Text 33805, 94 rader
Skriven 2015-11-29 08:13:17 av Dave Drum (1:18/200)
     Kommentar till en text av JIM WELLER
Ärende: Re: seasoning nuts
==========================
-=> JIM WELLER wrote to DALE SHIPP <=-

 JW> A suggestion: grind the crushed peppers into a fine powder. Warm the
 JW> honey in the microwave so that it is runny. Add a little water if
 JW> needed. Stir in the powdered spice and mix thoroughly. Then soak
 JW> the nuts before roasting. That should give you even distribution.

 JW> To grind spices do NOT use your coffee mill. Get a cheap second one
 JW> or use an old fashioned mortar and pestle.

I have a pair of R2D2 coffee grinders -- so, save one for herbs, spices, etc. 
and the other for coffee. But, before I bought the second I used a single 
grinder. I learned that grinding a half slice of bread after doing chilies 
will clean out the oils and residue and not allow them to ruin your cuppa.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Circassian Chicken
 Categories: Poultry, Chilies, Salads, Nuts, Breads
      Yield: 5 Servings
 
      2    Whole chicken breasts (both
           - halves)
      4 tb Olive or walnut oil
      4 ts Paprika
  1 1/2 c  Chopped walnuts
      3 cl Garlic; chopped
      2 tb Chopped green onions
      1 ts Cayenne
      2 tb Chopped parsley
      2 sl Bread; crusts removed
      1 qt Chicken stock
           Salt & Black pepper
           Juice of 1 lemon
 
  Not sure where I first heard of this variant on chicken
  salad, but Iâ€Öve been making it for years. Presumably it
  originated in the Caucasus Mountains, which is where the
  Circassians live. Iâ€Öve net yet met a Circassian, although
  I suspect they may be something like an Armenian. Or not.
  Who knows? What I do know is that there are plenty of
  recipes for this dish out there, but what ties them all
  together are walnuts, garlic, paprika and poached chicken
  or pheasant.
  
  Bring the chicken stock to a simmer and add the chicken
  breasts. Add some water if there is not enough liquid to
  cover the meat. Simmer gently for 10 minutes, then turn
  off the heat.
  
  Meanwhile, heat the olive or walnut oil in a small pot
  over low heat and add the paprika. Stir well to combine.
  Heat until you can smell the aroma of the paprika, then
  turn off the heat.
  
  Tear the bread into chunks and put into a bowl. Ladle out
  about a cup or two of the chicken broth and pour it over
  the bread.
  
  Set aside 1/2 cup of walnuts and put in a bowl with the
  green onions and 1 tablespoon of the parsley.
    
  Put the rest of the walnuts into a food processor with the
  garlic, the cayenne, about a teaspoon of salt, the rest of
  the parsley and the soaked bread. Buzz to make a thick,
  relatively chunky paste. If it needs a bit more chicken
  broth to loosen up, add some a tablespoon at a time.
   
  Stir the paprika-oil, then pour it in the food processor
  and buzz to combine. Taste the mixture to see if it needs
  salt.
  
  Pull the skin off the chicken breasts and tear the meat
  into shreds. Put it in the bowl with the unchopped
  walnuts, green onions and such.
  
  Add the walnut-paprika paste from the food processor to
  the bowl and stir gently to combine everything thoroughly.
  Add black pepper and lemon juice to taste and stir one
  more time to combine.
  
  Serves 4-6 as a lunch.
  
  Posted by Hank Shaw of Hunter Angler Gardener Cook
  
  MM Format by Dave Drum - 10 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "I'm as pure as the driven slush" -- Tallulah Bankhead
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