Text 18863, 120 rader
Skriven 2007-08-10 17:02:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Emeril recipes
======================
On 08-05-07 CAROL SHENKENBERGER Scribbled to CINDI MARSHALL about Re: 

CS>his MM recipes have all been rendered catagory 'Emeril'.  I'm
CS>constantly fixing

CS>a few at a time to something sensible. Thats not Emeril's fault but
CS>someone who thought having that as the only catagory was enough.
CS>Sorry, but if i want a chicken recipe, I hunt for Chicken catagory,
CS>not 'Emeril'.

I put "Emeril" as a category on Emeril recipes - it's for my 
convenience. I don't, however, do Emeril as the ONLY category. If I want 
a chicken recipe I search for poultry (chicken is poultry) as a 
category, chicken as an ingredient. If I want an Emeril chicken recipe - 
I search on Emeril in the category line and chicken in the ingredients 
line. 

When I import other's recipes I change the categories around (if needed) 
to match the way I search for things. All bird recipes get stuck in 
under the BROAD category of "poultry", all things that swim or live 
underwater get bunged into "seafood" sometimes with a second refining 
category of "shellfish" or "salmon" or "shrimp".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emeril's Chicken Kiev
 Categories: Emeril, Poultry, Sauces, Cheese, Classic
      Yield: 4 servings
 
      4    Chicken breasts; (6 oz ea)
           - boned, skinned
           Plastic wrap
           Salt & fresh ground pepper
           Essence
      8 tb Butter; softened
    1/4 c  Chopped chives
      1    Lemon; juiced
      1 c  Flour
      2    Eggs; beaten
           -=WITH=-
      1 tb Water
      2 c  Fine dried bread crumbs
           Oil; for frying
      1 lb Fresh asparagus;roasted, hot
      1 tb Chopped chives

MMMMM--------------------WELSH RAREBIT SAUCE-------------------------
      3 tb Unsalted butter
      3 tb Flour
    2/3 c  Ale
     10 oz Extra sharp cheddar cheese,
           - grated
      1 ts English mustard
      1 ts Worcestershire sauce
      2    To 3 drops hot sauce
 
  Melt the butter in a saucepan over low heat. Add the flour and whisk
  to make a roux. Cook for 2 to 3 minutes. Whisk in the ale and boil
  the mixture for 3 minutes while whisking. Reduce heat to low, add the
  Cheddar cheese, mustard, Worcestershire, and hot sauce. Cook,
  stirring, until hot but not boiling. Yield: 6 servings
  
  For the Chicken Kiev:
  
  Preheat the fryer. Place each breast between 2 sheets of plastic wrap.
  Using a meat mallet, pound each breast out very thin. Remove the top
  piece of plastic wrap from each breast. Season with salt, pepper, and
  Essence.
  
  Combine butter, chopped chives, and lemon juice. Cover the top of each
  breast with some of the butter mixture. Fold the 2 smaller ends of
  each breast in by 1-inch. Beginning with 1 of the long ends, roll
  each breast up tightly and secure with toothpicks.
  
  In 3 separate plates or bowls place the flour, beaten eggs, and bread
  crumbs and season each with Essence.
  
  Dredge the stuffed chicken in the flour, shaking off any excess. Dip
  each in the beaten egg, letting the excess drip off. Finally, dredge
  each rolled breast in the seasoned bread crumbs, coating completely.
  
  Remove the basket from the fryer and add the rolled chicken breast.
  Slowly lower the basket into the hot oil and fry until golden brown,
  about 8 minutes, turning occasionally for overall browning.
  
  Remove chicken when done and drain on paper towels. Season with
  Essence.
  
  To serve, slice each rolled breast into 1-inch pieces and lay in the
  center of each serving plate. Place the asparagus around the chicken.
  Spoon the sauce over the chicken. Garnish with chives.
  
  Yield: 4 servings
  
  Prep Time: 20 minutes
  Cook Time: 30 minutes
  
  Recipe courtesy Emeril Lagasse, 2000; Episode #: EM1D74
  
  MM Format by Dave Drum - 01 May 2002
  
  FROM: Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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