Text 13239, 119 rader
Skriven 2014-05-12 05:54:00 av Dave Drum (76335.cooking)
  Kommentar till text 13201 av MICHAEL LOO (1:123/140)
Ärende: Saffron was:poor jokes
==============================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Perhaps that would be a suitable demonstration at
 ML> the picnic.

 DD> Yes, 'twould.

 ML> I'll start getting on it. Have to go to an Indian store
 ML> for decent real and marigold saffron; perhaps Dale and
 ML> Gail already have turmeric?

 DD> Be even more rotten if you called it Lobster Pizza and subbed monkfish
 DD> or something else.  Bv)=

 ML> We could make poorman's lobster pizza to go along with
 ML> poorman's jambalaya.

 DD> Title: Saffron Rice Pilaf
 DD> 1/2 ts Crushed saffron filaments

 ML> That's a lot of saffron, if it's real, and it would make
 ML> the dish taste pretty metallic - like gold, perhaps. If
 ML> I can get a real deal on the real thing, we could do
 ML> that experiment, too.

As I noted earlier, I have not experienced saffron AFAIK. So, I cannot even
taste that sort of recipe mentally. I'll have to take your word for it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butter Chicken Thighs
 Categories: Poultry, Chilies, Marinades
      Yield: 4 Servings
 
MMMMM--------------------------CHICKEN-------------------------------
      2 lb Chicken thighs; skinned,
           - boned

MMMMM--------------------------MARINADE-------------------------------
    1/4 c  Plain yogurt
    1/4 c  Lemon juice
      1 ts Ground cumin
    1/4 ts Cayenne pepper; or more
      2 ts Garam masala
      2 ts Ginger root; fine chopped
      2 ts Fresh garlic; fine chopped
    1/2 ts Saffron threads
           +=SOAKED IN=+
      2 tb Milk
    1/4 ts Ground fenugreek seeds *
    1/2 ts Salt
      3 dr Edible red food coloring **
      2 tb Melted butter; for basting

MMMMM---------------------------SAUCE--------------------------------
      2 tb Melted butter
      2 ts Ginger root; fine chopped
      2 ts Fresh garlic; fine chopped
      2    Onions; fine chopped
      2 lg Tomatoes; seeded & chopped
      1 ts Ground coriander
      1 ts Ground cumin
      1 ts Cayenne pepper
      1 ts Garam masala
    1/4 ts Fenugreek seeds; ground
      2 ts Chopped green Chilies
    1/2 ts Salt
      1 ts Sugar
      2 tb Milk
      1 tb Whole cilantro leaves;
           - chopped fine
 
  In a large bowl, whisk together yogurt, lemon juice,
  spices, salt, cream and food coloring. Add the chicken,
  cover, and marinate up to an hour.
  
  Preheat oven to 375øF/190øC. Remove the chicken from
  the marinade. Preheat a skillet over MED-HIGH heat. Drizzle
  with a bit of oil. Put the chicken in and cook it for 6
  minutes per side.
  
  Meanwhile, heat another skillet over MED-HIGH heat. Add
  the butter and fry the ginger and garlic to golden brown.
  Add the onions and saute over MED heat until they are
  browned and softened. Add the tomatoes and cook until
  soft. Add the spices and green Chilies and cook, stirring,
  for 1 minute.
  
  Remove the chicken from the pan and add to the sauce.
  Saute for 5 minutes. Add the salt and sugar. Increase
  the heat and slowly add the milk, stirring constantly.
  Simmer the chicken on LOW for 5 minutes. Garnish with
  cilantro and serve with rice, naan (flat bread) and a
  green veg.
  
  * Fenugreek seeds can be found at any Indian grocery
  store or any good spice shop or specialty store.
  
  ** Edible food coloring can be found at any Indian
  grocery store. If you can't find this, then use any
  red food coloring from the supermarket that is used
  for cake decorating, but make sure it has no sugar
  in it.
  
  Recipe adapted from Zack Katai, Penzeys One, Vol II,
  Issue 6
  
  Posted to Chile-Heads Mailing List by Risa Golding
  
  Meal Master Format by Dave Drum - 17 April 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Nothing is really work unless you would rather be doing something else.
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