Text 34035, 91 rader
Skriven 2013-02-24 07:21:01 av Dave Drum (1:18/200.0)
Ärende: Celiac
==============
Whilst perusing the Sunday NYT I came across an interesting article on
gluten-free stuff. I remember that one or more of us are hit with the no-gluten
hammer - so, here is a link to that article. I learned quite a bit from reading
it - although it may all be old news to the sufferers.

http://tinyurl.com/CELIAC-SALLY

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Chicken Skin Tacos w/Habanero Salsa
 Categories: Poultry, Chilies, Fruits, Citrus, Salsa
      Yield: 4 Servings
 
           Skin from a whole chicken
           - or 5 chicken breasts or
           - leg/thigh quarters *
           Salt
      2    Habanero chilies; seeded,
           - chopped
      4    Green onions; white, light
           - green parts only
    1/4 c  Chopped cilantro
      2    Roma or other plum tomatoes;
           - seeded, chopped
      3 tb Lemon juice
    1/4 sm Head iceberg lettuce; thin
           - sliced, sprinkled w/cider
           - vinegar & salt
      1 lg Avocado; seeded, peeled,
           - chopped
           More chopped cilantro and
           - green onion for garnish
      4    (or more) tortillas (use
           - corn tortillas if cooking
           - gluten-free)
 
  * Pulling the skin off of chicken can be a little slippery,
  especially off of chicken legs. Get it started with your
  fingers, then grip the skin with a paper towel and pull.
  
  Yes, we are evil.
  
  These tacos are evil. And the fact that we are telling you
  about them, and that you might get the crazy idea to make
  them too, means that we are definitely up to no good. Except
  that these tacos, made with crispy fried chicken skin as the
  star ingredient, are really really good. And if they
  weren't, we certainly wouldn't risk ridicule and disdain by
  sharing them. But they are worth it, my friends. Truly they
  are. We even made them twice. First with leftover chicken
  skins from a recipe, then again with chicken we bought just
  for the skins because not surprisingly our grocer doesn't
  sell straight chicken skins.
  
  Lay the chicken skin, fat side down, in a non-stick pan set
  over medium-low heat. Slowly crisp the skins, letting the
  fat render. Press them down with a wooden spoon if air
  pockets develop. Cook them for 5-8 minutes before flipping
  them over. Once you have turned the chicken skins over, salt
  them.
  
  While the skins are cooking, put the habaneros, green
  onions, cilantro, tomatoes, and lemon juice into a food
  processor. Add a pinch of salt. Pulse a few times to
  combine. Set aside in a small bowl.
  
  When the chicken skins are browned and crispy, remove them
  to a paper towel-lined plate to absorb the excess fat. Then
  place them on a cutting board and cut them into strips.
  
  Pour off all but a thin sheen of chicken fat from the pan
  (do not discard down a drain or you may clog your drain).
  Heat the tortillas in the pan over medium-high heat, turning
  now and then, until they air pockets develop and the
  tortillas soften.
  
  Assemble the tacos. Place lettuce, chopped avocado, crispy
  chicken skin, habanero salsa, and more cilantro or green
  onion on the heated tortillas. Fold and eat.
  
  Makes about 4 tacos.
  
  From: http://simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Don't eat too many almonds; they add weight to the breasts. - Colette
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)