Text 23545, 119 rader
Skriven 2015-02-01 10:59:50 av Dave Drum (1:261/38.0)
  Kommentar till text 23516 av Nancy Backus (1:123/140)
Ärende: Sauerbraten
===================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB>> Looks like your version had the ginger understated, since only in the
 NB>> rub...  :)  Or is there some in the pickling spice blend...?  I've got
 NB>> some in my cupboard, but forget what all's in there...

 DD> It seemed to evaporate. We also had Dungeness crab shipped in from the
 DD> Pacific Northwet by Hap Newsome and a Michigan specialty or two from
 DD> Bob Gearhart. And fried tree rats back at Tin Can Central - courtesy of
 DD> MLoo on the stove and the Mad Russian, Bill Kusturin, who harvested the
 DD> squirrels and gave them to me in a spate of generosity. He also offered
 DD> a haunch of venison - but I already had my 6# (I think) rump roast from
 DD> a good sized Illinois River deer shot by Georgia's daughter-in-law.

 NB> Good stuff...  :)

Yes'm. But, my nephew and his might hunter wife are currently in (I think) Las
Cruces, NM where he is a pastor at a Church of Christ (whichever of those
"Christian Church" bunches that does all their music acapella). And my other
contact for venison I didn't have to harvest myself is now not getting around
much anymore - needing both a hip and knee replaced.

 DD> Here is my pickling spice - of which I have a cup or so in the freezer
 DD> .... waiting.

 NB> Ok, so there is more ginger in that...  :)

Oh, I like ginger in its place. I just don't want it to blow my head off. Sorta
like cilantro - it's easy to overload but some is necessary in some dishes for
them to "taste right".

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

      Title: Chicken Breasts W/Poached Pears & Ginger-Scented Sauce
 Categories: Poultry, Fruits, Sauces, Citrus
      Yield: 4 servings

      2    Firm-ripe Bosc pears
      1    Lime
      4    Boneless chicken half
           - breasts; skin on
      1 tb Oil
           Salt & fresh ground pepper
  1 1/2 tb Minced shallots
      8 sl (thin) fresh ginger;
           - bruised
      3 cl Garlic; peeled, bruised
           Zest of 1 1/2 oranges
      2 tb Dry white wine
      2 c  Chicken broth or stock
    1/2 c  Orange juice
           Orange segments from 2 sweet
           - oranges
      2 tb Unsalted butter
           Chopped Italian parsley;
           - garnish (opt)

  By Lynne Char Bennett, Chronicle staff writer

  Preheat oven to 375øF/190øC. Peel and core the pears, then
  slice them in half lengthwise. Squeeze lime juice over the
  pears to help keep them from turning brown.

  Remove the tenders from the chicken breasts, then gently
  pound the breasts until they are fairly even in thickness.
  Reserve the tenders for another use or add to the skillet
  after the breasts have been in the oven about 2 minutes.
  If you use the tenders, be sure to remove the tough white
  tendon before cooking.

  Heat the oil in a large skillet over medium-high heat
  until almost smoking. Season the chicken with a liberal
  amount of salt and pepper, then place skin- side down in
  the skillet. Saute for about 30 seconds, then add the
  pears cut- side down, the shallots, ginger, garlic and
  orange zest. Cook until the skin is browned and the fat
  has rendered.

  Turn the chicken over and add the wine. Cook until the
  wine has almost evaporated, about 30 seconds. Add the
  chicken broth and orange juice and bring to a simmer. Put
  the skillet with its entire contents into the oven and
  cook for 7 to 10 minutes, or until the chicken is done to
  your liking.

  Remove the chicken from the skillet, loosely cover with
  foil, and let it rest while you finish the sauce. Check to
  ensure the pears are cooked and remove them, too. Cut each
  pear half lengthwise into thin slices -- but don't slice
  all the way through the stem end, which keeps the slices
  held together at the top of the pear. Set aside.

  Meanwhile, bring the sauce back to a simmer for several
  minutes, until reduced to 1 to 1 1/2 cups. Remove the
  garlic, ginger and orange zest, then add the orange
  segments and warm them through.

  Take the skillet off the burner and swirl in the butter.
  Taste and adjust seasoning.

  Place each chicken breast on a warmed plate, then slice
  and fan a pear half across each breast. Spoon the sauce
  around the chicken and garnish with the orange segments
  and a touch of chopped parsley, if desired.

  Serves 4

  URL: http://sfgate.com

  MM Format by Dave Drum - 24 March 2012

  Uncle Dirty Dave's Archives

MMMMM

... Chicken may be eaten constantly without becoming nauseating. - Andre Simon

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)