Text 19506, 55 rader
Skriven 2007-08-19 07:06:24 av Michael Loo (1:18/200)
     Kommentar till en text av Mark Lewis
Ärende: trip 3
==============
 ML> ahh... another who has found the delicacies of fried chicken skins...

Oh, gosh, I've been frying chicken skins as long as I've been
frying, which is close on 40 years.

 ML> the real fun came when i carried my chicken chicharrones into the
 ML> livingroom to munch on while waiting on the chicken to brown... SSO's
 ML> rather finicky daughter asked what i had and promptly turned her nose
 ML> up at it... however, this, at the time, 18yo adores porkskins and after
 ML> a minute or two of watching me eating these, she asked for a sample...

So she became less finicky as a result? A good investment of
a few cracklin's.

Chicken wings, gumbo-style
cat: main, New York Times
Serves: 8

1/4 lb salt pork
3 lb chicken wings
2 large garlic cloves, minced
2 c onion chopped fine
2 c green pepper chopped fine
1 1/2 c celery chopped fine
1 lb ground pork
1 lb ground round steak
5 c fresh peeled or canned tomatoes
1 1/2 c chicken broth
salt and black pepper to taste
3/4 fresh or frozen lima beans
1 c corn kernels
Worcestershire to taste
Tabasco to taste
cooked rice

Dice the salt pork. Render it. Save the cracklings. Brown the chicken
wings well in the salt pork fat. Set aside. In this same fat, wilt
the chopped vegetables and garlic. Add the ground meats and cook until
they lose their pinkness, stirring to break up lumps. Add the wings and
the cracklings. Add tomatoes, broth, salt, and pepper. Simmer, stirring
occasionally, for 30 min. Add limas and cook 30 min. Add corn and
Worcestershire and Tabasco and cook 15 min. Serve in soup bowls with
rice on the side. The recipe says to sprinkle each serving with the
pork bits, but the author forgot that [s]he'd put them in over an
hour before. Maybe save some pork bits for the purpose. Adapted
from NYT Heritage Cookbook.

M's note. Not tried anything like this. Looks like a real
artery-clogger, but probably tastes great. Except for the
lima beans, bah, humbug.


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