Text 16624, 94 rader
Skriven 2008-11-20 20:31:00 av Dave Drum (1:124/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Rooster Sauce
=========================
-=> Carol Shenkenberger wrote to Dave Drum <=-

 > If it is made in America it is Who Flung foo (Huy Fong). If it is Thai it is
 > probably hotter than the American (Vietnamese) version.

 CS> It is indeed, Huy Fong.  Sriracha HOT chili sauce.  This is definately
 CS> hoter than tobasco ketcup!

Not by much. 

 >  CS> Bear with me as i shift slowly to chile sauces.  My favorite other than
 >  CS> that one i havent found yet in the states (Korean sauce, no name for
 >  CS> it) is the Chalula (round wooden ball on the top).

 > Cholula is a most excellent hot sauce from Mexico. I use it on steaks and ch
 > a lot. Errrrrm, I mean I use it often - not necessarily in huge quantity.  B

 CS> Hey, it's not as hot as that rooster stuff!

It's a different heat - Who Flung is an up front zing carried by the garlic
component. Cholula is a whole mouth warmth that lingers at the back of the
throat and causes a glow that can last for minutes. It's really good mixed with
a bit of butter (or pork fat) and lime juice as a steak/chop sauce. Yuuuuum!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Perfect Roast Chicken
 Categories: Poultry, Vegetables, Wine
      Yield: 3 servings
 
      3    Carrots; peeled cut in
           - thirds
      3    Ribs celery; peeled, cut in
           - thirds
      3    Onions; peeled, quartered
      4 lb Chicken; rinsed and patted
           - dry
  1 1/2 tb Kosher salt
      2 ts Cracked white pepper
      1    Lemon; halved
      2    Fresh bay leaves
      6 cl Garlic; rough chopped
      4    Sprigs rosemary; rough
           - chopped
           +=PLUS=+
      1 tb Rosemary; for gravy
      2 tb Olive oil
      2 tb Unsalted butter; room temp
      1 c  Chicken stock
      2 tb Roasted garlic
      1 c  Dry white wine
 
  Recipe courtesy Emeril Lagasse, 2003
  
  Preheat the oven to 500 degrees F.
  
  In a 9 by 13-inch roasting pan, add the carrots, celery and
  onions. Season the chicken both inside and out with the kosher
  salt and white pepper. Squeeze the lemon halves over the
  chicken and place the rinds inside the cavity. Place the bay
  leaves inside the cavity. In a small bowl, combine the garlic,
  rosemary, olive oil and butter. Rub the chicken both inside
  and out with the garlic rosemary blend and place in the
  roasting pan.
  
  Place the pan in the oven and roast the chicken for 40 to 50
  minutes, or until the juices run clear. To test this, insert
  a thermometer in the thickest part of a leg. It should
  register at 160 degrees internal temperature. Remove the
  chicken from the oven and allow to cool for 10 to 15 minutes
  before carving.
  
  Pour off excess fat from pan and return to heat. Whisk in
  chicken stock, roasted garlic, white wine and chopped
  rosemary, scraping up the bits on the bottom of pan. Bring
  to a boil, then reduce to a simmer. Reduce gravy by half,
  until thickened.
  
  Serve chicken with gravy on the side.
   
  Yield: 1 roast chicken, 3 to 4 servings
  
  Episode#: EE2D18
  Copyright © 2006 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 17 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And to think, all this time all I had to do was ask." - NegaDuck
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