Text 30362, 82 rader
Skriven 2012-10-13 17:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Wild life
=================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB>> Have they made a new park for Charlee yet...?  (G)
 
 JW> She got over it.

 NB> That's good... I figured she probably would...  :)

No scrawny little black bear is going to keep her away from the
swings and slides! A Grizzly... maybe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tequila-Almond Chicken
 Categories: Chicken, Chilies, Alcohol, Fruit, Marinades
      Yield: 2 Servings

      4    Chicken breast halves
    -skinned and boned
    1/2 ts Lime zest, finely grated
      2 tb Lime juice
      1 tb Tequila
      1 lg Garlic clove
    -thinly sliced
    1/2 c  Blanched whole almonds,
           -chopped
    1/4 ts Ground cumin
    Salt
      1 tb Fresh chile, minced
           -(poblano or jalapeno)
      1 sm Shallot, minced
      1 tb Plus 1 ts olive oil
      2 md Tomatoes, cored
    -cut into 1-inch dice
      1    Avocado
    -cut into 1-inch dice
      2 tb Butter
    Salt and pepper to taste

  Using a meat pounder, lightly flatten the chicken breasts. In a
  large shallow dish, combine the lime zest and 1 tbs of the lime
  juice with the tequila and garlic. Add the chicken and turn to
  coat with the marinade; set aside for 10 minutes.

  In a food processor, finely grind the almonds. Do not over-process
  or the nuts will form a paste. Transfer to a large plate. Add the
  cumin and 1/2 tsp salt and toss well.

  In a medium bowl, combine the remaining 1 tbs lime juice with the
  chile, shallot and 1 tsp olive oil. With a rubber spatula, gently
  fold in the tomatoes and avocado.

  Remove the garlic slices from the chicken marinade. Pat the almond
  mixture on both sides of each breast half to coat thoroughly.

  In a large non-stick skillet, melt 1 tbs of the butter in 1/2 tbs
  of the olive oil over high heat. Add 2 of the chicken breast
  halves, reduce the heat to moderate and cook until golden brown on
  the bottom, about 5 minutes. Turn the chicken and cook until
  browned on the second side and cooked through, 3-4 minutes longer.
  Transfer the chicken to plates and wipe out the skillet. Repeat
  with the remaining butter, oil and chicken. Season the
  tomato-avocado salad with salt and pepper, spoon it over the
  chicken and serve.

  Food and Wine September 1995

  From: Muddy

MMMMM


Cheers

YK Jim


... I have become my own version of an optimist.

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