Text 20230, 71 rader
Skriven 2009-01-30 06:21:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Grill time
======================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> I prefer this guy ...  http://tinyurl.com/grills-it

 DS> Remember back before Char-Broil bought New Braunfels out and
 DS> those grills had a side-mounted firebox?  Those were the cat's
 DS> ass.

The side mounted firebox is available. If you go up one level from the picture
and description I sent you will see the firebox. My kid brother has/had one
with the firebox on the side - which is how I became familiar with it.

With the firebox on the side it's the bomb for slow smoking versus the Weber
kettle ... which requires you to build your fire on one side and put the stuff
to be smoked on the other - cutting down on the available space for food.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Marsala
 Categories: Poultry, Wine, Mushrooms
      Yield: 4 servings
 
    1/2 c  All-purpose flour
      1 tb Essence
      2    Chicken breasts, boned,
           - skinned, halved, pounded
           - thin
      1 tb Olive oil
      4 tb Butter
      3 c  Sliced mushrooms (cremini,
           - oyster, shiitake)
    3/4 c  Marsala
      1 c  Chicken stock
           Salt & fresh ground pepper
           Chopped chives; garnish
 
  Recipe courtesy Emeril Lagasse, 2003
  
  In a shallow bowl or plate combine the flour and Essence
  and stir to combine thoroughly. Quickly dredge the chicken
  breast halves in the seasoned flour mixture, shaking to
  remove any excess flour.
  
  Heat the oil in a large skillet over medium-high heat until
  very hot but not smoking. Add 1 tablespoon of the butter and
  cook the chicken breasts until golden brown on both sides,
  about 3 minutes per side. Transfer to a plate and set aside.
  Add 1 tablespoon of the remaining butter to the pan and add
  the mushrooms. Cook, stirring frequently, until mushrooms
  are golden brown around the edges and have given off their
  liquid. Add the Marsala wine and bring to a boil, scraping
  to remove any browned bits from the bottom of the pan. When
  the wine has reduced by half, add the chicken stock and cook
  for 3 minutes, or until the sauce has thickened slightly.
  Lower the heat to medium and return the chicken breasts to
  the pan and continue to cook until they are cooked through
  and the sauce has thickened, about 5 to 6 minutes. Swirl in
  the remaining 2 tablespoons of butter, add salt and pepper,
  to taste. Garnish with chopped chives and serve immediately.
  
  Copyright Television Food Network, G.P. All rights reserved
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "...So I forgot about the gem, gime a break!" - Ryoko
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