Text 4245, 120 rader
Skriven 2008-03-23 05:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: New 29
==============
Fun story.

 DD> So, this friend (the one I have been _TRYING_ to teach computer
 DD> usage) brings me a bag of "Individually Blast Frozen Boneless, Skinless
 DD> breast halves". Oh, joy.
 DD> So, I smile, say "Thenkew veddy much" and accept the gift in the
 DD> spirit it was intended. All the while trying to figure what to do with
 DD> this sack of empty protein. Stashed all but one of the portions in my
 DD> freezer and let the one left out thaw a bit.

The obvious solution is to go on the Atkins diet. The other
obvious solution is to slice into cutlets, saute in butter,
and deglaze the pan with an appropriate booze, especially
Sherry or Marsala. Add mushrooms if you have any.

 DD> Started some spaghetti in my As Seen On TV pasta pot and got out the
 DD> basil, garlic, pine nuts, and olive oil for the pesto.

The best kind of pesto (for me) - no cheese.

 DD> Put some flour into a large saucer, added salt (actually in my case
 DD> Morton's Lite Salt - which is 2/3 potassium chloride and better for my
 DD> health) and ground some pepper into the flour. Then, I a fit
 DD> inspiration (and discovery) I took the chunk of Parmesan I found in the
 DD> freezer and put it in my rotary grater for about 2 TB fresh shaved
 DD> cheese in the flour mix. 

I'm using lite salt as well these days but am refraining from
putting cheese into my dredging mix - you do realize that you
also stumbled upon the secret recipe for Italian-style breadcrumbs?

 DD> By that time the breast half was thawed enough to be malleable so I
 DD> flattened it to a fairly uniform 1/4" (6.5mm for you outside the US)
 DD> and put it to soak in a bowl of cold water.

Lesson #1. Slice the thing horizontally into 3 or 4 sheets while
it's still frozen. Then, when the pieces are thawed, whack them
and get them really really thin.

 DD> I was so proud of me. I had invented something to do with ordinarily
 DD> tasteless chooken white meat. Something I could enjoy (that's more
 DD> important). And enjoy I did ... until I got to thinking, which is
 DD> always a dangerous move for me. 
 DD> Off to internet land - and suspicions confirmed. I had just invented
 DD> (had I used veal instead of chicken) Veal Piccata.

Heh heh. I've done that a dozen times, not with the piccata, but
with various reinventions. Worse, I once had a superb piece of
music go through my head while I was half-asleep, and I tried to
wake up in order to sketch it out, which I did, with difficulty,
before going back to sleep. Woke up to find that I'd transcribed
part of the first movement of a piece by Shostakovich, and
imperfectly at that. The worst of it was that it was the best
thing I've ever written.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Chicken Acapulco with Creamy Shrimp Sauce
 Categories: Mexican, Seafood, Chicken, Sauces
      Yield: 4 servings

      4 lg Poblano peppers
    1/4 c  Onion, chopped
    1/2 lb Medium shrimp, lightly
           Cooked, peeled, and chopped
    1/4 c  Cilantro, chopped
    1/4 lb Monterey jack cheese,
           Shredded
      2    8 ozs chicken breasts,
           Halved, deboned, and
           Pounded flat
      2 ts White pepper
           Salt, to taste
     12    6-in long strings
           Oil, for frying

MMMMM--------------------CREAMY SHRIMP SAUCE-------------------------
      3    Shallots, diced
      1 c  White wine
    1/2 c  Fish stock or chicken broth
      1 lb Small shrimp
      2 c  Whipping cream
    3/4 lb Butter

  ROAST PEPPERS:  Place poblano peppers under the broiler and char on
  all sides. Put in plastic bag and freeze 10 minutes. Remove from
  freezer, rub off peel, then slit to remove seeds under running water.

  Preheat oven to 400 degrees F.  In a medium saute pan, saute onion,
  shrimp, and cilantro until the shrimp are almost cooked, about 5
  minutes.  Place in mixture in a bowl, add the cheese and set aside.

  TO ASSEMBLE:  Lay the four prepared chicken breasts flat, skin-side
  down. Season with salt and white pepper.  Layer each breast with one
  pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll
  each breast tightly to form a cylinder. Tie each cylinder in 3
  places, both ends and in the middle.

  In a skillet, heat about 1/4-inch of oil.  Lightly brown chicken
  breasts, one at a time, on all sides. Remove from heat, transfer to a
  oven-proof dish and bake for 10 minutes until golden brown.

  Remove from oven.  Cut strings and slice chicken into 1-inch roulades
  (rounds).  Drizzle a few tablespoons of Creamy Shrimp Sauce onto a
  plate and arrange the roulades on top of the sauce. Serve warm. Makes
  4 servings.

  TO MAKE CREAMY SHRIMP SAUCE:  In a saucepan over medium-high heat,
  combine shallots and wine.  Cook until reduced by three-fourths.  Add
  stock/broth and shrimp and cook until reduced by half. Add the cream
  and reduce again by half. Whisk in the butter by tablespoons. Cook
  until butter melts and sauce is well-blended. Remove from heat.
  Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas --
  (713) 529-2409

MMMMM

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