Text 9978, 80 rader
Skriven 2014-02-16 13:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: storm
=============
-=> Quoting Dale Shipp to Michael Loo <=-

 DS> We had 16 inches, then some rain/sleet and then another 4 inches.

That's nasty.

I've suffered that kind of snowfall in Ottawa but never here. With
our low humidity climate,  the record breaking one day snowfall here
was 9 inches once. And because of sublimation, snow on the ground
shrinks so that our deepest cover ever was 32 inches.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tunisian Chicken Kebabs With Currants And Olives
Categories: African, Chicken, Grill
  Servings: 4

    1/2 c  dried currants
      1 c  Peppadew Peppers
      1 lg red bell pepper
    1/2 c  extra virgin olive oil
           kosher salt
      2 lb chicken breasts
           TUNISIAN RELISH:
           (makes 1 1/2 cups)
    1/2 c  dried currants or black
           raisins
      1 c  green olives
    1/2 c  Peppadew Peppers
    1/4 c  good olive oil
    1/3 c  aged sherry vinegar
    1/2 ts kosher salt

Put the currants in a bowl and add 1/4 cup warm water. Let sit until
currants have plumped,, about ten minutes.

Drain the currants and put them in a blender. Add the Peppadews,
their juice, the bell pepper oil and 1 tablespoon salt and puree on
high speed until smooth. Pour half of this mixture into a bowl, add
the chicken, and mix well. Cover and refrigerate for at least 30
minutes, or up to 4 hours. Save the remaining puree for a later use.

Heat a grill or griddle to high. Slide 4 to 6 cubes of chicken on
each of about 8 skewers. Salt the chicken to taste, and then grill,
turning the skewers so that the chicken browns on all sides, 5
minutes total. Remove from the grill, brush with the reserved puree,
and top each skewer with a Tunisian Relish

Tunisian Relish: Place the currants in a bowl and add warm water to
cover. Let sit until the currants have plumped, about 10 minutes.
Drain, discarding the water and put the currants into a bowl. Add
the olives, Peppadews, oil, vinegar, and salt. Stir well to combine,
and serve. You can make the relish up to 2 days in advance and store
it, covered in the refrigerator. Bring it to room temperature and
stir it before serving.

Notes: These sweet piquant peppers are grown in the Limpopo province
of South Africa. Available in can or jars, they can be found in
specialty grocery stores. Many supermarkets now have them with their
Olive Bars. If f you can't find them, any sweet pickled pepper could
work.

Be careful not to overcook the chicken or it will dry out. This dish
is perfect served warm or at room temperature.
 
Recipe By: Susan Feniger
Posted by Terry Pogue
From: Foodwine
 
MMMMM-------------------------------------------------


YK Jim


... Genius Level Drunk Food.

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