Text 6498, 93 rader
Skriven 2011-02-01 05:33:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 700
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken, Mushroom, And Bok Choy Kebabs
 Categories: Poultry, Mushrooms, Greens, Wine
      Yield: 6 servings
 
      3 lg Garlic cloves
    1/2 c  Soy sauce
    1/3 c  Dry Sherry
    1/4 c  Packed brown sugar
      1 tb Finely grated peeled ginger
      2 ts Asian sesame oil
  1 1/2 lb Chicken thighs; skinned,
           - boned, in 2" pieces
      1 lb Baby bok choy (5 to 6
           - heads)
    1/2 lb Large cremini mushrooms;
           - stems trimmed flush with
           - caps
    1/2 c  Vegetable oil
 
  Equipment: 14 (12-inch) wooden skewers, soaked in water 30 minutes
  
  Chicken’s dark meat is great for grilling because it stays very moist
  and really soaks up the flavors of a marinade-in this case, an
  Asian-inspired blend that balances sweet and savory. The addition of
  meaty mushrooms and bright green baby bok choy makes this a one-dish
  dinner you can take straight from grill to picnic table.
  
  Marinate chicken: Mince and mash garlic to a paste with a pinch of
  salt.
  
  Boil soy sauce, Sherry, and brown sugar in a small saucepan over
  medium heat, stirring occasionally, until reduced to about 2/3 cup, 5
  to 7 minutes. Stir in garlic paste, ginger, and sesame oil, then cool
  to room temperature.
  
  Pour half of marinade into a large sealable bag and chill remainder
  for basting. Add chicken to bag and marinate, chilled, turning bag
  occasionally, at least 3 hours.
  
  Make kebabs: Prepare grill for direct-heat cooking over medium-hot
  charcoal (medium-high heat for gas); see "Grilling Procedure."
  
  Meanwhile, halve bok choy lengthwise and blanch in a large pot of
  boiling salted water (2 Tbsp salt for 5 qt water) until crisp-tender,
  about 2 minutes. Immediately transfer with tongs to an ice bath to
  stop cooking. Pat bok choy very dry, then, bending leaves, thread 3
  or 4 halves (through bulb and leaves) onto each of 3 or 4 skewers.
  Put on a tray.
  
  Toss mushrooms with vegetable oil. Thread mushrooms (through sides)
  and chicken (discard marinade) onto remaining skewers, alternating
  them. Put on another tray.
  
  Oil grill rack, then grill chicken-and-mushroom skewers, covered only
  if using a gas grill, 6 minutes. Turn over and baste with some of
  remaining marinade, then grill, turning and basting occasionally (but
  not during last 3 minutes), until chicken is just cooked through and
  mushrooms are tender, 6 to 8 minutes more.
  
  Lightly brush bok choy with oil and grill, covered only if using a gas
  grill, turning once, until grill marks appear, about 2 minutes total.
  
  Cooks’ notes: Chicken can be marinated up to 8 hours.
  
  Chicken-and-mushroom skewers can be broiled in batches in a lightly
  oiled broiler pan 4 to 6 inches from heat, turning and basting
  occasionally, about 12 minutes total. Broil bok choy skewers, cut
  sides up, without turning, until charred in spots, about 2 minutes.
  
  Recipe by Melissa Roberts
  
  June 2008 | Gourmet
  
  Serves 6
  
  MM Format by Dave Drum - 02 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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