Text 6738, 86 rader
Skriven 2008-05-09 08:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: GAS GRILL 251 80505
===============================
-=> Quoting Glen Jamieson to Dave Sacerdote <=-

 GJ> was wondering if you had done any similar cooking with tree wood, for
 GJ> comparison.  Once wood has burned down to a charcoal state it would be
 GJ> little different from your charcoal barbecue, but the flames from wood
 GJ> as it is fed to the fire do carry some flavour elements, and also have
 GJ> a direct blackening effect on the meat.

 GJ> Any comments?

Well seasoned hardwood makes great charcoal with a little patience.
If you are slow cooking a beef brisket or pork butt for hours you
want just a wisp of smoke coming off the charcoal but if you are
grilling a steak over hot coals or making bacon and eggs in a frying
pan with brief exposure to the smoke then a little more smoke is
allowable and desirable. Soft woods like pine have too much creosote
and nasty volatiles to be any good for either application.

 GJ> When young Jim goes to Edmonton he may be able to try the Nando's
 GJ> flame-grilled chicken with peri-peri sauce and report on it.

I plan to do both; in the interim I have posted a few of their recipes as
reported by Dave Dewitt on http://www.fiery-foods.com


MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: DeWitt's Pelau
 Categories: Caribbean, Chicken, Beans
      Yield: 8 Servings

      3 tb Vegetable oil
    3/4 c  Sugar (white or brown)
      1    Chicken, cut up or sub
  2 1/2 lb Beef or goat meat
      1    Onion, chopped
      1    Clove garlic, minced
  1 1/2 c  Pigeon peas, soaked
    Overnight, or black-eyed
    Peas
      2 c  Rice
      3 c  Water
      1 c  Coconut Milk
      2 c  Cubed fresh Hubbard squash
      2    Carrots, chopped
    1/4 c  Chopped parsley
      1 ts Dried thyme
      1 bn Scallions or green onion,
    Chopped including the
    Greens
    1/4 c  Ketchup
      3 tb Butter

  The process of caramelized the meat is an African influence which
  became part of the Creole culinary tradition in Trinidad. The
  process gives the pelau its dark brown color--a sure sign of a
  good pelau. The brown layer that forms on the bottom of the pot is
  called "bun-bun," and for some people, it's their favorite part of
  this meal.

  Heat the oil in a heavy pot or skillet. With the heat on high, add
  the sugar and let it caramelize until it is almost burned,
  stirring constantly. Add the chicken (or meat) and stir until all
  the pieces are covered with the sugar. Reduce the heat to medium,
  add the onion and garlic and cook, stirring constantly for 1
  minute. Drain the pigeon peas and add them to the pot along with
  the rice, water, and coconut milk. Reduce the heat and simmer,
  covered, for 30 minutes. Add the remaining ingredients, stir until
  well mixed, cover and cook until the vegetables are tender, about
  20 to 30 minutes. The pelau should be moist at the end of the
  cooking time.

  By Dave DeWitt and Mary Jane Wilan


MMMMM


Cheers

YK Jim


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