This Wed. we are having a Thanksgiving day pot luck at work. I'm to
bring a side dish.
I would like my dish to be something different and maybe a bit out of
the ordinary, and that can be served at room temperature. I know,
picky huh! ;-)
The kitchen gets crowded and busy with everyone needing to get their
dish warmed up.

Here's what I thought I'd do.
In this month's issue of Saveur magazine is a beautiful article on
Laos. In that article is a recipe for Jaew Mak Len, a tomato dip for
vegetables. It's shown served with steamed long bean segments, steamed
wedges of cabbage and raw quartered Thai eggplants.
I thought I'd make a platter of crisp steamed green beans, carrots,
cauliflower and potatoes or what ever other veggies look good.
I also was thinking about tucking in around the veggies some deviled
eggs using some of the Jaew Mak Len in the yolks.

Open for suggestions.

Here's the recipe.
@@@@@ Now You're Cooking! Export Format

Lao Tomato Dip (Jaew Mak Len)

sauces/dips

3/4 pound cherry tomatoes
8 cloves garlic; halved
6 Thai chiles; stemmed
2 shallots; halved
1/2 red bell pepper; stemmed and seeded
1/4 cup chopped cilantro
2 tablespoons fish sauce
1/4 teaspoon kosher salt

Charring the vegetables for this dip is the secret to it's smoky
flavor.

Heat broiler; place a rack 4" from heat source. (Alternately, prepare
a medium-hot charcoal fire; place a vegetable grate over the grill
top.)

Put the tomatoes, garlic, chiles, shallots and red bell pepper on a
foil lined baking sheet (or on grill top if grilling.) broil or grill
vegetables, turning once, until charred, about 8 minutes. Let cool.
Transfer garlic, chiles, shallots and bell pepper to a food processor;
pulse until chopped. Add tomatoes; pulse until just chunky. Transfer
dip to a bowl; stir in chopped cilantro, fish sauce and salt.

Notes: Saveur Magazine Nov 2008 #115

Yield: 4 servings

** Exported from Now You're Cooking! v5.84 **

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15

On Sun 16 Nov 2008 10:13:07a, koko told us...

>
> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
> bring a side dish.
> I would like my dish to be something different and maybe a bit out of
> the ordinary, and that can be served at room temperature. I know,
> picky huh! ;-)
> The kitchen gets crowded and busy with everyone needing to get their
> dish warmed up.
>
> Here's what I thought I'd do.
> In this month's issue of Saveur magazine is a beautiful article on
> Laos. In that article is a recipe for Jaew Mak Len, a tomato dip for
> vegetables. It's shown served with steamed long bean segments, steamed
> wedges of cabbage and raw quartered Thai eggplants.
> I thought I'd make a platter of crisp steamed green beans, carrots,
> cauliflower and potatoes or what ever other veggies look good.
> I also was thinking about tucking in around the veggies some deviled
> eggs using some of the Jaew Mak Len in the yolks.
>
> Open for suggestions.
>
> Here's the recipe.
> @@@@@ Now You're Cooking! Export Format
>
> Lao Tomato Dip (Jaew Mak Len)
>
> sauces/dips
>
> 3/4 pound cherry tomatoes
> 8 cloves garlic; halved
> 6 Thai chiles; stemmed
> 2 shallots; halved
> 1/2 red bell pepper; stemmed and seeded
> 1/4 cup chopped cilantro
> 2 tablespoons fish sauce
> 1/4 teaspoon kosher salt
>
> Charring the vegetables for this dip is the secret to it's smoky
> flavor.
>
> Heat broiler; place a rack 4" from heat source. (Alternately, prepare
> a medium-hot charcoal fire; place a vegetable grate over the grill
> top.)
>
> Put the tomatoes, garlic, chiles, shallots and red bell pepper on a
> foil lined baking sheet (or on grill top if grilling.) broil or grill
> vegetables, turning once, until charred, about 8 minutes. Let cool.
> Transfer garlic, chiles, shallots and bell pepper to a food processor;
> pulse until chopped. Add tomatoes; pulse until just chunky. Transfer
> dip to a bowl; stir in chopped cilantro, fish sauce and salt.
>
> Notes: Saveur Magazine Nov 2008 #115
>
> Yield: 4 servings
>
This sounds delicious, but when it comes to Thanksgiving I really like
dishes that are more related/expected for that holiday. I guess I’m too
traditional when it comes to that.

We have a Thanksgiving potluck at my office that I usually participate in,
but will miss this year because of the scheduled date. We have nearly 300
people in our building, most of whom participate. Luckily, we have 3
different kitchens in the building, minimizing the confusion of organizing
and reheating the food. People planning to bring hot dishes are encouraged
to bring them in crockpots.

The officers supply fully roasted turkeys and hams from one of our
specialty markets that arrive still hot from the oven, but they’re carved
on site. We seem to have an endless array of side dishes that include
stuffing/dressing, green bean casserole, mashed potatoes, candied sweet
potatoes, other hot vegetable side dishes, fruit salads, vegetables salads,
various holiday dips with either chips or vegetables, and a wide assortment
of desserts. Due to our large Hispanic community, there are also
frequently tamales, refried beans, etc. Due to the large number of people
involved (and it’s specified if you bring something it must be homemade),
there is a huge variety of food. For a number of years I have taken a
crockpot containing a corn casserole that contains whole kernel corn, cream
style corn, green chilis, cream cheese, butter, and various seasonings.
Repeating this year after year has been because it was requested by many.
I don’t consider it unusual, but it is very popular. My crockpot is always
empty by the end of the meal.

Having said that, I’d say go forth with your plan. It does sound
delicious, and I’m sure there will also be ample traditional dishes at the
potluck.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/16(XVI)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 3dys 13hrs 33mins
************************************************** **********************
Entropy requires no maintenance.
************************************************** **********************

In article >,
koko > wrote:

>
> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
> bring a side dish.
> I would like my dish to be something different and maybe a bit out of
> the ordinary, and that can be served at room temperature. I know,
> picky huh! ;-)
> The kitchen gets crowded and busy with everyone needing to get their
> dish warmed up.
>
> Here's what I thought I'd do.
> In this month's issue of Saveur magazine is a beautiful article on
> Laos. In that article is a recipe for Jaew Mak Len, a tomato dip for
> vegetables.

