Quoting Dave Drum to Shawn Highfield <=-

she wanted nacho's and the bar across the street had them
on 1/2 price / She had a double rum, I had a club soda
we shared teh nacho's total bill $25, enough left
overs for 4 people.

That's some high priced rum. Nachos tend to be chea^h^h^h^h
inexpensive. Even with leftovers for four

I just checked my favourite watering hole (a nice hotel lounge, not
the infamous Gold Range) and discovered: fully loaded nacho platters
for two $10 and for 4 $16, so $8 during happy hour; shots or two part highballs, well brands, $6, so a double would be $12 and we're up to
$20. Add a soft drink, sales tax and a bit of a tip and I'm over $25
here.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Veiled Eggs In The Panagyurishte Way
Categories: Bulgarian, Eggs, Dairy, Sauces
Servings: 5

10 eggs
500 g yoghurt
200 g butter
red pepper

Put the veiled eggs on a base of yoghurt and pour over them
well-melted hot butter seasoned with a little bit of red pepper.
Serve while warm.

Natzko Sotirov.

From: Www.Omda.Bg

MMMMM-------------------------------------------------

Cheers

Jim


... Cisco: if you're hankering for cheap Vodka, Jello & Robitussin.

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JIM WELLER wrote to DAVE DRUM <=-

she wanted nacho's and the bar across the street had them
on 1/2 price / She had a double rum, I had a club soda
we shared teh nacho's total bill $25, enough left
overs for 4 people.

That's some high priced rum. Nachos tend to be chea^h^h^h^h
inexpensive. Even with leftovers for four

I just checked my favourite watering hole (a nice hotel lounge, not
the infamous Gold Range) and discovered: fully loaded nacho platters
for two $10 and for 4 $16, so $8 during happy hour; shots or two part highballs, well brands, $6, so a double would be $12 and we're up to
$20. Add a soft drink, sales tax and a bit of a tip and I'm over $25
here.

Nacho Grande U$4.99 Large portion of chips, ground beef, Colby jack
cheese, your choice of mild, medium, or hot sauce. (Taco Gringo)

Since Shawn isn't doing meat I'd think it would be more the ....

Nachos U$3.99 Generous portion of freshly made corn tortilla chips
layered w/ Colby jack cheese & sauce. (Taco Gringo)

Chili's "Back Porch 'Rita" - U$5 (all the time - not just "happy hour")

And who knows which 4 people he was feeding the "leftovers" to. That's
a pretty elastic measure. 'Sides, cold nachos are pretty gag-worthy.
Especially when the cheese has set up.

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

Title: Velveeta Classic Nacho Dip
Categories: Five, Appetizers, Cheese, Mexican
Yield: 12 Servings

1/2 c Onion; chopped
2 tb Margarine
1 lb Velveeta; cubed
8 oz Salsa
2 tb Chopped cilantro

Saute onions in margarine; reduce heat to low. Add
remaining ingredients; stir until process cheese
spread is melted. Serve hot with tortilla chips or
vegetable dippers, if desired.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "A sure cure for seasickness is to sit under a tree." -- Spike Milligan
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On 2019 Jul 15 05:33:00, you wrote to JIM WELLER:

'Sides, cold nachos are pretty gag-worthy. Especially when the cheese
has set up.

not to mention the chips having gotten soggy and soft...

)\/(ark

And to this end they built themselves a stupendous super-computer which was
so amazingly intelligent that even before its data banks had been connected
up it had started from "I think therefore I am" and got as far as deducing
the existence of rice pudding and income tax before anyone managed to turn
it off.
... Now you know why the Cheshire Cat is smiling.
---
* Origin: (1:3634/12.73)

Quoting Dave Drum to JIM WELLER <=-

I just checked my favourite watering hole (a nice hotel lounge, not
the infamous Gold Range) and discovered: fully loaded nacho platters
for two $10 and for 4 $16, so $8 during happy hour; shots or two part

Similar, we paid $9 on happy hour. Regular $18.99

a pretty elastic measure. 'Sides, cold nachos are pretty gag-worthy. Especially when the cheese has set up.

? Throw the bastards on a cookie sheet in the oven for 10-12 mins and
they are like new again.

