Text 27854, 90 rader
Skriven 2012-08-02 22:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: beef 47
===============
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Burt and Shirley will, I believe,
 ML> attest to the very fine flavor of raw filet mignon.

I am a big fan of both raw and medium rare steak but not the in
between phases. Last night I had very rare grilled chicken breast. I
cut Roslind's and Neekha's portions in half and re-cooked them but
soldiered on with my own piece as is, in the name of self education.
I am not impressed with undercooked chicken.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: GHF Lani-Ono Island Chicken
Categories: Grill, Chicken, Rice, Salsa, Tortillas
  Servings: 4

  1 1/2 lb chicken: breast, thigh or
           legs
           No-stick cooking spray 
           MARINADE:
    1/2 c  soy sauce
    1/2 c  brown sugar
           Juice and zest of 3 limes 
           Cinnamon 
           Ginger 
      3 TB olive oil 
           MAIKA'I COCONUT-MACADAMIA
           RICE:
    1/2 c  toasted coconut
    1/4 c  chopped macadamia nuts
      4 c  cooked white or sticky rice
           PUA LEI PINEAPPLE-MANGO
           SALSA:
      1    mango, diced 
      2 c  pineapple, diced 
    1/2 md onion, diced
    1/2 c  cilantro, diced
           Juice of 1 lime 
           Salt to taste 
           HANA HOU TORTILLA CHIPS:
      6    tortillas cut into strips 
      2 c  oil for frying 
    1/4 c  sugar
      1 TB cinnamon 
      1 ts salt 

Combine all marinade ingredients together. Marinate chicken 1 hour
to overnight.

Prepare rice by stirring cooked rice, coconut and macadamia nuts
together. Heat if needed. Cover to keep warm until ready to serve. 

For the pineapple-mango salsa, place all ingredients together in a
large bowl. Stir. Refrigerate until ready to serve. 

For tortilla chips, in a small bowl, combine cinnamon, sugar and
salt. Set aside. Fry tortilla chips by placing tortilla strips in a
large skillet with oil heated to medium-low heat. When strips are
lightly browned, turn over and fry on other side until lightly
browned. Remove from heat, and immediately sprinkle with cinnamon
mixture. Set aside until ready to serve. (Can be fried up to 24
hours in advance, if needed). 

Prepare chicken for grilling by removing it from the marinade.
Prepare grill by heating to low heat, and spraying grill racks with
no-stick cooking spray. Place chicken on heated grill. Cover and
cook 7-9 minutes, or until meat is nicely browned on one side. Turn
over and grill on opposite side another 5-7 minutes, or until center
is cooked through. Remove cooked chicken from heat, and serve over
rice, with salsa atop and tortilla chips on the side. 

A Grilling Hall of Fame recipe from the Crisco No-Stick Cooking
Spray contest.


  From: nibble.com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... If you're going to batter-fry a thing, it might as well be a chicken.

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