Subj : Re: Chicken
To   : Ruth Haffly
From : Dave Drum
Date : Wed Dec 27 2023 07:34:08

RH> Yes, the way we pronounce it, it's with more of an "o" sound than "a"
RH> so that's the way I spelled it. Yes, mine will have the capers in it.
RH> One of the men in our Legion post makes it for a lot of our pot luck
RH> meals; I've not been able to get the recipe from him. Found some on
RH> line that look similar, and yes, with the capers, so I will use them.
RH> Last month when we were in western NY we went out to an Italian
RH> restaurant with Steve's mom and siblings--I saw picatta on the menu and
RH> got it, yes it also had capers. I used dark meat for the Moroccan
RH> chicken I made last week (called for white) so I'm down to just
RH> leg/thigh quarters in the freezer so will probably pick up some white
RH> meat when we do some shopping later this week.

I do keep capers (a small bottle) and will make them available to guests
who, like MLOO, insist on having salt bombs with their piccata.

DD>       Title: Chicken Piccata
DD>  Categories: Poultry, Citrus, Wine
DD>       Yield: 2 Servings

DD>       2    Chicken breast halves or
DD>            - thighs; 4 to 6 oz each
DD>            - boned, skinned

RH> I may cut my chicken into strips and mix it with noodles the way our
RH> friend does it. That, and a green salad will be a good meal. Yes, I do
RH> use wine--for cooking only, not drinking.

Sounds like me. But for different reasons. You have religious scruples
whereas I just don't have a taste for it. Same for beer or hard liquor.
They are "social" things. It's been over 5 years since I had a drink
of anything alcoholic.

I've told people for many years the the alcohol "cooks out" od wine or
hooch used in cooking. Turns out that's not entirely true. Some residual
alcohol may remain evewn after long cooking according to A Washington
Post  article that showed up in my newss feed. Talk about an "eye opened"
http://tinyurl.com/86-D-BOOZE

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

     Title: Grilled Venison Chop w/Chestnut Twice Baked Potato
Categories: Game, Potatoes, Fruits, Nuts, Booze
     Yield: 4 Servings

     4 lg Idaho baking potatoes
     1 lb Chestnuts
     2    Sprigs thyme
     3 c  Milk
     1 lg Egg yolk
       ds Salt
       ds Pepper
     3 tb Chopped parsley

MMMMM--------------------ARCTIC BERRY CHUTNEY-------------------------
   1/2 tb Sherry vinegar
     1 tb Brown sugar
     1 ts Curry powder
   1/2 ts Grated ginger
     1    Cinnamon stick
     1    Star anise
     1    Lime; zest of
     1    Shallot; chopped
     2 cl Garlic; chopped
     2 ts Oil
     2 tb Lingonberries
     1 tb Black currants
     2 tb Dried cranberries
     2 tb Blueberries
     1 tb Diced dried apricots
   1/2 c  Orange juice
     1 tb Dijon mustard

MMMMM------------------------VENISON CHOP-----------------------------
     4    Venison rib chops
     1 c  Oil
     2    Allspice seeds
     1 tb Aquavit or gin

 Scrub the potatoes and pat dry. Prick the skins several
 times with a fork. Bake the potatoes for 20 minutes in
 a 350ºF/175ºC oven.

 Slice chestnuts with a very sharp knife approximately
 1/4" and place on a roasting pan.

 Bake for 25 minutes (may be prepared up to one day in
 advance).

 Peel the chestnuts husks carefully away from the meat.
 Combine meats with thyme sprigs and milk in a large
 sauce pan. Simmer for 8 minutes. Remove thyme, strain
 chestnuts and reserve.

 Cut baked potatoes in half lengthwise. Scrape out the
 inside of each potato, leaving approximately 1/4"
 thickness around skin and reserve. Mash hollowed potato
 and chestnuts gently with a masher until chunky smooth.
 Fold in egg yolk and parsley and add salt and pepper to
 taste.

 Place filled shells on an ungreased cookie sheet and
 fill with potato mixture. Bake uncovered in a 350ºF/
 175ºC oven until golden brown (approx 8 minutes).

 In a deep bowl, marinate venison chop for 24 hours in
 a marinade of oil, allspice and aquavit or gin.

 Remove chops from marinade. Heat grilling pan or cast-
 iron or other heavy bottomed skillet over medium high
 heat until very hot.

 Place chops in pan and sear each side for approximately
       5    minutes.

 In a large bowl, combine vinegar, sugar, curry, ginger,
 cinnamon stick, star anise and lime zest and mix well.

 Sweat shallots and garlic in a 12" skillet with oil for
 about 10 minutes.

 Add dry ingredients to pan and allow to caramelize.

 Stir in berries and dried apricots and continue cooking
 over medium heat for 3 minutes. Add orange juice and
 simmer for 15 to 20 min, stirring occasionally.

 Remove pan from the heat and stir in mustard.

 Chutney can be stored in a sealed container in the ice
 box for up to two weeks.

 To serve: Spoon several tablespoons chutney on plate
 and place grilled venison chop on top.

 Recipe by: Chef du Jour - Marcus Samuelsson; TVFN

 From: Ed Bauman

 From: http://www.recipesource.com

 Uncle Dirty Dave's Archives

MMMMM

... After the avocado mousse, I have avoided green desserts.
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