Quoting Bill Swisher to Jim Weller <=-

There's not much in the way of Mexican or Tex-Mex influences in
Canadian cuisine other than tacos, salsa, guac and tortilla chips.

Mostly I make my own, but I sometimes have to compromise on
ingredients.

Well if you ever get my way...I'll go out of my way to make sure you
guys have an opportunity to do Tex-Mex.

If I ever get to Alaska again I'll most certainly take you up on
that. I note that Mexican food is starting to catch on in Edmonton.
Yelp and Trip Adviser found 37 restaurants there labelled Mexican,
Southwestern or Latin. None of them called themselves Tex-Mex but
their menus certainly were. But I haven't been down that way for
two years now. The grandkids are old enough to come to us.

my mother was from San Antonio (and)
Colorado has a pretty long tradition of
eating the food and I lived there for 15+ years.

So I will let you pick the places and do the ordering!

Mexican regional cuisines can be quite different as you move further
south of the border.

Tinga is from Puebla in east-central Mexico:

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

Title: Barbecued Chicken Tinga
Categories: Mexican, Stews, Chicken, Grill, Chilies
Yield: 4 Servings

2 tb Fresh lime juice
1 tb Flavorful olive oil
1 ts Garlic salt
4 Chicken thighs, skinned or
4 Chicken breast halves,
Skinned
1 tb Oil for sauteing
2 c Chopped onions
4 Garlic cloves, minced
1/4 lb Bulk Mexican chorizo
Sausage
2 lb Tomatoes, peeled, seeded and
Chopped
1/2 c Tomato puree
2 tb Chipotle puree
1 Bay leaf
1 ts Dried oregano
1 tb Brown sugar
3/4 ts Salt
4 Red-skinned new potatoes,
Diced
1 Avocado, pitted, peeled and
Sliced

Tinga is wonderful as a warming stew or a filling for burritos,
empanadas or tortas (Mexican sandwiches). The flavors improve and
intensify with time, making this the perfect make-ahead dish.

Blend together lime juice, olive oil and garlic salt. Rub on
chicken pieces. Grill over medium-hot coals or under a medium
broiler. Cook breasts for about 10 minutes per side; thighs for
about 15 minutes per side.

To make chipotle puree from the softer, freshly smoked chipotles,
cut chiles open and scrape out seeds. Place 6 chipotles in a
blender with about 1/4 cup water, or just enough to facilitate
blending; process until smooth.

The chicken will finish cooking in the sauce where it will absorb
all the delicious flavors. Heat oil in a large skillet. Add
onions; saute until softened. Add garlic; saute for a minute or
two longer. Remove onions from pan and reserve. Add chorizo to
pan; saute until browned. Using paper towels, blot as much fat as
possible from pan. Return onions to pan. Add tomatoes, then stir
in tomato puree, chipotle, bay leaf, oregano, brown sugar and
salt. Simmer for 20 to 30 minutes.

Cut grilled chicken meat off bones; add to simmering sauce along
with diced potatoes. Simmer for 15 minutes, until potatoes are
tender and flavors come together. Serve garnished with avocado
slices and lots of warm corn tortillas.

Source: www.dallasnews.com

From: Leslie Duncan To: Chile-Heads List

MMMMM


Cheers

Jim


... Alaska: pissin' off Texas since 1959.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

On 10-14-21 23:24, Jim Weller <=-
spoke to Bill Swisher about Tex and Mex <=-

that. I note that Mexican food is starting to catch on in Edmonton.
Yelp and Trip Adviser found 37 restaurants there labelled Mexican, Southwestern or Latin. None of them called themselves Tex-Mex but
their menus certainly were. But I haven't been down that way for
two years now. The grandkids are old enough to come to us.

I don't know about Yelp, but I have experience with Trip Advisor using
labels given them by the restaurants that were obviously erroneous.
One example was looking for Cajun restaurants near us. There were a
number listed, but most of them had not real claim to being Cajun other
than serving a blackened flounder dish. I would not be surprised if
some of those Mexican listed restaurants did no more than offer a bowl
of chili or a taco.

Look them up and view the menu.


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

Title: Squash, Pepper And Hominy Stew (Serves 4 Easily)
Categories: Low fat, Stew, Posted
Yield: 4 Servings

29 oz Can hominy
3/4 lb Banana squash or other
Winter squash
1 md Onion, diced into 1/2 inch
Squares or finely chopped
1 ts Dried oregano
Salt
1 lg Garlic clove, finely
Chopped
2 tb Ground red chili, preferably
New Mexican
1 tb Flour
3 1/2 c Water
1 Green bell pepper, diced
Into 1/2 inch squares
1/2 c Non-fat sour cream or
Non-fat yogurt, optional
Chopped cilantro for garnish
If desired

Modified from Deborah Madison's The Savory Way.

Drain hominy, rinse it briefly and set it aside.

Peel squash and cut it into 1/2 inch cubes.

Saute onion, squash and oregano in a non-stick skillet.
Add a little water if it sticks. Season lightly with salt.

Cook over medium heat for 4 minutes.

Add garlic, ground chili, and flour. Stir well.

Add hominy and water. Bring to a boil. Lower heat to a
simmer and cook for about 45 minutes.

Add green pepper and continue cooking until squash is
completely tender and the pepper is cooked, about 15 minutes.

Taste for salt.

