Text 26057, 76 rader
Skriven 2012-06-13 04:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: far flung 793
=====================
 RH>> Probably  just as well these days. That recipe, btw, reads like
 RH>> something from Chopped.  
 NB>> Who knows where MLoo got it from...?!
 ML> From an essay by MFK Fisher on, I believe, the subject of
 ML> Lucullus dining with Lucullus (aka, do what you want, and
 ML> who cares whether anyone else is there, or cares what you do).

I've never cared much what people do and expect them not to
care what I do, especially in the food department. Back in
my palmy and slim days I used to mess with restaurants by
ordering whatever I felt like, not whatever the place wanted
to sell me. Which meant eating two main courses or four
desserts or three appetizers or the prix fixe menu with
extra stuff thrown in or the Ste. Michelle late harvest
Riesling with smoked salmon. I believe all of these have
been done by me between 1980 and 2000, the first three on
the east coast, the last three here in the Pacific Northwet.

Three appetizers (or five or six or seven for two) is often
my favorite way to eat; it has been a long time coming, but
people have in recent years begun to appreciate this method.

 RH>> I'm not sure I could get it down, avocado being what it is.
 NB>> Avocado by itself I'd not have any problem... dunno about adding the
 NB>> sugar or the liqueur...  
 ML> Someday I'll do it, I swear.
 NB> And then you can report on it... :)

I've had sweet avocado things and boozy avocado things and
sweet boozy things. Never a sweet boozy avocado thing unless
I actually made this, which is possible only I don't recall
and don't think so. I've seen various descriptions for
Kummel - some call it a caraway liqueur, others a cumin
and caraway one. If the latter, I could see it with avocado.
If the former, I could see it down the drain.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Chicken Saute with Oranges and Avocados
 Categories: Main dish, Chicken, Entertain
      Yield: 6 servings

      6 ea Chicken breasts halves
      1 x  Boned and skinned
      1 x  All purpose flour
      3 T  Butter
      2 T  Safflower oil
    3/4 c  Orange juice
    1/3 c  Dry white wine
    1/3 c  Sliced mushrooms
      2 T  Minced parsley
      1 t  Finely grated orange peel
      1 pn Rosemary
      3 T  Raspberry vinegar
      2 ea Oranges peeled
      1 x  Sectioned & seeded
      2 ea Avocados, peeled
      1 x  Pitted & sliced

  Pound chicken slightly to flatten into even thickness. Dredge
  lightly in flour, shaking off excess. Heat butter with oil in
  heavy large skillet over medium high heat. Add chicken (in batches
  if necessary) and saute on both sides until well browned. Add
  orange juice, wine, mushrooms, parsley, orange peel and rosemary and
  bring to simmer. Let simmer 5 minutes. Transfer chicken to heated
  serving platter using slotted spoon. Add vinegar to skillet and
  continue simmering, scraping up any browned bits, until sauce is
  reduced by 1/3. Pour sauce over chicken, garnish with orange sections
  and avocado slices. Serve immediately. Serve with a simple spinach
  salad, desert, bread, and a dry Chenin Blanc. Source unknown

MMMMM

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