Text 11354, 90 rader
Skriven 2008-07-29 09:01:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Houses in Seattle
=============================
-=> DALE SHIPP wrote to HAP NEWSOM <=-

 DS> In addition you have houses floating on concrete barges.  I had not
 DS> known of those until this tour.  The other thing we were shown was the
 DS> extraordinary number of empty containers that were stacking up at the
 DS> docks.  Seems like there is more traffic from Asia to Seattle in
 DS> containers than goes back that way, and it costs more to ship an empty
 DS> container than it does to build a new one over there.  Seems like there
 DS> ought to be something useful that could be done with them.

You have just discovered the next generation of FEMA trailers.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Citrus Chicken Under A Brick
 Categories: Poultry, Citrus
      Yield: 4 servings
 
      1 c  Fresh orange juice
    1/3 c  Fresh lime juice
    1/4 c  Fresh lemon juice
      2 tb Olive oil
      1 tb Fine chopped fresh oregano
      3 ts Salt; divided
      2 ts Fine chopped fresh rosemary
      1 cl Garlic; chopped
  3 3/4 lb Chicken; neck and giblets
           - removed, butterflied
      1 ts Hungarian sweet paprika
      1 ts Black pepper
           Nonstick oil spray
  1 1/2    Oranges
      2    Foil-wrapped bricks
           +=OR=+
      1    Cast-iron skillet
 
  This is a traditional Tuscan method—bricks weigh down the
  butterflied chicken, resulting in even, quick cooking and
  crispy skin (you'll need two bricks for this recipe; wrap
  them in foil). If you don't have bricks, a cast-iron skillet
  will do the trick. Ask your butcher to butterfly the chicken
  for you.
  
  Whisk juices, olive oil, oregano, 1 teaspoon salt, rosemary,
  and garlic in glass baking dish. Add chicken to marinade.
  Turn to coat; chill 2 hours, turning occasionally.
  
  DO AHEAD:Can be made 1 day ahead. Keep chilled.
  
  Mix remaining 2 teaspoons salt, paprika, and pepper in small
  bowl.
  
  Spray grill rack with nonstick spray.
  
  Prepare barbecue (medium heat). Slice 1/2 orange into 1/4- to
  1/8-inch-thick slices. Remove chicken from marinade; pat dry.
  Loosen skin from chicken breast and slide 1 to 2 orange slices
  between skin and breast. Loosen skin from thighs and slide 1
  to 2 orange slices between skin and thighs. Rub paprika mixture
  over both sides of chicken. Place chicken, skin side down, on
  grill. Place foil-wrapped bricks or cast-iron skillet atop
  chicken (if using bricks, position 1 brick over top half of
  chicken and 1 brick over bottom half).Cover and grill until
  skin is crispy and brown,about 15 minutes.
  
  Remove bricks or skillet. Using tongs or 2 large spatulas,
  turn chicken. Replace bricks or skillet and cook, covered,
  until chicken is cooked through, about 20 minutes longer.
  Let chicken rest 10 minutes.
  
  Meanwhile, place whole orange on grill and cook until
  slightly charred, turning often, about 1 minute. Cut
  into wedges and serve alongside for squeezing over
  chicken.
  
  by Amy Finley
  
  Bon Appétit | May 2008
  
  Makes 4 servings
  
  Meal Master Format by Dave Drum - 17 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And what exactly is a dream?   And what exactly is a joke?" -Floyd
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