Shawn

... Money can't buy love, but it'll rent it for an awful long time.

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Shawn Highfield wrote to Dave Drum <=-

I just checked my favourite watering hole (a nice hotel lounge, not
the infamous Gold Range) and discovered: fully loaded nacho platters
for two $10 and for 4 $16, so $8 during happy hour; shots or two part

Similar, we paid $9 on happy hour. Regular $18.99

a pretty elastic measure. 'Sides, cold nachos are pretty gag-worthy. Especially when the cheese has set up.

? Throw the bastards on a cookie sheet in the oven for 10-12 mins
and they are like new again.

But, that's cooking - which you did happy hour stuff to avoid. Basic disconnect there. Some things, I'll grant, improve with age/being left
overs. Not, IMO, nachos.

The problem with this recipe is that there is *never* any left-over
steak at my house ......

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

Title: Leftover Cubed Steaks
Categories: Beef, Vegetables, Potatoes
Yield: 2 Servings

Chopped up leftover steak
1/2 lg Onion; peeled, chopped
1 lg Green tomato; diced
1 Russet potatoes; peeled,
- diced
Malted vinegar
Red wine vinegar

Fry potatoes and onion until brown. Add tomatoes in stir
until hot. Next add steak. Stir in both vinegars, until
hot and serve.

From: http://www.cooks.com

Uncle Dirty Dave's Archives

MMMMM

... Lobster tail and beer: three of me favourite things.
--- MultiMail/Win32
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mark lewis wrote to Dave Drum <=-

On 2019 Jul 15 05:33:00, you wrote to JIM WELLER:

'Sides, cold nachos are pretty gag-worthy. Especially when the cheese
has set up.

not to mention the chips having gotten soggy and soft...

There is that, as well. I've not found an effective method to re-crisp
them - baking, nuking (that's the worst), or deep-frying (that's the most acceptable result - but still not what I want).

Excellent for a first go, though.

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

Title: Fried Flour Tortilla Chips
Categories: Five, Appetisers, Breads
Yield: 8 Servings

Oil for frying
8 (10") flour tortillas; each
- in 8 triangles

Pour 1/4" to 1/2" oil in a heavy 10" skillet; bring
oil to 360°F/182°C over medium-high heat, about 8 min.

Working in batches, gently arrange tortillas in the hot
oil using a slotted spoon; cook, frequently turning
tortillas with the slotted spoon, until golden brown, 2
to 3 minutes. Remove chips with slotted spoon and place
a paper towel-lined plate to drain.

This also works in a deep fryer. Let the finished chips
dry/drain in the basket and save the paper mess. - UDD

Recipe by: Carole Lombardi

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Foods labeled "high fiber" now labeled as "tastes like cardboard"
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Quoting Dave Drum to Jim Weller <=-

I just checked my favourite watering hole (a nice hotel lounge

Taco Gringo

But that's a fast food joint with a drive thru, not a date night
special occasion place.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Huarache Con Carne Asada (Mexico City Style Corn Tortillas Categories: Mexican, Tortillas, Cheese, Beef, Steak
Servings: 4

1 1/2 c masa harina
1 1/2 ts kosher salt, plus more to
taste
1/2 c plus 2 tbsp. canola oil
1 c salsa roja
2 oz queso Cotija, grated
4 (3-oz ) sirloin steaks,
pounded to 1/8" thickness
1 md white onion, cut into
1/4 inch thick slices
30 oz can sliced nopales, drained
and rinsed
2 avocados, halved, pitted,
and peeled, for serving

Thick, oblong masa tortillas (named huarache, or sandal, because of
their shape) are topped with grated cheese, salsa roja, sauteed
steak, and sliced cactus in this classic street food.

Make the huaraches: Combine masa harina, salt, and 1 cup warm water
in a large bowl, and stir until a smooth dough forms. Knead dough in
bowl until very smooth but not sticky, about 2 minutes. Divide dough
into quarters and shape each quarter into a 7"-long, 1/4"-thick
oval. Heat 1 tbsp. oil in a 12" cast-iron skillet over medium-high
heat. Add 1 huarache to skillet, and cook until blackened in spots
on bottom, about 3 minutes. Flip and immediately spread with 1/4 cup
salsa and 1/2 oz. cheese; continue cooking until blackened in spots
on bottom and cooked through, about 2 minutes more. Transfer to a
serving plate. Repeat with 3 tbsp. oil, remaining huaraches, salsa,
and cheese.

