Text 17472, 114 rader
Skriven 2014-09-28 20:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: terminology 000
=======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> if you innovate, you must change the terminology.

Absolutely!

 JW> On Google overall, piccata+capers receives only 188K
 JW> hits while piccata-capers gets over 1M hits.

 ML> Actually, if you look, you find that the preponderant
 ML> spelling on the Internet is "picatta,"

I dismissed those articles out of hand without worrying about their
opinions on lemons and/or capers.

 JW> Veal Francese.

 ML> has an egg crust / A piccatalike dish with the light
 ML> breading and no capers is most accurately called "al limone."

OK.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chorizo-Stuffed Chicken Breasts With Queso Sauce
Categories: Chicken, Sausage, Cheese, Sauces, Chilies
  Servings: 4

           FOR THE CHICKEN AND FILLING:
      6 oz link Mexican chorizo, casing
           removed
      1 md jalapeno, stemmed, minced
    1/2 md white onion, minced
           S&P
      4    boneless, skinless chicken
           breast halves
           FOR THE CHEESE SAUCE:
      2 TB extra-virgin olive oil
      1 md white onion, minced
      2 md cloves garlic, minced
      1 c  light beer, such as pale ale
           or lager
      3 oz Velveeta, cut into small
           cubes
      4 oz sharp cheddar cheese, cut
           into small cubes
      4 oz pepper jack cheese, cut into
        sm cubes
    3/4 c  whole milk

Inspired by queso fundito, these chorizo-and-jalapeno-stuffed
chicken breasts cook in a silky, beer-based cheese sauce.

Pounding the chicken breast halves and trimming them into an even
rectangular shape makes stuffing and rolling easier. Kitchen twine
works better than toothpicks to hold these rolls together.

For the Chicken and Filling: Cook chorizo in a Dutch oven over
medium-high heat, breaking it into small bits until lightly browned,
about 5 minutes. Add jalapeno and onion and continue cooking until
tender, 6 to 7 minutes. Remove from heat, drain on paper towels and
reserve.

Using a sharp knife, butterfly the chicken breast halves: Slice
along the length of each breast, and, working parallel to the
cutting board, continue slicing until nearly all the way through
(but not completely), so that each breast opens like a book. 

Set each butterflied chicken breast half on a sheet of plastic wrap.
Cover with another sheet of plastic wrap and, using a meat pounder,
pound each breast to a 1/4-inch thickness. Remove plastic and trim
each chicken breast to form an even rectangle. Spread 2 tablespoons
of filling over each chicken breast, leaving a 1/4-inch border
around the edges. Roll each breast lengthwise and secure at 3/4-inch
intervals with kitchen twine. Season chicken all over with salt and
pepper.

For the Cheese Sauce: Heat olive oil in a Dutch oven over
medium-heat until shimmering. Sear chicken on all sides until brown,
about 5 minutes. Transfer meat to a platter and reserve. Reduce heat
to medium and add onion and garlic. Cook, stirring, until
translucent, 6 to 7 minutes.

Add beer and increase heat to medium-high and bring to a boil,
scraping up browned bits from the bottom on the Dutch oven. Add
cheeses and cook, stirring, until melted and smooth. Season
generously with pepper and stir in milk.

Return chicken to Dutch oven, reduce heat to low and continue to
cook until an instant-read thermometer registers 150°F (or 160°F if
you want to follow USDA guidelines) when inserted into the center of
chicken rolls, about 15 minutes.

Transfer chicken from to a clean plate. When chicken is cool enough
to handle, discard twine and serve immediately, topped with cheese
sauce.

Posted by: Jennifer Olvera

 From: Serious Eats
 
MMMMM-------------------------------------------------




YK Jim


... I can make actual cocktails if both ingredients are in the name.

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