Text 31918, 111 rader
Skriven 2015-10-12 12:47:10 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: secant 329
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>  ML> conditions. Speaking of which, it's got down to 55, so pardon
>  ML> me while I close the window.
> Warmer now...?  :)  Tis indeed fortunate for us and our species that we
> can adapt and find alternatives... ;)  To say nothing of the variety we
> can enjoy, as well... :)

And we take advantage of the cleverness of our forebears and
close the window.

>  ML> experience to suit the mass market. I'm guessing that if you
>  ML> asked them what was with the dish, they'd have said, we used to 
>  ML> use real pork belly, but people didn't like it, so we changed
>  ML> the recipe. It's gone that way with hot food, fatty food, and
>  ML> no doubt many other kinds of food.
> I just might ask next time, if there is one... I was more than a little
> surprised to have it happen this way at this particular place... It's a
> hole in the wall Asian noodle shop, called Ming's Noodles

Hum.

> this was something not on the menu, just a special for the
> day up on the chalkboard.... 

Maybe they ran out; maybe they made two versions, one for
real people, the other for those who read about pork belly
in Bon Appetit and crave it for its cachet rather than its
fatty glory.

>  ML> Title: BBQ sauce, adapted from Whole Chile Pepper Book
>  ML> M's note 2015. Remove the seeds???
> Well, it did say if one didn't want as much heat... ;)  But, it is
> somewhat of a what's the point issue...  (G)

Yeh.

Classic chicken Caesar salad
categories: British, misnomer, poultry, main, could be better
servings: 4

For the salad
2 chicken breasts, skin and knuckle bone still attached
salt and freshly ground black pepper
1 tb olive oil
150 ml chicken stock
For the croutons
200 g white bread, cut into small cubes
1 pn salt
80 ml olive oil
For the dressing
150 g parmesan, grated
2 tb white wine vinegar
250 g ready-made mayonnaise
3 tb Dijon mustard
2 anchovy fillets, rinsed
1 pn salt
1 garlic clove, crushed
50 ml olive oil
To serve
1 cos lettuce, torn up
12 anchovies (stored in vinegar)
50 g parmesan shavings

Preheat the oven to 200C.

For the salad, season the chicken well with salt and 
black pepper.

Heat the oil in a frying pan over a medium heat and add 
the chicken breasts, skin-side down. Fry 4 to 5 min, 
until the skin is crisp and golden-brown.

Turn the breasts over and fry for 1 or 2 min.

Transfer the breasts, skin-side up, to an ovenproof 
dish and pour the stock around the meat. Try not to 
pour the stock over the meat.

Place into the oven to cook for 20 min, or until 
completely cooked through. Test the meat with a 
skewer at the thickest part- the juices should run 
clear. Remove from the oven and allow to cool slightly.

Meanwhile, for the croutons, place the cubes of bread 
onto a baking tray, sprinkle with salt and drizzle 
with the oil.

Place into the bottom of the oven and bake for 5 min, 
or until the croutons are golden-brown.

For the dressing, place the parmesan and vinegar into 
a food processor and blend until very smooth.

Add the mayonnaise, mustard, anchovy fillets, salt, 
garlic and olive oil and blend again until smooth.

To serve, place the lettuce into a large bowl, pour on 
some dressing and gently turn the leaves to coat.

Add the croutons and transfer the salad to four bowls.

Add three anchovies to each bowl and drizzle over a 
little more dressing.

Carve each chicken breast into thick slices and
apportion over each bowl of salad.

Sprinkle with parmesan shavings and serve.

Simon Rimmer, bbc.co.u
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