Text 14827, 88 rader
Skriven 2011-08-18 05:14:00 av DAVE DRUM (1:123/140)
Ärende: TVFN 091
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Kebab Salad
 Categories: Salads, Poultry, Dressings, Pork
      Yield: 4 servings
 
MMMMM---------------------------KEBABS--------------------------------
      8    Links sweet Italian pork
           - sausage
      1    Crusty baguette
      3 md Chicken breasts; boned,
           - skinned
     12    Fresh bay leaves
    1/2 c  Extra-virgin olive oil
      2    Lemons
           Kosher salt & ground pepper

MMMMM----------------------SALAD & DRESSING---------------------------
      2    Anchovies
      2 cl Garlic
    1/2    Lemon; juiced
      2    Egg yolks
    1/4 c  Grated Parmigiano-Reggiano;
           - plus shavings for garnish
      1 c  Extra-virgin olive oil
      2 tb Water
           Kosher salt & ground pepper
      2    Heads romaine lettuce;
           - chopped
           Flat-leaf parsley; garnish
      2    Lemons; in wedges, garnish
 
  Special equipment: 4 large foot-long skewers, metal or thick
  bamboo work best, soaked in water for half an hour if using
  bamboo or wood.
  
  Preheat grill to medium-high heat.
  
  For the kebabs:
  
  Slice chicken thinly, cut the baguette into 1/2-inch rounds,
  and cut the sausage links up into chunks, alternating cuts
  at 45 degree angles for nice triangular shapes.
  
  Now prepare the kebabs. Take the skewers 1 at a time and
  begin threading the components alternately. Start with a
  piece of bread, then chicken, bay leaf, sausage, and bread;
  repeat this 3 times to fill the skewers, ending with bread.
  
  Lay the prepared kebabs out on your board and drizzle
  liberally with extra-virgin olive oil. Squeeze the lemon
  juice all over and season well with salt and freshly ground
  black pepper. Place the prepared kebabs onto preheated grill
  and cook for about 7 to 10 minutes per side, or until cooked
  through.
  
  While kebabs are roasting you can prepare the salad. In a
  blender combine the anchovies, garlic, lemon juice, egg
  yolks and grated Parmesan. Pulse a couple of times to combine,
  then add the water and blend again. With the motor running,
  gradually pour the oil through the feed tube and continue to
  blend until emulsified. Season, to taste, with salt and some
  freshly ground black pepper.
  
  In a large mixing bowl add the chopped romaine. When the
  kebabs are done, remove from the oven and slide the kebab
  components off the skewers directly into the bowl. Add
  some dressing and gently toss to combine.
  
  To plate, garnish with parsley leaves, shaved Parmesan and
  fresh lemon wedges.
  
  Recipe courtesy Tyler Florence, 2007

  Yield: 4 servings
  
  Episode#: TU0306
  Copyright 2006 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 17 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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