Subj : Re: Buffet was: Chooken
To   : Sean Dennis
From : Dave Drum
Date : Wed Sep 10 2025 06:43 am

DD> Sorry 'bout that. Sometimes my fingers lead a life of their own

SD> Mine do also.

DD>       2 tb Chopped fresh ginger root
DD>     1/4 c  Chopped fresh cilantro
DD>       2    Serranos; diced

SD> All good sources of zip.  I do like cilantro as I do not have the
SD> genetic predisposition of the "soapy" cilantro taste.

It's not a favourite - and there are some things that I like/make
that don't taste "right" without it. It's only if there's an over
abundance that I get the soapy back taste.

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

SD>       Title: Steak 'n Mushrooms
SD>  Categories: Steak, Beef
SD>       Yield: 4 Servings

SD>   1 1/2 lb Sirloin steak

That's a goody - altho I'd probably do chuck-eye.  Bv)=

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

     Title: Green Chile Chicken Stew
Categories: Poultry, Herbs, Vegetables, Chilies
     Yield: 6 Servings

     6 lg Bone-in, skin-on chicken
          - thighs
          Salt & black pepper
     2 tb Lard (oil if keeping Kosher)
          Flour; for dredging
     1 md Yellow onion; diced
     3 lg Garlic cloves; minced
   1/2 ts Cumin seeds; toasted,
          - ground
     1 c  New Mexico green chile;
          - stemmed, seeded, diced *
     3 c  Chicken stock
     2 lg Potatoes; peeled, in 1"
          - cubes
     3 lg Carrots; peeled, in 2"
          - slices
     3 tb Cornstarch
          +=DISSOLVED IN=+
     2 tb Cold water
          Chopped cilantro; garnish
          Warm flour or corn
          - tortillas; for serving
          Lime wedges; for serving

 * Use Heritage Big Jim chilies if you can find them.
 Or, make up the heat factor by subbing in jalapeno or
 serrano chilies to taste. This stew should be spicy but
 not overwhelming. -- UDD

 Season chicken thighs generously with salt and pepper.
 Heat oil in a Dutch oven or heavy-bottomed pot over
 medium-high heat. Dredge chicken in flour and shake off
 excess. Brown chicken well on both sides, then remove
 and set aside.

 Add onions to pot, season lightly with salt and cook,
 stirring, until softened and beginning to brown, 6 to 8
 minutes. Add garlic and cumin, and cook for 1 minute.
 Then add chopped chiles and chicken stock and bring to a
 boil.

 Return chicken to pot; reduce heat to a brisk simmer,
 and cook, covered with lid ajar, for 30 minutes. Add
 potatoes and carrots and cook for 20 to 25 minutes more,
 until vegetables are soft but not falling apart.

 Skim fat from surface of sauce. Taste for seasoning and
 adjust salt. For a thicker sauce, add dissolved
 cornstarch and stir well. Cook for 1 minute more.

 Serve in deep wide soup plates with plenty of sauce.
 Sprinkle with chopped cilantro. Serve with warm
 tortillas and lime wedges.

 By David Tanis

 Yield: 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Kitchen

MMMMM

... One of these days, I'll quit procrastinating.
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