Text 10471, 78 rader
Skriven 2007-01-13 11:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: horseradish
===================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> This sounds like too much horseradish and cheese for just one steak.
 JW> 1    big rib eye about 14 oz
 JW> 1    jar of horseradish
 JW> 6 oz blue cheese

 DS> This is exactly what I was talking about when I said that instructions
 DS> running counter to common sense should be ignored or changed.

 DS> This is another example of CATFM's carelessness, or if
 DS> you're less charitable, stupidity - are they proofreading this
 DS> stuff before it gets posted?

I suspect they did about 6 steaks on the show and didn't scale the
recipe properly when they posted it on the web site.

 DS> Or do they actually think that a
 DS> 6-ounce block of blue cheese isn't overkill?

They're not that dumb. Mike and the others do come up with a lot of good
stuff. But like you say they should proof what they post. I corrected a
lot of typos before re-posting here and eliminated a few recipes that
just didn't make sense.

Here's a better one:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: CATFM Chicken Delmonico
Categories: Chicken
  Servings: 4

      4    boneless skinless chicken
    breasts
    1/2 c  flour
      2 lg eggs
    3/4 c  bread crumbs
    olive oil
      2 TB garlic (chopped)
      1 lb mixed mushrooms (your
    choice)
      1 c  chicken stock
    1/2 c  heavy cream
      4 lg artichoke hearts
      1 TB fresh lemon
      2 TB chopped green onions

Preheat oven to 350. Season each chicken breast. Set up a breading
station of flour, egg wash, and bread crumbs. Dredge the chicken into the
flour then eggs then the bread crumbs. In a large skillet begin to heat
the oil on medium high. Begin to cook the chicken until golden brown on
both sides. (It will finish cooking in the oven. ) Clean the skillet and
add more oil. Begin cooking the mushrooms for about 8 minutes. Add 2 tbs
of flour to the mushrooms and cook for about 2 mins. Add the chicken
stock and artichokes. Add the cream and lower the heat to med low until
thickened. Check seasoning. Remove the chicken from the oven (about 18
mins later.) Place a chicken breast on the plate and top with the sauce
and sprinkle with green onions.

Notes: Performed by Executive Chef Fred Genovese at Distinctive Vacuums
and Appliances.
 
From: Www.Chefandthefatman.Com

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... I haven't understood anything since 1966.
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