<snipped>

I hope your co-workers appreciate the amount of work that's going to
take! It sounds really good. :-)
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

On Sun, 16 Nov 2008 17:47:43 GMT, Wayne Boatwright
> wrote:

>On Sun 16 Nov 2008 10:13:07a, koko told us...
>
>>
>> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
>> bring a side dish.
>> I would like my dish to be something different and maybe a bit out of
>> the ordinary, and that can be served at room temperature. I know,
>> picky huh! ;-)
snippage

>For a number of years I have taken a crockpot containing a corn casserole
>that contains whole kernel corn, cream style corn, green chilis, cream cheese,
>butter, and various seasonings.

Care to share the recipe please?

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15

On Sun 16 Nov 2008 11:08:21a, koko told us...

> On Sun, 16 Nov 2008 17:47:43 GMT, Wayne Boatwright
> > wrote:
>>For a number of years I have taken a crockpot containing a corn
>>casserole that contains whole kernel corn, cream style corn, green
>>chilis, cream cheese, butter, and various seasonings.
>
> Care to share the recipe please?

I’ll be happy to. We’re just heading out for part of the afternoon, and I’ll
dig it out and post it when I return.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/16(XVI)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 3dys 12hrs 16mins
************************************************** **********************
Black holes are when God is dividing by zero.
************************************************** **********************

koko wrote:
> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
> bring a side dish.
> I would like my dish to be something different and maybe a bit out of
> the ordinary, and that can be served at room temperature. I know,
> picky huh! ;-)
> The kitchen gets crowded and busy with everyone needing to get their
> dish warmed up.
>
> Here's what I thought I'd do.
> In this month's issue of Saveur magazine is a beautiful article on
> Laos. In that article is a recipe for Jaew Mak Len, a tomato dip for
> vegetables. It's shown served with steamed long bean segments, steamed
> wedges of cabbage and raw quartered Thai eggplants.
> I thought I'd make a platter of crisp steamed green beans, carrots,
> cauliflower and potatoes or what ever other veggies look good.
> I also was thinking about tucking in around the veggies some deviled
> eggs using some of the Jaew Mak Len in the yolks.
>
> Open for suggestions.


It sounds interesting but somehow doesn't scream "Thanksgiving" to me.
;-)

gloria p

On Sun 16 Nov 2008 11:08:21a, koko told us...

> On Sun, 16 Nov 2008 17:47:43 GMT, Wayne Boatwright
> > wrote:
>
>>On Sun 16 Nov 2008 10:13:07a, koko told us...
>>
>>>
>>> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
>>> bring a side dish.
>>> I would like my dish to be something different and maybe a bit out of
>>> the ordinary, and that can be served at room temperature. I know,
>>> picky huh! ;-)
> snippage
>
>>For a number of years I have taken a crockpot containing a corn
>>casserole that contains whole kernel corn, cream style corn, green
>>chilis, cream cheese, butter, and various seasonings.
>
> Care to share the recipe please?

Here ya go…


* Exported from MasterCook *

Corn with Green Chilies (CrockPot)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 stick unsalted butter
1 each small onion -- minced
1 each clove garlic -- finely minced
8 ounces cream cheese
1 cup sour cream
64 ounces whole kernel corn, frozen -- thawed and drained
2 cans creamed corn -- 16 oz. each
2 cans green chilies -- 4 oz. each
1/2 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Have all ingredients at room temperature.

sauté minced onion in butter until transparent but not browned. Add minced
garlic and continue cooking until garlic is fragrant.

Add cream cheese to butter mixture, allowing it to melt and blend thorough
together. Remove from heat and add sour cream. Blend thoroughly. Add
salt, coriander, cumin, and cayenne, and blend thoroughly. Set aside.

In large mixing bowl, combine whole kernal corn, creamed corn, and green
chilies. Toss together until thoroughly mixed.

Pour the butter/cream cheese/sour cream mixture over the corn mixture and
mix gently with a rubber spatula.

Turn mixture into 4-quart crockpot. Cook on low until mixture is gently
bubbling.

Note: I sometimes add more green chilies than the amount called for.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/16(XVI)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 3dys 9hrs 58mins
************************************************** **********************
Quotations are for people who don't say things themselves worth quoting.
************************************************** **********************

"koko" > wrote in message
...
>
> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
> bring a side dish.
> I would like my dish to be something different and maybe a bit out of
> the ordinary, and that can be served at room temperature. I know,
> picky huh! ;-)
> The kitchen gets crowded and busy with everyone needing to get their
> dish warmed up.
>
> Here's what I thought I'd do.
> In this month's issue of Saveur magazine is a beautiful article on
> Laos. In that article is a recipe for Jaew Mak Len, a tomato dip for
> vegetables. It's shown served with steamed long bean segments, steamed
> wedges of cabbage and raw quartered Thai eggplants.
> I thought I'd make a platter of crisp steamed green beans, carrots,
> cauliflower and potatoes or what ever other veggies look good.
> I also was thinking about tucking in around the veggies some deviled
> eggs using some of the Jaew Mak Len in the yolks.
>
> Open for suggestions.
>
> Here's the recipe.
> @@@@@ Now You're Cooking! Export Format
>
> Lao Tomato Dip (Jaew Mak Len)
>
> sauces/dips
>
> 3/4 pound cherry tomatoes
> 8 cloves garlic; halved
> 6 Thai chiles; stemmed
> 2 shallots; halved
> 1/2 red bell pepper; stemmed and seeded
> 1/4 cup chopped cilantro
> 2 tablespoons fish sauce
> 1/4 teaspoon kosher salt
>
> Charring the vegetables for this dip is the secret to it's smoky
> flavor.
>
> Heat broiler; place a rack 4" from heat source. (Alternately, prepare
> a medium-hot charcoal fire; place a vegetable grate over the grill
> top.)
>
> Put the tomatoes, garlic, chiles, shallots and red bell pepper on a
> foil lined baking sheet (or on grill top if grilling.) broil or grill
> vegetables, turning once, until charred, about 8 minutes. Let cool.
> Transfer garlic, chiles, shallots and bell pepper to a food processor;
> pulse until chopped. Add tomatoes; pulse until just chunky. Transfer
> dip to a bowl; stir in chopped cilantro, fish sauce and salt.
>
> Notes: Saveur Magazine Nov 2008 #115
>
> Yield: 4 servings
>
> ** Exported from Now You're Cooking! v5.84 **
>
> koko
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 11/15


You know I love your recipe (the recipe you found) I suspect it may be too
spicy for the general public. One taste and people may be running for the
water fountain.

I need to thin a little about an appropriate side. Is there an ethnic mix
that dominates at your office, work?

Dimitri

On Sun 16 Nov 2008 04:25:57p, Dimitri told us...

