Text 33888, 129 rader
Skriven 2010-01-25 15:41:54 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Aleppo
==============
-=> DAVE SACERDOTE wrote to MICHAEL LOO <=-

 DS> I haven't ordered from Pendery's other than the chipotles for a long
 DS> time. I wonder how their prices are these days.  
 
Cumin (ground) 4 oz/3.94 8 oz/5.68 1 lb/8.30. It's excellent quality. But, I
get a 14 oz. bag from the Asian Supply store for U$2.75 and it's every bit as
good quality as the Pendery's and better (not to mention MUCH less expensive)
than the often stale Spice Islands or McCormick's down at the stupormarkup.

 DS> All that said, they got a nod and a link from me because I don't think
 DS> I'd easily find Turkish aleppo pepper otherwise. Also Penzey's has an
 DS> excellent and affordable selection of vanilla beans.

http://tinyurl.com/nillabeenz for what Pendery's offers - either Mexican or
from Madagascar. Beans, powders, extracts and paste.

Crushed Aleppo from:

www.thespicehouse.com - U$4.69/4 oz.
www.penzeys.com - U$5.45/4 oz.
www.myspicesage.com - U$7.00/4 oz.
www.amazon.com (Chef's Shop) lists a 2 oz bag. But it's not in stock and there
is a gadget to have them e-mail you when it comes in. Sorry, Amazon, U snooze,
U lose!

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

      Title: Yogurt-Marinated Chicken Kebabs w/Aleppo Pepper
 Categories: Poultry, Dairy, Chilies
   Servings: 7 Servings

  1 1/2 tb Aleppo pepper * 
           +=OR=+
      2 ts Dried crushed red pepper
           +=PLUS=+
      2 ts Hungarian sweet paprika
           Additional Aleppo pepper
           +=OR=+
           Paprika for sprinkling
      1 c  Plain whole-milk Greek-style
           - yogurt **
      3 tb Extra-virgin olive oil
      2 tb Red wine vinegar
      2 tb Tomato paste
      2 ts Coarse kosher salt
      1 ts Fresh ground black pepper
      6 cl Garlic; peeled, flattened
      2    Unpeeled lemons; 1 in wedges
           - 1 thin sliced in rounds,
  2 1/4 lb Skinned, boned chicken meat;
           - in 1 1/4" cubes

  Special equipment: Flat metal skewers

  Musa Dagdeviren is the go-to guy if you want to know about
  Turkish barbecue. Spend a couple of hours with him in the
  open kitchen of one of his Çiya restaurants (in Istanbul),
  and you'll wonder if there's anything he doesn't know about
  Turkish cuisine, let alone grilling. He'll start with chicken
  thighs marinated in creamy Turkish yogurt, chile paste, and
  garlic-to be grilled on skewers over charcoal. Before you
  know it, he's grilling meatballs, quinces, shallots, even
  bread dough loaded with ground beef.

  Here's one of the "simpler" dishes in Musa's repertoire-if
  simple means merely marinated, spice-crusted, and grilled-
  and the combination of creamy yogurt, pungent garlic, and
  smoky pepper flakes produces the sort of chicken that has
  made the Turks the Near East's undisputed grill masters
  for centuries.

  If using Aleppo pepper, place in large bowl and mix in 1 tb
  warm water. Let stand until thick paste forms, about 5 min.

  If using dried crushed red pepper and paprika combination,
  place in large bowl and stir in 2 tb warm water and let stand
  until paste forms, about 5 min.

  Add yogurt, olive oil, red wine vinegar, tomato paste, 2 ts
  coarse salt, and 1 ts black pepper to spice mixture in bowl;
  whisk to blend. Stir in garlic and lemon slices, then chicken.
  Cover and chill at least 1 hour.

  Do ahead Can be made 1 day ahead. Keep chilled.

  Prepare barbecue (med-high heat). Thread chicken pieces on
  metal skewers, dividing equally. Discard marinade in bowl.
  Sprinkle each skewer with salt, pepper, and additional Aleppo
  pepper or paprika. Brush grill rack with oil. Grill chicken
  until golden brown and cooked through, turning skewers
  occasionally, 10 to 12 minutes total.

  Transfer skewers to platter. Surround with lemon wedges
  and serve.

  * A slightly sweet Syrian pepper with a moderate heat level;
  available at some specialty foods stores and from wholespice.com.

  ** A thick yogurt; sold at some supermarkets and at specialty
  foods stores (such as Trader Joe's and Whole Foods markets) and
  Greek markets. If unavailable, place regular yogurt in cheesecloth
  lined strainer set over large bowl. Cover and chill overnight
  to drain.

  Ingredient tip: Aleppo pepper is sold finely ground or crushed
  into small flakes; either one will work well in this recipe.

  by Steven Raichlen

  Bon Appétit | July 2009

  MM Format by Dave Drum - 15 July 2009

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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