Text 3536, 71 rader
Skriven 2006-07-19 21:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Drawn - and quartered
=============================
 -=> Quoting Dave Drum to Jim Weller <=-

 DD> You don't eat in restaurants much, do you?

Except for four places I go to quarterly... no. I'm cooking at home
more and more as time goes by.

I've mentioned my four favourite places before: the utterly wonderful
but expensive French place, the quite good, semi-expensive Italian
place, the old fashioned steak house with the 60's decor that the
grandkid likes so much and a little hole in the wall Vietnamese joint.

A new recipe collection: revolution era food updated and served at a
historical tavern....

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

     Title: Chicken In Porter Beer, Mount Vernon Style
Categories: Historical, American, Chicken
  Servings: 6

      6    chicken breast halves,
           boneless and skinless
      4 c  porter beer
    1/2 c  olive oil
      2 TB garlic, chopped
      6    shallots, chopped
      4 ts herbal rub
      1 ts salt
      1 ts black pepper
      2 c  all-purpose flour
      4    eggs, lightly beaten
      4 c  plain dry bread crumbs
      4 TB butter
      9 oz lump crab meat
      2 c  Bearnaise sauce

Pound chicken breasts to even thickness. In large shallow dish, place
chicken. Add beer, olive oil, garlic, shallots, and herbal rub; cover
with plastic wrap and refrigerate overnight. Remove chicken from
marinade; pat dry with paper towels. Discard marinade. Sprinkle chicken
with salt and pepper.

Place flour in large shallow dish or on dinner plate; dredge chicken in
flour and shake off excess flour. Dip each chicken breast in egg, then
coat both sides of each chicken breast with bread crumbs.

In large skillet over medium heat, melt butter. Add chicken and cook,
turning once, 4 to 5 minutes per side, until golden brown and cooked
throughout. Remove chicken from skillet and reserve.

To serve, top each chicken breast with 1 1/2 ounces lump crab meat and
with Bearnaise sauce.

Source: Chef Walter Staib of City Tavern

From: Simon Bao To: Gastronomique@yahoo
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... We drunkards can look to history for all the validation we require.
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