Text 16944, 110 rader
Skriven 2008-11-27 09:25:00 av Dave Drum (1:124/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Rooster Sauce
=========================
-=> Carol Shenkenberger wrote to Dave Drum <=-

 >  CS> It is indeed, Huy Fong.  Sriracha HOT chili sauce.  This is definately
 >  CS> hoter than tobasco ketcup!
 >
 > Not by much.

 CS> Humm, you havent been smoking any funny chilipotes lately have ya?

All chipotles are smoked.    Bv)=

 >  >  CS> Bear with me as i shift slowly to chile sauces.  My favorite other t
 >  >  CS> that one i havent found yet in the states (Korean sauce, no name for
 >  >  CS> it) is the Chalula (round wooden ball on the top).
 >
 >  > Cholula is a most excellent hot sauce from Mexico. I use it on steaks and
 >  > a lot. Errrrrm, I mean I use it often - not necessarily in huge quantity.

 CS> I like it.  It has a smoothe mellow sneaky way of saying hello there!
 CS> Rooster sauce jumps in your face and jabbers away right off the bat
 CS> like it's on speed or something.

 >  CS> Hey, it's not as hot as that rooster stuff!

 > It's a different heat - Who Flung is an up front zing carried by the garlic
 > component. Cholula is a whole mouth warmth that lingers at the back of the
 > throat and causes a glow that can last for minutes. It's really good mixed w
 > a bit of butter (or pork fat) and lime juice as a steak/chop sauce. Yuuuuum!

 CS> I like it on buttered rice ;-)  Rooster sauce feels all wrong in taste
 CS> for that.

Who Flung is not for everything - but, it seems ubiquitous in all Asian venues
here - even those which should know better.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tea Smoked Chicken
 Categories: Poultry, Oriental, Appetisers, Wine
      Yield: 40 servings
 
      1 tb Szechuan peppercorns
      1 ts Five-spice powder
      2 tb Kosher salt
      1 lb Chicken thighs; boned,
           Skinned
    1/4 c  White rice
      3 tb Chinese black tea
      2 tb Brown sugar
    1/4 c  + 2 tb Shao-sing wine
           +=OR=+
    1/4 c  + 2 tb medium-dry sherry
      2 tb Dark soy sauce *
      1 tb Peeled & minced fresh
           - ginger
      2 ts Toasted sesame oil
      5    Scallions (white and green);
           - thinly sliced
    1/4 c  Chopped peanuts
    1/2    Head iceberg lettuce
           Sriracha sauce
           Juice of 1/2 lime
 
  From Food Network Kitchens
  
  Toast the Szechuan peppercorns in a dry skillet until
  fragrant, about 4 minutes. Cool slightly, and then crush
  in a spice grinder or mortar and pestle with the salt and
  five-spice powder until very fine. Rub seasoned salt all
  over the chicken thighs. Place in a bowl, cover with plastic
  wrap and refrigerate for at least 4 hours or overnight.
  
  Bring the chicken to room temp about 30 min before cooking.
  
  Line the bottom of a wok, skillet or heavy pot with a double
  layer of aluminum foil. Mix the rice, tea and brown sugar
  together and mound on the foil. Set a steamer on top, and
  evenly space the chicken on the rack. Cover and cook over
  high heat. Hot smoke the chicken until smokey-brown colored
  and cooked through, about 12 minutes.
  
  While the chicken cooks, whisk the Shao-sing wine or sherry,
  soy, ginger, and sesame together in a small saucepan. Bring
  to boil over high heat, remove from heat and steep for 5
  minutes. Brush over cooked chicken.
  
  To serve: Dice the chicken into very small pieces. Toss with
  the scallions and peanuts in a medium bowl. Cut the lettuce
  leaves into 40 squares or triangular scoops. Place a drop
  of Sriracha on top of each lettuce cup, and top with about
  2 teaspoons of the diced chicken. Squeeze lime juice over
  the top, and drizzle the remaining soy-ginger sauce over the
  chicken. Serve.
  
  Cook's Note: Dark soy sauce is thicker and lightly sweeter
  tasting than other soys. It adds a depth of flavor that is
  great with the chicken. It can be found in Asian markets or
  supermarkets with a good Asian section.
  
  Copyright 2007 Television Food Network, G.P. All rights reserved
  
  Meal Master Format by Dave Drum - 28 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
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