Text 22947, 106 rader
Skriven 2015-01-16 07:13:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Popeyes
===============
-=> Dale Shipp wrote to All <=-

 DS> For a while now, Popeyes had been pushing adverts on the TV touting
 DS> their new "ghost wing segments", with a "hint" of the ghost pepper.  We
 DS> did our monthly trek to Laurel to fill a gas tank with cheaper gas and
 DS> to hit Popeye's for dinner.  I decided to give their new offering a
 DS> try. My take -- don't bother.  The special is six wing segments and a
 DS> biscuit for $3.99.  You could also get the combo which adds a drink and
 DS> a side order for $5.99.  By comparison, the usual combo of three (FULL)
 DS> wings is $7.99, so maybe cost wise the special is not too bad a deal.
 DS> We also got a five mixed piece with two sides which cost $8.99 with a
 DS> coupon. The segments of the ghost wing special looked like they were
 DS> the rejects.  One of them was small enough to have been off of a
 DS> Cornish game hen.  The coating on those wing segments was limp, not
 DS> crispy as on the regular chicken.  The heat level was well LESS than
 DS> the heat level on the spicy regular chicken.  This is not something I
 DS> would buy again!

And you have saved me from getting stupid and trying it even once. The local
Popeye's has raised its 2-piece Tuesday Special (leg & thigh) to $1.69 - still
a bargain. And they offer 2 Chicken Po'boys for $5.00 - even though they use
breast tenders for the meat - it ain't a bad deal. Oh, and I hardly ever buy
their combo deals. I have soda or other beverages at home. And I make better
RBR or Dirty Rice than they. And AFAIAC their fries suck the bitter carrot. So,
I get the chicken and head for the ranch.

I will on occasion get the Shrimp Tackle Box - if it's on a deal. But that's as
close to a combo as I get for the most part.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Dirty Rice
 Categories: Cajun, Rice, Poultry, Offal, Chilies
      Yield: 4 Servings
 
  1 1/2 c  Louisiana long grain rice;
           - or Basmati/Texmati rice
      2 c  Chicken broth
      2 c  Water
      3 tb Oil
    1/2 lb Ground pork
           +=AND=+
    1/2 lb Ground chicken gizzards
           +=OR=+
      1 lb Ground chicken gizzards
      3 sl Bacon; chopped
    1/2 lg Onion; chopped
      2    Celery ribs; chopped
      1    (to 3) jalape+os; seeded,
           - chopped
      1 tb Cajun seasoning *
      2    Green onions; chopped
 
  * I switch back & forth between Louisiana Fish Fry (orange
  container) Products and Tony Chachere's (green container)
  Creole Seasoning - whichever I find in the cabinet first.
  
  Cook the rice according to the package instructions, but use
  chicken broth for one third of the cooking liquid. So, for
  example, if the package says to use 3 cups of water for 1
  1/2 cups of rice, use 2 cups of water and 1 cup of chicken
  broth. Once the rice has finished cooking, remove from heat
  and let sit for 5 minutes. Turn the rice out onto a sheet
  pan and drizzle 1 tablespoon of olive oil over it. Mix to
  combine and let cool.
  
  While the rice is cooking, finely chop the chicken gizzards,
  or purOe briefly in a blender. In a large pan that can
  eventually hold the rice plus everything else, put 1 tb of
  oil plus the bacon in and cook over medium-low heat until
  the bacon is crispy.
  
  Add the ground pork (if using) and increase the heat to
  high. Allow the meat to brown before stirring. As soon as
  the pork starts to brown, add the final tablespoon of oil
  and add the celery, jalape+os, and onions.
  
  Brown them all over medium-high heat.
  
  You will notice that the bottom of the pan getting crusty.
  Keep it from burning by lowering the heat if needed. Add
  the minced gizzards and cook for a few minutes more.
  
  Add the remaining cup of chicken broth and deglaze the pan
  by scraping the bottom of the pan with a wooden spoon. Add
  the Cajun seasoning and turn the heat to high. Boil away
  most of the chicken stock and then add the cooked rice. Toss
  to combine.
  
  Turn off the heat and add the green onions. Toss once more
  to combine and serve hot.
  
  Serves 4.
  
  From: Dirty Dave's adaptive mind - which will file the
  serial numbers off of any recipe and call it his own.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... A Cajun is someone who looks at a sausage and thinks of red beans and rice.
___ MultiMail/Win32 v0.49

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