Return skillet to high heat, and add 2 tbsp. oil. Season steaks with
salt, and add 2 steaks to skillet; cook, turning once, until browned
on both sides and cooked through, about 3 minutes. Place one steak
over each huarache, and repeat with 2 tbsp. oil and remaining
steaks.

Return skillet to high heat, and add remaining oil. Add onion, and
cook, stirring often, until just tender, about 5 minutes. Add
cactus, and cook until heated through, about 2 minutes. Divide
cactus and onions among steaks, and serve immediately with an
avocado half on each plate.

Todd Coleman

From: Saveur

MMMMM-------------------------------------------------

Cheers

Jim


... A man with a suggestively dressed date must stay sober enough to fight

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JIM WELLER wrote to DAVE DRUM <=-

I just checked my favourite watering hole (a nice hotel lounge

Taco Gringo

But that's a fast food joint with a drive thru, not a date night
special occasion place.

And their prices are within a few pennies of the fancy-schmancy joints' "happy-hour" pricing in same/similar items. Plus their menu was available on-line. So, what's your point?

For some reason Los Rancheros, Tacqueria Moroleon and La Fiesta do not
have an on-line menu presence. And Chi-Chi's left town soon after the
first *real* Mexican restaurant appeared here.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Huarache Con Carne Asada (Mexico City Style Corn Tortillas Categories: Mexican, Tortillas, Cheese, Beef, Steak
Servings: 4

A huarache is a Mexican sandal that traditionally has been made from a
leather weave and a recycled tire sole. But what made huaraches popular throughout Mexico is the comfort that this kind of shoes can provide
in hot weather. Probably not going to be a huge market for them in your
town. This kind of sandals probably started off as a leather weave with leather soles hundreds of years ago.

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

Title: Mole Amarillo
Categories: Poultry, Chilies, Squash, Vegetables, Herbs
Yield: 8 Servings

4 lb Chicken; in 8 pieces
1 md Onion; chopped
3 cl Garlic; crushed
Salt
3 md Chayote
1/2 lb Green beans

MMMMM----------------------------MOLE---------------------------------
2 Anchos
12 Guajillos
+=OR=+
6 Chilcostles
10 Tomatillos; husked
1 lg Green roma tomato
1/2 md Onion
4 cl Garlic; unpeeled
8 Whole black peppercorns
4 Whole cloves
1 ts Cumin seeds
3 tb Oil
1/2 c Masa harina
1 c Water
4 lg Fresh hoja santa leaves
+=OR=+
6 Sprigs cilantro

MMMMM-----------------------RAJAS DE CHILE----------------------------
3 Chilies de agua
+=OR=+
1 Jalapeno
+=AND=+
2 Anaheims
1/2 c Oil; for frying
10 Pearl onions
1/2 c Lime juice
1 ts Dried Mexican oregano; pref
- Oaxacan
Salt

MMMMM--------------------------GO WITHS-------------------------------
Cooked white rice
Heated tortillas

Recipe courtesy of Iliana de la Vega, El Naranjo
Restaurant, Mexico

Clean the chicken pieces and place them in a stockpot with
boiling water, onion, garlic, and salt, reduce the heat
and poach the chicken until tender about 30 minutes.
Remove chicken and reserve broth.

Heat 2 pots of water to boiling. Add salt. Add chayote to
1 pot and green beans to the other. Cook each to al dente.
Drain. Slice chayote and set both aside.

FOR THE MOLE: Clean the anchos and guajillos with a damp
cloth, cut them open, remove the seeds and stems, and
spread them flat. Roast them on a hot comal or thin
skillet. Remove from the skillet and place in a bowl of
hot water and soak for 20 minutes.

On the same comal or skillet dry-roast the tomatillos,
tomato, onion, and unpeeled garlic, remove the garlic when
black spots appear and peel it, and leave the vegetables
until blistered and soft.

