Subj : Re: Chilies
To : Shawn Highfield
From : Dave Drum
Date : Fri Nov 15 2024 05:26:00
-=> Shawn Highfield wrote to Dave Drum <=-
DD>
https://www.yelp.ca/search?find_desc=best+tamales&find_loc=Toronto%2C+
DD> ON
SH> That's Toronto. It's not really local. sure without traffic it's only
SH> 45 mins away, but with the current state of traffic that is a 1.5-2
SH> hour drive each way (if it's a good day!). I'd rather drive to Ottawa
SH> (4 hours) then deal with the GD 401 west of the dirty.
OK. I've been mistooken all this time. I thought you lived in Tronna -
that's the way one of my racing buddies from Kitchener pronounced it.
DD> Or you can stop by any stupormarkup that sells Hormel or Derby canned
DD> goods. Or make your own:
SH> I've never seen the canned ones, of course I always haven't really
SH> looked that hard. As for making my own, seems like waaaay too much
SH> work.
For me even opening a can to get at tamales is too much effort for the
tiny reward involved. I'd much rather make my own dolmades.
Or just wait until Greek Easter week when the ladies of St. Anmthony's
do their week-long Greek Fest.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Byzantine Dolmathes (Stuffed Grape Leaves)
Categories: Lamb/mutton, Vegetables, Rice, Nuts, Wine
Yield: 60 Servings
1 Jar grapeleaves; or fresh
MMMMM--------------------------FILLING-------------------------------
2 tb Oil
1 lb Ground lamb or beef
2 md Onions; chopped
1 cl Garlic; pressed
2 c Water
1/2 c Tomato sauce
1 c Rice
2 tb Chopped mint
2 tb Chopped parsley
1/2 ts Salt
Pepper
1/8 ts Cinnamon
1/2 c Currants
1/4 c Port wine
1/4 c Pine nuts or walnuts
2 c Water
1 Lemon; juice only
MMMMM---------------------------SAUCE--------------------------------
3 lg Eggs
2 Lemons; strained juice only
1 c Hot broth
If using canned grape leaves, rinse off brine by floating
leaves in a basin of cold water. Prepare fresh vine leaves
by pouring a cup of boiling water over them in a bowl.
Drain. Spread 5 or 6 leaves out at a time on a flat surface.
Lay leaf stem side up. Snip off stem with kitchen shears.
MAKE FILLING: Heat oil in large frying pan. Fry meat, onions
and garlic on medium heat for 5 minutes, mixing it as it
cooks. Add water and remaining ingredients. Bring to a boil.
Cover. Reduce heat to simmer and cook 10 minutes, until
water is absorbed. Set aside until cool enough to handle.
Put 1 teaspoon of filling near stem. Bring left side of leaf
towards center, then bring right side towards center. They
will not always meet. Pick up stem end of leaf, tucking in
the filling. Roll away from you. It will be an oblong roll
like a sausage.
Line the bottom of a large skillet with 4 leaves. Place each
roll so that the tucked under end is on the bottom. Arrange
each roll snugly, one next to the other, until all the
leaves (except 3), and filling are gone. Place these leaves
flat on top of rolls. Place a flat dish on top of rolls also
to prevent their unravelling during cooking.
Add water and lemon juice. Bring to a boil. Cover. Reduce
heat to simmer and cook 45 minutes. When done, remove pot
from fire. Make Egg and Lemon Sauce and add to broth
immediately or serve without sauce either cold as an
appetizer or as a hot entree.
EGG AND LEMON SAUCE: Beat eggs until thick and light yellow,
at least 5 minutes, with an electric beater or 10 to 15
minutes by hand. Add juice slowly, beating all the while.
Mix 1 cup hot broth into beaten eggs, stirring it in quickly
with spoon (or wire whisk) so heat will not curdle the eggs.
Cook over very low heat until thickened.
From: "The Complete Greek Cookbook" by Theresa Karas
Yianilos. Avenel Books, New York.
Typed for you by Karen Mintzias
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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