Text 9387, 73 rader
Skriven 2006-12-28 23:17:00 av JIM WELLER (1:123/140)
Ärende: Some new recipes
========================
I just came across a bunch of marvelous looking recipes: the San
Francisco Chronicle has one of the best staff of food writers on the
continent and they just put up a web page of their 40 favourite recipes
from the last 20 years. I have just now finished formatting them. Here's
the first one:

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

     Title: 1986: Thai Chicken Salad
Categories: Tnt, Thai, Chicken, Salad
  Servings: 6

      1    whole chicken, cut into
           large pieces
    1/2    cucumber
      3    red or green chiles, seeded,
           cut into matchstick shreds
    1/4 md red onion, thinly sliced
      1 tb (heaping) fine matchstick
           shreds of fresh ginger
      2    garlic cloves, minced
    1/4 c  fresh lime juice
      3 TB Thai or Viet. fish sauce
      5 ts sugar
    1/2 ts salt
      2 TB peanut oil
    1/2 ts or more Sa-te oil or
           Chinese chile oil
    1/2 c  fresh cilantro leaves
           Roasted, unsalted peanuts
           for garnish

This attractive salad from Bruce Cost has a wonderful interplay of
bright, balanced flavors. Staffers said they would make it often,
although most thought it a little "tame." Apparently, we've grown used
to more assertive flavors in our Thai food. The recipe calls for 1/2
teaspoon Sa-te oil or Chinese chile oil, but you can add a little more,
if you like. Cost wrote for the Food section from 1986-1996. He is
author of "Bruce Cost's Asian Ingredients," "Ginger Island" and "Big
Bowl Noodles and Rice."

Put the chicken into a pot with water to cover. Bring to a boil and skim
the surface. Reduce the heat to medium and simmer for 5 minutes. Remove
from heat, cover and let the chicken sit in the hot water for 25
minutes. Remove and let cool. (At this point, the chicken may be
refrigerated overnight; reserve the stock for another purpose.)

When the chicken is cool enough to handle, remove and discard the skin.
With your hands, pull the meat apart into shreds about 1/4-inch wide and
1 1/2 inches long; put them in a bowl.

Peel and seed the cucumber and cut it into matchstick shreds. Put these
in a bowl with the chiles, onion, ginger and garlic and toss with the
lime juice, fish sauce, sugar, salt and the oils and let sit for 30
minutes. Add these seasonings to the chicken and mix thoroughly. Stir in
the cilantro leaves, garnish with peanuts and serve.

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... "I Want to Believe"
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 www.docsplace.tzo.com (1:123/140)