Text 14435, 101 rader
Skriven 2007-04-21 23:31:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: New Mexico
======================
 -=> On 04-20-07  13:52,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about New Mexico <=-

 DS>   As we mentioned before, you can certainly get Korean food when you
 DS>   come here.  About 5 miles from our house is a large Korean Grocery
 DS>   store with a lunch counter in it.  Next door to the grocery is a
 DS>   Korean restaurant of some sort.

 RH> And I suspect we will try to eat there at least once. (G) Reading the

   I'm going to try to find out if they have a web page, or at least a
   menu in English that I could bring home.   I would not have the
   slightest idea what any of the dishes might be like.

 RH> echo traffic today, I'm inclined to go with Michael's suggestion that
 RH> he make crab cakes as part of the picnic activities.  We can maybe make

   It is possible -- but given the number of people, and the price of
   decent crab meat, he may want a donation:-}}

 RH> a trip to a local place for seafood Friday night if folks want to do
 RH> that. Had a thought but know it won't work as he doesn't give tours
 RH> (except to a Brownie scout troop) that it would be fun to see Duff and
 RH> crew at Charm City Cakes. Wonder what it would take to get him to make
 RH> a guest apperance at the picnic. (G)  I've done some cake decorating

   We looked at that.  His web site explicitly says that they do not do
   tours.  I'd think even more remote would be the possibility of a
   visit -- unless we ordered a $200 cake:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Tikka / Indian
 Categories: Indian, Chicken, Appetizer
      Yield: 4 servings
 
      1 lb Boneless, skinned chicken
           -breast
      1 ts Salt
           Juice of 1/2 lemon
    1/2 ts Tandoori color or a few
           -drops red food coloring
           -mixed /w 1 tb. tomato paste
      2    Garlic cloves, chopped
    1/2    Inch cube ginger root,
           -peeled and chopped
      2 ts Ground coriander
    1/2 ts Ground allspice or g
           -masala
    1/4    Of a whole nutmeg, g
           -finely
    1/2 ts Ground tumeric
    2/3 c  Thick set plain yogu
      4 tb Corn or vegetable oi
    1/2 ts Chili powder
 
  1. Cut chicken into 1" cubes.  Sprinkle with 1/2 tsp salt from the
  specified amount, and the lemon juice - mix thoroughly, cover and set
  aside for 30 minutes.
  
  2. Put the rest of the ingredients into a food processor or blender an
  blend until smooth. Put the marinade into a strainer and hold over the
  chicken pieces.  Press the marinade through with the back of a metal s
  until only a very coarse mixture is left.
  
  3. Coat the chicken thoroughly with the strained marinade, cover the
  container and leave to marinate for 6 to 8 hours or overnight in
  refrigerator.
  
  4. Preheat oven to 450 F.  Line a roasting pan with aluminum foil ( th
  iwill help maintain the high level of temp required during cooking to
  the chicken from drying out) Thread the chicken onto skewers, leaving
  gap between each piece.  Place the skewers in the preheated roasting p
  and brush with some of the remaining marinade.  Cook in the center of
  oven for 6 to 8 minutes.
  
  5. Take the pan out of the oven, turn the skewers over and brush the
  pieces with the remaining marinade. Return pan to oven and cook 6 to 8
  minutes.
  
  6. Shake off any excess liquid from the chicken. (Stain the excess liq
  and set aside to make Chicken Tikka Masala)  Place skewers on a servin
  dish.  You may take the tikka off the skewers if you wish, but allow t
  meat to cool sightly before removing from the skewers
  
  Chicken Tikka is one of the most popular chicken dishes cooked in the
  Tandoor, in the indian clay oven.  This recipe has been converted for
  conventional oven.  Recipe from "The Complete Indian Coookbook" By Mri
  Baljekar.
  
                                        From: Tanana Reynolds
 
MMMMM


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