Text 13950, 99 rader
Skriven 2011-07-26 23:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: cherry pie
==================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> Hey Jim!
 
 -> (Playing along and being the straight man.) Any old fruit. They don't
 -> have to have alcohol in them but it's a nice touch.

 HN> double entendre

I didn't see that at all until you read it back to me!

And if you were referring to Kevin, yes he's a friend. His antics
amuse me.

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

     Title: Montaditos De Berenjena, Pollo Y Pimientos
Categories: Spanish, Appetizers, Chicken, Cheese
  Servings: 12

  1 1/2 lg eggplants
      4    boneless, skinless chicken
           breasts 
    3/4 c  sofrito (Spanish tomato
           sauce)
      8 sm roasted red peppers, such as
           piquillo peppers
    1/2 lb mozzarella cheese or other
           soft white melting cheese

Eggplant, Chicken & Peppers

Prepare the Sofrito - Tomato Sauce before you begin this recipe and
set aside to cool.

Rinse the eggplants and cut off the stem. Slice the eggplants into
rounds 3/8 inch thick. Depending on the size of the eggplants, you
may end up with 12-15 slices or more. You can broil all of the
eggplant and use any leftover slices to make another eggplant dish,
such as eggplant with tomato vinaigrette. 

Note: Slices 1/4 inch thick are a bit too thin. They will burn
easily and fall apart. Slices 1/2 inch thick take too long to cook
under the grill and the skin can be hard to cut or chew. 

Turn on broiler to heat. Place slices on a baking sheet and spray
with oil, using a mister if you have one. If not, lightly brush
each slice with olive oil. Place baking sheets under broiler on
second shelf from top, so that they are not too close, or they will
burn. When one side is slightly browned and soft when you press
lightly, turn slices over, apply olive oil and return to broiler.
Depending on your broiler, the distance from the pan, it may take
20-25 minutes to cook.

While the eggplant is roasting, prepare the chicken. Remove any fat
that may remain on the breasts. Cut chicken breasts into pieces
small enough to fit on the eggplant slices. Salt the chicken. Pour
about 3 tablespoons olive oil in a large frying pan and heat on
medium. When hot, add chicken and cook on both sides. Remove when
cooked. If the breasts are very thick in some parts, slice in half
after cooking. This will make the "tapa" easier to serve and eat.

Slice peppers into strips and cut mozzarella cheese into thin slices
for easy melting.

Assemble Eggplant and Other Ingredients: Place the rounds of roasted
eggplant on a baking sheet. Place a piece of chicken on each one and
spoon a teaspoon or so of the tomato sauce over the chicken. Top the
tomato sauce with a slice of pepper and a piece of cheese.

At this point, the eggplant-chicken rounds can be kept in the
refrigerator until a few minutes before you are ready to serve. If
you do refrigerate them, remove from refrigerator and allow them to
warm to room temperature before placing them under the broiler.
Otherwise, the bottom portion of the eggplant and chicken will be
cold even though the cheese on top is melted.

Just before serving, heat the broiler to melt the cheese. Place the
baking sheets with eggplant and chicken under the broiler to melt
the cheese.

By Lisa & Tony Sierra, About.com Guides


  From: Http://Spanishfood.About.Com    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... He is the master of the single entendre.

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