Text 13103, 83 rader
Skriven 2008-09-01 08:43:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Woop Woop
=====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 GJ> wine
 GJ> intended of US consumption often has different labels and wine names
 GJ> from that which goes to the rest of the world.  "Woop Woop" is an
 GJ> example of a wine name not used here.

 DD> Nor the name of a wine I would take even a minor flutter on.

 JW> It's better than it sounds. But still, it's an embarrassment to be
 JW> seen carrying it from the shelf to the cashier!

How do you think I felt a few years ago in Boston carrying two jugs of Fat
Bastard wine to the check out????

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tequila Chicken
 Categories: Poultry, Booze, Marinades, Citrus
      Yield: 4 servings
 
    1/4 c  Tequila
      2 tb Fresh lime juice
      1 ts Lime zest
      1 tb Honey
      1 sm Clove garlic; pressed
      1 tb Minced fresh cilantro
      1 tb Olive oil
      1 sm Jalapeño; stemmed, seeded,
           - minced
    1/2 ts Salt
      4    Chicken breast halves; boned
           - skinned
           -=OR=-
      8    Chicken thighs; boned,
           - skinned
 
  Mix all ingredients and place in a glass dish or 1-gallon
  freezer bag. Add chicken and marinate overnight or at least
  8 hours.
  
  You'll love this this wonderful marinated chicken dish
  whether you bake it in your oven or grill it on the patio.
  
  When you're ready to cook the chicken, drain it and pour
  the marinade into a small saucepan. Over medium heat, bring
  the marinade to a boil and boil gently for at least 4 min.
  Reduce heat and simmer until chicken is done.
  
  To grill the chicken, cook it, uncovered, over med-hot coals,
  basting it with some of the marinade, until it is cooked through.
  
  To bake the chicken, place the breasts in a small Pyrex dish,
  cover tightly with aluminum foil, and bake in a 450°F preheated
  oven for 16 to 18 minutes, until cooked through. Uncover the
  chicken for the last 3 minutes of baking time.
  
  Do not serve immediately, but cover with aluminum foil and let
  chicken rest for 5 to 10 minutes. Serve whole or sliced, topped
  with the cooked marinade.
  
  Makes 4 servings.
  
  Note: If you use the sauce both for basting and serving on the
  side, be sure to separate the sauce used for basting from the
  sauce you will serve. The sauce used for basting will accumulate
  raw meat juices via your basting brush or mop as you baste and,
  therefore, should not be eaten.
  
  This recipe is easily doubled or tripled for a larger gathering
  or larger appetites.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 16 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "About the possum" said the 'gator, "I ate 'er."
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