Text 4967, 130 rader
Skriven 2013-09-23 06:33:00 av Dave Drum (70677.cooking)
   Kommentar till text 4941 av Ruth Haffly (1:396/45.28)
Ärende: Eat Here - Get Gas
==========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> As may be. I don't, by any means, "hot" everything up with chilies,
 DD> though. Some things, though, need a bit of a wake up call to be
 DD> interesting. And so long as I don't wake up the dish to the point that
 DD> the heat obscures the flavour(s) I just don't see any need to
 DD> "balance" things to moderate that level.

 RH> I don't either. Steve got a bit carried away with the various "hots"
 RH> when he made the Moroccan chicken the other day. In addition to the
 RH> cayenne and other hots in the recipe, he put in some harissa and I
 RH> don't know what all else. I let him have the left overs; it was too hot
 RH> for me to enjoy.

Odd, all of the Moroccan chicken recipes I have are pretty mild, even if using
exotic (to middle America) ingredients. I have seven different recipes in my
Meal Muncher database and not a single one calls for chile in any way. Apricots
and pistachios seem to be a common thread as well as rice or cous cous.

To be fair, though, I looked around on the interweb and found a couple of
Moroccan spice mixes/rubs which use cayenne and, of course, much mention of
harissa. But, no Moroccan chicken recipes that call for either the spice rub or
harissa. I suspect that Steve was cooking to suit himself and forgot that not
everyone has the same heat tolerance as he -- something I have done a time or
several. But, as my old Granddad always told me "It's a damned poor cook who
can't suit himself".   Bv)=

Two recipes follow ...

 DD> Stopped at the Sign of the Clown last night with a coupon for BOGO
 DD> quarter-pounder ... so, I went for the bacon, habanero, ranch version.
 DD> The first one I had tried, soon after they killed off the Angus
 DD> burgers and substituted the tarted-up quarter pound pucks, was almost
 DD> to the upper ranges of enjoyable. Last night's was considerably
 DD> "dumbed down". Still tasty, but nowhere near as pungent.

 RH> Hooked you and reeled you in, then changed the game after you were
 RH> caught.

I had another coupon to burn so I stopped again at the Arches. The manager
recognised me from when he gave me the sample of the habanero-ranch sauce. So,
I asked him why they had "dumbed down" the sauce. When he replied that he
didn't think they had both of the cashiers spoke up and assured him that the
sauce had gotten pretty wimpy. I had one anyway - the coupon got me fries and a
drink and the burger for $4.70 tax included.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moroccan Chicken w/Pistachios, Apricots, Roses & Marigold
 Categories: Poultry, Rice, Nuts, Flowers
      Yield: 6 Servings
 
      1 lb Long grain rice (450 g)
      2 tb Oil
      3    Scallions
      1 lg Onion; fine chopped
      2 oz Dried apricots; chopped
           - (50 g)
      2 oz Pistachios; shelled (50 g)
      2 oz Pine nuts (50 g)
      1 ts (to 2 ts) Cinnamon; ground
      3 lb Chicken; (1.4 kg) skinned,
           - boned & cut in strips
           Sea salt & black pepper
      1 ts Rose water
      1 ts Rose petals; heaped, highly
           - scented
      1 ts Marigold petals; heaped *
 
  * Make certain you use a pot marigold (Calendula) rather
  than an African marigold (Tagetes)
  
  Cook the rice in boiling, salted water for 15-20 minutes,
  or until just tender; it should still be a little chewy.
  
  Heat 1 tb oil in a frying pan, put in the onions and fry
  quickly for 2 minutes.
  
  Add the apricots, pistachios, pine kernels, sprinkling
  them with cinnamon as they cook. Using a slotted spoon,
  remove the mixture from the pan and stir into the rice.
  Cover and keep warm.
  
  Heat the remaining oil, put in the chicken strips and
  fry quickly, sprinkling with a little more cinnamon. Do
  not over cook the chicken, which should be tender and
  juicy. Mix the cooked chicken into the rice, season if
  necessary and spread the mixture in a wide shallow dish.
  Sprinkle with rose water and decorate with the rose and
  marigold petals.
  
  Serve at once.
  
  Serves 6
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Moroccan Seasoning Mix
 Categories: Rubs, Marinades, Herbs, Chilies
      Yield: 8 servings

      5 ts Ground nutmeg
      5 ts Ground cumin
      5 ts Ground coriander
  2 1/2 ts Allspice
  2 1/2 ts Ground ginger
  1 1/4 ts Cayenne pepper
  1 1/4 ts Cinnamon

  Mix spices together and store in an airtight container.

  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM





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