large, thin, rounded crispy sheet, seasoned with cumin
seed and salt. This is an unusual bread that was baked in
a tandoor in Bukhara but is quite possible to a home oven.
Here is how it is done.

In a mixing bowl, place the flour, cuminseed, and salt.
Make a well in the flour mixture and stir in enough
water to prepare a moist but easily handled dough. Dust
with flour, if sticky, to a achieve this. Knead for 2 or
3 minutes.

Shape the dough into a salami-shaped roll, cover with a
plastic sheet or kitchen towel, and let rest for 1/2
hour.

Divide the dough into 8 pieces, about 2 oz per piece.

On a well-floured board, knead each piece of dough for
a few moments. Roll out each piece to a very thin round
disc about 18" in diameter and 1/8" thick. Place this
on a kitchen towel and dust with flour to prevent
sticking to the next disc. Roll out all the dough pieces
this way into thin sheets dusted with flour.

Remove all the racks except one from the oven. Place this
rack in the center. Put a wok, round side up, on the rack
and heat the oven @ 400+|F/202+|C. for 15 minutes.

Put 1 dough sheet over the top of the ungreased wok and
bake for 2 minutes, which should be enough to brown one
side of the sheet lightly. Do not turn it over but remove
the sheet and add another to the wok.

The baked flat bread is crisp and can be eaten with both
both dairy or meat dishes. Makes 8 cumin-flavored rounds.

NOTE: There is broth to the Lav Lavu but not enough to
qualify as a soup or thick enough enough to be a stew.
Bukharans like this culinary oddity. In addition, a few
teaspoons of hot oil are dribbled over each serving, a
step I do not find rewarding.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
Created in Exotic Sephardic Kitchens from Morocco to India

Uncle Dirty Dave's Archives

MMMMM

... Dog for sale: Eats anything - Is fond of children.

--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)

Quoting Bill Swisher to Denis Mosko <=-

the amalgamation of indigenous ingredients and imported
French/Italian chefs which were brought by the Spanish after
they invaded.

Somebody, I forget who, described Mexican food as Indian food plus
lard.

There is, of course, a bit more to it than that but it was a clever
little bon mot.

From Tlalpan in Veracruz:

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

Title: Caldo Tlalpeno
Categories: Mexican, Soups, Chicken, Cheese, Beans
Yield: 8 Servings

2 c Garbanzo beans
2 tb Lard
4 Cloves Garlic, minced
1 Onion, Finely chopped
8 c Chicken Stock
1/2 Chicken divided into parts
Or 1 Whole bone-in chicken
Breast (tailbone and feet
-add a nice flavour)
2 Corn Cobs, Shucked and cut
Into medium-sized pieces or
2 c Canned corn if preferred
2 Potatoes, cubed
4 Carrots, peeled and diced
1 Sprig Epazote
2 c Green beans, halved
2 md Zucchinis, halved,sliced
3 Chipotle chiles in adobo,
-finely diced
1 1/2 c Tomato Puree
Salt and Pepper
3/4 c Cilantro
1 Avocado, pitted, peeled,
-diced
3 Lime, halved
3/4 c Panela Cheese, cubed

Soak garbanzo beans in 4-5 cups of water in the refrigerator
overnight.

In a Heavy-bottomed pot set over medium heat, saute garlic and
onion in the lard until tender. Add chicken, and garbanzo beans.
Bring to a boil, reduce heat to low, cover and simmer about 20
minutes.

Remove chicken and set aside to cool. Add the corn cob pieces (if
using canned corn instead, wait to add it), potatoes, carrots, and
epazote to the soup and simmer 10 minutes.

Add green beans to soup and continue to simmer another 10 minutes.
Meanwhile, remove chicken from the bones.

Add zucchini, chipotle chiles (including the adobo sauce), tomato
puree, shredded chicken, and salt and pepper to taste. (add canned
corn at this point if not using corn cobs.) Simmer another 10
minutes or so, making sure the vegetables are tender.

Serve soup hot with cilantro, avocado, limes, and cheese on the
side to garnish to taste.

From: Http://Mexicofoodandmore.Com
Posted by Lindsay

MMMMM





Cheers

Jim


... Hard shell tacos are American, not Mexican.

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JIM WELLER wrote to BILL SWISHER <=-

Somebody, I forget who, described Mexican food as Indian food plus
lard.

And dead pig, can't forget the pig, the whole pig.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Citrus Cooler
Categories: Beverage, Summer, Fruit, Non-alcohol
Yield: 4 -1/2 qrts

2 1/2 c Sugar
2 1/2 c Water
46 oz Can pineapple juice
46 oz Can orange juice
1 1/2 c Lemon juice
1 1/2 c Ginger ale
Pineapple wedges (Optional)

Combine sugar and water in a medium sauce-pan; bring to a boil,
stirring until sugar dissolves. Pour sugar mixture into a 4-1/2 quart
freezer container. Stir in fruit juice; freeze until firm. Remove
from freezer several hours before serving (mixture should be slushy).
Stir in ginger ale. Garnish with pineapple wedges, if desired. Yield:
5-1/2 quarts.

Recipe by Billye Johnson; in July 1982 "Southern Living" Reprinted in
_Southern Living 1982 Annual Recipes_ Oxmoor House. ISBN 0-8487-0537-8
Typos by Jeff Pruett. U/L to NCE by Burt Ford 3/97.

MMMMM

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