Text 15379, 93 rader
Skriven 2011-09-05 12:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: and a beverage 860
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 DS> Hey! Rewind.  Don't I recall that your brother was cutting up fallen
 DS> tree limbs with that saw?  I cannot imagine trying to cut up fresh
 DS> wood with a hack saw.  It must have taken forever.

At the time I gave him credit for adapting the available
tools to the necessity; since then I've seen more just
plain illogical behavior so am not so favorably disposed.

 -=> Dale Shipp said to Janis Kracht <=-

 DS> A couple of days ago, we were browsing across channels and happened to
 DS> see a little bit of a Food Network show having to do with two
 DS> "fire-eaters".  They were featuring some Irish chef who had a
 DS> restaurant featuring spiced up Sicilian foods, with a main ingredient
 DS> being a chili garlic sauce that was judged "pretty spicy" by the hosts
 DS> as they broke out in a sweat.

Unless there were shenanigans (not unlikely with an Irish chef)
in the kitchen, the food shouldn't have been too terribly hot, as
the angriest pepper traditionally available to the Italians was
of the order of heat of the serrano, and the pickling peppers
had a rating of about 1/10 that of a Jalapeno. This all may have
changed in the last few years, but without crosspollination,
either varietal or culinary, I doubt all that much.

 DS> I never thought of Italian food in that respect.  Is Sicilian
 DS> different, or is it just that chef's version?

Since the discovery of the new world, the Italians have taken
to peppers, and the farther south, in general, the more they use
them. Sicily is about as far south as Italy goes.

Angry chicken
cat: main, celebrity, poultry
Serves: 4

h - For the chicken
2 chickens (3.5-4 lb each), quartered
1 c spicy yogurt marinade (see below)
h - For the spicy yogurt marinade
1/2 ts black peppercorns
1/2 ts cumin seeds
1/4 ts coriander seeds
1/4 ts cardamom seeds
1 ts chili powder
1/2 ts garam masala
1/2 ts salt
1 1/2 c hot sauce, preferably Frank's
1 1/3 c plain yogurt
1/2 c heavy cream
1/3 c soy sauce
h - For the sauce
2 c chicken stock
1 c spicy yogurt marinade
h - For the garnish
1 fresh lime

Trim any excess fat from the chicken. Rinse and pat dry.
Place the chicken quarters in a large bowl. Pour spicy
yogurt marinade over the chicken. Turn the chicken pieces
to make sure they are all evenly coated. Cover and
refrigerate for at least 8 and up to 24 hr.

About 1 hr before you plan to serve the chicken, preheat
the oven to 450F. Remove the chicken from the marinade
and arrange the pieces on one or two half-sheet pans.
Discard the chicken marinade. Roast for 40 min, until
the chicken is tender and lightly browned and the juices
run clear when the thighs are pricked with the tip of a
small knife. Transfer the pieces to a platter and tent
with foil to keep warm.

For the spicy yogurt marinade: grind the peppercorns,
cumin, coriander seeds, and cardamom in a spice grinder.
Transfer to a medium bowl. Add the chili powder, garam
masala and salt. Add the hot sauce, yogurt, cream, and
soy sauce; whisk until smooth and well blended. Divide
the marinade into two equal parts.

While the chicken is roasting, reduce the chicken stock
by half in a medium saucepan over high heat. Whisk in
the reserved 1 c of spicy yogurt marinade and cook just
until heated through (do not boil or the yogurt will
separate). Keep the sauce warm.

Presentation: Pour the sauce around the roasted chicken.
Serve with lime wedges to squeeze over the chicken.

Masaharu Morimoto

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