Text 2696, 139 rader
Skriven 2013-07-22 09:25:00 av Dave Drum (68622.cooking)
Ärende: New Gadget
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I drink a LOT of Co Cola products. And Coke has this rewards program - which I
take advantage of when possible. Last week I hit the top limit on points and
needed to "spend" some - so, I ordered up this steamer gadget. It showed up in
just a couple days - and was not at all what I had expected except that it was
made in China - which anyone who reads labels on things could have anticipated.

Pluses - it's fairly small and doesn't take up a lot of counter space, I didn't
have to pay shipping or anything else.

Minuses - no insert to hold food, etc., it's fairly small, it has a time which
must be used unless I am willing to dis-assemble the thing and wire around the
timer, it's made in China.

That being said, I test flew it using some of the chicken leg quarters I
mentioned as being a 39c/lb special a couple days ago. I also got out my
Hamilton Beach clone of a George Foreman grill (which also had the dratted
timer on it) to finish/put grill marks on the chicken. I invited my friend
Dennis and his son over for a nice supper of grilled chicken and couscous and a
lettuce salad. I adapted a couple recipes from Elise Bauer's "Simply Recipes"
blog - which is my favourite foodie blog since Sacerdote has folded his tent.

I believe that I'll do these recipes again - cutting them down for just one.
And I'll keep the steamer - except for rice it will work out OK, I think.

Two recipes follow:

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

      Title: Grilled Cilantro Lime Chicken
 Categories: Poultry, Herbs, Citrus, Fruits
      Yield: 5 servings

      2 lb Chicken thighs; skinned, 
           - boned *
      2 tb Olive oil for the marinade;
           - + more for grilling
      2 lg Limes; grated zest and juice
      3 tb Chopped cilantro
    1/2 ts White sugar
    1/2 ts Salt
    1/4 ts Black pepper

MMMMM-------------------------GARNISHES-----------------------------
           Lime wedges
           Fresh sprigs of cilantro
           Slices of avocado

  * or breasts, if you must. Sigh ...

  Place the chicken between two piece of plastic wrap or wax
  paper and pound to an even thickness with a meat mallet or
  rolling pin.

  Mix the olive oil, lime zest, lime juice, cilantro, sugar,
  salt and pepper together in a large bowl. Add the chicken
  and massage the marinade into the chicken. Cover and chill
  for at least 30 minutes, and up to 4 hours or overnight.
 
  Preheat the grill for medium high heat. Remove the chicken
  from the refrigerator. Remove them from the marinade and
  pat them dry with paper towels. Coat the chicken breasts
  with some olive oil. Soak a paper towel in a little more
  oil and use tongs to wipe the grill grates. When the grill
  is hot, place the chicken breasts on the grill. Grill for
  a few minutes on each side, until cooked through.

  Yield: Serves 4-6.

  From: http://www.simplyrecipes.com

  Uncle Dirty Dave's Kitchen

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

      Title: Couscous w/Pistachios & Apricots
 Categories: Pasta, Fruits, Nuts, Herbs, Citrus
      Yield: 5 servings

    1/2 c  Chopped red onion
    1/4 c  Lemon juice
     10 oz Box couscous; abt 1 1/3 c
      2 tb Olive oil; divided
      1 ts Salt; + more to taste
    1/2 c  Shelled raw pistachios *
     10    Dried apricots; chopped
    1/3 c  Chopped parsley
      2 ts Harissa or Sriracha; opt

  * If you only have access to shelled roasted pistachios,
  use them and skip step 2 in the method instructions.

  Place the chopped onion in a small bowl. Pour the lemon
  juice over the onions, set aside and let the onions soak
  in the lemon juice.

  Toast the pistachios in a small pan on medium-high heat
  until lightly browned and fragrant. (Take care when
  toasting nuts, they can burn quickly if you don't pay
  attention!) Remove from heat and place into a small bowl
  to cool. (Skip this if using pre-toasted pistachios. 
  Also, omit or cut back on the salt if the nuts from the
  store are pre-salted.)

  Put 2 cups of water in a medium saucepan and bring to a
  boil. Add one tablespoon of olive oil and one teaspoon of
  salt to the water. Once the salt dissolves, stir in the
  couscous, turn off the heat and cover the pot. Move the
  pot off the hot burner and let the couscous steam,
  covered, for 5-6 minutes.

  Scoop out the couscous into a large bowl and fluff with a
  fork. Stir in the harissa, if using. Stir in the
  pistachios, chopped apricots and parsley. Stir in the red
  onion and lemon juice. Add one more tablespoon of olive
  oil, stir well and add salt to taste. Serve warm or at
  room temperature.

  Yield: Serves 4-6 as a side dish.

  UDD Notes: I made this to go with the cilantro-lime
  chicken I was test flying. The recipes went very well
  together. I only had salted, pre-roasted pistachios in
  the shell available to me. It's a lot of work to shell
  out a half-cup of those. But, it's worth it if you can't
  find just the pistachio meats. I also used cilantro in
  place of the parsley - as I had the rest of a bunch from
  the cilantro-lime chicken that was to go with this dish.

  From: http://www.simplyrecipes.com

  Uncle Dirty Dave's Kitchen

MMMMM

... Dinner was made for eating, not for talking. - William Makepeace Thackery
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