Text 28857, 76 rader
Skriven 2012-08-28 06:20:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Baconator
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Could be that they are tasty. But, I will have to take his word for
 DD> it. I'm mildly surprised that he hasn't had anything about Wendy's "Son
 DD> Of A Baconator" offering - after waxing so enthusiastic over the
 DD> original Baconator. I am seeing signage on the Wendy's around here
 DD> offering the "Son Of A Baconator".
 DD> Unless of course the Great American Outback is a test market and they
 DD> have not appeared on the Eastern Seaboard yet.

 NB> Oh, they're out here on the Eastern Seaboard, or at least inland here
 NB> in Upstate New York... Basically it is a slightly smaller version of
 NB> the Baconator as it is now being sold.

Thinking back - I think it was the "Spicy" Baconator that Dave the S was going
on about. The straight Baconator, not so much. I tried the regular version -
Spicy not being available at my local Wendy's. I wasn't overly impressed as the
bacon was quite undercooked (limp and greasy). These days about all I really
like about Wendy's is that they offer "baked" potato in place of French fries.
And that's scant reason to go there.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon and Monkfish Kebabs
 Categories: Seafood, Pork, Chilies, Herbs
      Yield: 4 Servings
 
      8 oz Monkfish
      1 sm Habanero or other red chile;
           - seeded, fine chopped
      1    Sprig rosemary; fine chopped
           Salt & pepper
      6 sl (rashers) un-smoked streaky
           - bacon; cut in half
      2 lg Bell peppers
      8    Cherry Tomatoes
      2 cl Garlic
    1/4 pt Olive oil
      1    Sprig thyme; rough chopped
           Juice of 1 lemon
      4    Kebab sticks; soaked for
           - 30 minutes
 
  Cut the fish into 12 small cubes and make four or five
  small incisions in each piece with a sharp knife. Gently
  push the chopped chile and some of the rosemary into the
  incisions, season with salt and pepper. Wrap each cube of
  fish with a rasher of bacon. Skewer the fish making sure
  that you pierce the end of the bacon to avoid it
  unwrapping. Alternate with pepper and tomatoes.
  
  To make the marinade: chop the garlic and add to the olive
  oil. Add thyme, the rest of the rosemary and juice of half
  the lemon and marinate the Kebabs for at least half an
  hour.
  
  Cook the Kebabs on a barbecue or hot grill for about 4-5
  minutes either side.
  
  We cooked this under a grill which was not ideal, and
  needed to cook it for a little longer.
  
  BBC program called the "Good Food Show"
  
  Steve Crawley - West Sussex U.K.

  From: Steve Jestico; Chile-Heads List - 22 Dec 1996

  Uncle Dirty Dave's Archives
 
MMMMM


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