Subject: Taco Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Aug 12 2003 - 07:31:30 EDT
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FOOD FUNNY
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Thanks to "DeeEr96" for this groaner:
Every year in New York City, the great chefs of America get together
for an important contest to see who can create the greatest seafood
dish of the year. They come from the West Coast with their
wonderfully imaginative dishes of Dungeness crab, Alaskan salmon, and
Mahi-Mahi. They come from Florida with their wonderful, tantalizing
stone crabs and grouper. The fine seafood chefs from the Chesapeake
offer their wonderful softshell crabs and oysters. The chefs from the
northeast always prepare their fine lobsters, crabs, cod, scrod, and
sole.
Last year, two chefs made the finals. Their talents were about equal,
and the judges were in rapture tasting all these incredible
preparations. The race for grand prize was very close.
One chef was preparing his specialty - mountain trout stuffed with
crab. A second chef was equally adept with her special fish - a north
Atlantic cod baked in tarragon and mustard. Just when the judges were
about to decide in favor of the gentleman who cooked the trout, the
second chef prepared a special glaze for her dish. The judges were
unanimous and awarded the grand prize to the woman who made the cod
with the special glaze.
As the winner made her way up to the platform to receive her award,
the other finalist could only lament, "There but for the glaze of cod,
go I."
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TODAY'S RECIPE
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This Tex-Mex version of a chef's salad is really a meal all by itself.
Taco Salad
1 lb (450 g) ground beef
2 cloves garlic, finely chopped
2 Tbs (30 ml) all-purpose flour
2 Tbs (30 ml) chili powder
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
1 1/2 cups (375 ml) water
2-3 cups (500-750 ml) tortilla chips
1/2 head iceberg lettuce, shredded
1 small onion, chopped
1 cup (250 ml) grated cheddar cheese
1 medium tomato, chopped
1 avocado, peeled, seeded, and diced
1/2 cup (125 ml) sliced black olives
1/4 cup (60 ml) pickled jalapeno peppers, sliced
1 cup (250 ml) ranch salad dressing
Saute the beef and garlic in a skillet over moderate heat until the
meat is browned, about 5 minutes. Stir in the flour, chili powder,
cumin, salt, and pepper. Add the water and simmer uncovered over low
heat until the mixture has thickened, stirring occasionally.
Meanwhile, arrange the tortilla chips on a large serving platter or
individual plates and place the lettuce on top. Add the beef mixture
followed by the remaining ingredients in the order listed. Serves 4
to 6.
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