Text 13432, 121 rader
Skriven 2007-03-25 23:19:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: corned beef
=======================
 -=> On 03-25-07  17:57,  Jim Weller <=-
 -=> spoke to Dale Shipp about corned beef <=-

 JW> smoker = ovený
 
 DS> Nope, smoker != oven.

 JW> Perhaps my illegal high ascii symbol did not come through.

  It did -- but TTTT, I did not recognize it for what you meant.

 JW> I originally wrote smoker equals oven squared (as in a higher order of
 JW> flavour).

  That is what it looked like, and I should have understood.   Instead,
  I dismissed it as an erant high ascii character.

 JW> Then how about...  smoker >> oven

 JW> Is that mathematically correct? [g]

  Sure.



MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Tandoori
 Categories: Chicken, Indian
      Yield: 1 servings
 
      6 lb Chicken
      4 ts Salt
    1/4 c  Freshly squeezed lemon
           Juice
    1/4 c  Freshly squeezed lime juice
      1 c  Plain yogurt
      4 md Cloves garlic, quartered
      2 ts Finely chopped ginger root
      1 ts Cumin seeds
      1 ts Coriander powder
    1/2 ts Tumeric
      1 tb Cayenne pepper
    1/2 ts Freshly ground black pepper
    1/4 ts Ground cinnamon
           Largepinch ground cloves
      1 ts Liquid red food coloring

MMMMM--------------------------GARNISH-------------------------------
           Long green chili peppers
      1 tb Vegetable or canola oil
      1 lg Sweet onion **
           Fresh cilantro leaves
           Lemon and lime wedges
 
  ** preferably Vidalia or Bermuda, cut in half
  lengthwise, each half cut into thin lengthwise slices
  
  To prepare chicken, begin preparations 24 hours or up to 3 days before
  serving. Rinse chickens under cold running water and pat dry with
  paper towels. Cut chicken at all joints and cut breast and back
  section into halves. Remove as much skin as possible. Slash each
  piece in several places to enable marinade to penetrate.
  
  Place chicken pieces in large bowl and sprinkle with salt. Add lemon
  and lime juices and toss to coat well. Set chicken aside 30 minutes
  while mixing rest of marinade.
  
  Place yogurt, garlic, ginger root, cumin, coriander, tumeric, cayenne,
  pepper, cinnamon and cloves in food processor or blender and blend on
  high speed until well mixed, about 60 seconds. Pour mixture over
  chicken, mixing to coat all pieces on all sides. Cover tightly with
  plastic wrap and refrigerate at least 24 hours, preferably 3 days.
  
  Remove chicken from marinade, reserving marinade. Using a wadded-up
  ball of plastic wrap, small brush or back of spoon, paint chicken
  with red food coloring (since food coloring stains, I prefer to use
  the plastic wrap, which can be discarded).
  
  Lightly grease grill rack and use tongs to place chicken on hot grill,
  arranging thicker dark-meat pieces over hottest part of coals. Grill,
  covered, brushing with marinade every 5 minutes, until juices run
  clear when chicken is pierced with tip of knife. Breast and wings
  will take about 15 minutes, other pieces about 20 minutes.
  (Marination makes chicken cook faster than usual.)
  
  To prepare Garnish, grill hot chili peppers alongside chicken until
  blackened and limp. Set aside.
  
  While chicken is cooking, heat large, heavy pan, preferably cast iron,
  until very hot. Add oil to pan and tilt to cover evenly. Add onions
  and cook over medium-high heat, stirring constantly, about 3 minutes
  or until browned but still crisp. Remove at once to paper towels.
  
  To serve, place chicken on large platter. Garnish with grilled chili
  peppers, onions, fresh cilantry, lemon and lime wedges. Makes 6
  servings. (I serve with a biryani rice, pappadum and hot mango
  chutney.)
  
  NOTE: To roast chicken in oven, place chicken on lightly greased rack
  and roast at 400 degrees 20 to 30 minutes or until juices run clear
  when chicken is pierced with tip of knife. To roast in clay cooker,
  place chicken in cooker (without soaking it). Place covered cooker in
  cold oven and roast at 475 degrees 20 minutes. Uncover chicken and
  continue cooking until juices run clear when chicken is pierced with
  tip of knife, about 10 minutes. This method simulates cooking in a
  tandoor. It maintains all juices and extracts all fat. Chicken gets
  more stewed than dry roasted, but flavors are delicious.
  
  Michael W. French
  Anchorage, Alaska
  From: Michael W. French               Date: 05-01  Home Cooking
 
MMMMM


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