In a small skillet, lightly roast the black peppercorns,
cloves, and cumin until the aroma is released.

Transfer the reconstituted chilies to the blender with
enough water to process. Meanwhile, heat 3 tablespoons oil
in large pan and pour the chile mixture through a sieve
into the hot pan, it is important that all the pieces of
chile skin are blended or removed so the sauce will be
smooth. Reduce the heat and let it simmer for 8 minutes.

While frying the chile mixture, blend all the roasted
vegetables and roasted spices with enough water to puree.
Add this mixture to the frying chile paste, let it simmer
for about 20 minutes or until it is reduced. Add reserved
chicken broth and simmer for 5 minutes. Dilute masa harina
in 1 cup water and add to mixture. Let it cook 10 minutes,
check for salt. Add the cooked chicken, peeled and sliced
chayote and green beans and cook until heated through. Add
hoja santa or cilantro.

FOR THE RAJAS DE CHILE: Make a small slit in each of the
chilies, fry them in hot oil, until all sides are
blistered. Remove from oil. Let them cool down and remove
the skin, discard it along with seed and stems, tear in
pieces, and place the strips in a serving bowl, quarter
the pearl onions, and add to the chilies along with lime
juice, oregano, and salt.

Serve with white rice and hot tortillas along with the
rajas de chile.

From: http://www.foodnetwork.com

Uncle Dirty Dave's Archives

MMMMM

... Potted meat: it tastes BAD when it should taste GOOD. Case closed.

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Quoting Dave Drum to Jim Weller <=-

But that's a fast food joint with a drive thru, not a date night
special occasion place.

So, what's your point?

So fine hotels with well appointed dining rooms have expenses that a
fast food place doesn't. One expects to pay a little more for
abundant, competent, well trained wait staff, excellent cooks,
comfortable even elegant surroundings, china and crystal and so on.
So of course they are going to be more expensive.



Cheers

Jim


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JIM WELLER wrote to DAVE DRUM <=-

But that's a fast food joint with a drive thru, not a date night
special occasion place.

BTW - Taco Gringo is "Quick Serve" not fast food. Quick Serve is a good
step above fats food.

So, what's your point?

So fine hotels with well appointed dining rooms have expenses that a
fast food place doesn't. One expects to pay a little more for
abundant, competent, well trained wait staff, excellent cooks,
comfortable even elegant surroundings, china and crystal and so on.
So of course they are going to be more expensive.

I see. You're attempting to leap a chasm in two bounds. "Fine dining"
joints in my area don't have "happy hour" pricing in their dining rooms
that I have seen. Possibly some few drinks specials in the bar area.
And they certainly don't offer "nachos".

I gave prices I could get confirmed rather than guess. But, those prices
are an "all fours" with the happy-hour pricing of the sit-down, table
service by wait-staff Mexican venues which one would expect to serve
nachos. Certainly not with Maldaner's (http://maldaners.com) or with
Loukinen's (https://loukinenson4th.com) which are nice upscale joints
with not a nacho in sight. None of my local hotels have anything coming
within sniffing distance of "fine" dining. The President Lincoln a
DoubleTree (Hilton) property doesn't have a destination restaurant. The
Wyndham (across the street - aka The Penis On The Prairie) got so bad
that Bennigan's left and was replaced by "The Grille" whichdoesn't seem
to offer nachos. https://tinyurl.com/WYNDYS-WEENIE

The possible exception would be the Crowne Plaza (IHG) out on the city's south-eastern edge near the Interstate off-ramps. I've eaten only
catered banquets (for various charitable causes) there and have no
direct experience of their in-house dining. I recall asking an
acquaintance what he thought of the food in the restaurant and he
replied "There's a Red Lobster across the parking lot".

https://tinyurl.com/LONG-9-MENU

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

Title: Sweet Chile Glazed Diver Scallops *
Categories: Seafood, Greens, Chilies, Salads
Yield: 4 Servings

1 lb (or more) fresh scallops
Blanched bacon
Bottled sweet chile sauce **
4 c Assorted Asian, baby or
- other mixed salad greens,
- washed, spun dry
1/2 c (ea) slivered red or yellow
- bell peppers, radishes and
- green onions

