Subject: Tomatican
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 23 2002 - 11:49:40 EST
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F O O D F U N N Y
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Here's a true food funny from reader Anita Boyd of Mesa, Arizona:
We were having some people over for dinner and I asked my mom what she
wanted me take out of the freezer. She gave me some simple
instructions, "Take the pork chops out of the freezer. Fill up a pot
of water and put it on the stove on medium heat. Put the pork chops
in the water. They will thaw out by the time I get home."
Sounded easy enough. I did exactly what she said. Well, some of the
guests started arriving and I asked my sister, "Can you check the pork
chops and see if I did it right?" She responded, "I'm sure it's fine.
How hard can it be?" So, a little while passed and I heard, "Oh my
goodness! Anita what did you do?" I ran in there (along with the
some of the guests) and on the stove, was a pot of water with the pork
chops in it... well, the all amusing (and running tale to this day)
was that I had failed to take the pork chops out of the package! I
was known as "Amelia Bedelia" for quite awhile after that incident.
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T O D A Y ' S R E C I P E
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Here's a classic Chilean dish incorporating two of the New World's
greatest contributions to world cuisine.
Tomatican (Tomatoes with Corn)
2 Tbs (30 ml) olive oil
1 large onion, thinly sliced
2 - 4 cloves garlic, finely chopped
3 -4 ripe Roma tomatoes, diced
2 cups (500 ml) fresh or frozen corn kernels
Salt and freshly ground pepper to taste
Chopped parsley for garnish
Heat the olive oil in a skillet over moderate heat and saute the onion
and garlic until tender but not brown, about 5 minutes. Add the
tomatoes and simmer covered for 5 minutes. Add the corn and simmer
covered for 3 minutes. Season with salt and pepper and serve
garnished with chopped parsley. Serves 4 to 6.
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