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To: Lizzie Tudor who wrote (88014)	1/6/1999 7:27:00 PM
From: Chuzzlewit	Read Replies (2) \| Respond to of 176387

Re: chili -- that's easy to figure out -- it was held in Dallas. I was born in NEW YORK CITY!!!, which gives me a special understanding of the nuances of the humble turtle bean. You see, the best black beans require a steady diet of Mozart. That allows them to create the solid foundation against which the Franz Liszt grown peppers that Venkie supplies me with. It develops that special je ne sais quoi when combined with only fresh herbs (raised on JS Bach's the well- tempered clavier to provide sufficient counterpoint to the melody of the beans and peppers). Now how do cyber super markets help me out? TTFN, CTC P.S., I still have two cases of Chateau Latour, 1970

To: Lizzie Tudor who wrote (88014)	1/6/1999 7:38:00 PM
From: jttmab	Read Replies (1) \| Respond to of 176387

OT seafood, spice and wine...:o) Sturgeon with Mango Salsa 1 lb Sturgeon Filets (2 pieces 8 oz ea.)approx 1 in thick Rub with fresh garlic clove. A pinch of salt and pepper on each. Pat of butter on each filet. Preheated 425F oven Heat a lightly buttered roasting pan in the oven about 10 min. Place fish fillets in roasting pan and immediately turn oven temperature to 325F. Roast approx 13 minutes until fish is firm and appears translucent. Plate filets with fresh mango salsa (recipe below). Recommended accompaniments. White and wild rice; steamed asparagus; green salad with a rasberry vinagarette and a nice Fume Blanc. Fresh Mango Salsa 1 Mango Peeled; medium dice 1/2 small red onion finely diced 1/2 small red bell pepper, finely diced 1 clove fresh garlic crushed 1 very finely diced jalapeno pepper 1/4 cup fresh orange juice 1/4 cup chopped cilantro Combine all ingredients, add salt and pepper to taste. Serve fresh salsa immediately (will keep refrigerated up to 24 hours.) Enjoy, Jim