Text 33737, 106 rader
Skriven 2013-02-16 05:23:00 av Dave Drum (63918.cooking)
     Kommentar till en text av Nancy Backus
Ärende: Last Night's Supper
===========================
-=> Nancy Backus wrote to DAVE DRUM <=-

 DD> So, my best friend Dennis and son Stephan were over last night.
 DD> Stephan fancies himself quite the cook - so, I decided to show him
 DD> some tricks on fast and tasty.
 DD> A package of pre-sinned/boned chicken thighs had jumped into my cart

 NB>    (...)

 DD> had every thing on hand for this except the peas and the green onions
 DD> ... and the Sav-A-Lot is less than half a block away. Went and got a
 DD> box of frozen peas, a head of broccoli and a bunch of spring onions.
 DD> Served the dish with the broccoli (steamed) and a wad of carrots I had
 DD> cooked in the crockpot with a piece of chuck roast - mashed.

 NB> And was Stephan suitably impressed...?  :)

Pretty much - that's twice I've surprised him. First time was
spaghetti/Bolognese sauce made with hot Italian sausage instead of minced beef.
And huge (1 1/2") crimini mushrooms - which he mistook at first for meatballs. 
Bv)=
 
 DD> The recipe claims 4 servings ... there were no leftovers.   Bv)=

 NB> Looks quite tasty, all around, including the carrot mash...  ;)

 DD> Oh, yeah - the original recipe was for turkey cutlets.   Bv)=

 NB> Chicken thighs are probably better than the original... (except for
 NB> those who prefer white meat, I guess... [g])

White meat turkey (or chicken) tends to be dryer than I like. And nearly all
the flavour of pressed sawdust. Lacking only the resins.
 
 DD> Nutritional Facts: Servings 4
 DD> Calories 313, Added Sugars 0g, Carbohydrates 23g,
 DD> Cholesterol 45mg, Dietary Fiber 3g, Fat 8g,
 DD> Monounsaturated Fat 5g, Potassium 223mg, Protein 34g,
 DD> Saturated Fat 1g, Sodium 571mg
 DD> Bonus: Iron (15% daily value), Vitamin A & C (20% dv)
 DD> Exchanges: 1 starch, 1 vegetable, 4 lean meat, 1 fat
 DD> Eating Well - 31 August 2011

 NB> I wonder how much chicken thighs vs turkey cutlets would change the
 NB> nutritional breakdown...?

Fat *might* go up just a tick ... but, since they were skinned - and nearly all
the fat in poultry is between the skin and the meat -- not very darned much.
 
 DD> ... Reward is a happy customer - and an empty plate. - Jaques Torres

 NB> Sounds like you had that well enough... :)

Well, yeah - didn't need to search for icebox room or re-arrange things.

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

      Title: Michael's Best Button Mushrooms
 Categories: Mushrooms, Wine, Herbs, Citrus
      Yield: 4 servings

      6 tb Extra-virgin olive oil
  1 1/2 lb Whole small button mushrooms
           - wiped clean
      3 tb Butter
           Gray sea salt
      1 tb Minced garlic
  1 1/2 ts Fresh thyme leaves; chopped
      2 tb Lemon juice
    1/2 c  White wine
      1 tb Chopped parsley leaves

  Recipe courtesy Michael Chiarello

  In a large skillet, heat the oil over high heat. Add the
  mushrooms. Do not move the mushrooms until they have
  caramelized on the bottom. If you toss them too soon, they
  will release their liquid and begin to steam. When the
  bottoms are caramelized, toss them and continue to cook
  for about 5 minutes.

  Add the butter. Cook and toss for 5 minutes, until
  beautifully browned.

  Season with salt and add the garlic. Saute another 2
  minutes, and add the thyme, lemon juice, and white wine.
  Cook to evaporate the liquid.

  Toss in the parsley and serve immediately.

  Makes: 4 servings

  Easy Entertaining with Michael Chiarello; Fireplace Cooking

  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 23 July 2010

  Uncle Dirty Dave's Archives

MMMMM

... If you're going to America, being your own food. - Fran Lebowitz
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