Text 20615, 108 rader
Skriven 2007-09-24 14:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Michael 168
===================
 DS> The decline is the hardest phase to go through.  I think of
 DS> you a lot and hope you're doing OK.

Thanks. I'm at his bedside now; he's been carrying on a
fairly lucid conversation, only with an imaginary partner.
When he's awake, he still says he wants to live as long as
possible, so that's what is informing my actions. He told
me earlier today that though 90 is a good round number, and
it's less than 4 months away, he won't be upset if it
doesn't happen.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chicken Big Mamou on Pasta
 Categories: Cajun, Pasta, Chicken
      Yield: 6 servings

MMMMM---------------------PASTA--------------------
      6 qt Hot water
    1/4 c  Vegetable oil
      3 tb Salt
  1 1/2 lb Fresh spaghetti (1 lb dry)

MMMMM-----------------------SEASONING MIX-----------
      2 ts Dried thyme leaves
  1 1/4 ts Ground cayenne pepper
      1 ts White pepper
    3/4 ts Black pepper
    1/2 ts Dried sweet basil leaves

MMMMM---------------------SAUCE-------------------
      1 lb Unsalted butter plus
      4 tb Unsalted butter
      1 c  Onions, chopped very fine
      4 ea Med. garlic cloves, peeled
      2 ts Minced garlic
  3 1/4 c  RICH chicken stock (see note
      2 tb Worcestershire sauce
      1 tb Tabasco sauce + 1 teaspoon
      2 cn Tomato sauce (16 oz)
      2 tb Sugar
      2 c  Green onions,chopped vy fine

MMMMM------------CHICKEN SEASONING MIX--------------
  1 1/2 tb Salt
  1 1/2 ts White pepper
  1 1/2 ts Garlic powder
  1 1/4 ts Ground cayenne pepper
      1 ts Black pepper
      1 ts Cumin (optional)
    1/2 ts Dried sweet basil leaves
      2 lb Boneless chicken (see notes)

  NOTE:  To make a Rich Chicken Stock strain the basic stock, then
  continue simmering it until evaporation reduces the liquid by half.
  For example, if the recipe calls for 1 cup Rich Stock, start it with
  at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch
  cubes. Directions: Place in the hot water, oil and salt in a large
  pot over high heat; and cover and bring to a boil.  When water
  reaches a rolling boil, add small amounts of spaghetti at a time to
  the pot, breaking up oil patches as you drop the spaghetti in.
  Return to boiling and cook to al dente stage, do not over cook.(To
  test doneness of spaghetti, cut a strand in half near the end of
  cooking time.  When done, there should be only a speck of white in
  the center, less than one-fourth the diameter of the strand.) Do not
  overcook. During this cooking time, use a wooden or spaghetti spoon
  to lift spaghetti out of the water by spoonfuls and shake strands
  back into the boiling water.  (It may be an old wives' tale, but this
  procedure seems to enhance the spaghetti's texture.)  Then
  immediately drain spaghetti into a collander; stop cooking process by
  running cold water over strands. (If you used dry spaghetti, first
  rinse with hot water to wash off starch.) After the pasta has cooled
  thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable
  oil in your hands and toss spaghetti. Set aside still in the colander.
      Meanwhile, thoroughly combine the seasoning mix ingredients in a
  small bowl and set aside.
      In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the
  onions and garlic cloves; saute over medium heat 5 minutes, stirring
  occasionally. Add the minced garlic and seasoning mix; continue
  cooking over medium heat until onions are dark brown, but not burned,
  about 8 to 10 minutes, stirring often.  Add 2-1/2 cups of the stock,
  the Worcestershire and Tabasco; bring to a fast simmer and cook about
  8 minutes, stirring often. Stir in the tomato sauce and bring mixture
  to a boil. Then stir in the sugar and 1 cup of the green onions;
  gently simmer uncovered about 40 minutes, stirring occasionally.
      Heat the serving plates in a 250F oven.
      Combine the ingredients of the chicken seasoning mix in a small
  bowl; mix well.  Sprinkle over the chicken, rubbing it in with your
  hands.  In a large skillet melt 1-1/2 sticks of the butter over
  medium heat.  Add the remaining 1 cup green onions and saute over
  high heat about 3 minutes. Add the chicken and continue cooking 10
  minutes, stirring frequently. When the tomato sauce has simmered
  about 40 minutes, stir in the chicken mixture and heat through.
      To finish the dish, for each serving melt 2 tablespoons butter in
  a large skillet over medium heat.  Add one-sixth of the cooked
  spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute,
  stirring constantly.  Add 1-1/4 cups chicken and sauce and 2
  tablespoons of remaining stock; heat thoroughly, stirring frequently.
  Remove from heat. Roll spaghetti on a large fork and lift onto a
  heated serving plate. Repeat process for remaining servings.
   From Paul Prudhomme's Louisiana Kitchen.  Original U/Ler unknown.
    U/L to NCE by Burt Ford 5/96

MMMMM

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