Text 28967, 91 rader
Skriven 2009-09-21 17:15:42 av Michael Loo (1:18/200)
     Kommentar till en text av Glen Jamieson
Ärende: CHICKEN 191
===================
 -=> Glen Jamieson said to Jim Weller <=-

 DD> PAUL W. AHO, an economist and consultant, arguing that the quality of
 DD> America's chicken feet (a delicacy in China) will serve as leverage in
 DD> the nations' battle over tariffs.

If it were true (which it can't possibly be) the Chinese will
learn to make cheaper high-quality chicken feet.

 JW> Your trade deficit with China is running about $1B per day. There
 JW> just aren't enough chickens to fix that.
 GJ> That is about $4000 a day for every individual USAn.  That is a lot of
 GJ> toys and TVs.  Surely an exaggeration!

Surely your billions are larger than our billions.

Grilled chicken-apple salad
cat: main, salad, poultry
servings: 6

1 chicken, cut into pieces and boned
1 Tb olive oil
h - spice rub
2 Tb cumin seed
2 Tb coriander seed
3 in cinnamon stick
1 Tb fennel seed
1/2 ts cayenne
1 ts sugar
1 ts cracked pepper
1 ts salt
h - reduced cider vinaigrette
1 1/2 c cider
3 Tb sherry vinegar
1 Tb shallots, minced
1 Tb thyme, chopped
1/2 ts sugar or tt
1 c canola oil
s, p
h - salad
1 Tb olive oil
1 red onion, peeled, cut 1/2" rounds
2 apples, cored, cut 1/4" rounds
2 c canned chickpeas, rinsed, drained, patted dry
1/4 lb arugula, washed, trimmed
1/3 c reduced cider vinaigrette
s, p

Grilled chicken-apple-red onion salad with a cider dressing

For the rub. Toast cumin, coriander, cinnamon, fennel, and
cayenne in a single layer on a sheet pan for 4-5 min at 350F.
Cool. Grind in a spice mill. Transfer to a container and add
sugar, salt, and pepper. Adjust seasonings.

Rub chicken pieces with olive oil and 3-4 Tb of the rub.
Set aside.

For the vinaigrette. Bring cider to a boil over high heat.
Reduce over medium-high heat to 1/3 of its original volume.
Cool. Combine with sherry vinegar, shallots, thyme, and sugar.
Whisk in oil gradually. Season to taste.

Lightly rub red onion and apple slices with olive oil and
season with salt and pepper.

Grill chicken skin 4 min side down, then turn and grill 4 min
more. Move to a cooler part of the grill and cook 2-3 min or
until done to taste. Let rest 5 min.

Grill onions 4-5 min per side and apples 2-3 min per side until
softened. Set aside.

Slice chicken 1/4" thick. Separate onion rings, removing
charred outer pieces.

In a bowl, dress arugula with enough vinaigrette to just coat
the leaves. Place dressed arugula on a large serving platter,
making a well in the center. In the same bowl, combine the
chicken, onion rings, and chickpeas. Season with salt and
pepper and drizzle with 3-4 Tb of the vinaigrette. Toss gently
and mound in the center of the greens. Arrange apple slices
around the platter and drizzle the whole with 2 Tb dressing.

Irene Costello and Joan MacIsaac, Edible Boston, Spring 2009
adapted


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