>
> "koko" > wrote in message
> ...
>>
>> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
>> bring a side dish.
>> I would like my dish to be something different and maybe a bit out of
>> the ordinary, and that can be served at room temperature. I know,
>> picky huh! ;-)
>> The kitchen gets crowded and busy with everyone needing to get their
>> dish warmed up.
>>
>> Here's what I thought I'd do.
>> In this month's issue of Saveur magazine is a beautiful article on
>> Laos. In that article is a recipe for Jaew Mak Len, a tomato dip for
>> vegetables. It's shown served with steamed long bean segments, steamed
>> wedges of cabbage and raw quartered Thai eggplants.
>> I thought I'd make a platter of crisp steamed green beans, carrots,
>> cauliflower and potatoes or what ever other veggies look good.
>> I also was thinking about tucking in around the veggies some deviled
>> eggs using some of the Jaew Mak Len in the yolks.
>>
>> Open for suggestions.
>>
>> Here's the recipe.
>> @@@@@ Now You're Cooking! Export Format
>>
>> Lao Tomato Dip (Jaew Mak Len)
>>
>> sauces/dips
>>
>> 3/4 pound cherry tomatoes
>> 8 cloves garlic; halved
>> 6 Thai chiles; stemmed
>> 2 shallots; halved
>> 1/2 red bell pepper; stemmed and seeded
>> 1/4 cup chopped cilantro
>> 2 tablespoons fish sauce
>> 1/4 teaspoon kosher salt
>>
>> Charring the vegetables for this dip is the secret to it's smoky
>> flavor.
>>
>> Heat broiler; place a rack 4" from heat source. (Alternately, prepare
>> a medium-hot charcoal fire; place a vegetable grate over the grill
>> top.)
>>
>> Put the tomatoes, garlic, chiles, shallots and red bell pepper on a
>> foil lined baking sheet (or on grill top if grilling.) broil or grill
>> vegetables, turning once, until charred, about 8 minutes. Let cool.
>> Transfer garlic, chiles, shallots and bell pepper to a food processor;
>> pulse until chopped. Add tomatoes; pulse until just chunky. Transfer
>> dip to a bowl; stir in chopped cilantro, fish sauce and salt.
>>
>> Notes: Saveur Magazine Nov 2008 #115
>>
>> Yield: 4 servings
>>
>> ** Exported from Now You're Cooking! v5.84 **
>>
>> koko
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 11/15
>
>
> You know I love your recipe (the recipe you found) I suspect it may be
too
> spicy for the general public. One taste and people may be running for
the
> water fountain.
>
> I need to thin a little about an appropriate side. Is there an ethnic
mix
> that dominates at your office, work?
>
> Dimitri
>
>

I tend to feel the same way, Dimitri. I would love to make that recipe for
serving at home to guests that I know well and know their tastes.

Our office of around 300 people is approximately a 50% mix of Hispanic,
Black, and various Asian cultures, the remaining 50% White.

People pretty much expect more of a “traditional” Thanksgiving meal at this
potluck, so that’s what we aim for. It could be more “exciting”, but I’m
afraid some folks there would not appreciate it.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/16(XVI)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 3dys 7hrs 26mins
************************************************** **********************
Authors rarely welcome even the most constructive advice.
************************************************** **********************

"koko" > wrote in message
...
>
> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
> bring a side dish.
> I would like my dish to be something different and maybe a bit out of
> the ordinary, and that can be served at room temperature. I know,
> picky huh! ;-)
> The kitchen gets crowded and busy with everyone needing to get their
> dish warmed up.
>


After thinking for a bit here is what I would suggest:

Turkey breasts will be going on sale as will el-cheap-o turkeys.
Buy one.

Find a wonderful recipe for a Chinese Chicken salad
Make sure the recipe uses Rice Vinegar & a bit of pepper
Take the turkey/breast and poach the breast in seasoned chicken broth (make
sure to add poultry seasoning)
When the turkey is cooled shred the turkey
Make sure to season the shredded turkey lightly with the dressing at least
the day before.

Serve Koko's Special Chinese Turkey Salad assembled from baggies a few
minutes before the pot luck.

Crispy, flavorful, and refreshing.

:-)

Dimitri

On Sun, 16 Nov 2008 21:03:23 GMT, Wayne Boatwright
> wrote:

>On Sun 16 Nov 2008 11:08:21a, koko told us...
>
>> On Sun, 16 Nov 2008 17:47:43 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Sun 16 Nov 2008 10:13:07a, koko told us...
>>>
>>>>
>>>> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
>>>> bring a side dish.
>>>> I would like my dish to be something different and maybe a bit out of
>>>> the ordinary, and that can be served at room temperature. I know,
>>>> picky huh! ;-)
>> snippage
>>
>>>For a number of years I have taken a crockpot containing a corn
>>>casserole that contains whole kernel corn, cream style corn, green
>>>chilis, cream cheese, butter, and various seasonings.
>>
>> Care to share the recipe please?
>
>Here ya go…
>
>
>* Exported from MasterCook *
>
> Corn with Green Chilies (CrockPot)
>
clipped and saved.

That looks great Wayne, thanks.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15

On Sun 16 Nov 2008 04:53:24p, koko told us...

> On Sun, 16 Nov 2008 21:03:23 GMT, Wayne Boatwright
> > wrote:
>
>>On Sun 16 Nov 2008 11:08:21a, koko told us...
>>
>>> On Sun, 16 Nov 2008 17:47:43 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>On Sun 16 Nov 2008 10:13:07a, koko told us...
>>>>
>>>>>
>>>>> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
>>>>> bring a side dish.
>>>>> I would like my dish to be something different and maybe a bit out of
>>>>> the ordinary, and that can be served at room temperature. I know,
>>>>> picky huh! ;-)
>>> snippage
>>>
>>>>For a number of years I have taken a crockpot containing a corn
>>>>casserole that contains whole kernel corn, cream style corn, green
>>>>chilis, cream cheese, butter, and various seasonings.
>>>
>>> Care to share the recipe please?
>>
>>Here ya go…
>>
>>
>>* Exported from MasterCook *
>>
>> Corn with Green Chilies (CrockPot)
>>
> clipped and saved.
>
> That looks great Wayne, thanks.

