Text 24879, 105 rader
Skriven 2009-06-11 06:22:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Bones
=============
-=> Dale Shipp wrote to Dave Drum <=-

 JW> A lot of us would like that. I haven't been deep sea fishing for two
 JW> decades.

 DS> I haven't been for just over five decades:-}}   I'd probably enjoy it,
 DS> but I doubt that Gail would.

 DD> IIRC, Gail doesn't do fish. Why would she be interested in
 DD> catching them?  Bv)=

 DS> Gail doesn't do fish bones -- she does eat fish when suitably separated
 DS> from the bones.  And she informs me that she did like to fish back
 DS> when, so long as they were biting and for an hour or less.

My bad. It's Anne Newsom who doesn't do fishy stuff. I don't remember if she
participated in the crab at the Seattle picnic or not. I was too busy whacking
Louis, fresh from his Jacuzzi and picking over his carcass for morsels.

Perhaps she did chicken salad ... which I don't recall if we had any or not.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Circassian Chicken
 Categories: Poultry, Chilies, Salads, Nuts, Breads
      Yield: 5 Servings

      2    Whole chicken breasts (both halves)
      4 tb Olive or walnut oil
      4 ts Paprika
  1 1/2 c  Chopped walnuts
      3 cl Garlic; chopped
      2 tb Chopped green onions
      1 ts Cayenne
      2 tb Chopped parsley
      2 sl Bread; crusts removed
      1 qt Chicken stock
           Salt & Black pepper
           Juice of 1 lemon

  Not sure where I first heard of this variant on chicken
  salad, but I’ve been making it for years. Presumably it
  originated in the Caucasus Mountains, which is where the
  Circassians live. I’ve net yet met a Circassian, although
  I suspect they may be something like an Armenian. Or not.
  Who knows? What I do know is that there are plenty of
  recipes for this dish out there, but what ties them all
  together are walnuts, garlic, paprika and poached chicken
  or pheasant.

  1 - Bring the chicken stock to a simmer and add the chicken
  breasts. Add some water if there is not enough liquid to
  cover the meat. Simmer gently for 10 minutes, then turn
  off the heat.

  2 - Meanwhile, heat the olive or walnut oil in a small pot
  over low heat and add the paprika. Stir well to combine.
  Heat until you can smell the aroma of the paprika, then
  turn off the heat.

  3 - Tear the bread into chunks and put into a bowl. Ladle
  out about a cup or two of the chicken broth and pour it
  over the bread.

  4 - Set aside 1/2 cup of walnuts and put in a bowl with
  the green onions and 1 tablespoon of the parsley.

  5 - Put the rest of the walnuts into a food processor with
  the garlic, the cayenne, about a teaspoon of salt, the rest
  of the parsley and the soaked bread. Buzz to make a thick,
  relatively chunky paste. If it needs a bit more chicken
  broth to loosen up, add some a tablespoon at a time.

  6 - Stir the paprika-oil, then pour it in the food processor
  and buzz to combine. Taste the mixture to see if it needs salt.

  7 - Pull the skin off the chicken breasts and tear the meat
  into shreds. Put it in the bowl with the unchopped walnuts,
  green onions and such.

  8 - Add the walnut-paprika paste from the food processor to
  the bowl and stir gently to combine everything thoroughly.
  Add black pepper and lemon juice to taste and stir one more
  time to combine.

  Serves 4-6 as a lunch.

  Posted by Hank Shaw of Hunter Angler Gardener Cook

  MM Format by Dave Drum - 10 June 2009

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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