Text 1620, 87 rader
Skriven 2006-05-21 16:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Fuddrucker's
====================
 -=> Quoting Michael Loo to Jim Weller <=-

 ML> We have a chain called Fuddrucker's (the capacity of the
 ML> marketing guys to come up with funky names appears to be
 ML> limitless)

They have made their way into Canada. There is one in Edmonton inside
West Edmonton mall. They have a window (do all of them?) that allows
potential diners to look into the kitchen and see the buns coming out
of the oven and the meat going into the grinders. There is a lot of
stainless steel and marble; the place looks immaculate. Perhaps all
restaurants should do this; it would keep the employees on their toes,
hygiene-wise.

They are more expensive than BK etc. but allegedly make a good burger. I
really should check them out but I hate huge malls with a passion and
never go to WEM.

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

     Title: Pan-Roasted Chicken Breasts With Garlic-Sherry Sauce
Categories: Chicken, Wine
  Servings: 6

  1 1/2 c  kosher salt
      3    whole bone-in skin-on
           chicken breasts
           Ground black pepper
  1 1/2 ts vegetable oil
           GARLIC-SHERRY SAUCE:
      7    clove garlic
  1 1/8 c  canned low-sodium chicken
           broth
    3/4 c  dry sherry
      2    sprig fresh thyme
    1/4 c  unsalted butter, cut into 3
           pieces
           salt and pepper to taste
    1/2 ts lemon juice

Dissolve salt in 2 quarts cold tap water in large container or bowl;
submerge chicken in brine and refrigerate until fully seasoned, about 30
minutes. Rinse chicken pieces under running water and pat dry with paper
towels. Season chicken with pepper.

Adjust oven rack to lowest position and heat oven to 450 degrees. Peel 7
medium garlic cloves and cut crosswise into very thin slices.

Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium- high
heat until beginning to smoke; swirl skillet to coat with oil. Brown
chicken skin-side down until deep golden, about 5 minutes; turn chicken
pieces and brown until golden on second side, about 3 minutes longer.
Turn chicken skin-side down and place skillet in oven. Roast until
juices run clear when chicken is cut with paring knife, or thickest part
of breast registers 160 degrees on instant-read thermometer, 15 to 18
minutes. Transfer chicken to platter, and let rest while making sauce.
(If not making sauce, let chicken rest 5 minutes before serving.)

Using potholder to protect hands from hot skillet handle, pour off most
of fat from skillet; add garlic and cook until light brown, about 1 1/2
minutes. Add chicken broth, sherry, and thyme; increase heat to high and
simmer rapidly, scraping skillet bottom with wooden spoon to loosen
browned bits, until slightly thickened and reduced to about 3/4 cup,
about 5 minutes. Pour accumulated chicken juices into skillet, reduce
heat to medium, and whisk in butter 1 piece at a time; season to taste
with salt and pepper and lemon juice and discard thyme. Spoon sauce
around chicken breasts and serve immediately.

From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------





Cheers

Jim, in Yellowknife




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