Subj : Hazelnut Chocolate Sprea
To   : Ben Collver
From : Dave Drum
Date : Mon May 19 2025 12:22 am

-=> Ben Collver wrote to Dave Drum <=-

BC>   Re: Hazelnut Chocolate Spread
BC>   By: Dave Drum to Ben Collver on Sat May 17 2025 16:16:00

DD> Here's mine: Beats the snot oout of peanut butter.
DD>       Title: Homemade Nutella

BC> Thanks!  I didn't have that recipe yet.  Once in a while i will use
BC> tahini for a change of pace.  I like tahini, but not enough to eat it
BC> every day.

I like tahini fine as an ingredient. Not so much as a stand-alone.

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

     Title: Grilled Tahini-Honey Chicken Thighs
Categories: Poultry, Citrus, Sauces, Herbs
     Yield: 4 servings

     2 lg Lemons; halved
   1/4 c  Tahini
     2 tb Honey
     2 tb Olive oil; more for cooking
     2 lb Boned, skinned chicken
          - thighs
          Salt
     2    Sprigs parsley or cilantro
          - leaves and tender stems;
          - gently torn or chopped
          Sumac; opt, garnish

 Into a large bowl, juice 1 lemon, then whisk together
 with the tahini, honey and olive oil until smooth.
 Transfer half the mixture to a small serving bowl.
 Season the chicken all over with salt and add to the
 large bowl; toss to coat.

 To grill the chicken, set a grill to medium-high. (If
 you'd like to cook the chicken in the oven or a skillet,
 see Tip.) Generously oil the grates, then add the
 chicken and cook until the bottom is charred, 5 to 8
 minutes. Use tongs to turn over the thighs and continue
 to grill until the chicken is cooked through, 5 to 7
 minutes depending on the size of the chicken pieces;
 turn thighs over again if necessary. Move thighs to a
 cooler part of the grill if browning too quickly.

 Remove chicken from grill and let cool 1 to 2 minutes.
 Taste the reserved sauce and season as needed with salt,
 and loosen the consistency by adding half the lemon
 juice or a tablespoon of water. Squeeze the remaining
 lemon half over the chicken, drizzle with the sauce or
 serve on the side, and garnish with the parsley and
 sumac, if using.

 HINT: This chicken recipe can be cooked on the grill, in
 the oven or on the stovetop. If you'd like to roast the
 chicken, heat the oven to 425ºF/218ºC. Line a sheet pan
 with foil and add 1 tablespoon of oil, spreading to
 coat. Add the chicken in a single layer and roast until
 cooked through, 20 to 25 minutes depending on the size
 of the thighs. If you'd like to cook the chicken on the
 stovetop, heat 1 tablespoon olive oil in a heavy 12"
 skillet over medium-high until shimmering. Decrease heat
 to medium, and, working in two batches, saute' the
 chicken until cooked through, 15 to 20 minutes depending
 on the size of the thighs, flipping after 7 to minutes
 when they easily release from the pan.

 By: Yasmin Fahr

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Kitchen

MMMMM


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