Text 25371, 84 rader
Skriven 2012-05-29 06:11:33 av Dave Drum (1:18/200.0)
  Kommentar till text 25354 av DAVE SACERDOTE (1:123/140)
Ärende: Muffuletta / Anchovies
==============================
-=> DAVE SACERDOTE wrote to DALE SHIPP <=-

 ML> 4 anchovy fillets, finely chopped

 DSh> > Just say NO to anchovy.  Never seen it used, and IMO
 DSh> would make for a strange olive salad.

 DS> 4 anchovy fillets finely chopped would probably total a little
 DS> more than half a teaspoon. There are few ingredients as high
 DS> in umami as anchovies, and a few of them, finely chopped and
 DS> added to something like that olive salad would wake up the
 DS> flavor without ever announcing themselves as anchovies to
 DS> your palate.

 DS> I always have a couple of cans of anchovy fillets in the
 DS> kitchen, ready to use. I never tell Maryanne or Lynn when I
 DS> put them into something because I don't want them to have
 DS> a kneejerk "EWWWWW, ANCHOVIES!!!!" reaction, but some things
 DS> would just not taste the same without them - even though the
 DS> finished dish never tastes of anchovies.

I don't like anchovies (the salt cured ones) on pizza and the like. But, as an
ingredient they are (usually) fine. Sort of like cilantro. I'm not a fan of it.
But, some things don't taste right without it ... so long as one doesn't
over-do.

Hmmmmmm ... I wonder if one could substitute garum for the anchovy?

But, if I ever see one of those little, salty, mis-placed eyebrows on my slice
- I'm gonna pick it off and find somewhere to dispose of it.

King Oscar oil-packed anchovies are a different deal altogether.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken w/Anchovy Olive Sauce
 Categories: Poultry, Seafood, Chilies, Vegetables, Herbs
      Yield: 6 Servings
 
  5 1/2 lb Broiler Chicken; quartered
      3 md Bay leaves
      1 tb Rosemary
      3 md Jalapenos; from a jar
      8 oz Black olives; pitted
      6 md Anchovies
      3 tb Capers
      1 c  Chopped onion
      2 ts Garlic; chopped
      1 ts Dried basil
    1/2 c  Pine nuts (Pignoli)
      4 tb Oil
    1/2 c  Chicken stock
 
  In a soup pot, place the chicken, bay leaves and rosemary.
  Cover with water. Bring the water to a boil. Reduce heat
  to low and simmer 20 minutes. Chicken will be almost
  cooked. 

  Anchovy olive sauce: In a blender, place the jalapeno
  peppers, black olives, anchovies, capers, onion, garlic, 
  basil and nuts. Blend on medium speed until smooth.

  Heat two tablespoons of the oil in heavy 10-inch skillet;
  pour in the anchovy olive sauce and the chicken stock.
  Simmer five minutes; set aside. 

  Remove the chicken from the soup pot and pat dry with
  paper towels. Heat two tablespoons of oil in a 12-inch
  skillet. Brown chicken on all sides. Drain all fat. Pour
  in the anchovy sauce. Cook ten minutes.

  Serve on a heated plate.
  
  Recipe By: The Zen of Cooking by Lucille Naimer
  
  From: Peg Baldassari - 19 Jul 97

  Uncle Dirty Dave's Archives
 
MMMMM

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