Text 1653, 82 rader
Skriven 2010-09-15 20:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: jowls and beans
=======================
-=> Quoting Dale Shipp to Bill Swisher <=-

 DS> We recently discovered that the skin and bones from smoked chicken
 DS> makes a very good addition of flavor to beans cooked slow in the
 DS> crockpot.

It sure would.

 DS> We don't like the limp skin anyhow so will peel it off the
 DS> chicken, then wrap it in cheese cloth and submerge in the bean pot.

Hmmm, you could also dice and crisp up the skin in a skillet, use
some in the beans and the balance for garnish when they're done.
When I do that I find scissors better than a knife for cutting the
skin into little pieces.

I'd save the chicken skin from this recipe and add it back in as
crispy bits too...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Angel Hair Pasta with Roasted Pepper Salsa An
 Categories: Pasta, Salsa, Tex-mex, Chicken, Grill
      Yield: 5 Servings
 
      1 lb Angel Hair or Capellini
           -uncooked
      1    Red bell peeper
      1    Yellow bell pepper
      3 tb Finely shredded fresh basil
      1 ts Balsamic vinegar or
           Fresh lemon juice
      1    Garlic clove; minced
    1/4 ts Salt, or to taste
           Pepper to taste
      1 tb Olive oil or vegetable oil
      8 oz Boneless chicken breasts
           -(without skin),
           -cut into small cubes
    1/2 c  Chicken broth
 
  Roast and peel the peppers as follows: Place the peppers directly
  over a gas jet of the range (or under a pre-heated broiler), turning
  them often with a pair of tongs, until blackened on all sides.
  Transfer them to a bowl and cover tightly with plastic wrap. Let them
  stand until cool. Cut the peppers in half lengthwise and remove the
  stems and seeds. Scrape off the blackened skin of the pepper. Cut the
  peppers into 1/4-inch pieces.
  
  Toss the diced roasted peppers with the basil, balsamic vinegar or
  lemon juice, garlic, salt and pepper in a small bowl. (This salsa may
  be prepared and refrigerated up to one day in advance.)
  
  Prepare pasta. While pasta is cooking, heat the oil in a large
  skillet over medium-high heat. Add the chicken and stir until
  cooked through, about 4 minutes. Add the roasted pepper salsa and
  stir 30 seconds, scraping up the brown bits that stick to the pan.
  Remove the skillet from the heat.
  
  Drain the pasta, reserving 1/4 cup of the cooking water. Add the
  water and the chicken broth to the skillet with the chicken mixture.
  Return the pasta to the pot. When the chicken is cooked through,
  transfer the contents of the skillet to the pot and heat over high
  heat until the sauce is boiling and reduced enough to lightly coat
  the pasta. Season to taste. Serve hot.
  
  Copyright National Pasta Association
 
MMMMM
 


Cheers

YK Jim


... Un-crisp bacon is mere oversalted sliced pig.

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