Text 33180, 163 rader
Skriven 2013-01-31 06:49:17 av Dave Drum (1:18/200.0)
  Kommentar till text 33174 av RUTH HANSCHKA (1:123/140)
Ärende: Don't Let Your ....
===========================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  RH> reason for my distaste is my mom's insistence on using the stuff in
 ->  RH> meat loaf.  I always thought I hated meat loaf until I found some
 ->  RH> other recipes.
 ->
 -> Did she over-do the V8? That's easy to do.

 RH> She uses her mother's recipe, because my dad loved it.  To me using it
 RH> at all was overdoing it.  Using oatmeal for the binder was the kill
 RH> shot.

That sound straight from a bad school cafeteria where they use mystery meat and
grind old history texts to use as filler. Where they can make baked cube-steak
in gravy so bland and tasteless as to induce even the hungriest to have belt
soup for lunch.

A little oatmeal is OK as a binder ... but not as a stretcher. Bread crumbs are
much preferred.
 
 -> Have you determined what it is in the V8 that sets your taster into gag
 -> mode? I have made my own from the recipe I will post below and I like
 -> it better as I can control the salt. Regular V8 has more salt in a six
 -> ounce glass than a large McDuckies fries.

 RH> That's easy - tomato juice plus salt.  It's so disgustingly salty and
 RH> overwhelmingly tomato-ey that it almost triggers my gag reflex when I
 RH> try to drink it straight.  Don't ask me why, but while I like tomatoes
 RH> I hate the raw ones and straight tomato juice.

Well, that explains that ... how do you manage pizza or Bolognese sauce then?
 
 ->  RH> Anything that hides the taste of scrambled eggs in the morning is a
 ->  RH> good thing.
 ->
 -> I likes me eggs ... nearly any way but poached - and I can tolerate
 -> those.

 RH> Another gag reflex item.  I like eggs fine for lunch or on a Sunday
 RH> night, but first thing in the morning the sulphur content literally
 RH> turns me green.
 
You sound like an old soak with a bad hangover.   Bv)=
 
 RH> I have to wake up a couple of hours first before I can eat them, and
 RH> then they taste a lot better with something strongly flavored on top.
 RH> I'll even eat them with ketchup if necessary.  Salsa, peanut sauce, etc
 RH> are preferable, but if necessary I go to the tabasco or the ketchup.

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

      Title: Stuffed Chicken Thighs Braised in Tomato Sauce
 Categories: Poultry, Greens, Cheese, Sauces, Vegetables
      Yield: 10 servings

MMMMM--------------------STUFFING & CHICKEN-------------------------
      1 c  Frozen (thawed) or cooked
           - spinach; squeezed dry
      1 c  Fresh breadcrumbs; from day
           - old bread, pref whole
           - wheat (see Tip)
      4 oz Fresh chicken livers; coarse
           - chopped (see Note)
    1/2 c  Fresh grated Parmesan cheese
      1 lg Egg; lightly beaten
      2 tb Chopped fennel fronds; opt
      2 tb Fine chopped shallots
      1 tb Chopped garlic
      2 ts Chopped fresh thyme
    3/4 ts Fresh ground pepper; divided
    1/2 ts Salt; divided
    10     (5 oz ea) chicken thighs;
           - boned, skinned, trimmed
      2 tb Extra-virgin olive oil

MMMMM---------------------------SAUCE-------------------------------
      2 c  Fine chopped onion
    1/2 c  Fine chopped carrot
    1/2 c  Diced fennel bulb
    1/4 c  Fine chopped shallot
      2 tb Minced garlic
  1 1/2 c  Dry white wine
      3 c  Chicken broth
     28 oz Can crushed tomatoes
      2 tb Chopped fresh basil
      2 ts Chopped fresh thyme
    1/2 ts Fresh ground pepper
    1/4 ts Salt

  To prepare stuffing & chicken: Combine spinach and
  breadcrumbs in a medium bowl with chicken livers,
  Parmesan, egg, fennel fronds (if using), 2 tablespoons
  shallot, 1 tablespoon garlic, thyme, 1/2 teaspoon pepper
  and 1/4 teaspoon salt until well blended. Cover and
  refrigerate for at least 30 minutes or up to 1 day.

  Place a chicken thigh skinned-side down on a work surface.
  Fill the thigh with 2 to 3 tablespoons of the stuffing,
  first filling the area (or pocket) left by the bone and
  placing the rest in the center of the thigh. Roll the
  thigh closed and secure with 2 pieces of kitchen string.
  Repeat with the remaining thighs and stuffing. (You may
  leftover stuffing.) Season with the remaining 1/4 teaspoon
  pepper and salt.

  Heat oil in a large, heavy, high-sided skillet or Dutch
  oven over medium-high heat. Reduce heat to medium and add
  half the thighs, seam-side down. Cook, turning 2 or 3
  times, until brown on all sides, 7 to 10 minutes total.
  Transfer to a clean plate and repeat with the remaining
  thighs.

  To prepare sauce: Add onion, carrot, fennel, 1/4 cup
  shallot and 2 tablespoons garlic to the pan. Cover and
  cook, stirring occasionally, until the vegetables are soft
  and beginning to brown, about 5 minutes. Add wine and
  scrape up any browned bits; bring to a boil over medium
  heat and continue to boil until the liquid is reduced by
  about half, 6 to 8 minutes. Stir in broth, tomatoes,
  basil, thyme and the chicken thighs. Bring to a boil over
  high heat; reduce heat to a simmer and cook, uncovered and
  turning the thighs occasionally, until cooked through and
  tender, 35 to 40 minutes.

  Remove the thighs with a slotted spoon; tent with foil to
  keep warm. Simmer the sauce further to thicken it, if
  desired, or thin with a little broth or water if it’s too
  thick. Season with 1/2 teaspoon pepper and 1/4 teaspoon
  salt. Serve the chicken with the sauce.

  Tip: To make fresh breadcrumbs, trim crusts from whole
  wheat bread. Tear bread into pieces and process in a food
  processor until coarse crumbs form. One slice of bread
  makes about 1/2 cup fresh crumbs.

  Note: Look for fresh chicken livers that have not been
  previously frozen. Previously frozen livers exude more
  liquid when cooking.

  If preparing ahead of time: Prepare the stuffing (Step 1),
  cover and refrigerate for up to 1 day or stuff the chicken
  (Step 2), cover and refrigerate for up to 1 day. 

  Equipment: Kitchen string

  Eating Well | August 31, 2011
 
  Nutritional Facts: Servings 10, Calories 333

  Added Sugars 0g, Carbohydrates 20g, Cholesterol 98mg,
  Dietary Fiber 4g, Fat 13g, Monounsaturated Fat 6g,
  Potassium 665mg, Protein 28g, Saturated Fat 4g,
  Sodium 615mg

  From: http://www.diabeticconnect.com

  Uncle Dirty Dave's Archives

MMMMM

... Abstinence is as easy to me as temperance would be difficult. - S. Johnson
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