Subj : Re: Recipes
To : Dale Shipp
From : Dave Drum
Date : Fri Oct 07 2022 06:03:08
-=> Dale Shipp wrote to Charles Blackburn <=-
CB> but that DOES sound nice... I've saved that and will try that at some
CB> point.
DS> I'm glad that I hit the target on first try.
DS> For instance, some people would substitute boneless thighs instead of
DS> breasts. Others would omit the white wine.
I've noticed that many of the "professional" recipe sources Bon Ap, NYT,
Saveur, etc.) are using more and more "dark" meat in place of breast.
I subscribe to both NYT Cooking and Saveur for the fresh ideas and the
reworkings of old favourites.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roasted Chicken Thighs w/Peaches, Basil & Ginger
Categories: Poultry, Fruits, Herbs, Wine
Yield: 3 Servings
1/2 lb Hard peaches
1 lb Boned, skinned chicken
- thighs; in 1" strips
2 tb Extra-virgin olive oil
2 tb Dry (fino) sherry
2 tb Chopped fresh basil
2 cl Garlic; minced
1 (1") piece fresh ginger
- root; grated
1/2 ts (ea) kosher salt & black
- pepper
Crusty bread or rice; for
- serving
Set oven @ 400+|F/205+|C.
Halve peaches, remove pits and slice fruit 1/2" thick.
In a 9" by 13" pan, toss all ingredients except 1
tablespoon basil. Roast until meat is cooked through and
peaches are softened, about 20 minutes. Garnish with
remaining basil. Sauce will be thin, so serve with
crusty bread for sopping or over rice.
by Melissa Clark
Yield: 3 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... Seeing is deceiving. It's eating that's believing.
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