MMMMM--------------------------DRESSING-------------------------------
2 tb Rice vinegar
1 tb Salad oil
1 tb Sesame oil
1 tb Soy sauce
1/2 ts Dry mustard
1/2 ts Sugar
2 ts Fine minced fresh ginger
1/2 ts Fine minced fresh garlic
1 tb Minced green onion
1 ts Hoisin sauce

* with Asian Greens, Hoisin Vinaigrette & Chile Aioli

Wrap blanched bacon around each scallop and secure with
skewer or toothpick. Brush with sweet chile sauce. Bake at
375°F/190°C approximately 5 minutes; turn and brush with
more glaze and continue baking until scallops are cooked
through, approximately 3 to 5 more minutes. Remove from
oven and set aside.

Combine salad greens and vegetables and place in a large
salad bowl. Place ingredients for dressing in a glass jar
with a tight-fitting lid and shake until well blended.
Toss greens with dressing and divide among four dinner
plates. Place scallops on top of greens.

Optional: Drizzle with a sauce made by mixing mayonnaise
with just enough Sriracha (a sun-ripened chile sauce
available at Asian markets) to give it a nice pink color
with a bit of heat.

** (available at Asian markets)

Serves 4 as an entree salad.

Recipe by: David Radwine

From: http://www.maldaners.com

Uncle Dirty Dave's Archives

MMMMM

... 'Never have more children than you have car windows." -- Erma Bombeck

--- EzyBlueWave V3.00 01FB001F
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Hello Shawn,

15 Jul 19 13:57 at you wrote to Dave Drum:

? Throw the bastards on a cookie sheet in the oven for 10-12 mins
and they are like new again.

Wish I could say that about myself.

The "like new again" part. I can't be a bastard since I know who my father is. :D

Later,
Sean

... Either this man is dead or my watch has stopped.
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dave Drum to Jim Weller <=-

Taco Gringo is "Quick Serve" not fast food. Quick Serve is a
good step above fats food.

I'm not sure what the real difference is. And I wouldn't take my SO
to either one for her birthday or our anniversary. The last time I
celebrated a family milestone at a fast food place was Charlee's
4th birthday, 8 years ago, when she chose McDonald's. Within a year
her tastes matured and she outgrew the place.

So, what's your point?

fine hotels with well appointed dining rooms have expenses
So of course they are going to be more expensive.

I see. You're attempting to leap a chasm in two bounds.

Not really.

"Fine dining" joints in my area don't have "happy hour" pricing
in their dining rooms that I have seen. Possibly some few drinks
specials in the bar area. And they certainly don't offer "nachos".

Yellowknife's top hotel has served 8 prime ministers, 3 generations
of the royal family and a few American presidents. It's also where
Pierre Lepage got his start to fame when he won gold in the culinary
olympics. So it is indeed a fine dining establishment with no need
for quotation marks.

And it does have happy hour food and beverage specials in its bar
which has nachos on its menu and it gets its food from a common
kitchen that supplies the main dining room.

I gave prices I could get confirmed rather than guess.

I did not guess either; I found their menu on-line and a nacho platter
for 2 was $10 while their large platter for four is $16.00. Their
happy hour liquor shots and two part highballs start at $6 each.

But, those prices are an "all fours"

I have no idea what that means.

None of my local hotels have anything
coming within sniffing distance of "fine" dining.

I googled and the first thing to pop up was Nick & Nino's in the
Wyndham. It looks quite presentable and seems well regarded.




Cheers

Jim


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JIM WELLER wrote to DAVE DRUM <=-

But, those prices are an "all fours"

I have no idea what that means.

A loose application of "A phrase used to express the idea that a case
at bar is in all points similar to another. The one is said to be on
all fours with the other when the facts are similar and the same
questions are involved" -- www.worldwidewords.org/qa/qa-ona1.htm

None of my local hotels have anything
coming within sniffing distance of "fine" dining.

I googled and the first thing to pop up was Nick & Nino's in the
Wyndham. It looks quite presentable and seems well regarded.

By whom? Certainly not by me. Of course Mike Higgins at Maldaner's sets
a high mark in fine dining.

