Text 15474, 95 rader
Skriven 2011-09-08 06:50:00 av Dave Drum (54643.cooking)
  Kommentar till text 15418 av Ruth Haffly (1:396/45.28)
Ärende: Buffet Grub
===================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> IOW, not really worth trying unless you thought you were going to get a
 RH> visit from vampires later that night. (G)

 DD> Anything (almost) is worth trying once ... errrrrmmmm ... anything in
 DD> the food line that is. But, these were not worth a return visit to

 RH> I'd say almost anything instead of anything (almost). I've seen various
 RH> things that I'd not even think about trying--some I have & they've been
 RH> good, others should have been left on the buffet line.

I say po-tay-to, you say po-tah-to .......

 DD> their location. Especially as they had just refilled the mustard
 DD> chicken pan.

 DD> I've discovered many things new to me at buffets. A lot I really liked
 DD> and some I would not feed to a dog I didn't like. But, those are rare
 DD> occurrences.

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

 DD>       Title: Mustard Chicken
 DD>  Categories: Oriental, Poultry, Vegetables, Rice, Citrus
 DD>       Yield: 6 servings

 RH> This would be a "send to the land fill"  (preferrably a toxic waste
 RH> one) in my book. Honey and mustard do not go together on chicken.

I, OTOH, quite like it, along with many others as they seem to have to re-fill
that pan more often than the others. You probably wouldn't like this buffet
offering either ...

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

      Title: Peanut Sauce Chicken
 Categories: Oriental, Poultry, Nuts, Chilies, Vegetables
      Yield: 4 servings

      3 tb Peanut oil
      1 lb Chicken; in medium cubes
      2 cl Garlic; minced
      1 tb Minced fresh ginger root
    1/2 c  Preserved radish
      4    Sq. canned firm bean curd *
      2    Green onions

MMMMM--------------------------SAUCE--------------------------------
      2 tb Crunchy peanut butter
      1 tb Dark soy sauce
      1 tb Cider vinegar
      2 tb Sesame oil
      2    Dried, hot, red chilies
      2 ts Sugar
    1/3 c  Stock
    1/2 ts MSG (if you must)

  * I use another 12 oz of meat in place of the tofu - UDD
 
  Soak radish in warm water for 45 minutes. Cut chicken into
  1/2" cubes. Drain & rinse canned bean curd; cut into 1/2"
  cubes. (If using fresh bean curd, wrap it in clean dish
  towel and press it for 1 hour to make it more firm. Wrap it
  tightly & use about a 5-pound weight.) Drain radish & cut
  into 1/2" cubes. Cut green onions, including tops, into 2"
  lengths. 

  Sauce: In a cup, cream together peanut butter and soy sauce.
  Slowly mix in remaining sauce ingredients. Set aside. 

  Stir-frying: Add oil to hot wok. When oil starts to smoke,
  add meat. Stir-fry for about 1 minute. Add garlic & ginger;
  stir-fry for another 30 seconds. Transfer pork to saucepan;
  add peanut sauce; heat & simmer for 15 minutes, adding
  onions about mid-way. Skim off excess oil. Add more stock if
  sauce thickens.

  Steaming: In Chinese steamer, steam radish & bean curd on
  its serving plate for 15 minutes, just prior to serving.
  When ready to serve, drain water off plate, and top
  vegetables with chicken & peanut sauce.

  NOTE: This works well with pork, also - UDD

  From: http://www.orientalfood.com

  Uncle Dirty Dave's Kitchen

MMMMM

... Too many cooks spoil the brothel. - Polly Adler
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