Text 2208, 82 rader
Skriven 2010-09-30 08:04:00 av Dave Drum (46081.cooking)
     Kommentar till en text av Glen Jamieson (46035.cooking)
Ärende: COME FLY AWAY
=====================
-=> Glen Jamieson wrote to Michael Loo <=-

 GJ> Wasn't it an Air France 777 that went into the South Atlantic last
 GJ> year, with only one survivor?

Nope. An Airbus of some model or other. No survivors.

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

      Title: Roasted Airline Chicken Breast
 Categories: Poultry, Pork, Rice, Wine, Cheese
      Yield: 4 servings

      4    Chicken breasts; w/small
           - wing-let attached
    1/4 lb Butter
      1 tb Fresh thyme leaves
      1 tb Fresh ground black pepper
           Kosher salt
  1 1/2 c  Chicken stock
      2 md Onions; peeled, fine chopped
      1 c  Bacon; in 1/4" chunks
      3 tb Extra-virgin olive oil
      2 cl Garlic; pressed
     16 oz Package Arborio rice
      8 c  Chicken stock
      1 c  Dry white wine
     16 oz Can black-eyed peas; reserve
           - juice
      1 c  Heavy cream
      1 c  Fresh Italian parsley;
           - chopped
      2 tb Butter
      1 ts Salt
    1/4 c  Parmigiano-Reggiano; grated

  Prepare the breasts. Remove the wing tip so that only the
  drum part remains attached. Preheat oven to 350øF/160øC. Mix
  together the butter, salt, thyme and black pepper to form a
  compound butter. Rub the breasts all over with the compound
  butter. Preheat pan until hot. Then sear the skin side over
  high heat. Turn them over, baste with any remaining compound
  butter and then finish in the preheated oven, approximately
  15 minutes.

  Heat olive oil in a large pot and add bacon. Slowly cook for
  3-4 minutes to render fat and ensure bacon gets crispy. Set
  aside and keep fat in the pot. Add the garlic and onions,
  and saute for 2 minutes until translucent. Add rice and stir
  well to ensure it is all completely coated in fat. Stir
  constantly for 2 minutes.

  Reduce the heat to medium and add white wine, continuing to
  stir as the rice cooks and absorbs the wine. Add the juice
  from the black-eyed peas continuing to stir and then add 1
  cup of warm chicken broth, stirring until liquid is
  absorbed. Repeat procedure with remaining broth, 1 cup at a
  time. (This takes about 30 minutes). Continue to cook until
  the rice is tender. Add the bacon back in, stir in the
  black-eyed peas and heat for 2-3 minutes. 

  Finish with butter and heavy cream, shower with Parmigiano
  Reggiano, season with salt, pepper and parsley, then serve
  immediately.

  From: http://www.kitchendaily.com/recipe

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

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

 

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