Looking at the on-line presence of N&N makes me wonder if the mechanism
that revolves the 30th floor has worn oout and is inoperable. I don't
see the shifting view mentioned in either the restaurant or bar blurbs.
That used to was a major point in their adverts - pre Wyndham, pre-Hilton, pre-any major chain.

Springfield has had, in past, some very fine hotel dining rooms. The
Glade at the St. Nicholas, the Red Lion Room at the Leland (where the
original horseshoe sandwich was invented), The only downtown hotel that
didn't seem to have a 'destination' restaurant was the Abraham Lincoln
at 5th & Capitol .... it was brought down by controlled explosives
demolition in 1978 ands currently the location is surface parking.

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

Title: Springfield Horseshoe Sandwich
Categories: Breads, Classic, Cheese, Meat
Yield: 4 servings

8 sl Bread; toasted
8 oz (to 12) meat(s) *
Hot french fries
Paprika

MMMMM----------------------HORSESHOE SAUCE---------------------------
3 c Shredded American (mild
- cheddar) cheese
2 tb Butter
1 ts Worcestershire sauce
1/4 ts Dry (Colman's) mustard
1/4 ts Ground red pepper
2 Egg yolks
1/2 c Stale beer

* Original meat in a Horseshoe was ham. Any meat can (and
probably has) been used. My favourite is half-hamburger
and half crispy bacon. Seafood also works well on this
delight.

In a saucepan, melt together cheese and butter over low
heat. Stir in Worcester sauce, mustard and cayenne. Beat
the yolks and beer together and add to the sauce pan.

Cook and stir over medium heat until mixture thickens and
begins to bubble around the edges. Makes 2 cups.

On preheated dinner plates, arrange 2 toast slices each.
Top toast with meat. Pour a generous amount of Horseshoe
Sauce over meat.

Encircle each sandwich with hot french fries. Sprinkle
paprika (or cayenne) over sauce.

Makes 4 servings.

Meal Master Format by Dave Drum - 28 March 2008

Uncle Dirty Dave's Kitchen

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

Title: Chef Joe Schweska's Original Horseshoe Sauce Recipe
Categories: Cheese, Beer, Dairy, Chilies, Sauces
Yield: 3 Quarts

1/2 lb Butter
1 tb Salt
1/4 lb (to 1/2 lb) flour
1/2 ts Cayenne pepper
1 ts Dry mustard
1 qt + 1 cup milk
3 tb Worchestershire sauce
3 lb Chopped Old English Cheddar
- cheese
1 pt Beer

Tom McGee shared this recipe. Tom says, "This is the
original recipe that I have from my bother-in-law,
Joseph E. Schweska Jr., (which was his father's recipe)

Melt butter, add flour and milk. Add rest of ingredients
except beer. Stir constantly, while cooking, to a smooth
cream sauce. Stir in beer to sauce just before serving.

Makes 2 1/2 to 3 quarts.

From: http://www.whatscookingamerica.net

Uncle Dirty Dave's Archives

MMMMM

... His muse is not fettered by such inhibiting factors as taste.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

On 07-24-19 11:46, Dave Drum <=-
spoke to Jim Weller about rum and nacho prices <=-

Springfield has had, in past, some very fine hotel dining rooms. The
Glade at the St. Nicholas, the Red Lion Room at the Leland (where the original horseshoe sandwich was invented), The only downtown hotel
that didn't seem to have a 'destination' restaurant was the Abraham Lincoln at 5th & Capitol .... it was brought down by controlled
explosives demolition in 1978 ands currently the location is surface parking.

