JIM WELLER wrote to DAVE DRUM <=-
It's a rough old town. I've not been there for thirty or more years.
I used to be there quite regularly hauling bottles to Hiram Walker
and car parts to St. Louis.
It's been longer than that for me. Dad grew up in Windsor. Grandpa
Weller worked for Ford and lived in Walkerville.
Walkerville is a nice place as long as the wind is from the right direction.
Sauce Ti-Malice
That name just sounds evil. So, I had to research it. OY! light up
your life, it will.
Ti-Malice was a trickster character in Haitian folklore. He added habaneros to his onion sauce to play a trick at dinner on his slow
witted friend Boukii but Bouki liked it and made "Sos Ti-Malice"
famous.
I think nearly all cultures have a trickster character - be it the
Coyote or Br'er Rabbit or Jack (Beanstalk Jack), Loki, Anansi or Kickaha
from Philip Jose Farmer's "World of Tiers" series.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bhut Jolokia Chicken & Mushroom Curry
Categories: Poultry, Mushrooms, Curry, Chilies, Vegetables
Yield: 6 Servings
1 Dried bhut jolokia chile
Several spoonfuls of ghee
3 lg Onions; coarse chopped
4 cl Garlic
1 (1") piece of ginger; peeled
- coarse chopped
1 ts Turmeric
2 ts Cumin
1 ts Coriander
2 ts Garam masala
1 ts Paprika
1/2 ts Salt
1 tb Lemon juice
1 tb Tomato paste
2 c Stock or water
2 lb Chicken; in small pieces
2 lb Small white mushrooms
2 c Long-grain white rice;
- prepared while sauce is
- cooking
Recipe courtesy: Elizabeth Quinn
Pour about 1/4 cup of boiling water over the chile in a
small bowl. cover and let sit for at least a half hour,
until the chile is rehydrated. Remove stem from chile and
cut into several large pieces. Reserve water from soaking.
Heat 2 spoonfuls of ghee in a large skillet. Add onions,
garlic, ginger, the chile and the water from soaking the
chile. Simmer 10 minutes, uncovered, over medium heat
until vegetables are soft. Cool slightly and then puree in
blender or food processor.
Heat another spoonful of ghee to skillet and add turmeric,
cumin, coriander, garam masala, paprika, lemon juice and
tomato paste. Simmer, stirring, for about 10 minutes on
low heat. Add stock or water and stir until smooth and
thick.
Add the pureed vegetables to the sauce and simmer for
about 10 minutes.
Meanwhile, in a separate skillet saute whole mushrooms in
ghee until soft and browned, remove from pan, and then add
chicken and saute until cooked through. Add mushrooms and
chicken to the sauce.
Serve sauce over rice.
Yield: 6 servings.
RECIPE FROM:
http://www.africanchop.com
Uncle Dirty Dave's Archives
MMMMM
... "The only sport I ever mastered was backgammon." -- Douglas Jerrold
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* Origin: Tiny's BBS - Oshawa, ON, CA -
http://tinysbbs.com (1:229/452)