You’re very welcome, Koko.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/16(XVI)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 3dys 6hrs 37mins
************************************************** **********************
Believe nothing, dare all.
************************************************** **********************

In article >,
"Dimitri" > wrote:

> "koko" > wrote in message
> ...
> >
> > This Wed. we are having a Thanksgiving day pot luck at work. I'm to
> > bring a side dish.
> > I would like my dish to be something different and maybe a bit out of
> > the ordinary, and that can be served at room temperature. I know,
> > picky huh! ;-)

> > Here's the recipe.
> > @@@@@ Now You're Cooking! Export Format
> >
> > Lao Tomato Dip (Jaew Mak Len)
> >
> > sauces/dips
> >
> > 3/4 pound cherry tomatoes
> > 8 cloves garlic; halved

I'd like that.

> > 6 Thai chiles; stemmed

HELP! Where's the beer?

> > 2 shallots; halved
> > 1/2 red bell pepper; stemmed and seeded
> > 1/4 cup chopped cilantro
> > 2 tablespoons fish sauce
> > 1/4 teaspoon kosher salt

> > Yield: 4 servings

> You know I love your recipe (the recipe you found) I suspect it may be too
> spicy for the general public. One taste and people may be running for the
> water fountain.

I figured that koko just wanted the office to herself for the rest of
the day. Half would leave because they couldn't handle the garlic
breath oozing out everywhere, the other half because their mouth was on
fire and they just couldn't put the fire out.

:-)

--
Dan Abel
Petaluma, California USA

On Sun, 16 Nov 2008 23:38:42 GMT, Wayne Boatwright
> wrote:

>On Sun 16 Nov 2008 04:25:57p, Dimitri told us...
>
>>
>> "koko" > wrote in message
>> ...
>>>
>>> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
>>> bring a side dish.
>>> I would like my dish to be something different and maybe a bit out of
>>> the ordinary,

snippage
>>
>> You know I love your recipe (the recipe you found) I suspect it may be
>too spicy for the general public. One taste and people may be running for
>the water fountain.
>>
>> I need to thin a little about an appropriate side. Is there an ethnic
>mix that dominates at your office, work?
>>
>> Dimitri
>>
>>
>
>I tend to feel the same way, Dimitri. I would love to make that recipe for
>serving at home to guests that I know well and know their tastes.
>
>Our office of around 300 people is approximately a 50% mix of Hispanic,
>Black, and various Asian cultures, the remaining 50% White.
>
>People pretty much expect more of a “traditional” Thanksgiving meal at this
>potluck, so that’s what we aim for. It could be more “exciting”, but I’m
>afraid some folks there would not appreciate it.

It's a culturally diverse group that will be attending.
I know my "audience" and would_never_think of serving something that I
thought would not appeal to most of the people in attendance.

I'm not thinking of or wanting anything "traditional," there will be
plenty of that. I've always been a little unconventional, why change
now? There will be too many disappointed people if I do. ;-)

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15

On Sun, 16 Nov 2008 15:45:38 -0800, "Dimitri" >
wrote:

>
>"koko" > wrote in message
.. .
>>
>> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
>> bring a side dish.
>> I would like my dish to be something different and maybe a bit out of
>> the ordinary,

snippage
>
>After thinking for a bit here is what I would suggest:
>
>Turkey breasts will be going on sale as will el-cheap-o turkeys.
>Buy one.
>
>Find a wonderful recipe for a Chinese Chicken salad
>Make sure the recipe uses Rice Vinegar & a bit of pepper
>Take the turkey/breast and poach the breast in seasoned chicken broth (make
>sure to add poultry seasoning)
>When the turkey is cooled shred the turkey
>Make sure to season the shredded turkey lightly with the dressing at least
>the day before.
>
>Serve Koko's Special Chinese Turkey Salad assembled from baggies a few
>minutes before the pot luck.
>
>Crispy, flavorful, and refreshing.
>
>:-)
>

Thank you Dimitri, that sounds delicious.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15

This is very good warm or room temp. It is a copy cat recipe from Chi
Chi's.
If you want to add some chiles all the better.

Chi Chi's Corn Cake
"Serve this lightly sweetened corn pudding hot or cold."



--------------------------------------------------------------------------------

PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
Original recipe yield 1 9x9-inch pan




INGREDIENTS
1/2 cup butter
1/3 cup masa harina
1/4 cup water
1 1/2 cups whole kernel corn
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon baking powder

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat butter with electric mixer until creamy. Add
masa harina and water and beat until well combined.
In food processor or blender, process corn in short pulses to coarsely
chop. Leave several pieces of whole corn. Stir the processed corn and
the cornmeal into the butter mixture.
In a separate bowl, stir together sugar, cream, salt and baking powder
until well combined. Stir sugar mixture into butter mixture and pour
all into a 9x9-inch baking dish. Cover with foil.
Line a roasting pan with a damp kitchen towel. Place baking dish on
towel, inside roasting pan, and place roasting pan on oven rack. Fill
roasting pan with boiling water to reach halfway up the sides of the
baking dish. Bake 50 to 60 minutes, or until pick inserted in center
comes out clean. Remove baking dish from water bath and let rest 10
minutes. Serve using ice cream scoop or large spoon.

On Sun 16 Nov 2008 05:48:49p, koko told us...

> It's a culturally diverse group that will be attending.
> I know my "audience" and would_never_think of serving something that I
> thought would not appeal to most of the people in attendance.
>
> I'm not thinking of or wanting anything "traditional," there will be
> plenty of that. I've always been a little unconventional, why change
> now? There will be too many disappointed people if I do. ;-)

We definitely have different audiences.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/16(XVI)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 3dys 6hrs 8mins
************************************************** **********************
Weather's here, wish you were beautiful.
************************************************** **********************

"koko" > wrote in message
...
> On Sun, 16 Nov 2008 15:45:38 -0800, "Dimitri" >
> wrote:
>
>>
>>"koko" > wrote in message
. ..
>>>
>>> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
>>> bring a side dish.
>>> I would like my dish to be something different and maybe a bit out of
>>> the ordinary,
>
> snippage
>>
>>After thinking for a bit here is what I would suggest:
>>
>>Turkey breasts will be going on sale as will el-cheap-o turkeys.
>>Buy one.
>>
>>Find a wonderful recipe for a Chinese Chicken salad
>>Make sure the recipe uses Rice Vinegar & a bit of pepper
>>Take the turkey/breast and poach the breast in seasoned chicken broth
>>(make
>>sure to add poultry seasoning)
>>When the turkey is cooled shred the turkey
>>Make sure to season the shredded turkey lightly with the dressing at least
>>the day before.
>>
>>Serve Koko's Special Chinese Turkey Salad assembled from baggies a few
>>minutes before the pot luck.
>>
>>Crispy, flavorful, and refreshing.
>>
>>:-)
>>
>
> Thank you Dimitri, that sounds delicious.
>
> koko
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 11/15

My pleasure be sure to let us know what you finally decide to do.

