"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote in message
news:[email hidden]...
Quoted message said:"Maverick" <[email hidden]> wrote in
news:[email hidden]:
Quoted message said:"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:On Sun 06 Mar 2005 06:33:26p, Dog3 wrote in rec.food.cooking:
> "elaine" <[email hidden]> wrote in
> news:[email hidden]:
>
>>
>> > Michael wrote:
>>
>>> >> Fill large wok with water. Bring to boil. Add ginger, scallion,
>>> >> honey, vinegar, and sherry. Bring to boil. Pour in dissolved
>>> >> cornstarch. Stir constantly.
>>
>> Hey Michael,
>>
>> This sounds like a neat recipe. I've never made Peking Duck.
>>
>> Only thing I'm wondering about, since I'm practicing with my Wok,
>> is filling it with water. I thought that wasn't a good thing to do
>> (after all the seasonings and all) - guess a deep pot might work
>> too???
>>
>> Elaine
>>
>>
>>
>
> I'm lost here. My wok is not huge. I may have taken on more than I
> should. The duck is still airing.
>
> Michael
Probably one of the reasons I've only ordered it in Chinese
restaurants and not attempted it at home. <g>
Of Chinese restaurants, on Friday I finally found one that makes the
"traditional" Cantonese style version of egg foo yung, this after 5
years of searching the entire valley of Phoenix. Veggie and shrimp
laden egg patties napped in a brown sauce. You wouldn't believe the
other versions I've encountered!
--
Wayne Boatwright
I can only imagine! "Chili Verde Huevos Foo Young"! Covered
in....wait.... you guessed it.... Salsa Verde!
Now, don't take me wrong. I like Chili Verde. I like Huevos
Rancheros and I even like Egg Foo Young. But grosses me out but if
anyone tries it, I want a report!
Bret
Bret, I want Chili Verde recipes. I love the stuff.
Michael <- snugging with Missy and Shelly snacking on Cheese corn
Michael,
This is off the cuff so I may leave something out or get the amounts wrong.
Since we don't really have a recipe for it, you'll have to adjust
accordingly if I say something totally out of whack.
5-6lb pork roast (We use whatever we have on hand)
Fresh Hatch green chili (use as much or as little you like.) (We use Hatch
green chilies since we visit the In-laws every September and roast and peal
a bunch of them.)
1-2 Tablespoons of flour.
S&P to taste
Garlic (depends on how much chili you use)
1. Cube the roast to the size you like.
2. Throw in large pot over med-high heat and sprinkle the flour over meat
and stir. S&P to taste. I add a little bit of fresh garlic to the meat but
that's just me.
3. While the meat is browning and getting to at least medium rare, dice up
the green chili and mix with garlic. The garlic does something to the chili
but I couldn't begin to tell you what and the wife isn't here to ask.
4. After the meat is cooked, fill the pot with water. You could use beef
stock if you want but I've never tried it.
5. Add the chili verde (green chilies) and let it simmer a while. We
usually let it simmer for about an hour.
The result *should* be somewhat thicker than watery but not really as thick
as a stew.
That's it. A nice quick, simple, one-pot recipe that doesn't require a
degree from the CIA. My wife learned it from her mom (and the MIL can
cook!) who learned it from her mom who...Well, you get the drift.
There aren't a lot of ingredients but you'll be amazed at the flavor.
Oh, one other thing. No two batches will ever taste quite the same
obviously, but more importantly, the heat levels will never be the same.
You can make one batch that makes you think you made it with green bell
peppers and the next batch will take the enamel off your teeth.
LOL. This is a proud moment for me. This is my first recipe, if you can
call it that, that I've ever posted to RFC!
Let me know what you think.
Bret
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