Text 33620, 153 rader
Skriven 2015-11-25 07:26:30 av Dave Drum (1:18/200)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: See Food
====================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD>> There are now as many Indian buffets in my town as Chinese. I will
 DD>> give the newest (to me), Taste of India a shot in the next week
 DD>> or two. I alrady make Gateway to India a regular stop (four or five
 DD>> times a year).

 NB> Have you tried Taste of India yet...?  :)

Next week maybe. Or possibly on Friday after turkey day. I'll report when I 
finally cash in the Round Tuit.

 DD>> A newish "International" buffet has opened on the site of a former
 DD>> Burger Chef/Chinese buffet. I gave Ali one of my chilli recipes (that
 DD>> doesn't use pork in any way) -- we'll see what he does with it. Food
 DD>> is Indian, Afghani, Persian, etc.

 NB>> Truly International, then...?   Most places that claim that title tend
 NB>> to be mostly american, with a little bit of other places... ;)

 DD> Around here International has been (until this one) Chinese and S.E.
 DD> Asian almost exclusively with very little "Murrican" grub.

 NB> That sounds a lot better...   :)

'tis. Very much so. I want to try breakfast there. I turned Ali's brother 
Hassan on to the source of the turkey sausages that Temple Br'ith Sholom uses 
for their interfaith breakast on 25 December. It's as good a link sausage as 
I've had in recent memory --- including all the pork ones.

 DD> LuLu's is quietly halal AFAICS, and mostly S.W. Asian and
 DD> Mediterranean stuff.  I've not got back to see what Ali has done
 DD> with the chilli recipe(s) I gave him.   Bv)=

 NB> And that could indeed be interesting...  :)   That sounds like a place
 NB> I could enjoy...  :)

I did. I need to get back there. Probably on a day off during the week --- as 
soon as I get one of those.

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

      Title: Halal Cart-Style Chicken & Rice w/White Sauce 
 Categories: Poultry, Rice, Herbs, Citrus,
      Yield: 5 servings

MMMMM-------------------------CHICKEN-------------------------------
      2 tb Lemon juice
      1 tb Chopped fresh oregano
    1/2 ts Ground coriander
      3 cl Garlic; rough chopped
    1/4 c  Light olive oil
           Salt & fresh ground pepper
      2 lb Chicken thighs: skinned,
           - boned, trimmed
      1 tb Oil
     
MMMMM---------------------------RICE--------------------------------
      2 tb Unsalted butter
    1/2 ts Turmeric
    1/4 ts Ground cumin
  1 1/2 c  Long-grain or Basmati rice
  2 1/2 c  Chicken broth
           Salt & fresh ground pepper

MMMMM--------------------------SAUCE--------------------------------
    1/2 c  Mayonnaise
    1/2 c  Greek yogurt
      1 tb Sugar
      2 tb White vinegar
      1 ts Lemon juice
    1/4 c  Chopped fresh parsley
           Salt & fresh ground pepper

MMMMM-------------------------TO SERVE------------------------------
      1    Head iceberg lettuce;
           - shredded
      1 lg Tomato; in wedges
           Fluffy pocketless pita bread
           - brushed in butter; lightly
           - toasted, in 1" × 3" strips
           Harissa-style hot sauce

  FOR THE CHICKEN: Combine the lemon juice, oregano,
  coriander, garlic, and olive oil in a blender. Blend until
  smooth. Season the marinade to taste with salt and black
  pepper. Place the chicken in a 1-gallon zipper-lock bag
  and add half of the marinade (reserve the remaining
  marinade in the refrigerator). Turn the chicken to coat,
  seal the bag, and marinate the chicken in the refrigerator
  for at least 1 hour and up to 4 hours, turning
  occasionally to redistribute the marinade. *

  Remove the chicken from the bag and pat it dry with paper
  towels. Season with kosher salt and pepper, going heavy on
  the pepper. Heat the oil in a 12" heavy-bottomed cast iron
  or stainless-steel skillet over medium-high heat until it
  is lightly smoking. Add the chicken pieces and cook
  without disturbing until they are lightly browned on the
  first side, about 4 minutes. Using tongs, flip the
  chicken. Reduce the heat to medium and cook until, about 6
  minutes longer. Transfer the chicken to a cutting board
  and allow to cool for 5 minutes.

  Using a chefâ€Ös knife, roughly chop the chicken into 1/2"
  to 1/4" chunks. Transfer to a medium bowl, add the
  remaining marinade, cover loosely with plastic, and
  refrigerate while you cook the rice and prepare the sauce.
 
  FOR THE RICE: Melt the butter over medium heat in a large
  Dutch oven. Add the turmeric and cumin and cook until
  fragrant but not browned, about 1 minute. Add the rice and
  stir to coat. Cook, stirring frequently, until the rice is
  lightly toasted, about 4 minutes. Add the chicken broth.
  Season to taste with salt and pepper. Raise the heat to
  high and bring to a boil. Cover, reduce to a simmer, and
  cook for 15 minutes without disturbing. Remove from the
  heat and allow to rest until the water is completely
  absorbed and the rice is tender, about 15 minutes.
 
  FOR THE SAUCE: In a small bowl, combine the mayonnaise,
  yogurt, sugar, vinegar, lemon juice, parsley, and 2
  teaspoons black pepper. Whisk to combine. Season to taste
  with salt.

  TO SERVE: Return the entire contents of the chicken bowl
  (chicken, marinade, and all juices) to the skillet. Cook
  over medium-high heat, stirring occasionally, until heated
  through. To serve, divide the rice, lettuce, tomato, and
  toasted pita bread evenly among four to six plates. Pile
  the chicken on top of the rice. Top with the white sauce
  and hot sauce. Serve immediately, passing extra sauce at
  the table.

  * NOTE: Do not marinate the chicken longer than 4 hours or
  itâ€Öll get a mushy texture. If you must delay cooking the
  chicken for any reason, remove it from the marinade, pat
  it dry with paper towels, and refrigerate until ready to
  cook.

  Yield: Serves 4 to 6

  Courtesy Caroline Russock

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

  Uncle Dirty Dave's Archives

MMMMM

... America is the only place where people go hunting on a full stomach.
--- MultiMail/Win32
 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)