Text 21900, 105 rader
Skriven 2012-03-01 22:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Fried chicken joints
============================
-=> Quoting Ruth Haffly to Jim Weller <=-

 RH> Popeye's, Bojangles, KFC or Churchs?

The only one of those chains that have a presence throughout Canada
is KFC. There are some Canadian chains such as Mary Brown's which is
popular in eastern Canada but I dislike them as the chicken is
overcooked and dry, and the batter underspiced. I wish that both
Popeye's comes here and Nando's expands rapidly into the Prairie
region. If I had both the capital and the expertise I would try to
get the national master franchise for both of them.
                  
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Chicken Legs with Plum Chili Salsa
 Categories: Chicken, Chilies, Condiments, Fruit, Marinades
      Yield: 4 Servings

           FOR THE MARINADE:
      4 lg Ripe purple or red plums;
           -chopped
      2    Garlic cloves; minced and
           -mashed with
      1 ts Salt
      1 tb Asian sesame oil
    1/4 c  Soy sauce
    1/2 c  Fresh orange juice
    1/4 c  White-wine vinegar
      3 tb Sugar
      1 tb Minced seeded fresh jalapeno
           -pepper
      1 tb Minced peeled fresh
           -ginger root
    1/2 ts Dry mustard
      8    Whole chicken legs
    Plum Chili Salsa
           FOR GARNISH:
    Ripe plum wedges
    Lime wedges
      1    Whole fresh mint leaves

  Make the marinade:

  In a food processor puree the plums, the garlic paste, the oil,
  the soy sauce, the orange juice, the vinegar, the sugar, the
  jalapeno, the gingerroot, the mustard, and black pepper to taste
  until the mixture is smooth. In a large saucepan bring the
  marinade to a boil, simmer it, stirring occasionally, for 10
  minutes, or until it is reduced to about 2 cups, and let it cool.

  In a large shallow dish arrange the chicken, pricked in several
  places with a fork, in one layer, pour the marinade over it,
  reserving 1/4 cup for the salsa, and let the chicken marinate,
  covered and chilled, turning it once, for at least 1 hour or,
  preferably, overnight. Transfer the chicken to an oiled rack set
  over a foil-lined roasting pan, spoon the marinade over it, and
  roast the chicken in the upper third of a preheated 450F. oven for
  30 to 35 minutes, or until it is cooked through.

  Make the salsa while the chicken is roasting.

  Arrange the chicken on a heated platter, garnish it with the plum
  wedges, the lime wedges, and the mint leaves, and serve it hot or
  at room temperature with the salsa.

  Gourmet June 1991

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Plum Chili Salsa
 Categories: Chilies, Salsa, Fruit
      Yield: 1 batch
 
      1 lb Ripe purple or red plums;
           -diced
    1/3 c  Minced red onion
    1/2 c  Finely chopped fresh
           -coriander
    1/4 c  Finely chopped fresh mint
           -leaves
      1 ts Minced seeded fresh jalapeno
           -pepper
      1 tb Fresh lime juice
      2 ts Sugar; or to taste
 
  In a bowl stir together the plums, the onion, the coriander, the
  mint, the jalapeno, the lime juice, the sugar, some of the
  reserved marinade to taste, salt and pepper to taste.
  
  Gourmet June 1991
 
MMMMM

Cheers

YK Jim


... Bad food makes me cry.

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