Text 19423, 83 rader
Skriven 2009-01-10 00:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Outback
===================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Outback...

 DS> Lynn likes it there because she doesn't like beef


I have a comment to make.

 DS> Hmm.  It occurs to me that "Lynn likes it there because she 
 DS> doesn't like beef" says just about all you'd need to know about
 DS> the place. [g]

But you beat me to it!

Are all their dishes mediocre? This copy cat recipe looks OK
although I think I'd use less honey, more lemon and half the cheese.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Outback Steakhouse Alice Springs Chicken
 Categories: Copycat, Chicken, Chilies, Bacon
      Yield: 4 Servings
 
           Honey Mustard Marinade:
    1/2 c  Dijon mustard
    1/2 c  Honey
  1 1/2 ts Vegetable oil
    1/2 ts Lemon juice
           Chicken:
      4    Skinless boneless
           -chicken breast
      1 tb Vegetable oil
      2 c  Sliced mushrooms
      2 tb Butter
           Paprika
      8 sl Bacon; cooked
      1 c  Shredded Monterey
           -jack cheese
      1 c  Shredded Cheddar cheese
      2 ts Finely chopped fresh parsley
 
  Use an electric mixer to combine the mustard, honey, 1 1/2 t oil and
  lemon juice in a small bowl.  Whip the mixture for about 30 seconds.
  Pour about 2/3 of the marinade over the chicken breasts and marinate
  them, covered, in the refrigerator for about two hours. Chill the
  remaining marinade until later.  After the chicken has marinated,
  preheat the oven to 375F and heat up an oven-proof frying pan large
  enough to hold all four breasts and 1 T oil over medium heat.  (if
  you don't have an oven-proof skillet, transfer the chicken to a
  baking dish for baking). Sear the chicken in the pan for 3-4 minutes
  per side or until golden brown. Remove the pan from the heat, but
  keep the chicken in the pan.
  
  As the chicken is cooking, saute the sliced mushrooms in butter in a
  small pan.  Brush each chicken breast with a little of the reserved
  marinade (NOT the portion the chicken saoked in), being sure to save
  a little extra that you can serve on the side later. Season the
  chicken with salt, pepper and a dash of paprika.  Stack two pieces of
  bacon, crosswise, on each chicken breast.  Spoon the sauteed
  mushrooms onto the bacon, being sure to coat each breast evenly..
  Sprinkle 1/4 c of Monterey Jack cheese onto each breast followed by
  1/4 c of Cheddar. Bake the pan of prepared breasts for 7-10 minutes
  or until the cheese is thoroughly melted and starting to bubble..
  Sprinkle each breast with 1/2 t parsley before serving. Put extra
  honey mustard marinade in a bowl to serve on the side.
  
  Recipe By: Top Secret Restaurant Recipes by Todd Wilbur
  From: Nancy Pallotta
  Date: 07 Oct 97
  Eat-L List (Recipes And Food Folklore) Ä
 
MMMMM


Cheers

YK Jim


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