Text 17999, 82 rader
Skriven 2014-10-13 06:37:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: O-pun the door ...
==========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> You can take my caraway, too.

 DD> I thought that was something else. And then I remembered you don't
 DD> drive.

 ML> Nah, can't dill with it.

Your not driving didn't exactly taxi my memory .......

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

      Title: Cart de Frisco Chicken Sandwich
 Categories: Poultry, Breads, Marinades, Sauces, Vegetables
      Yield: 4 sandwiches

  1 1/2 lb Chicken thighs; boned,
           - skinned
MMMMM-------------------------MARINADE------------------------------
      1 cl Garlic; pressed or minced
      1 tb Minced fresh ginger
    1/4 c  Soy sauce
    1/2 ts Sesame oil
      2 tb Fresh squeezed lime juice
      1 tb Brown sugar

MMMMM---------------------------SAUCE-------------------------------
    1/4 c  Peanut butter
      1 tb Soy sauce
      1 ts Chile-garlic (Sriracha)
           - sauce
      2 tb Freshly squeezed lime juice
      1 ts Brown sugar
      1 cl Garlic; pressed or minced
      1 tb Hot water

MMMMM----------------------------SLAW-------------------------------
  1 1/2 c  Thin sliced cabbage
      1 lg Carrot; peeled, grated
      1 bn Scallions; white and green;
           - in 1" skinny strips

MMMMM-------------------------ASSEMBLY------------------------------
      4    (6") onion or sesame buns
           Hoisin sauce

  PREP THE MARINADE AND CHICKEN: Combine all the marinade
  ingredients in a 8" X 8" baking dish and whisk until
  smooth. Add the chicken, turning over to coat both sides,
  and marinate in the refrigerator for 1 to 2 hours.

  PREP THE SAUCE: In a small bowl, combine all the sauce
  ingredients and whisk until smooth. If the sauce seems too
  thick, add another tablespoon of hot water and whisk until
  smooth and the consistency of thick cream. Set aside.

  PREP THE SLAW: In a medium bowl, combine the cabbage,
  carrot, and green onions; toss until combined.

  Cook the chicken and prep the buns: After the chicken has
  marinated for at least an hour, grill until cooked
  through. Allow to rest for 5 minutes, then chop or slice
  into 1" chunks. Meanwhile, toast the buns.

  ASSEMBLE THE SANDWICHES: On the inside of one bun half,
  spread about 1 tablespoon of hoisin sauce; on the inside
  of the other bun half, spread a spoonful of peanut sauce.
  Divide the chicken and slaw between the four sandwiches.
  Serve extra peanut and hoisin sauce on the side.

  From: http://www.culinate.com

  Uncle Dirty Dave's Archives

MMMMM

... If the truth doesn't save us, what does that say about us? Lois McM. Bujold
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