You just shot yourself in the foot with that remark about the horseshoe sandwich. I've had one (with you) and it was certainly not in anything
close to a fine dining establishment (and I believe it was touted as
being the inventor), nor can I envision it being served at any fine
dining establishment.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Zesty Tuna Torpedoes
Categories: Sandwich, Tuna
Yield: 8 Servings

6 oz Can Bumble Bee Chunk Light
-or Chunk White Tuna in
-water
3 tb Canned chopped olives,
-drained (optional)
4 md Russet or baking potatoes
-Olive oil
1/2 c Purchased pizza sauce
1 c Shredded pizza cheese blend
-(cheddar and mozzarella)

Center rack in oven. Preheat oven to 375 F. Open can, discard lid.
Hold a small wire mesh strainer or colander over an empty sink;
dump can of tuna into strainer, hold over sink until all of the
liquid has drained. (To be sure all of the liquid has drained,
gently press on tuna in strainer with the back of a spoon.) Place
tuna in a bowl, flake into small pieces with a fork. Stir in olives,
if using. Cover and refrigerate. Prick outside of potatoes with fork,
to allow steam to escape. Bake until tender, 1 to 1-1/4 hours. Remove
from oven, wrap with paper towels; set aside until cool enough to
handle. Increase oven to 500 F. Cut potatoes in half, lengthwise.
Scoop out flesh, leaving a 1/4-inch shell; brush both sides of
shells with olive oil. Arrange on a large baking sheet;
bake 4 to 5 minutes, until crisp. Carefully remove baking sheet
from oven. Spread each potato with 1 Tablespoon pizza sauce, then
sprinkle with flaked tuna and shredded cheese. Return to oven for
1 to 2 minutes, until bubbly and golden.

From: Fred Ball Date: 04-18-98
Cooking

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Dale Shipp wrote to Dave Drum <=-

Springfield has had, in past, some very fine hotel dining rooms. The
Glade at the St. Nicholas, the Red Lion Room at the Leland (where the original horseshoe sandwich was invented), The only downtown hotel
that didn't seem to have a 'destination' restaurant was the Abraham Lincoln at 5th & Capitol .... it was brought down by controlled
explosives demolition in 1978 ands currently the location is surface parking.

You just shot yourself in the foot with that remark about the horseshoe sandwich. I've had one (with you) and it was certainly not in anything close to a fine dining establishment (and I believe it was touted as
being the inventor), nor can I envision it being served at any fine
dining establishment.

Actually I did not. When we went to Ritz' Li'l Fryer I stated that Kurt
had learned to make the sauce from Wayne Combs at the Red Coach Inn. And
that Wayne had been present when Joe Schweska first made the horseshoe "sandwich". The traditional leader in fine dining places in Springfield certainly has the horse/pony shoe as a lunch offering. To wit:

http://maldaners.com/lunch-menu/

I've not tried their offering but I'm sure Chef/Owner Mike Higgins has
stuck very close to the original recipe. I know he took the horseshoe
sandwich to NYC when he was Gourmet Magazine/Conde-Nast guest chef of
the month in the early 2000s. Gourmet Magazine left us in 2009 and I
still miss it.

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

Title: Individual Beef Wellingtons
Categories: Beef, Pastry, Dairy, Vegetables, Herbs
Yield: 3 Servings

3 cl Garlic; crushed
1/2 lg Onion; thin sliced
1/4 ts Fresh ground black pepper
2 1/2 c Heavy cream
1 Sheet puff pastry; thawed
1 tb Worcestershire sauce
3 (4 oz ea) beef tenderloin
- filets
Salt
3 Fresh thyme leaves

Combine the garlic, onion and pepper in a saucepan over
medium-low heat. Whisk in cream 1/2 cup at a time while
stirring constantly. Cook and stir until cream has
thickened slightly and vegetables are warm. Cover, and
set aside. Keep warm.

Preheat a grill for high heat. It can be an indoor grill,
or your oven's broiler. Make a 1" slit in the center of
each beef filet. Grill each fillet for 1 to 2 minutes
per side just to sear.

Set the oven @ 350°F/175°C.

Roll out the puff pastry sheet to 1/3" thickness, and
cut into three 8" squares. You may have some scraps
left over. Place a filet onto the center of each square,
and spoon some of the cream mixture over the top. Pull
pastry up around the sides, and pinch together at the
top. Place onto a baking sheet.

Bake for about 40 minutes in the preheated oven, until
the pastry is nicely browned. The beef should be medium
well by then, you may check with a meat thermometer to
see that it is 145°F/63°C to 150°F/65°C for medium rare
or medium doneness. Halfway through baking, drizzle
Worcestershire sauce over the pastries.