I like looking at your step by step it's encouraging.

BTW in a trip to Alaska # 3 daughter brought back a Ulu. It sat in the
closet for a few years. after reading your post I dragged it out.

The other day I unpacked it - Damn that knife is sharp but the curved bowl
is GREAT.

Dimitri

On Mon, 17 Nov 2008 01:09:48 GMT, Wayne Boatwright
> wrote:

>On Sun 16 Nov 2008 05:48:49p, koko told us...
>
>> It's a culturally diverse group that will be attending.
>> I know my "audience" and would_never_think of serving something that I
>> thought would not appeal to most of the people in attendance.
>>
>> I'm not thinking of or wanting anything "traditional," there will be
>> plenty of that. I've always been a little unconventional, why change
>> now? There will be too many disappointed people if I do. ;-)
>
>We definitely have different audiences.

Re reading that I sounded a little caustic..not my intention,
especially to you and Dimitri.
My apologies.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15

On Sun, 16 Nov 2008 16:57:07 -0800 (PST), pamjd >
wrote:

>This is very good warm or room temp. It is a copy cat recipe from Chi
>Chi's.
>If you want to add some chiles all the better.
>
>Chi Chi's Corn Cake
>"Serve this lightly sweetened corn pudding hot or cold."
>
snipped and saved great looking recipe.

Thank you so much, that looks great and I have all the ingredients.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15

On Sun, 16 Nov 2008 17:15:34 -0800, "Dimitri" >
wrote:

>
>"koko" > wrote in message
.. .
>> On Sun, 16 Nov 2008 15:45:38 -0800, "Dimitri" >
>> wrote:
>>
>>>
>>>"koko" > wrote in message
...
>>>>
>>>> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
>>>> bring a side dish.
>>>> I would like my dish to be something different and maybe a bit out of
>>>> the ordinary,
>>
>> snippage
>>>
>>>After thinking for a bit here is what I would suggest:
>>>
snippage of great idea.

>>>
>>>Serve Koko's Special Chinese Turkey Salad assembled from baggies a few
>>>minutes before the pot luck.
>>>
>>>Crispy, flavorful, and refreshing.
>>>
>>>:-)
>>>
>>
>> Thank you Dimitri, that sounds delicious.
>>
>> koko
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 11/15
>
>My pleasure be sure to let us know what you finally decide to do.
>
>I like looking at your step by step it's encouraging.
>
Thank you Dimitri, that's quite a compliment. I think you are more
the inspiration to me.

>BTW in a trip to Alaska # 3 daughter brought back a Ulu. It sat in the
>closet for a few years. after reading your post I dragged it out.
>
>The other day I unpacked it - Damn that knife is sharp but the curved bowl
>is GREAT.
>
>Dimitri

lol. Love my ulu but it can be dangerous. Be careful while wiping of
the edges while chopping parsley or what ever, wipe toward the edge,
you can shave off a fine layer of skin and not know it.
Don't ask ;-)

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15

On Sun, 16 Nov 2008 16:37:20 -0800, Dan Abel > wrote:

>In article >,
> "Dimitri" > wrote:
>
>> "koko" > wrote in message
>> ...
>> >
>> > This Wed. we are having a Thanksgiving day pot luck at work. I'm to
>> > bring a side dish.
>> > I would like my dish to be something different and maybe a bit out of
>> > the ordinary, and that can be served at room temperature. I know,
>> > picky huh! ;-)
>
>> > Here's the recipe.
>> > @@@@@ Now You're Cooking! Export Format
>> >
>> > Lao Tomato Dip (Jaew Mak Len)
>> >
>> > sauces/dips
>> >
>> > 3/4 pound cherry tomatoes
>> > 8 cloves garlic; halved
>
> I'd like that.
>
>> > 6 Thai chiles; stemmed
>
>HELP! Where's the beer?
>
>> > 2 shallots; halved
>> > 1/2 red bell pepper; stemmed and seeded
>> > 1/4 cup chopped cilantro
>> > 2 tablespoons fish sauce
>> > 1/4 teaspoon kosher salt
>
>> > Yield: 4 servings
>
>> You know I love your recipe (the recipe you found) I suspect it may be too
>> spicy for the general public. One taste and people may be running for the
>> water fountain.
>
>I figured that koko just wanted the office to herself for the rest of
>the day. Half would leave because they couldn't handle the garlic
>breath oozing out everywhere, the other half because their mouth was on
>fire and they just couldn't put the fire out.
>
>:-)

Dang, you have me all figured out. Am I_that_transparent. ;-0

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15

On Sun 16 Nov 2008 06:43:32p, koko told us...

> On Mon, 17 Nov 2008 01:09:48 GMT, Wayne Boatwright
> > wrote:
>
>>On Sun 16 Nov 2008 05:48:49p, koko told us...
>>
>>> It's a culturally diverse group that will be attending.
>>> I know my "audience" and would_never_think of serving something that I
>>> thought would not appeal to most of the people in attendance.
>>>
>>> I'm not thinking of or wanting anything "traditional," there will be
>>> plenty of that. I've always been a little unconventional, why change
>>> now? There will be too many disappointed people if I do. ;-)
>>
>>We definitely have different audiences.
>
> Re reading that I sounded a little caustic..not my intention,
> especially to you and Dimitri.
> My apologies.

Not at all, Koko. Dimitri and I both know that you like to try out many
new dishes, some of which are quite different and unusual. Nothing wrong
with that. That’s how we learn. I’ve been inspired by a number of recipes
you’ve been generous enough to detail and share both here and on the
binaries. There’s also nothing wrong with splitting with tradition. I
often do it when I’m cooking for just the two of us or for company. When I
take something to a potluck, though, I usually know what they’re expecting
me to bring. Heh, if I didn’t show up with that damned corn and green
chilie casserole every Thanksgiving, there would be disappointment.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/16(XVI)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 3dys 4hrs 57mins
************************************************** **********************
At any moment during a twenty-four-hour day only one-third of the
people in the world are asleep. The other two-thirds are awake and
creating problems. --Adm. Hyman Rickover

pamjd wrote:

> Chi Chi's Corn Cake
> "Serve this lightly sweetened corn pudding hot or cold."
<snip>

Earlier this year I made that corn cake, but embellished it with pickled
chiles on the side. On top, I put coriander-crusted bacon, a little dollop
of maple foam, and a sprinkling of crispy deep-fried shredded onions.

