Subj : Re: Moussaka was: Fajitas
To : Ruth Haffly
From : Dave Drum
Date : Thu Nov 03 2022 05:53:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> We went to Chili's the other night for Steve's birthday (his request).
RH> Both of us got the 3 meat (chicken, beef and shrimp) fajitas, ended up
RH> (shrimp was nice & tender) but it just wasn't as "special" as it was
RH> for us at one time. Maybe our tastes have moved upward?
DD> Chili's is about as authentic as Chi-Chi's. My local Chi Chi's folded
DD> when a *real* authentic Mexican venue opened. And, yes, your tastes
DD> probably have evolved.
RH> We never went to Chi-Chi's. The Enlisted club in Frankfurt converted to
RH> a Chi-Chi's while we were in Berlin, never went to it in the times we
RH> visited Frankfurt. IIRC, there was always a big line to get in. I'd
RH> rather go to a local gasthaus for better food. (G)
No kidding there.
8<----- WHACK ----->B
DD> There are two schools of thought on moussaka - one uses red gravy (aka
DD> marinara) and the other uses a bechamel. This is the one I prefer:
RH> They're both good, IMO. (G)
DD> If I'm going to be offered red gravy moussaka I'd as lief have
DD> authentic lasagna made with pasta sheets instead of 'taters.
RH> I'll have both. One of the best lasagnas Olive Garden ever put out was
RH> a seafood one. We were stationed in AZ but had to go up to El Paso for
RH> a wrist surgery for me. OG was offering a lasagna lover's special; you
RH> could get 2 different kinds. Steve and I each got 2 different ones, for
RH> a total of 4 different tastings. Both of us agreed that the seafood one
RH> (IIRC, it had a cream sauce) was the best, even better than the
RH> traditional one. Never have seen it on the OG menu again but I have
RH> seen some recipies for various versions of it. One of these days I'll
RH> try making it.
I've tried Olive Garden a couple times. Not been impressed either time.
We have a lot of population of Italian extraction in this area and do
not lack for authentic Italian venues. Even my favourite local pub is
owned by an Italian ... who, incidentally, has his own line of "gravies"
for pasta, etc. A bit pricier than Ragu or Bertoli but well worth the
extra $$$ as Joe doesn't skimp or "short-cut" his product.
DD> Here's a French take on an Italian dish with its roots in Greece. This
DD> would be good made with potatoes in place of the pasta or just "as-is"
DD> MMMMM----- Recipe via Meal-Master (tm) v8.06
DD> Title: Lasagne a la Francaise
DD> Categories: Pasta, Vegetables, Cheese, Poultry
DD> Yield: 8 Servings
DD> BOILING THE LASAGNE: Drop lasagne into boiling water. Add
DD> salt and EVOO. Boil slowly, uncovered for 13-15 minutes
DD> until "al dente". Drain immediately.
DD> Rinse rapidly in cold water. Hang piece by piece over edge
DD> of colander to dry. (keeps them from sticking to each
DD> other)
RH> I usually lay them out flat on wax paper.
That will work, too. So long as you have counter space.
RH> Something to think about. Steve's Italian side comes out; he likes the
RH> traditional lasagna. I have varied his mom's recipe sometimes by adding
RH> spinach on top of the ricotta cheese or layering cheese, meat sauce and
RH> cheese as the filling. Depends on my ambition & what's on hand at the
RH> time.
The first time I had cacciatore it was served by Sammy (Salvatore) Zito,
a retired coal miner who lived in a downtown rooming house run by my
friend's mother. It was pigeon cacciatore made with birds from the roof
of the building. And cooked on a one coil hot plate. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: "Onofrio's" Chicken Cacciatore
Categories: Poultry, Vegetables, Mushrooms, Pasta
Yield: 5 Servings
26 oz Jar Onofrio's Classic
- Marinara
1/2 lg Bell pepper
2 (6 oz ea) chicken breasts
- or thighs; boned, skinned
2 tb Butter
4 oz Mushrooms; sliced
1 cl Garlic; minced
Chopped parsley; garnish
Salt & pepper
1 lb Linguini or pasta of choice;
- cooked & reserved
Cut chicken & bell pepper in strips, set aside. In large
frying pan, add butter, saute chicken strips and bell
peppers until chicken is browned and bell peppers are
soft. Add minced garlic and mushrooms to frying pan and
saute 3-4 minutes. Add Onofrio's Classic Marinara, bring
to light boil, salt & pepper to taste. Reduce heat to
low.
Simmer 10-15 min. Serve over reserved pasta. Garnish
with chopped parsley.
Serves 4 - 6.
MANGIA!!
From:
http://www.onofrios.com
Uncle Dirty Dave's Kitchen
MMMMM
... "Camping is nature's way of promoting the motel business." -- Dave Barry
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