Garnish with cilantro. If desired serve with a dollop of
non-fat sour cream or yogurt.
Date: Thu, 21 Apr 94 15:44:15 MDT
From: "Sharon Badian, AT&T - GBCS Labs, Denver"
<seb1@bighorn.dr.att.com>

MMMMM


... Shipwrecked in Silver Spring, Maryland. 02:36:22, 16 Oct 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Jim Weller <=-

that. I note that Mexican food is starting to catch on in Edmonton.
Yelp and Trip Adviser found 37 restaurants there labelled Mexican, Southwestern or Latin. None of them called themselves Tex-Mex but
their menus certainly were. But I haven't been down that way for
two years now. The grandkids are old enough to come to us.

I don't know about Yelp, but I have experience with Trip Advisor using labels given them by the restaurants that were obviously erroneous.
One example was looking for Cajun restaurants near us. There were a number listed, but most of them had not real claim to being Cajun other than serving a blackened flounder dish. I would not be surprised if
some of those Mexican listed restaurants did no more than offer a bowl
of chili or a taco.

Look them up and view the menu.

Trip Advisor uses labels supplied by the reviewers - not by the venues.
When one writes a review there is a pre-canned selection of "cuisines"
and/or "types". The reviewer ticks the boxes .... and we all know how
accurate some people are. Bv)=

Especially the complainers.

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

Title: No Complaint Mini Cauliflower Pizzas
Categories: Pizza, Sauces, Vegetables, Cheese, Herbs
Yield: 8 pizzas

1/3 c Marinara sauce
1/2 c Shredded mozzarella cheese
1/4 c Pepperoni minis
2 tb Chopped fresh basil leaves

MMMMM--------------------CAULIFLOWER CRUST---------------------------
1 Head cauliflower; chopped
1 lg Egg
1/3 c Shredded mozzarella cheese
2 tb Fresh grated Parmesan
1 ts Dried basil
1/2 ts Dried oregano
1/2 ts Garlic powder
1/4 ts Onion powder
Salt & fresh ground pepper

Set oven @ 425ºF/218ºC.

Line a baking sheet with parchment paper or a silicone
baking mat; set aside.

To make the cauliflower crust, add cauliflower to the
bowl of a food processor and pulse until finely ground,
yielding about 2-3 cups.*

Transfer to a microwave-safe bowl. Cover loosely and
place into microwave for 4-5 minutes, or until softened;
let cool.

Using a clean dish towel or cheese cloth, drain
cauliflower completely, removing as much water as
possible.

Transfer cauliflower to a large bowl. Stir in egg,
mozzarella, Parmesan, basil, oregano, garlic powder and
onion powder; season with salt and pepper, to taste.

Using an ice cream scoop, spread cauliflower mixture
into a circle for each pizza and place onto the prepared
baking sheet. Spray lightly with nonstick spray and bake
for 10-12 minutes, or until golden.

Top each cauliflower round with marinara, mozzarella and
pepperoni minis. Place into oven and cook until the
cheese has melted, about 3-4 minutes.

Serve immediately, sprinkled with basil, if desired.

* A box grater can also be used.

RECIPE FROM: https://damndelicious.net

Uncle Dirty Dave's Archives

MMMMM

... If it's good, they'll stop making it.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dale Shipp to Jim Weller <=-

Yelp and Trip Adviser

Yelp / Trip Advisor/ labels / were obviously erroneous.
I would not be surprised if some of those Mexican listed
restaurants did no more than offer a bowl of chili or a taco.

You're right.

Look them up and view the menu.

I did check out two of them. The top rated one out of the 37 Mexican
places was also 14th out of over 1800 eateries overall. It had a
very intriguing menu. The top rated cheap one was indeed a taco
place but it was an independent that was rated much higher than the
chain places like Taco Time and Taco Bell. I might hit up both of
them the next time I'm in the city. The problem is there are about
180 more places out there that call out to me like a siren so It's
really hard to choose. [g]

BTW we are far more familiar with real Mexican food here than
Tex-Mex because Texas just doesn't attract our snowbirds the way
Mexican resorts do for some reason. [g}

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

Title: Braised Oxtail
Categories: Beef, Wine, Vegetables
Yield: 12 Servings

2 fl Oil, as needed
10 lb Oxtail, trimmed, cut in
-pieces
1 lb Mirepoix
1 qt Dry red wine
1 ts Thyme, ground
2 Bay leaf
1 ts Peppercorns
3 Garlic cloves, minced
4 Parsley stems
6 fl Tomato puree
1 qt Brown Veal Stock, as needed
GARNISH:
48 Carrots, tournee, cooked
48 Celeriac, tournee, cooked
48 Turnip, white, tournee,
-cooked
48 Turnip, yellow, tournee,
-cooked
6 Onion rings

Heat a large rondeau, add a small amount of oil, and sear oxtails
until browned on all sides; remove, reserve.

Add mirepoix and caramelize and add tomato puree; cook out for 2
to 3 minutes. Add wine, reduce by one-half, and add aromatics;
return oxtails.

Add enough stock to come halfway up meat. Bring to a simmer,
cover, and braise in a 300 F (150 C) oven until tender, turning
occasionally during cooking.

When meat is tender, remove, cover, and keep warm, strain and
degrease sauce, and reserve fat.

Heat the carrots, celeriac, and turnips in reserved fat.

Serve the oxtails surrounded by the garnish and coated with the
sauce. Top with onion rings.

Note: To prepare Onion Rings, slice quartered onions thinly and
separate them. Dredge in flour, shake off any excess, and deep-fry
until crisp and deep brown.

Recipe by: The New Professional Chef by the CIA
From: Bill Swisher

Tournee is French for the word turned and refers to peeling and
cutting root vegetables into oblong, football shaped pieces. it
makes for a nice presentation and the scraps can go in the stock
pot so they're not wasted. -JW

MMMMM



Cheers

Jim


... If French cooking is so easy, why the 1678 page cook book?

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)