Text 17608, 87 rader
Skriven 2007-07-02 20:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: fast food
=================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> When we lived in England in the early 70's, one of the first
 DS> McDonalds opened up just north of London.   An American neighbor
 DS> drove there on a weekend day (about 80 miles each way) for a burger,
 DS> shake and fries. Then he bought another set to bring home to his
 DS> wife.

The Native population in the small towns throughout the north
universally love KFC which is only available in Yellowknife. It's
not uncommon here for the large buckets to be flown into small
communities.


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

     Title: Grilled Chicken Breasts With North African Spice Paste
Categories: African, Chicken
  Servings: 4

      2    dried hot red-chiles
      2 TB coriander seeds
      1 TB cumin seeds
      1 TB caraway seeds
      2 TB minced garlic
      1 TB black peppercorns
      2 ts kosher salt
      5 TB olive oil
      4 lg chicken breast halves-with
           skin-and bone (about 3/4
           pound-each)

Prepare grill for direct-heat cooking with medium-hot charcoal.

Coarsely grind chiles, spice seeds, garlic, and peppercorns in
grinder or with mortar and pestle, then stir together with salt and
oil in a bowl to form a spice paste. Rub paste all over chicken.

Oil grill rack, then grill chicken, skin sides down first, over
coals, turning over occasionally and moving around if flare-ups
occur, until browned, 4 to 5 minutes total.

Move chicken to area with no coals underneath, arranging chicken so
that thicker sides are closest to coals, then cover with inverted
roasting pan and grill, turning chicken over once, until just cooked
through, 15 to 17 minutes. Transfer to a platter and let stand 5
minutes before serving.

Chicken can be grilled on a gas grill. Preheat all burners on high,
covered, 10 minutes. Reduce heat to moderately high and brown
chicken, skin sides down first, covered, turning over occasionally,
about 4 minutes. Turn off 1 burner (middle one if there are 3) and
put chicken, skin sides up, above shut-off burner, then grill,
covered, without turning, until just cooked through, 15 to 20
minutes.

Chicken, rubbed with spice paste, can marinate, covered and chilled,
up to 4 hours before grilling.

Spice paste keeps, covered and chilled, up to 1 week.

Recipe Notes

Though there are plenty of chiles in this paste, they don't
overpower it. The aromatic bite of coriander, the earthiness of
cumin, and the licorice trace of caraway seeds create a pleasingly
complex flavor. This paste is also delicious with pork.   Taken from
Epicurious. com 2003  This was delicious  KO] Special equipment: an
electric coffee/spice grinder or a mortar and pestle; a 17- by 12-
by 3-inch disposable aluminum roasting pan (if using charcoal)
preparation

Recipe By: Kathy Olson

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


Cheers

YK Jim


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