Text 29263, 86 rader
Skriven 2009-09-30 20:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: WEEKEND ODDS AND 90926
==============================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> she has her heart set on being a rich
 JW> lawyer so she can be a philanthropist later in life.
 JW> Her business plan is:
 
 JW> -become a lawyer
 JW> -sue people
 JW> -win
 JW> -open up a free theme park with petting zoo, horse rides, internet
 JW> cafe and ice cream parlour for poor kids.

 DS> Hahahahahahaha - Ah, the innocence of youth.  She actually thinks that
 DS> the second half of her career will erase the stains on her soul from
 DS> the first half. [g]

I am of course counselling her to consider taking another path.


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

     Title: Mexican Roadside Chicken With Green Onions
Categories: Mexican, Chicken
  Servings: 4

           FOR THE RUB:
  1 1/2 ts ground ancho chile powder
      1 ts dried Mexican oregano
      1 lg pinch of ground cloves
    1/2 ts ground cinnamon
      2 cl garlic, peeled, minced
      3 TB apple cider vinegar
    1/4 c  fresh orange juice
      1 ts salt, plus a little more for
           the onions
           THE CHICKEN:
      3 lb chicken, butterflied
      2 lg bunches of green onions
           A little olive oil for
           -brushing the onions
           Grilled tomatillo salsa,
           -for serving

Light a chimney 3/4 full of charcoal. While the charcoal is
lighting, mix all the ingredients for the rub together in a small
bowl.

When the charcoal is fully lit and covered in gray ash, pour coals
out and arrange them on one side of the charcoal grate, keeping the
other side empty. Place the chicken over the cool side of the grill,
skin side down, and brush exposed side with the wet rub. Flip the
chicken over and brush the other side with the rub. Cover the grill
and cook, basting occasionally with any remaining rub, at 350
degrees until an instant read thermometer reads 165 degrees when
inserted into the thickest part of the breast, about 45 minutes.
Remove the chicken from the grill and allow to rest for 10 to 15
minutes.

While the chicken is resting, brush the onions with olive oil and
season with salt. Place the onions over the hot side of the grill
and cook until tender and browned, about 5 minutes per side.

To serve, cut the chicken into quarters, top with green onions and
tomatillo salsa.

Posted by Joshua Bousel

:Adapted from Mexican Everyday by Rick Bayless

  From: Serious Eats                    
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... New at McTaco Hut: the Chupacabra Chalupa.

___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)