Subj : Re: Books
To : Ruth Haffly
From : Dave Drum
Date : Sat Jul 27 2024 07:10:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> I know they're connected but just didn't care for King Rat as much.
RH> Whirlwind was quite interesting, whole different setting than Asia.
DD> Sadly, there won't be any more as Clavell felloff his twig in 1994.
RH> I know, it makes me wonder what he and Michener would have written had
RH> they lived longer.
Michener did great, if exhaustive, travelogues.
DD> If nothing else it's a good research tool. I have to search the
DD> database before banging a newly interesting recipe into MM format
DD> lest I wind up with dupes.
RH> That probably takes some time. (G)
DD> Less time than it would waste if it's a dupe.
RH> True; some of my "savings" are on the old 5" floppies; I started with
RH> the echo when we had the C-64. Don't know if Steve still has them or we
RH> tossed them out with one of our moves after we went with PCs.
I still have a Commode Door 64 w/floppy. My 1702 moitor is at the fixit
shop. I've been going through my floppies and e-mailing anything I want
to save to myself on the "big" confuser. That way i can have it on hard
disk or USB drive.
RH> We like what's called the Cornell recipe marinade, salad oil, egg,
RH> vinegar, salt (some people add pepper) and poultry seasoning. Marinade,
RH> then grill. A restaurant in central NY has become regionally famous
RH> specialising in chicken done this way. Recently talked with somebody
RH> from the Albany area; he said his family used to go there quite often
RH> (probably an hour or so's drive away).
DD> I don't know that I'd drive that far just for a meal. Although if I
DD> was already in the area for another purpose ........
RH> It's an hour from where I grew up; my family's eye doctor was there and
RH> it was a big enough place for more/better shopping than the little town
RH> we lived in (population about 850). For the last almost 3 years of his
RH> life, my dad was in a nursing home there & we'd visit him on our way
RH> to/from VT. We'd always have a meal at Brook's while we were there.
RH> Knowing that Nancy was going to host a picnic at the pond one year, we
RH> bought a bottle of their sauce. I also made my version; the consensus
RH> was that the home made beat the commercial in taste. (G)
We had a Brook's Drive In (no relation I'm sure) in the town where I was
born. We used to go there about once a week and eat in the car - they
actually had car-hops back then. Even as a 6 y-o I could put away an
order of fries, burger andchocolate shake. Bv)=
DD> If I marinade my chicken it's more likely to be something like this:
DD> Title: Buttermilk Fried Chicken
DD> Categories: Poultry, Vegetables, Dairy, Chilies, Herbs
DD> Yield: 4 servings
RH> That looks good but the way we do it keeps the kitchen cleaner and
RH> cooler. (G)
My stove is well enough insulated that usig the oven does not heat the
house substantially. Although when my furnase quit last winter setting
the thermostat to 350ºF and leaving the door of the oven ajar while the
fan on the air handler was set to "RUN" kept it liveable if not toasty.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grilled Chicken Negro Mole
Categories: Poultry, Sauces, Chilies, Herbs, Nuts
Yield: 5 Servings
MMMMM-------------------------NEGRO MOLE------------------------------
1 tb Toasted sesame seeds
4 Dried ancho chilies; torn in
- pieces, some seeds left in
2 Dried guajillo chilies, torn
- in pieces, some seeds
- discarded
3 tb Blanched, slivered almonds
2 tb Raisins
1 c White onion; chopped
2 cl Garlic; minced
1/2 ts Cinnamon
1/2 ts Dried Mexican oregano
pn Ground cloves
1 tb Piloncillo Mexican cane
- sugar
3 c Chicken broth
1/4 c Lard
2 oz Dark Mexican chocolate; fine
- chopped or grated
1/2 ts Kosher salt
MMMMM--------------------------CHICKEN-------------------------------
5 lb Free range organic chicken;
- in 8 serving pieces
1 ts Ground ancho chile
1/2 ts Ground chipotle
1 ts Ground cumin
1 tb Granulated garlic
2 ts Kosher salt
1/2 ts Fresh ground black pepper
Cayenne pepper
1/4 c Scallions; fine sliced,
- garnish
1/4 c Cilantro leaves; chopped,
- garnish
Recipe Courtesy: Guy Fieri
PREPARE MOLE NEGRO: In a large saute pan over medium heat,
toast the chilies on both sides until they soften and
become fragrant, for 20 to 30 seconds, being careful not
to scorch them.
Add 1 cup of hot water just to cover and set aside to
reconstitute for 30 minutes.
Add the chilies and soaking water, toasted sesame seeds,
almonds, raisins, onion, garlic, cinnamon, oregano,
cloves, piloncillo Mexican cane sugar and 1/2 cup of
chicken broth to a blender or food processor. Puree the
ingredients until very smooth adding a little more broth,
if too thick.
COOK THE MOLE NEGRO: In a 6 quart Dutch oven over
medium-high heat, add the lard and pureed mole mixture,
and cook, stirring constantly, until most of the liquid
has evaporated and it becomes shiny, for 6 to 8 minutes.
Add the remaining broth and chocolate. Bring to a boil
for about 5 minutes then reduce to a simmer, uncovered,
until it is a thick consistency, for about 15 minutes.
Season with salt, to taste. Remove from heat, cover and
keep warm.
Preheat the oven to 350ºF/175ºC. Preheat grill to high.
PREPARE THE CHICKEN: In a small bowl, add the ancho,
chipotle, cumin, garlic, salt, pepper and cayenne. Mix
well to combine and set aside.
Season the chicken pieces all over with spice mixture and
set aside to briefly marinate while you set up grill.
Set grill to high and wipe down grates with an oil blotted
paper towel to clean and create a non-stick surface.
Place chicken pieces on grill skin side down first to
char. Cook for 3 to 4 minutes (moving the chicken if you
have any flare ups) on the first side then turn and cook
on the second side for another 3 to 4 minutes.
Once chicken is marked off well, transfer to a roasting
tray and finish cooking in the oven for 15 to 20 minutes.
TO SERVE, ladle the mole sauce on the bottom of a large
platter and arrange chicken pieces on the top so the
chicken skin stays nice and crispy. Garnish with scallions
and cilantro. Serve with extra mole sauce on the side.
Yield: serves 4 to 6
Source: Cocoa Loco Episode - Guy's Big Bite
RECIPE FROM:
http://www.guyfieri.com
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