Text 24448, 105 rader
Skriven 2015-03-01 10:42:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Re: Popeyes
===================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> As I don't mind cold Popeyes I generally (as mentioned here before)
 DD> get 4 of the 2 piece Tuesday specials. Or, if not on a Tuesday - the 7
 DD> piece dark meat deal - which also has special pricing. Many times I can
 DD> con the girl into all thighs in the 7 piece - which supposedly has 3
 DD> legs in it.   Bv)=

 DS> As I think I said, we found a coupon for five pieces plus two sides and
 DS> two biscuits, which suits us just fine.  Which five pieces seems to be
 DS> server's choice.  Once we got thigh, thigh, drumstick, breast and wing.
 DS> Last time it was three thighs and two drummers.  As long as it is
 DS> spicy, hot and crisp we like it.

I have found the Popeyes skin still has a lot of tooth after a couple days in
the ice box.

 DS> On the few occasions we have gotten the larger buckets and brought some
 DS> home, Gail will warm it up in the microwave and then crisp it up in the
 DS> toaster oven.  Neither of us are a fan of cold chicken with limp skin.

Nor am I. If I get a bunch of it I will often skin the chicken pieces and make
a sort of gribbenes in a skillet.

 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: Oven Fried Chicken Fingers
 DS>  Categories: Kids, Appetizers, Main, Otto
 DS>       Yield: 4 servings

 DS>  10 1/2 lb Chicken tenderloins or
 DS>            Chicken
 DS>            Breast pieces, cut in
 DS>            Strips

This gave me a bit of a turn until if figured out that they weren't trying to
feed 10 1/2 lb of chicken to kids as 4 servings. MM got the person who entered
it in the first place. I have found a work-around to keep that from happening.
VIZ:

  10    (1/2 lb ea) chicken tenderloins or
        - breast pieces, in strips

will import as entered and avoid confusing old fogeys like me.   Bv)=

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

      Title: Sesame Chicken Fingers w/Plum Sauce
 Categories: Poultry, Dairy, Breads, Citrus, Sauces
      Yield: 6 servings

      3 lb Chicken breast; skinned,
           - boned, in 1/2"strips
  1 1/2 c  Buttermilk
      2 tb Lemon juice
      2 ts Worcestershire sauce
      1 ts Soy sauce
      1 ts Paprika
      1 ts Fresh ground pepper
      1 cl Garlic; minced
      4 c  Seasoned bread crumbs
    1/2 c  Sesame seeds
      4 tb Butter; melted
     12 oz Plum preserves
  1 1/2 tb Dry mustard
  1 1/2 tb Prepared white horseradish

  If the breasts are whole, split them. Cut each chicken
  breast half crosswise into 1/2" strips. 

  In a large bowl, combine buttermilk, 1 TB of the lemon
  juice, Worcestershire, soy sauce, paprika, pepper, and
  garlic.

  Add chicken strips and toss to coat. Cover and marinate at
  room temperature for 1 hour, or refrigerate overnight.

  Preheat oven to 350oF/175oC. 

  Drain chicken well. In a large shallow bowl, toss bread
  crumbs with sesame seeds to mix.

  Roll chicken in crumbs to coat.

  Arrange in a single layer on a greased baking sheet.
  Drizzle melted butter over chicken fingers. Bake for 35
  minutes.

  Meanwhile, in a non-aluminum saucepan, combine plum
  preserves, mustard, horseradish, and remaining 1 TB
  lemon juice. Melt over low heat, stirring, until smooth.

  Serve chicken fingers hot or warm, with plum sauce for
  dipping, on the side.

  Recipe from: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM
 
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)