Text 22786, 86 rader
Skriven 2012-03-24 17:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Bbq
===========
-=> Quoting Dale Shipp to Dave Drum <=-

 DS> baby back ribs are priced about $1 per
 DS> pound more than boneless pork loin
 DS> I do think that they are good, but they are not THAT good!

It's crazy what popularity and fads do to commodity prices.

But I am happy to see that chicken thighs remain cheaper than
breasts or even whole chickens.

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

      Title: Senora Sanchez's Roast Chicken With Plantain And Sausage
 Categories: Chicken, Mexican, Smoked, Sausage, Pickles
      Yield: 6 servings

           CHICKEN:
      3    Cloves garlic; crushed
      1 ts Coarse (kosher) salt
      2 tb Annatto oil
      2 tb Fresh sour orange juice or
           -a combination of
           -lime and orange juices
      5 lb Roasting chicken
           STUFFING:
      2 lg Ripe plantains; peeled, cut
    1/2    Inch slices
      2 tb Unsalted butter; melted
  1 1/2 c  Coarsely chopped onions
      2 sm Chorizo sausages; sliced
    1/4 c  Thinly sliced pitted green
           Olives
    1/2 c  Chicken stock
           Salt

  To prepare the chicken: In a mortar and pestle, pound the garlic
  to a paste together with the salt.  Whisk in the oil and orange
  juice.  Rub the chicken all over with this mixture and let it
  stand while you prepare the stuffing.

  To make the stuffing: Boil the plantains in salted water to cover
  until tender, about 10 to 15 minutes.  Drain.

  Preheat the oven to 350 degrees F.

  In a large skillet, melt the butter over medium heat.  Add the
  onions and cook, stirring, until wilted, about 5 minutes.  Add the
  chorizo and cook until lightly browned.  Pour off all but 2
  tablespoons of the fat. Add the plantains, olives, and stock, and
  cook for 10 minutes, stirring until the plantains are soft. Season
  with salt to taste. Stuff the cavity of the bird with the stuffing
  and truss the bird.

  Place the chicken on a rack in a large roasting pan and roast
  until the juices run clear when you prick the thickest part of the
  thigh with a skewer, about 1 1/2 hours. Remove the stuffing from
  the chicken, transfer it to a bowl, and cover it with foil.  Cover
  the chicken loosely with foil and let it stand for 10 minutes.
  Carve the chicken and serve accompanied by the stuffing.

  Notes: Soledad Sanchez is the wife of my Colombian butcher.
  "The pollo is so sabroso, and you won't find this "formula" in any
  book" she exclaimed, proud of her invention. -Anya

  The plantains make a great stuffing for the bird.  They have the
  right starchy, lush texture, which doesn't disintegrate with slow
  cooking, and a striking flavor, which combines excellently with
  smoked meats or sausages.  - Barb

  Recipes from Fiesta! by Anya von Bremzen.

  From: Barb At Pk

MMMMM

Cheers

YK Jim


... I try to drink the Top of the Bottom Shelf.

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