Ruth Haffly wrote to Dave Drum <=-

That works. We went to a new to us place yesterday for lunch, The Curry House. The tandoori chicken was good, but hot (tomato/cream sauce tamed it) and Steve said that in his lamb dish, the meat was tougher than expected, also hot. We ended up taking some home (supper tonight) with
an extra order of garlic naan and the sauce, plus some basmati rice.
We'll probably go back so we can try some of the other dishes.

That sounds like our local Flavour of India. Their typical lunch
buffet has lamb biryani, tandoori chicken, vegetable pakora, curry,
etc. And, of course that killer mango I scream.

We didn't bother with dessert. When we first moved to the area, we
found a nice little Indian restaurant down in Raleigh. They had a
buffet option for both the noon and evening meal times--made it nice
when we had an event we wanted to go to but wanted supper first. They closed so this is the first Indian place we've tried since.

I skip the dessert bar at Golden Corral, Pizza Ranch and other buffets.
But I can't get past that mango I scream at Flavour of India. I'm not
very concerned about them closing on me as we have3 a fairly substantial
South Asian population and most of the patrons I see a Flavour are of
that genotype. So, I'm good until Trump's Gestapo (ICE) shows up and sends
all to one of their concentration camps.
.
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Katami Nigozee Satsabeli (Chicken In Spiced Walnut Paste)
Categories: Asian, Poultry, Nuts, Chilies
Yield: 7 Servings

3 1/2 lb Chicken; in 8 pcs, loose
- skin & fat discarded
4 c Water
1 sm Onion
1 lg Carrot, halved
2 Sprigs parsley
1 ts Salt
2 c Walnut; shelled
1/4 c Fresh coriander, chopped
4 cl Garlic; pressed
1 ts To 2 ts jalapeno chile;
- seeded, minced
3 tb Wine vinegar
+=OR=+
1/2 c Fresh pomegranate juice
Pomegranate seeds; garnish
- (opt)

Satsabeli is a salad spiced with hot chilies in a walnut
paste, intensified with wine vinegar and garlic, standbys in
Georgian cookery. The salad is traditionally eaten with
Cornmeal Mush.

Both hot chilies and corn originated in the Valley of Mexico
and were taken to Europe by the Spanish in the sixteenth
century.

Georgians only use wine vinegar, which is usually made at
home since almost everyone grows grapes for wine.

Cook the chicken in the water with the onion, carrot,
parsley, and salt over low heat for 30 minutes, or until
tender. Remove the chicken, strain the broth, and reserve 1
cup.

Grind the walnuts to a paste, using some of the broth to
facilitate the grinding. Put the paste a large mixing bowl
with the coriander, garlic, chile, and vinegar or
pomegranate juice and enough of the broth to create a salad
dressing. Mix well.

Put the chicken on a serving platter and pour the sauce
over. Garnish with pomegranate seeds when available. Serve
at room temperature. Serves 6 to 8.

VARIATION: The satsabeli can be made with 2 whole boneless
chicken breasts. Follow the same direction as for the whole
chicken. Cook the whole breasts until tender, cut into
2-inch cubes and pour the sauce over the chicken.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
Created in Exotic Sephardic Kitchens from Morocco to India

Uncle Dirty Dave's Archives

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Dave Drum wrote to Ruth Haffly <=-

So, I'm good until Trump's Gestapo (ICE)
shows up and sends all to one of their concentration camps.

Ahem. You know better.

Something less spicy...

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

Title: Cucumber-Mango Salsa
Categories: None
Yield: 1 Servings

1 Ripe mango; diced
1 sm Cucumber; diced (peel on
-unless you prefer it off)
1 tb Minced red onion
1/4 ts Chili powder
1/4 ts Cumin
1 tb Seasoned rice vinegar
1 Lime; Juice of (about 1 tbs)

Mix all and let sit in refrigerator for about a half hour. Serve over
grilled fish, or as a side dish to poultry. Posted to Digest
eat-lf.v097.n194 by Nicki Eger <[email protected]> on Aug 1,
1997

MMMMM

-- Sean

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Sean Dennis wrote to Dave Drum <=-

So, I'm good until Trump's Gestapo (ICE)
shows up and sends all to one of their concentration camps.

Ahem. You know better.

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

Something less spicy...

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

Title: Cucumber-Mango Salsa
Categories: None
Yield: 1 Servings

1 Ripe mango; diced

I like mine with a little more zip:

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

Title: Spicy Mango Salsa
Categories: Fruits, Chilies, Citrus, Herbs
Yield: 4 1/2 cups

2 c Diced fresh mango
2 c Fresh peaches; pitted,
- chopped
2 cl Garlic; minced
2 tb Chopped fresh ginger root
1/4 c Chopped fresh cilantro
2 Serranos; diced
1/4 c Fresh lime juice

In a large bowl, mix together the mangoes, peaches or
nectarines, garlic, ginger and cilantro.

Add the chilies and lime juice to taste; mix well. Allow
to chill 2 hours before serving.

