Subject: Chopped Zucchini (Calabacitas Picadas)
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 09 2003 - 14:45:33 EDT
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FOOD FUNNY
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"SINGSnKEYS" assures me that this didn't happen to her:
I was in a rush, so the polite young man took my order and told me
he'd deliver my sandwich as soon as it was ready. I chose a table by
a glass partition near the front of the restaurant. After a brief
wait, I got the sandwich and my check, which had some writing on it.
I squinted and read "old fart by glass."
I was irate. I walked right up to the service counter, planning to
take a righteous stand for my generation. I called the manager over.
"What's written here?" I demanded.
He looked at the check and, quizzically replied, "Out front by glass."
"Oh... okay. That's what I thought," I stammered. Then I turned and
strode toward the door with as much dignity as I could muster.
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TODAY'S RECIPE
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Vegetables are usually served as a separate course before the main
dish in Mexico, and zucchini are surely the favorite green vegetable
throughout the country. The people of Central America have been
eating a dish similar to this for over 9,000 years.
Chopped Zucchini (Calabacitas Picadas)
3 Tbs (45 ml) vegetable or corn oil
1 medium onion, finely chopped
1-3 cloves garlic, finely chopped
1 lb (450 g) small zucchini (courgettes), cut into
1/2-inch (1 cm) dice
3 tomatoes, peeled, seeded, and chopped
1 sprig cilantro (coriander)
1-2 jalapeno peppers, seeded and chopped
Salt and freshly ground pepper to taste
Heat the oil in a pan over moderate heat and saute the onion and
garlic until tender but not brown, about 10 minutes. Add the
remaining ingredients and simmer covered over very low heat until the
zucchini are tender, about 30 minutes. Serves 4 to 6.
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