Text 20042, 111 rader
Skriven 2009-01-24 11:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Playing Cards
=========================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Back in the day bridge, hearts, poker and backgammon covered over
 JW> have my tuition.

 DD> Amazing innit how much things stay the same? I pretty well supported
 DD> myself playing bridge, cut throat pinochle, hearts and euchre (a game I
 DD> never really understood but was extremely lucky at) in the cafeteria
 DD> and student union.

Euchre is bridge for half-tards. [g]
                   
 DD> Haven't played bridge in dogs years

Neither have I. I still remember one hand from back then. I had a
double yarborough with three small spades. My right hand opponent
opened 2 spades and my left hand one went to straight to Gerber: 4
clubs. My partner sacrificed at 6 clubs so I knew he had a wonky
hand too. The opposition went to 6 and 7 spades without counting
aces. Then my buddy sacrificed again at 8 clubs! (it was late at
night and liquor WAS involved.) Huge argument on whether that was a
legal bid or not. Eventually they let us play the hand. He had 11
clubs with 150 honours and only went down three (doubled of course)
and not vul, a reasonable sacrifice against a cold grand slam in
spades!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bricked Chicken with Wild Chanterelle and Asparagus
 Categories: Chicken, Mushrooms, Chilies, Wine
      Yield: 8 Servings
 
      2    Whole chickens, about
      3 lb Each
      2    Masonry bricks, wrapped in
           Aluminum foil
      1    Unpeeled orange, sliced into
           Eight crescents
      2 tb Chopped fresh sage
      1 tb Fresh orange zest
      2 cl Garlic, minced fine
    1/8 ts Cayenne pepper
      1 ts Ground cumin
    1/2 c  Olive oil
           SAUCE:
    1/2 c  Orange juice
    1/2 c  Dry sherry or vermouth
      4 c  Chicken stock
      2 tb Olive oil
      2 bn Fresh asparagus spears,
           Sliced diagonally, about
      2    Inches long
  1 1/2 lb Fresh chanterelle mushrooms,
           -cleaned, chopped 1/2 Inch
 
  Preheat oven to 400 degrees. Using kitchen scissors, remove the
  first and second joints from the wings of the two chickens and set
  aside. Stand the chicken upright, and using the scissors, cut down
  the length of the backbone on either side. Now lay the chicken
  flat and cut down the center of the breastbone. Now you should
  have two chicken halves. Repeat with the other chicken.
  
  Mix the chopped sage, orange zest, cumin, cayenne and olive oil
  together to make the marinade. Coat all sides of all the chicken
  pieces with the marinade. Stack them, placing a crescent of fresh
  orange between each piece. Marinate in the refrigerator for at
  least three or four hours, or overnight.
  
  In the meantime, roast the chicken backs and wing joints in a 325
  F oven until they are golden brown. Depending on how high the
  sides of your roasting pan are, this may take anywhere from 30
  minutes to an hour. The lower the sides of your pan, the faster
  your chicken will brown.
  
  While the chicken is roasting, place the orange juice in a heavy
  saucepan over medium heat to simmer. Let it reduce in volume until
  it is syrupy. Add the sherry or vermouth, stirring constantly, and
  continue cooking for about five minutes. Add the chicken stock and
  bring to a boil. Add the roasted chicken backs and wings, lower to
  a simmer, and cook for one hour. Strain and reserve the sauce.
  
  Place two twelve inch skillets on the stove at high heat. Add 1
  tablespoon of olive oil to each skillet, then place two chicken
  halves in each pan, skin side down. Cover each pair of chicken
  halves with one brick, then place in the oven. Roast for about 20
  minutes, remove the bricks, and turn the chickens. Replace the
  bricks and roast for about 20 minutes more. Remove from the pan.

  Divide the chanterelles into two halves, placing half of them in
  each of the two hot pans which were just used for the chickens.
  Saute the mushrooms for a few minutes, until they begin to soften,
  then add the sauce. When the sauce boils, add the asparagus tips,
  cook for two minutes, and add salt if necessary.
  
  Using a slotted spoon, place the mushrooms and asparagus onto four
  individual plates. Place one half-chicken on each plate, then spoon the
  sauce equally over each. Serve immediately.

  From: Hill8628
 
MMMMM


Cheers

YK Jim


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