Subj : Fajitas
To : Ruth Haffly
From : Dave Drum
Date : Sun Oct 30 2022 05:19:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> It's one of those things that made a fast hit in the culinary
RH> world--street food hit the big time. I had my first one when we were
RH> stationed at Fort Hood, TX............and many more since.
DD> Soon to be known as Fort Cavazos. I wonder if Texas will re-name the
DD> town around the base at that time.
RH> Probably not. I can't see the propsed new names for some of the forts
RH> sticking around on a long term basis. Enough folks will continue to
RH> call them by their old names and the new name folks will give up and
RH> return them to the original names. Locally, Fort Bragg is set to become
RH> Fort Liberty; it's the only new name not for a person. I'll probably
RH> call it Bragg forever.
There is an excess of nit-picky political correctness in this old mud
ball we call a world. I don't approve of much of it. But, then, no one
consulted me. So long as they don't mess about with Fort Drum .....
8<----- EDIT ----->B
DD> UDD NOTE: I highly recommend that you bring the pork to
DD> a boil, reduce to a simmer and skim the scum BEFORE
DD> adding the other ingredients. Otherwise all of the
DD> ingredients that float will mix with the scum and be
DD> skimmed out along with the scum and the dish will be
DD> largely under-seasoned.
RH> Smart idea. (G)
DD> Learned that from a Mexican restaurant owner (now travelling
DD> supervisor for P. F. Chang's) Isidro Valadaz. He was teaching me how
DD> to make Bistec Rajas (beef w/pepper strips). He also did great tortas
DD> - but they weren't on his menu.
RH> On the secret menu or just available if you happened to be around when
RH> he made them?
His menu was mostly American standard and Greek with a few Mexican
dinner items laced in among the Liver & Bacon and Chicken Fried Chicken.
Moussaka and dolmades appeared frequently on the dinner specials.
When Isidro came to USA he went to Chicago to work in a Greek restaurant
and learned/spoke Greek before he tackled American. Bv)=
The tortas were something made for "family". No secret menu.
DD> Title: Cola-Chipotle Pork Tortas
DD> Categories: Pork, Chilies, Herbs, Citrus, Breads
DD> Yield: 8 Sandwiches
RH> I just finished lunch but that has me thinking about supper. We're
RH> going out tonight (celebrating Steve's birthday); if he asks for
RH> suggestions, I'll say "Mexican". I just finished making a pumpkin
RH> roll--his usual "birthday cake".
I've quit with the birthdays. I celebrate anniversaries of my "Jack
Benny". Most young people have no idea what that is. Bv)=
There are two schools of thought on moussaka - one uses red gravy (aka
marinara) and the other uses a bechamel. This is the one I prefer:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 9 Servings
1 lb Ground lamb or beef
1 md Onion; chopped
1 cl Garlic; minced
3/4 c Water
6 oz Can tomato paste
3 tb Minced fresh parsley
1 ts Salt
1/2 ts Dried mint; opt
1/4 ts Ground cinnamon
1/4 ts Pepper
5 md Potatoes; peeled, thin
- sliced
MMMMM-----------------------PARMESAN SAUCE----------------------------
1/4 c Butter; in cubes
1/4 c All-purpose flour
2 c Milk
4 lg Eggs; lightly beaten
1/2 c Grated Parmesan cheese
1/2 ts Salt
In a large skillet, cook beef and onion over medium heat
until meat is no longer pink. Add garlic; cook 1 minute
longer. Drain. Stir in the water, tomato paste, parsley,
salt, mint if desired, cinnamon and pepper. Set aside.
For sauce, melt butter in a saucepan over medium heat.
Stir in flour until smooth; gradually add milk. Bring to
a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount of hot mixture
into eggs; return all to the pan, stirring constantly.
Add cheese and salt.
Place half of the potato slices in a greased shallow 3 qt
baking dish. Top with half of the cheese sauce and all of
the meat mixture. Arrange the remaining potatoes over
meat mixture; top with the remaining cheese sauce.
Bake, uncovered, @ 350-|F/175-|C for 1 hour. Let stand for
10 minutes before serving.
Yield: 8-10 servings.
From:
http://www.tasteofhome.com
Uncle Dirty Dave's Kitchen
MMMMM
... Deja Ooooo: The feeling that you've stepped into this before.
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