Text 20542, 102 rader
Skriven 2007-09-22 12:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Stagg chili
===================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> hype as plastered all over USAn chili products (Dynamite Hot, Ignited
 GJ> by Habanero Peppers, "You're looking hot!  Explosive Habaneros - the
 GJ> world's hottest chilies - and fiery Chile de Arbol flavour ignite
 GJ> braised beef, red tomatoes, chopped onions, seasoned with
 GJ> flame-throwing spice.  No wonder it's catching fire

 GJ> I wonder why this custom of exaggerated descriptions in labels of USAn
 GJ> chili products has arisen?  Is it because the marketers have found it
 GJ> appeals to macho males, or (to my mind more likely) is it to avoid law
 GJ> suits from idiots who have thought it was some sort of baby food

According to the babies in my house, it is baby food! But then
Neekha used to put tabasco in her ketchup at 8 months, munch
cayennes right from the bush and treat Frank's sauce as a beverage.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Quail With Maple-Ancho Glaze
 Categories: Poultry, Quail, Grill
      Yield: 2 servings

      4    Semi-boneless quail
    Freshly ground black pepper
    1/2 c  Maple-Ancho Chile Glaze
           FOR THE MARINADE:
    1/4 c  Pure Vermont Grade A Dark
    Amber maple syrup
    1/3 c  Reduced sodium Tamari soy
    Sauce
      2 tb Red wine vinegar
      1 tb Thai-style chili paste
    (Sriracha or Sambal Oelek)
      4    Or 5 cloves garlic, minced
    1/2 ts Chinese five spice powder

  American quail has dark meat but a mild, sweet taste and only a
  hint of game. As quail are very small, plan on at least two quails
  for an entree-size serving or one as an appetizer. As with any
  poultry, use an instant-read thermometer to be sure the quail is
  properly cooked. The quail could also be cooked in a cast iron
  grill pan over medium heat. Serve with wild rice pilaf and crispy
  bacon green beans.  This recipe requires advance preparation.

  Use kitchen pliers or tweezers to remove any pin feathers
  remaining on the quail. Prepare the marinade by combining all of
  the ingredients in a mixing bowl. Whisk well to combine. Place the
  quail in a zippered storage bag and add the marinade. Marinate,
  refrigerated, at least 4 hours or up to 24 hours. Remove the quail
  from the marinade and pat dry. Discard the marinade. Lightly
  season both sides of the quail with pepper. Prepare a grill for
  medium-high direct cooking. Place the quail on the grill, skin
  side down, and cook for 3 minutes. Rotate the quail 90 degrees and
  grill another 3 minutes. Turn the quail over, brush with
  Maple-Ancho Chile Glaze and continue cooking another 6 to 8
  minutes or until the quail has an internal temperature of 145
  degrees F.

  Source: Mike Stines, author of Mastering Barbecue
  Heat Scale: Mild to Medium
  From: Fiery-Foods.Com

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Maple-Ancho Chile Glaze
 Categories: Poultry, Quail, Grill
      Yield: 2 servings

    1/2 c  Pure Grade A Dark Amber
    Maple syrup
      1 tb Whole grain mustard
      1 tb Ancho chile powder
    1/2 ts Coarse kosher salt
    1/2 ts Freshly ground black pepper

  Combine the ingredients in a small mixing bowl.
  Yield: about 1/2 cup
  Heat Scale: Mild to Medium

  This glaze is also great with chicken wings, lamb shanks, pork
  chops or even grilled beef steaks. If you can find it, Grade B
  maple syrup will produce a stronger maple flavor that Grade A
  syrup.

  Source: Mike Stines, author of Mastering Barbecue
  From: Fiery-Foods.Com

MMMMM



Cheers

YK Jim


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