Subj : Today in History - 1977
To : All
From : Dave Drum
Date : Tue Aug 02 2022 10:48:00
03 August 1977 - RADIO SHACK UNVEILS THE TRS-80 COMPUTER; Tandy announces
one of the first mass-market home computers, the TRS-80, to be sold in
its Radio Shack stores. It features 4K of RAM and sells for $399 (or $599
with a monitor and tape recorder for storage). Upgrades will keep various
TRS-80 models on the market until 1991.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crack Shack Mexican Poutine - PART 1
Categories: Potatoes, Vegetables, Chilies, Cheese, Poultry
Yield: 4 servings
MMMMM---------------------------FRIES--------------------------------
5 lb Russet potatoes; in batons
2 tb Schmaltz
2 qt Canola oil
Salt & pepper
MMMMM------------------------CHEESE WIZ------------------------------
1 Poblano pepper
1 Jalapeno
6 oz Pickled jalapenos
2 oz Shredded cheddar cheese
3 oz Heavy cream
ds Salt
ds Pickled jalapeno juice
MMMMM-----------------------PICO DE GALLO----------------------------
1 c Tomatoes
3 ts Jalapeno; chopped
3 tb Red onion; chopped
1 tb Pickled jalapeno
1 tb Cilantro
1/2 ts Lime juice
Salt & pepper
MMMMM-----------------------POLLO ASADO------------------------------
1 c Orange juice
1/4 c Garlic cloves
1/2 c Canola oil
1 bn Green onions
1 bn Cilantro
5 Grilled guajillo chilies;
- seeded, stemmed
2 1/2 ts Kosher salt
2 lb Boned, skinned chicken
- thighs
Scrub the potatoes clean and begin cutting each one into
thick-cut fries. Rinse the cut potatoes in cold water to
remove the starch and repeat 2-3 times until water is
clear and not cloudy from starch.
Keep the cut fries covered in water and place in the
fridge to rest overnight. Resting the potatoes overnight
further allows the remaining sugar and starch to set on
outside the potato, which will allow your fries to be
golden brown and crispy!
Drain off water and air dry the fries when you are ready
to cook. Make sure they are nice and dry as oil and
water are not friends!
Place oil in a cast iron pan and heat until the oil is
350+|F/175+|C degrees. Working in batches to avoid
overcrowding, slowly drop potatoes into oil, and make
sure to keep a consistent temperature for duration of
cooking.
Cook each batch of fries until they are crispy and
brown, about 3-6 minutes. Toss the finished fries in a
large bowl with the schmaltz and salt and pepper until
the fries are coated
CHEESE WIZ: Blister the peppers over a flame until the
outside is uniformly charred.
Place the charred peppers in a container with a fitted
lid so the peppers will steam and the skin will be
easier to peel off.
After about 10 minutes remove the peppers and clean them
by removing the stems, skin, ribs and excess seeds.
Place the cleaned peppers in a food processor or
blender, add the pickled jalapenos and blend thoroughly.
In a large pot, bring the milk and cream to a simmer
over medium heat whisking frequently to avoid scorching
the bottom, once the mixture starts to reduce, lower
heat.
Whisk the cheese mixture into the milk little by little,
stirring constantly, and remove the pot from the heat
once the cheese has begun melting.
Add salt, blended pepper mixture and pickled jalapeno
juice to the cheese sauce and blend thoroughly with an
immersion blender.
CONTINUED IN PART 2
Developed by: chef Richard Blais
RECIPE FROM:
https://parade.com
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crack Shack Mexican Poutine - PART 2
Categories: Potatoes, Vegetables, Chilies, Cheese, Poultry
Yield: 4 servings
INSTRUCTIONS CONTINUE
PICO DE GALLO: Begin by removing the seeds and ribs from
the tomatoes and chop the cored tomatoes into a small
dice. Place the chopped tomatoes in a medium sized bowl
and set aside.
Clean the fresh jalapeno by removing excess seeds and
ribs and chop into a small dice. Add the chopped
jalapeno to the bowl with the tomatoes.
Finely chop the cilantro and add it to the bowl with the
tomatoes and jalapenos.
Mince the pickled jalapenos and add them to the bowl,
season with salt and pepper to taste and mix thoroughly.
POLLO ASADO: Heat a grill and place green onions on
grill grate to char, once charred remove and set aside.
Place the guajillo peppers on a sheet tray in a
350+|F/175+|C oven and toast until just fragrant, about
two minutes. Once the peppers are toasted, submerge them
in hot water until they are soft, about 10 minutes.
While the peppers are steeping, remove all excess stems
from the cilantro and set the cilantro leaves aside.
When the peppers have softened, drain them and place in
a blender or food processor with the cilantro, charred
green onions, orange juice, and garlic cloves. Blend
until smooth.
Evenly coat the chicken thighs in the blended mixture
and marinate for at least 6 hours or overnight. Remove
chicken from the marinade grill over medium to high
until the chicken has reached an internal temperature of
165+|F/74+|C degrees.
Slice the chicken into nice long 1/4" thick slices.
CRACK SHACK MEXICAN POUTINE ASSEMBLY: Place the crispy
French fries on a plate and evenly drizzle the warm
jalapeno cheese wiz on top. Top with grilled chicken and
pico de gallo, garnish with additional fresh cilantro.
Enjoy!
Developed by: chef Richard Blais
RECIPE FROM:
https://parade.com
Uncle Dirty Dave's Archives
MMMMM
... Kid's cartoon tie-in cereal, now with more rainbow marshmallows!
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