sounds nice. It was indian food for me tonight - Chicken Vindaloo, green beans with coconut, and home-brewed hard cider (rice pudding for dinner)

You might dig the attached set of recipes,

http://webusers.physics.umn.edu/~nmoore/beer-log.html

Just out of sheer curiosity, does VP archive all of his recipes somewhere? Some of the stuff he's posted looks downright tasty, and just the sort of thing that would impress any intended dates. Would be nice to have them all easily at hand.

Oh, and Chicken Vindaloo rocks.

"Like beer, tomatillos are proof that God loves us and wants us to be happy."

LOL!!!

Sounds great, I would appreciate it if you could hook us up with a recipe for the rice as well. I am struggling with it, can't find a good one.

Thanks!

Brian, that's simple. Buy a sleeve of pre-mixed Spanish rice. Cook. Eat. Repeat as necessary.

Better yet, buy a generic rice cooker that can do just about anything. Add some hi-grade salsa for perfect Spanish rice. These machines can steam cook, hold, etc. I could not live without it now.

If you're lazy, you can just make this in layers instead of rolling the individual tortillas.

I'm lazy.

Several short words about two of the best kept secrets on planet earth.

1. Datil Peppers from St. Augustine, Florida.
2. Lazano Salsa sauce from Costa Rica.

Both very, very unique. Use with any Latino foods or recipes. Google them now.

Spelling Correction: It's Lizano Salsa sauce.

"Beer is made by men, Wine by God"-Martin Luther

Here is one of my favorites as well as one of my favorite websites.

Good stuff..

Papa Ray
West Texas
USA

Here's an excellent Mexican/Spanish Rice recipe.

2 ripe tomatoes (about 12 ounces), cored and quartered
1 medium onion , preferably white, peeled, trimmed of root end,and quartered
3 medium jalapeño chiles
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
2 cups low-sodium chicken broth (or vegetable broth)
1 tablespoon tomato paste
1 1/2 teaspoons table salt
1/2 cup minced fresh cilantro leaves
1 lime , cut into wedges for serving

1. Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside.

2. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.

3. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

4. Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.

Gee, thanks, now I'm hungry!

Your post is evidence that YOU exist. It made me LOL with happiness. Your alterations RULE! We had Manhattans (all out of gin for Martinis) and meatloaf stuffed with mozzarella chunks for supper. God was in his Heaven.