Text 29227, 100 rader
Skriven 2015-07-21 07:43:34 av Dave Drum (1:18/200)
     Kommentar till en text av JIM WELLER
Ärende: Re: KFC
===============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Unless the Lenny Burger simply removes the signage and continues to
 DD> sell dead, fried birds.

 JW> I suspect that the revived LB will indeed have pressure fried
 JW> chicken on the menu as well as burgers

 DD> And maybe (I don't know local tastes) they could
 DD> add Popeyes style "zippy" chicken

 JW> I suspect most customers would prefer imitation KFC but I would love
 JW> a copycat Popeyes formula.

You might mention that as an option for them. It could take hold. Or, as I 
said, a more middle-of-the-road Famous Recipe style crispy and a bit zippy.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Delia Smith's Famous Recipe Chicken Basque
 Categories: Poultry, Pork, Wine, Citrus, Herbs
      Yield: 4 Servings
 
  3 1/2 lb Chicken; in pieces
           Salt and pepper
      2 lg Red bell peppers
      2 md Onions
      2 oz Sun-dried tomatoes; oil
           - packed
      3 tb Olive oil
      2 lg Garlic cloves; chopped
      5 oz Chorizo; skinned, in 1/2"
           - slices
      1 c  Brown basmati rice
  1 1/2 c  Chicken stock
    3/4 c  Dry white wine
      1 tb Tomato paste
    1/2 ts Hot paprika
      1 ts Fresh herbs; chopped
    1/2 c  Pitted black olives; halved
    1/2 lg Orange; in 1/2" wedges;
           - peel on
 
  Start off by seasoning the chicken pieces with salt and
  pepper. Next, slice the red peppers in half and remove the
  seeds and pith, then slice each half into six strips.
  Likewise, peel the onion and slice into strips of
  approximately the same size. The dried tomatoes should be
  drained, wiped dry with paper towels and then cut into 1/2"
  pieces.
  
  Now heat 2 T. olive oil in the casserole, and when it is
  fairly hot, add the chicken pieces - 2 or 3 at a time - and
  brown them to a nutty golden color on both sides. As they
  brown, remove them to a plate lines with paper towels, using
  a slotted spoon. Next add a little more oil to the
  casserole, with the heat slightly higher than medium. As
  soon as the oil is hot, add the onion and peppers and allow
  them to brown a little at the edges, moving them around from
  timt to time, for about 5 minutes.
  
  After that add the garlic, chorizo, and dried tomatoes and
  toss these around for a minute or two until the garlic is
  pale golden and the chorizo has taken on some color. Next,
  stir in the rice, and when the grains have a good coating of
  oil, add the stock, wine, tomato paste, and paprika. As soon
  as everything has reached a simmer, turn the heat down to a
  gentle simmer. Add a little more seasoning, then place the
  chicken gently on top of everything (it's important to keep
  the rice down in the liquid). Finally, sprinkle the herbs
  over the chicken pieces and scatter the olives and wedges of
  orange in among them.
  
  Cover with a tight-fitting lid and cook over the gentlest
  possible heat for about 50 minutes to 1 hour, or until the
  rice is cooked but still retains a little bite.
  Alternatively, cook in a preheated oven at 350oF for 1 hour.
  
  Serves 4.
  
  NOTE: "The delicious combination of chicken and rice, olives
  and peppers is typical of all the regions of the western
  Mediterranean, but to my mind this Spanish version, with the
  addition of spicy chorizo sausage and a hint of paprika,
  beats the lot. My interpretation of it also uses dried
  tomatoes preserved in oil to give it even more character.
  This recipe will provide a complete supper for 4 from the
  same pot - it needs nothing to accompany it!"
  
  Recipe By: Delia Smith's Summer Collection
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I spent the day breaking all the culinary laws.
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)