Subj : Fajitas
To   : Ruth Haffly
From : Dave Drum
Date : Sun Oct 30 2022 05:19:00

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> It's one of those things that made a fast hit in the culinary
 RH> world--street food hit the big time. I had my first one when we were
 RH> stationed at Fort Hood, TX............and many more since.

 DD> Soon to be known as Fort Cavazos. I wonder if Texas will re-name the
 DD> town around the base at that time.

 RH> Probably not. I can't see the propsed new names for some of the forts
 RH> sticking around on a long term basis. Enough folks will continue to
 RH> call them by their old names and the new name folks will give up and
 RH> return them to the original names. Locally, Fort Bragg is set to become
 RH> Fort Liberty; it's the only new name not for a person. I'll probably
 RH> call it Bragg forever.

There is an excess of nit-picky political correctness in this old mud
ball we call a world. I don't approve of much of it. But, then, no one
consulted me. So long as they don't mess about with Fort Drum .....

     8<----- EDIT ----->B

 DD>   UDD NOTE: I highly recommend that you bring the pork to
 DD>   a boil, reduce to a simmer and skim the scum BEFORE
 DD>   adding the other ingredients. Otherwise all of the
 DD>   ingredients that float will mix with the scum and be
 DD>   skimmed out along with the scum and the dish will be
 DD>   largely under-seasoned.

 RH> Smart idea. (G)

 DD> Learned that from a Mexican restaurant owner (now travelling
 DD> supervisor for P. F. Chang's) Isidro Valadaz. He was teaching me how
 DD> to make Bistec Rajas (beef w/pepper strips). He also did great tortas
 DD> - but they weren't on his menu.

 RH> On the secret menu or just available if you happened to be around when
 RH> he made them?

His menu was mostly American standard and Greek with a few Mexican 
dinner items laced in among the Liver & Bacon and Chicken Fried Chicken.
Moussaka and dolmades appeared frequently on the dinner specials. 

When Isidro came to USA he went to Chicago to work in a Greek restaurant
and learned/spoke Greek before he tackled American.  Bv)=

The tortas were something made for "family". No secret menu.

 DD>       Title: Cola-Chipotle Pork Tortas
 DD>  Categories: Pork, Chilies, Herbs, Citrus, Breads
 DD>       Yield: 8 Sandwiches

 RH> I just finished lunch but that has me thinking about supper. We're
 RH> going out tonight (celebrating Steve's birthday); if he asks for
 RH> suggestions, I'll say "Mexican". I just finished making a pumpkin
 RH> roll--his usual "birthday cake".

I've quit with the birthdays. I celebrate anniversaries of my "Jack 
Benny". Most young people have no idea what that is.   Bv)=

There are two schools of thought on moussaka - one uses red gravy (aka
marinara) and the other uses a bechamel. This is the one I prefer:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Meat & Potato Moussaka
 Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
      Yield: 9 Servings
 
      1 lb Ground lamb or beef
      1 md Onion; chopped
      1 cl Garlic; minced
    3/4 c  Water
      6 oz Can tomato paste
      3 tb Minced fresh parsley
      1 ts Salt
    1/2 ts Dried mint; opt
    1/4 ts Ground cinnamon
    1/4 ts Pepper
      5 md Potatoes; peeled, thin
           - sliced

MMMMM-----------------------PARMESAN SAUCE----------------------------
    1/4 c  Butter; in cubes
    1/4 c  All-purpose flour
      2 c  Milk
      4 lg Eggs; lightly beaten
    1/2 c  Grated Parmesan cheese
    1/2 ts Salt
 
  In a large skillet, cook beef and onion over medium heat
  until meat is no longer pink. Add garlic; cook 1 minute
  longer. Drain. Stir in the water, tomato paste, parsley,
  salt, mint if desired, cinnamon and pepper. Set aside.
  
  For sauce, melt butter in a saucepan over medium heat.
  Stir in flour until smooth; gradually add milk. Bring to
  a boil; cook and stir for 2 minutes or until thickened.
  Remove from the heat. Stir a small amount of hot mixture
  into eggs; return all to the pan, stirring constantly.
  Add cheese and salt.
  
  Place half of the potato slices in a greased shallow 3 qt
  baking dish. Top with half of the cheese sauce and all of
  the meat mixture. Arrange the remaining potatoes over
  meat mixture; top with the remaining cheese sauce.
  
  Bake, uncovered, @ 350-|F/175-|C for 1 hour. Let stand for
  10 minutes before serving.
  
  Yield: 8-10 servings.
  
  From: http://www.tasteofhome.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Deja Ooooo: The feeling that you've stepped into this before.
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