Text 11693, 141 rader
Skriven 2014-04-02 07:57:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Picnic, 2014
====================
-=> Nancy Backus wrote to Dave Drum <=-

 DD>> I've been leaning more toward bringing a bunch of sausages - fresh
 DD>> (frozen actually) kielbasa, garlic sausage, hot Italian, and/or
 DD>> bratwurst. And maybe, just possibly, some chorizo. My brother and Ms.
 NB>> Those sound nicely tasty, too..  :)

 DD> I brought the kielbasa and the garlic sausages to the Canadian Caper
 DD> picnic in '99 at Flo Thompson's. And on the way home Georgia said to me
 DD> "We could put one of these on. Couldn't you Big Brother?" And the rest,
 DD> as they say, is hist'ry.  Bv)=

 NB> Yeah... funny how that works... ;)  Was that her first picnic...?

It was. She learned how to clean squid - from Jim Bodle, who seemed to be
amazed that she wasn't grossed out by it. He probably didn't realise that,
living on the Illinois river she had been cleaning fish most of her adult life,
as well as helping to butcher venison, geese and other game that her kids and
their spouses brought in.

These days about the only travel Georgia does is trips to the spinal
specialist(s) in Chicago.
 
 DD> IIRC I did a venison sauerbraten for that picnic and after, back at
 DD> tin-can central Michael fried up tree rat for those who had never had
 DD> squirrel.

 NB> All the things I've missed, not being a part of the group until
 NB> later.... ;)

I'd been reading about the various picnics since I joined the echo and finally
in 1998 I decided to toss my chilli rig in the back of my little Mazda
pick-em-up and set out for Hayneville, Alabama and the home of (then) moderator
Pat Stockett who was hosting a picnic that year. I showed up, unannounced,
knocked on her back door and introduced myself. It was like old home week. Even
if Michael was the only member of the northeast echo participants who made it
to that picnic.
 
 DD>> materials and methods. And if I'm going to that amount of effort I want
 DD>> to get some of the benefits. We'll be using the kitchen at the Legion
 DD>> post as well as their walk-in cooler and freezer for storage.
 NB>> Getting some of the benefits makes sense to me..  :)  And sharing them
 NB>> with us seems like a nice idea, too..  ;)

 DD>> If that was not happening I'd likely be making a big pot of my chilli
 DD>> at the picnic.

 NB>> Ah... another good idea..  (G)   I think you'd been threatening that
 NB>> one if you'd made it to a previous picnic or two..  ;)

 DD> We'll see how it plays out. I might do both.   Bv)=

 NB> Yum.  :)   I noted that married Ruth was considering bringing a chilli
 NB> to compare to yours..  ;)   That could be fun... :)

I don't really want to make it a chilli cook-off. But, we'll see. Something
else I am considering - I've made this here and it was quite tasty.

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

      Title: Herb Roasted Chicken Thighs w/Potatoes
 Categories: Poultry, Herbs, Vegetables, Potatoes
      Yield: 5 servings

MMMMM------------------------VINAIGRETTE----------------------------
      2 tb Red wine vinegar
      1 tb Olive oil
      1 ts (to 2 ts) Dijon mustard; to
           - taste
      1 ts Dried Herbes de Provence or
           - Italian seasoning or dry
           - thyme
           +=OR=+
      1 tb Fresh chopped herbs such as
           - thyme or tarragon
    1/2 ts Kosher salt
    1/2 ts Ground black pepper

MMMMM--------------------------CHICKEN------------------------------
      2 lb Chicken thighs; bone in,
           - skin-on, trimmed of excess
           - fat
      1 ts Kosher salt
      1 ts Olive oil
      3 lg Yukon gold potatoes; peeled,
           - sliced 1/8" thick or less,
           - about 1 1/2 lb *
      1 c  Sliced, peeled shallots or
           - sub thin sliced onion that
           - has soaked in water for 10
           - minutes
      4 cl garlic; peeled, crushed
           Several whole sprigs fresh
           - tarragon or thyme (opt)
           More salt & pepper

  Preheat oven to 375oF/190oC. 

  Sprinkle all sides of chicken thighs with kosher salt and
  set aside.

  In a small bowl whisk together the red wine vinegar, olive
  oil, Dijon mustard, Herbes de Provence, 1/2 teaspoon
  Kosher salt, 1/2 teaspoon freshly ground black pepper.

  Spread a teaspoon of olive oil over the bottom of a large
  (9" X 13") casserole dish. Cover the bottom of the dish
  with the thinly sliced potatoes. Sprinkle with salt and
  pepper. Distribute the sliced shallots over the potatoes,
  and sprinkle again with a little salt and pepper.

  Place the chicken thighs, skin-side up, on top of the
  shallots. Wedge the garlic cloves between pieces of
  chicken. If you have fresh herbs such as tarragon or
  thyme, you can wedge them in along the border, between the
  chicken pieces and the dish. Whisk the vinaigrette again
  and pour it over the chicken, spreading it with your
  fingers to make sure the chicken is well coated.

  Bake uncovered in a 375oF/190oC oven for 50 minutes, or
  until the thighs are well browned and cooked through.
  Remove from oven and let rest for 10 minutes before
  serving.

  * Red potatoes work well here as I suspect the purple
  Peruvian potatoes would, as well. Just so long as it's a
  waxy potato rather than a mealy one. - UDD
  
  Yield: Serves 4 to 6.

  From: http://www.simplyrecipes.com 

  Uncle Dirty Dave's Kitchen

MMMMM

... 'E's kicked the bucket!  'E's shuffled off 'is mortal coil!
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