Text 20213, 109 rader
Skriven 2009-01-29 22:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: 2 dollar bills
==========================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> She: "But, I don't have any place in the drawer for a 2 dollar bill."

[g]

The US $2 bill has quite a history to it. Nothing like that here. In
the past $2 bills and later $2 coins have always been in wide
circulation with no colourful stories attached.

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

     Title: Chicken Tandoori
Categories: Indian, Chicken
  Servings: 4

      1    whole chicken, 3 1/2 lb
      4 TB vegetable oil
      2 TB malt vinegar
   1 /2 TB mild chili powder*
      1 ts salt
      2    cloves
           seeds from 5 green cardamom
           pods*
      2    dried red chillies, torn in
           few pieces
      2 ts black peppercorns
      1 ts caraway seeds
    1/2 ts freshly ground mace*
    1/4 ts freshly grated nutmeg
      2 TB grated fresh ginger
      2 TB finely minced garlic
      1 c  plain yogurt
      2 ts orange food color powder*
           sizzled onions for garnish
           lemon quarters for garnish

Without doubt the most popular Indian-restaurant main course in
England and America, Chicken Tandoori fully deserves its popularity.
The dish is brought to you sizzling and hissing, and the appeal is
already underway. Then, the combo of subtle spicing and juicy meat
rarely fails to delight. The following recipe was adapted from one I
have in a cookbook I bought in India, and brings my kitchen insanely
close to an Indian restaurant--even though I don't have a tandoor.
Since I'm this close, I've decided to go with the food coloring that
Indian restaurants always use; the red-orange tones bring a Hindu
kind of festivity to the dish that I think, despite the artific-
iality of "food color," is well worth including. Start this dish in
the morning of the day you plan to make it; it needs seven hours of
marinating.

Cut the chicken (or ask the butcher to cut the chicken) into 4
pieces: 2 breasts without wings (save wings for another use), and 2
legs (drumsticks and thighs must remain attached to each other).
Remove and discard all skin. Slash the flesh, not too deeply, with a
small, sharp knife (about a dozen small slashes, evenly spaced, on
each piece).

In a small bowl whisk together 3 tablespoons of the vegetable oil,
the vinegar, the chili powder, and the salt. Place the chicken in a
pan that just contains it, rub the oil-vinegar mixture all over the
chicken, and marinate for one hour at room temperature.

In the meantime, prepare the spice blend for the yogurt marinade.
Place the following ingredients in a spice grinder: cloves, cardamom
seeds, chilies, peppercorns, caraway seeds, mace and nutmeg. Grind
until a fine powder is formed.

Place the fine spice powder in the work bowl of a food processor.
Add the ginger, garlic, yogurt, and the remaining tablespoon of
vegetable oil. Process until smooth. Add the food color and process
until blended.

When the chicken has finished its initial marinade, transfer it to a
larger bowl. Cover the chicken with the orange-colored yogurt
marinade, stirring to make sure the marinade covers all parts.
Refrigerate, covered, for 6 hours.

When ready to cook, pre-heat oven to 500 degrees. Place chicken on a
rack, or a grooved broiler pan. Place in hot oven and cook for 15
minutes.

Remove chicken from oven and place under hot broiler. Broil until
both sides are sizzling and a little brown, turning once--about 5-10
minutes of broiling all together. Serve immediately.

SERVING NOTE: To serve Chicken Tandoori the restaurant way, sizzle
some thick onion slices under the broiler along with the chicken.
Serve chicken with sizzled onion and lemon wedges. To REALLY do it
up.....buy a sizzle platter at a restaurant supply store, heat it in
the 500-degree oven while the chicken is broiling, and place
finished chicken, onions and lemon wedges on the hot sizzle platter
for service. The sound and the steam are amazing!

From: Www.Davidrosengarten.Com
 
MMMMM-------------------------------------------------




Cheers

YK Jim


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