Recipe by: Tim Davlin

From: http://allrecipes.com

Uncle Dirty Dave's Archives

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Dave Drum wrote to Sean Dennis <=-

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

Mine do also.

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

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

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

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

1 1/2 lb Sirloin steak
2 lb Mushroom caps
6 tb Butter
6 tb Olive oil
1 Garlic clove, chopped
3 tb Parsley, chopped

Heat in skillet butter and oil. Add mushroom caps and saute' about 3
minutes. Add garlic and cook until tender. Sprinkle parsley and
season to taste with salt and pepper. You may wish to add a dash of
worcestershire sauce or sherry. Serve over steak.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... The murals in restaurants are on par with the food in museums.
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Sorry 'bout that. Sometimes my fingers lead a life of their own

Mine do also.

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

All good sources of zip. I do like cilantro as I do not have the
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.

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

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

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

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Hi Dave,

That sounds like our local Flavour of India. Their typical lunch
buffet has lamb biryani, tandoori chicken, vegetable pakora, curry,
etc. And, of course that killer mango I scream.

We didn't bother with dessert. When we first moved to the area, we
found a nice little Indian restaurant down in Raleigh. They had a
buffet option for both the noon and evening meal times--made it nice
when we had an event we wanted to go to but wanted supper first. They closed so this is the first Indian place we've tried since.

I skip the dessert bar at Golden Corral, Pizza Ranch and other
buffets. But I can't get past that mango I scream at Flavour of India.

If we were in the area and frequented Flavour of India, I think we would
grab our share of the mango ice cream as well. (G) Don't know about the
other places; it would depend on what was being offered.

I'm not
very concerned about them closing on me as we have3 a fairly
substantial South Asian population and most of the patrons I see a
Flavour are of
that genotype. So, I'm good until Trump's Gestapo (ICE) shows up and
sends all to one of their concentration camps.

Morrisville (just west of Raleigh) has a good sized Indian population so
if we wanted some Indian food, we'd probably head that way. I've seen a
few in Raleigh, usually in strip malls.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... History repeats itself because nobody listens ...

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Ruth Haffly wrote to Dave Drum <=-

I skip the dessert bar at Golden Corral, Pizza Ranch and other
buffets. But I can't get past that mango I scream at Flavour of India.

If we were in the area and frequented Flavour of India, I think we
would grab our share of the mango ice cream as well. (G) Don't know
about the other places; it would depend on what was being offered.

If you ever get a chance to try it - by all means, go for it.0

very concerned about them closing on me as we have3 a fairly
substantial South Asian population and most of the patrons I see @
Flavour are of that genotype. *Comment I got moderated for deleted*

Morrisville (just west of Raleigh) has a good sized Indian population
so if we wanted some Indian food, we'd probably head that way. I've
seen a few in Raleigh, usually in strip malls.

Most of our Indians work for state governmen t of in the Insurance
industry (Franklin Life, Horave Mann, and State Farm)

Learned last night at the cnfuser meetng the there is a Chick-Fil-A
in the cafeteria at the State Farm home office. And youhave to work
there to access the cafeteria. So, no long lines. Bv)=

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

Title: Chick Fil A Chicken Sandwich
Categories: Poultry, Breads, Vegetables
Yield: 4 servings

4 Boned, skinned chicken
- breasts

MMMMM--------------------------MARINADE-------------------------------
2 c Water
2 Cubes chicken bouillon
1/4 ts Seasoned salt

MMMMM-----------------------CHICKEN BATTER----------------------------
1 c A-P flour
1 1/2 c Finely crushed saltine
- cracker crumbs
2 ts Powdered sugar
1/4 ts Paprika

MMMMM--------------------------SANDWICH-------------------------------
4 Hamburger buns
8 Dill pickles
2 tb Butter
Oil for frying

MARINADE: Place cool water in a bowl add 1/4 teaspoon
seasoned salt, and dissolve bouillon cubes in the
mixture. Place chicken breast in water, mix, cover, and
place in the refrigerator for 12 hours or the next day.

BATTER: Pour off chicken marinade and discard, you can
not use it again.

In a shallow dish combine A-P flour, cracker crumbs,
powdered sugar, and paprika. Stir to combine.

Shake off excess marinade and dredge chicken into the
seasoned flour mixture.

Rest the breaded chicken breast on a wire rack and allow
them to rest for a few minutes.

COOKING: Heat oil to 350oF/175oC in a deep fryer, large
pot or a frying pan. If you are using a large pot, add
enough oil so the oil is 4" deep.

Cook the chicken for 7 to 8 minutes or until the chicken
has browned and has an internal temperature of 165
degrees. Drain the chicken on a clean wire rack.

ASSEMBLY: Melt the butter, and brush the butter on the
hamburger buns.

Lay one crispy chicken breast down on each hamburger
bottom.

Top with 2 dill pickle chips, then the top bun.

NOTE: If chicken breasts are extremely large, you can
use two of them. Simply slice the chicken breasts in
half horizontally.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

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