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Chicago Cook-in of June 28-30, 2002

Liz and Bill (Wisconsin)

Liz and Bill

On Mon, 01 Jul 2002 05:03:02 GMT,
arianej@pepper.eajenkins.earthlink.net () wrote:

>There was way too much food. Only one person managed to have a bite of
>everything there was, and no one who knows her will be surprised to
>hear it was our very own Hag. ;) ::applause::

I think the only thing Bill skipped was the Ma Po Tofu :)

>So, when's the next cook-in? ;)

Well, given that we have a very large burn pile that's threatening to reach over our barn and the weather in Wisconsin has been staying warm later and later, we're thinking of doing a Guy Fawkes cook-in either November 2 or 9th. We're definitely having the party and the burn fest, just a question of whether or not we'll turn it into a cook in :)

Recipes from the Chicago cook-in will be coming tomorrow, we were up late watching fireworks and I didn't remember to grab them on the way into work!!

We both had a lot of fun, wish we could have stayed later, but we had a houseful of resentful pets awaiting us. The dogs were fine, the obnoxious little kittens had trashed a few plants.





(Galloping Horses - Thailand) from Asian Appetizers by Joyce Jue

1 bunch fresh coriander
1t black peppercorns
2T chopped garlic
12 oz. ground pork
2T oil (veg, peanut, canola)
2T chopped shallots
1 fresh serrano chile, chopped
4T roasted peanuts, chopped
1 1/2T Thai fish sauce
2T palm sugar or dark brown sugar
1t lime juice
6 mint leaves, chopped
1 pineapple
red bird chiles for garnish (Thai chiles)

Chop 1T coriander roots and 2T leaves, set the rest aside for garnish.

In a mortar, pound the peppercorns into powder, add the coriander roots and garlic and pound to a paste (can be done in a food processor or mini-chopper).

Saute the pork without oil, breaking up clumps until brown and dry. Remove and set aside.

Reheat the wok or pan and add the oil, peppercorn mix, shallots and chile and saute till shallots are browned, 1-2 minutes. Return the pork to the pan and add the peanuts, fish sauce and sugar. Stir fry till mixture is brown and sticky.. Stir in the lime juice and remove the mixture to a plate. When cool, mix in chopped mint and coriander leaves.

Peel the pineapple and cut into 3/8 inch thick triangles - about 2-3 inches wide at the bottom of the triangle. Place a coriander leaf and a sliver of chile on each slice, then top with a spoonful of the pork mixture.

[Damsel - Liz, these appetizers were absolutely fabulous! Someone put the leftovers in the refrigerator sideways, and everything slid to one end. It was a mess! Fortunately for me, no one wanted the mess, and I got the whole bag. I had them for treats for a couple days after the cook-in. They're both savory and refreshing. I hope you'll make them again next year!]

[Ariane - I second that. They were very addictive too, and a great blend of sweet, savory and spicy. If I'd known Liz left us with the rest of 'em, there might not have been any for Damsel to take home. ;) ]

[Hag - NOPE! I got a small bag of them that arrived intact but didnt last long in Hermann...chuckle....]

Mike (Missouri)


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