The corn cake was good all by itself, but with that other stuff - WOW!

Bob

koko wrote:

> In this month's issue of Saveur magazine is a beautiful article on
> Laos. In that article is a recipe for Jaew Mak Len, a tomato dip for
> vegetables. It's shown served with steamed long bean segments, steamed
> wedges of cabbage and raw quartered Thai eggplants.
> I thought I'd make a platter of crisp steamed green beans, carrots,
> cauliflower and potatoes or what ever other veggies look good.
> I also was thinking about tucking in around the veggies some deviled
> eggs using some of the Jaew Mak Len in the yolks.
<snip>

If your tomatoes are still summertime-good, this would be an excellent dish.
I'd put some steamed sweet-potato wedges there too, or lightly-steamed
butternut squash cubes. Come to think of it, kettle chips would be good with
it.

On the other hand, if you're not completely confident in the tomatoes, it
might be wise to choose something else.

Bob

On Sun, 16 Nov 2008 09:13:07 -0800, koko wrote:

> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
> bring a side dish.
> I would like my dish to be something different and maybe a bit out of
> the ordinary, and that can be served at room temperature. I know,
> picky huh! ;-)
> The kitchen gets crowded and busy with everyone needing to get their
> dish warmed up.
>
> Here's what I thought I'd do.
> In this month's issue of Saveur magazine is a beautiful article on
> Laos. In that article is a recipe for Jaew Mak Len, a tomato dip for
> vegetables. It's shown served with steamed long bean segments, steamed
> wedges of cabbage and raw quartered Thai eggplants.
> I thought I'd make a platter of crisp steamed green beans, carrots,
> cauliflower and potatoes or what ever other veggies look good.
> I also was thinking about tucking in around the veggies some deviled
> eggs using some of the Jaew Mak Len in the yolks.
>
> Open for suggestions.
>
> Here's the recipe.
> @@@@@ Now You're Cooking! Export Format
>
> Lao Tomato Dip (Jaew Mak Len)
>
> sauces/dips
>
> 3/4 pound cherry tomatoes
> 8 cloves garlic; halved
> 6 Thai chiles; stemmed
> 2 shallots; halved
> 1/2 red bell pepper; stemmed and seeded
> 1/4 cup chopped cilantro
> 2 tablespoons fish sauce
> 1/4 teaspoon kosher salt
>

sounds like it would be plenty pepper with the six thai chiles.

your pal,
blake

On Sun, 16 Nov 2008 23:38:42 GMT, Wayne Boatwright wrote:

> On Sun 16 Nov 2008 04:25:57p, Dimitri told us...
>
>>
>> "koko" > wrote in message
>> ...
>>>
>>> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
>>> bring a side dish.
>>> I would like my dish to be something different and maybe a bit out of
>>> the ordinary, and that can be served at room temperature. I know,
>>> picky huh! ;-)
>>> The kitchen gets crowded and busy with everyone needing to get their
>>> dish warmed up.
>>>

>>> Lao Tomato Dip (Jaew Mak Len)
>>>
>>> sauces/dips
>>>
>>> 3/4 pound cherry tomatoes
>>> 8 cloves garlic; halved
>>> 6 Thai chiles; stemmed
>>> 2 shallots; halved
>>> 1/2 red bell pepper; stemmed and seeded
>>> 1/4 cup chopped cilantro
>>> 2 tablespoons fish sauce
>>> 1/4 teaspoon kosher salt
>>>
>>
>> You know I love your recipe (the recipe you found) I suspect it may be
> too
>> spicy for the general public. One taste and people may be running for
> the
>> water fountain.
>>
>> I need to thin a little about an appropriate side. Is there an ethnic
> mix
>> that dominates at your office, work?
>>
>> Dimitri
>>
>>
>
> I tend to feel the same way, Dimitri. I would love to make that recipe for
> serving at home to guests that I know well and know their tastes.
>
> Our office of around 300 people is approximately a 50% mix of Hispanic,
> Black, and various Asian cultures, the remaining 50% White.
>
> People pretty much expect more of a “traditional” Thanksgiving meal at this
> potluck, so that’s what we aim for. It could be more “exciting”, but I’m
> afraid some folks there would not appreciate it.

some will give thanks that they don't all have to eat bland american food.

your pal,
blake

On Sun, 16 Nov 2008 16:48:49 -0800, koko wrote:

> On Sun, 16 Nov 2008 23:38:42 GMT, Wayne Boatwright
> > wrote:
>
>>
>>I tend to feel the same way, Dimitri. I would love to make that recipe for
>>serving at home to guests that I know well and know their tastes.
>>
>>Our office of around 300 people is approximately a 50% mix of Hispanic,
>>Black, and various Asian cultures, the remaining 50% White.
>>
>>People pretty much expect more of a “traditional” Thanksgiving meal at this
>>potluck, so that’s what we aim for. It could be more “exciting”, but I’m
>>afraid some folks there would not appreciate it.
>
> It's a culturally diverse group that will be attending.
> I know my "audience" and would_never_think of serving something that I
> thought would not appeal to most of the people in attendance.
>
> I'm not thinking of or wanting anything "traditional," there will be
> plenty of that. I've always been a little unconventional, why change
> now? There will be too many disappointed people if I do. ;-)
>
> koko

wail with it, i say.

your pal,
blake

In article >,
blake murphy > wrote:

> On Sun, 16 Nov 2008 09:13:07 -0800, koko wrote:
>
> > This Wed. we are having a Thanksgiving day pot luck at work. I'm to
> > bring a side dish.
> > I would like my dish to be something different and maybe a bit out of
> > the ordinary, and that can be served at room temperature. I know,
> > picky huh! ;-)
> > The kitchen gets crowded and busy with everyone needing to get their
> > dish warmed up.
> >
> > Here's what I thought I'd do.
> > In this month's issue of Saveur magazine is a beautiful article on
> > Laos. In that article is a recipe for Jaew Mak Len, a tomato dip for
> > vegetables. It's shown served with steamed long bean segments, steamed
> > wedges of cabbage and raw quartered Thai eggplants.
> > I thought I'd make a platter of crisp steamed green beans, carrots,
> > cauliflower and potatoes or what ever other veggies look good.
> > I also was thinking about tucking in around the veggies some deviled
> > eggs using some of the Jaew Mak Len in the yolks.
> >
> > Open for suggestions.
> >
> > Here's the recipe.
> > @@@@@ Now You're Cooking! Export Format
> >
> > Lao Tomato Dip (Jaew Mak Len)
> >
> > sauces/dips
> >
> > 3/4 pound cherry tomatoes
> > 8 cloves garlic; halved
> > 6 Thai chiles; stemmed
> > 2 shallots; halved
> > 1/2 red bell pepper; stemmed and seeded
> > 1/4 cup chopped cilantro
> > 2 tablespoons fish sauce
> > 1/4 teaspoon kosher salt
> >
>
> sounds like it would be plenty pepper with the six thai chiles.
>
> your pal,
> blake