To serve, place each pastry on a serving plate. Cut a
1" slit through the top of each one, and insert a thyme
leaf.

Submitted By: Chris Farquhar

From: http://www.allrecipes.com

Uncle Dirty Dave's Archives

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Quoting Dave Drum to Jim Weller <=-

None of my local hotels have anything
coming within sniffing distance of "fine" dining.

I googled and the first thing to pop up was Nick & Nino's in the
Wyndham. It looks quite presentable and seems well regarded.

By whom? Certainly not by me.

By hundreds of reviewers who posted their opinions on Trip Advisor
and Yelp.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Kenji's Foolproof Pan Pizza
Categories: Pizza
Servings: 4

400 g bread flour (14 ounces;
about 2 1/2 cups), plus more
for dusting
10 g kosher salt (0.35 ounces;
about 2 teaspoons), plus
more for sprinkling
4 g instant yeast (0.15 ounces;
about 1 teaspoon), such as
SAF Instant Yeast
275 g water (9.5 ounces; about 1
c plus 3 tablespoons)
8 g extra-virgin olive oil (0.25
ounces; about 2 teaspoons),
plus
more to coat pans and for
drizzling
1 1/2 c pizza sauce, such as our New
York style pizza sauce
12 oz grated full-fat, low
moisture (dry) mozzarella
cheese (see note)
Toppings as desired
sm handful torn fresh basil
leaves (optional)
2 oz grated Parmesan or Pecorino
Romano cheese (optional)

Combine flour, salt, yeast, water, and oil in a large bowl. Mix with
hands or a wooden spoon until no dry flour remains. (The bowl should
be at least 4 to 6 times the volume of the dough to account for
rising.)

Cover bowl tightly with plastic wrap, making sure that the edges are
well sealed, then let rest at cool room temperature (no warmer than
75°F) for at least 8 hours and up to 24. Dough should rise
dramatically and fill bowl. In a hot kitchen, the dough may
overproof near the end of that range.

Sprinkle top of dough lightly with flour, then transfer it to a
well-floured work surface. Divide dough into 2 pieces and form each
into a ball by holding it with well-floured hands and tucking the
dough underneath itself, rotating it until it forms a tight ball.

Pour 1 to 2 tablespoons oil in the bottom of two 10-inch cast iron
skillets or round cake pans (see note). Place 1 ball of dough in
each pan and turn to coat evenly with oil. Using a flat palm, press
dough around the pan, flattening it slightly and spreading oil
around the entire bottom and edges of the pan. Cover tightly with
plastic wrap and let dough sit at room temperature for 2 hours (at
room temperatures above 75°F, the dough may require less time to
rise; at temperatures below 65°F/18°C deg;F, it may require more
time). After the first hour, adjust an oven rack to the middle
position and preheat oven to 550°F (290°C).

After 2 hours, dough should be mostly filling the pan up to the
edges. Use your fingertips to press it around until it fills in
every corner, popping any large bubbles that appear. Lift up one
edge of the dough to let any air bubbles underneath escape, then
repeat, moving around the dough until there are no air bubbles left
underneath and the dough is evenly spread around the pan.

Top each round of dough with 3/4 cup sauce, spreading sauce to the
very edge with the back of a spoon. Sprinkle evenly with mozzarella
cheese, all the way to the edges. Season with salt. Add other
toppings as desired. Drizzle with olive oil and scatter a few basil
leaves over the top of each pizza, if desired.

Transfer pan to oven and bake until top is golden brown and bubbly
and bottom is golden brown and crisp when you lift it with a thin
spatula, 12 to 15 minutes. Immediately sprinkle with grated Parmesan
or Pecorino Romano cheese, if using. Using a thin spatula, loosen
pizza and peek underneath. If bottom is not as crisp as desired,
place pan over a burner and cook on medium heat, moving the pan
around to cook evenly until it is crisp, 1 to 3 minutes. Remove the
pizzas and transfer to a cutting board. Cut each pizza into 6 slices
and serve immediately.

J. KENJI LOPEZ-ALT

From: Serious Eats

MMMMM-------------------------------------------------

Cheers

Jim


... DISCLAIMER: Opinions expressed here are correct and all mine

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