I use a lot of oyster sauce but have never used fish sauce. Is there a
big difference?
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

On Sun, 16 Nov 2008 17:43:32 -0800, koko wrote:

> On Mon, 17 Nov 2008 01:09:48 GMT, Wayne Boatwright
> > wrote:
>
>>On Sun 16 Nov 2008 05:48:49p, koko told us...
>>
>>> It's a culturally diverse group that will be attending.
>>> I know my "audience" and would_never_think of serving something that I
>>> thought would not appeal to most of the people in attendance.
>>>
>>> I'm not thinking of or wanting anything "traditional," there will be
>>> plenty of that. I've always been a little unconventional, why change
>>> now? There will be too many disappointed people if I do. ;-)
>>
>>We definitely have different audiences.
>
> Re reading that I sounded a little caustic..not my intention,
> especially to you and Dimitri.
> My apologies.
>
> koko

you're just a hot little chile pepper!

your pal,
blake

On Mon, 17 Nov 2008 02:08:55 GMT, Wayne Boatwright wrote:

> On Sun 16 Nov 2008 06:43:32p, koko told us...
>
>> On Mon, 17 Nov 2008 01:09:48 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Sun 16 Nov 2008 05:48:49p, koko told us...
>>>
>>>> It's a culturally diverse group that will be attending.
>>>> I know my "audience" and would_never_think of serving something that I
>>>> thought would not appeal to most of the people in attendance.
>>>>
>>>> I'm not thinking of or wanting anything "traditional," there will be
>>>> plenty of that. I've always been a little unconventional, why change
>>>> now? There will be too many disappointed people if I do. ;-)
>>>
>>>We definitely have different audiences.
>>
>> Re reading that I sounded a little caustic..not my intention,
>> especially to you and Dimitri.
>> My apologies.
>
> Not at all, Koko. Dimitri and I both know that you like to try out many
> new dishes, some of which are quite different and unusual. Nothing wrong
> with that. That’s how we learn. I’ve been inspired by a number of recipes
> you’ve been generous enough to detail and share both here and on the
> binaries. There’s also nothing wrong with splitting with tradition. I
> often do it when I’m cooking for just the two of us or for company. When I
> take something to a potluck, though, I usually know what they’re expecting
> me to bring. Heh, if I didn’t show up with that damned corn and green
> chilie casserole every Thanksgiving, there would be disappointment.

give a man a damned corn and green chilie casserole and he'll eat for a
day. teach a man to make a damned corn and green chilie casserole and i'm
not sure how long he'll eat.

your pal,
blake

In article >,
blake murphy > wrote:

> On Sun, 16 Nov 2008 16:48:49 -0800, koko wrote:
>
> > On Sun, 16 Nov 2008 23:38:42 GMT, Wayne Boatwright
> > > wrote:
> >
> >>
> >>I tend to feel the same way, Dimitri. I would love to make that recipe for
> >>serving at home to guests that I know well and know their tastes.
> >>
> >>Our office of around 300 people is approximately a 50% mix of Hispanic,
> >>Black, and various Asian cultures, the remaining 50% White.
> >>
> >>People pretty much expect more of a “traditional” Thanksgiving meal at this
> >>potluck, so that’s what we aim for. It could be more “exciting”, but I’m
> >>afraid some folks there would not appreciate it.
> >
> > It's a culturally diverse group that will be attending.
> > I know my "audience" and would_never_think of serving something that I
> > thought would not appeal to most of the people in attendance.
> >
> > I'm not thinking of or wanting anything "traditional," there will be
> > plenty of that. I've always been a little unconventional, why change
> > now? There will be too many disappointed people if I do. ;-)
> >
> > koko
>
> wail with it, i say.
>
> your pal,
> blake

Seconded!
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

"koko" > wrote in message
...
> On Mon, 17 Nov 2008 01:09:48 GMT, Wayne Boatwright
> > wrote:
>
>>On Sun 16 Nov 2008 05:48:49p, koko told us...
>>
>>> It's a culturally diverse group that will be attending.
>>> I know my "audience" and would_never_think of serving something that I
>>> thought would not appeal to most of the people in attendance.
>>>
>>> I'm not thinking of or wanting anything "traditional," there will be
>>> plenty of that. I've always been a little unconventional, why change
>>> now? There will be too many disappointed people if I do. ;-)
>>
>>We definitely have different audiences.
>
> Re reading that I sounded a little caustic..not my intention,
> especially to you and Dimitri.
> My apologies.
>
> koko
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 11/15

No need to apologize you're incapable of being "caustic"

Dimitri

On Mon 17 Nov 2008 09:04:16a, blake murphy told us...

> give a man a damned corn and green chilie casserole and he'll eat for a
> day. teach a man to make a damned corn and green chilie casserole and
> i'm not sure how long he'll eat.
>
> your pal,
> blake
>

LOL!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 11(XI)/17(XVII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 2dys 5hrs 44mins
************************************************** **********************
How many tentacles has Great Cthulhu got? Too many.
************************************************** **********************

On Mon, 17 Nov 2008 16:02:09 GMT, blake murphy
> wrote:

>On Sun, 16 Nov 2008 17:43:32 -0800, koko wrote:
>
>> On Mon, 17 Nov 2008 01:09:48 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Sun 16 Nov 2008 05:48:49p, koko told us...
>>>
>>>> It's a culturally diverse group that will be attending.
>>>> I know my "audience" and would_never_think of serving something that I
>>>> thought would not appeal to most of the people in attendance.
>>>>
>>>> I'm not thinking of or wanting anything "traditional," there will be
>>>> plenty of that. I've always been a little unconventional, why change
>>>> now? There will be too many disappointed people if I do. ;-)
>>>
>>>We definitely have different audiences.
>>
>> Re reading that I sounded a little caustic..not my intention,
>> especially to you and Dimitri.
>> My apologies.
>>
>> koko
>
>you're just a hot little chile pepper!
>
>your pal,
>blake

I've been known to have my moments. ;-)

kokochipotle
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15

On Mon, 17 Nov 2008 09:16:28 -0800, "Dimitri" >
wrote:

>
>"koko" > wrote in message
.. .
>> On Mon, 17 Nov 2008 01:09:48 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Sun 16 Nov 2008 05:48:49p, koko told us...
>>>
>>>> It's a culturally diverse group that will be attending.
>>>> I know my "audience" and would_never_think of serving something that I
>>>> thought would not appeal to most of the people in attendance.
>>>>
>>>> I'm not thinking of or wanting anything "traditional," there will be
>>>> plenty of that. I've always been a little unconventional, why change
>>>> now? There will be too many disappointed people if I do. ;-)
>>>
>>>We definitely have different audiences.
>>
>> Re reading that I sounded a little caustic..not my intention,
>> especially to you and Dimitri.
>> My apologies.
>>
>> koko
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 11/15
>
>No need to apologize you're incapable of being "caustic"
>
>Dimitri

Thank you Dimitri.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15

On Mon, 17 Nov 2008 16:01:03 GMT, blake murphy
> wrote:

>On Sun, 16 Nov 2008 16:48:49 -0800, koko wrote:
>
>> On Sun, 16 Nov 2008 23:38:42 GMT, Wayne Boatwright
>> > wrote:
>>
>>>
>>>I tend to feel the same way, Dimitri. I would love to make that recipe for
>>>serving at home to guests that I know well and know their tastes.
>>>
>>>Our office of around 300 people is approximately a 50% mix of Hispanic,
>>>Black, and various Asian cultures, the remaining 50% White.
>>>
>>>People pretty much expect more of a “traditional” Thanksgiving meal at this
>>>potluck, so that’s what we aim for. It could be more “exciting”, but I’m
>>>afraid some folks there would not appreciate it.
>>
>> It's a culturally diverse group that will be attending.
>> I know my "audience" and would_never_think of serving something that I
>> thought would not appeal to most of the people in attendance.
>>
>> I'm not thinking of or wanting anything "traditional," there will be
>> plenty of that. I've always been a little unconventional, why change
>> now? There will be too many disappointed people if I do. ;-)
>>
>> koko
>
>wail with it, i say.
>
>your pal,
>blake

I couldn't find the Thai chiles so I bought fresh serranos. I also
have aleppo, chiles arbol, and powdered chipotle.
It won't be as hot as the recipe dictates, which would you use? I'm
trying to decide.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15

On Mon, 17 Nov 2008 10:05:35 -0600, Omelet >
wrote:

>In article >,
> blake murphy > wrote:
>
>> On Sun, 16 Nov 2008 16:48:49 -0800, koko wrote:
>>
>> > On Sun, 16 Nov 2008 23:38:42 GMT, Wayne Boatwright
>> > > wrote:
>> >
>> >>
>> >>I tend to feel the same way, Dimitri. I would love to make that recipe for
>> >>serving at home to guests that I know well and know their tastes.
>> >>
>> >>Our office of around 300 people is approximately a 50% mix of Hispanic,
>> >>Black, and various Asian cultures, the remaining 50% White.
>> >>
>> >>People pretty much expect more of a “traditional” Thanksgiving meal at this
>> >>potluck, so that’s what we aim for. It could be more “exciting”, but I’m
>> >>afraid some folks there would not appreciate it.
>> >
>> > It's a culturally diverse group that will be attending.
>> > I know my "audience" and would_never_think of serving something that I
>> > thought would not appeal to most of the people in attendance.
>> >
>> > I'm not thinking of or wanting anything "traditional," there will be
>> > plenty of that. I've always been a little unconventional, why change
>> > now? There will be too many disappointed people if I do. ;-)
>> >
>> > koko
>>
>> wail with it, i say.
>>
>> your pal,
>> blake
>
>Seconded!

Thanks Om. I value your opinion also.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15

On Mon, 17 Nov 2008 15:59:21 GMT, blake murphy
> wrote:

>On Sun, 16 Nov 2008 23:38:42 GMT, Wayne Boatwright wrote:
>
>> On Sun 16 Nov 2008 04:25:57p, Dimitri told us...
>>
>>>
>>> "koko" > wrote in message
>>> ...
>>>>
>>>> This Wed. we are having a Thanksgiving day pot luck at work. I'm to
>>>> bring a side dish.
>>>> I would like my dish to be something different and maybe a bit out of
>>>> the ordinary, and that can be served at room temperature. I know,
>>>> picky huh! ;-)
>>>> The kitchen gets crowded and busy with everyone needing to get their
>>>> dish warmed up.
>>>>
>
>>>> Lao Tomato Dip (Jaew Mak Len)
>>>>
>>>> sauces/dips
>>>>
>>>> 3/4 pound cherry tomatoes
>>>> 8 cloves garlic; halved
>>>> 6 Thai chiles; stemmed
>>>> 2 shallots; halved
>>>> 1/2 red bell pepper; stemmed and seeded
>>>> 1/4 cup chopped cilantro
>>>> 2 tablespoons fish sauce
>>>> 1/4 teaspoon kosher salt
>>>>
>>>
>>> You know I love your recipe (the recipe you found) I suspect it may be
>> too
>>> spicy for the general public. One taste and people may be running for
>> the
>>> water fountain.
>>>
>>> I need to thin a little about an appropriate side. Is there an ethnic
>> mix
>>> that dominates at your office, work?
>>>
>>> Dimitri
>>>
>>>
>>
>> I tend to feel the same way, Dimitri. I would love to make that recipe for
>> serving at home to guests that I know well and know their tastes.
>>
>> Our office of around 300 people is approximately a 50% mix of Hispanic,
>> Black, and various Asian cultures, the remaining 50% White.
>>
>> People pretty much expect more of a “traditional” Thanksgiving meal at this
>> potluck, so that’s what we aim for. It could be more “exciting”, but I’m
>> afraid some folks there would not appreciate it.
>
>some will give thanks that they don't all have to eat bland american food.
>
>your pal,
>blake

Let's hope they are still talking to me after Wed.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15

On Sun, 16 Nov 2008 21:22:37 -0800, "Bob Terwilliger"
> wrote:

>pamjd wrote:
>
>> Chi Chi's Corn Cake
>> "Serve this lightly sweetened corn pudding hot or cold."
><snip>
>
>Earlier this year I made that corn cake, but embellished it with pickled
>chiles on the side. On top, I put coriander-crusted bacon, a little dollop
>of maple foam, and a sprinkling of crispy deep-fried shredded onions.
>
>The corn cake was good all by itself, but with that other stuff - WOW!
>
>Bob

That does sound WOW!!! I'll have to try it sometime.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15