Text 34945, 90 rader
Skriven 2013-03-17 23:55:06 av Dale Shipp (1:261/1466.0)
  Kommentar till text 34891 av Michael Loo (1:123/140)
Ärende: Re: basil 257
=====================
 -=> On 03-14-13  16:48,  Michael Loo <=-
 -=> spoke to Dale Shipp about basil 257 <=-


 DS> We like to grow our own basil as well, but for some reason it did not
 DS> work very well last summer.

 ML> Welcome to the world of the farmer!
 
 ML> Pesto improves basil, with or without Parmesan.
 DS> Gail and I really like fresh basil in many dishes, but neither of us
 DS> have much of a liking for pesto.

 ML> Thing about basil is it's a really strong flavor, and the
 ML> nut component and the cheese moderate that.

It is strong, and I guess that makes it one of those things that you
like or hate -- no middle ground.  What is very true is that there is a
world of difference between fresh basil and store bought dried basil.
Even basil that is dried from fresh is stronger (and better tasting to
us).  Similar can be said of rosemary.  Ruth Haffly brought us some once
and a few needles of that dried rosemary has the effect of almost a
teaspoon of the store stuff.

Two things wrong with this recipe (as far as you are concerned).  It is
not a Muffaletta such as one might find at Central Grocery (and it has
white meat).  So -- change the name (and substitute thigh).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Muffaletta+
 Categories: Sandwich, Chicken, Vegetable
      Yield: 4 mini meals
 
MMMMM------------------------OLIVE SALAD-----------------------------
      1 c  Green olives with pimentos,
           -chopped
      1 lg Garlic clove, minced
      2    Anchovy fillets, minced
      1 tb Capers
    1/3 c  Celery, finely chopped
    1/3 c  Fresh parsley, chopped
      1 ts Dried oregano leaves
    1/2 c  Fruity olive oil
           Freshly ground black pepper

MMMMM-----------------OTHER SANDWICH INGREDIENTS----------------------
      4    Skinless, boneless 4 oz.
           -chicken breasts
      1 tb Chile powder
      1 ts Salt
      4    Kaiser rolls, split and
           -toasted
           Leaf lettuce
 
  This recipe originated and is still presented at the Central Grocery
  in New Orleans. The olive salad is usually heaped on layers of deli
  meats and provolone. The cookbooks author (from whose cookbook I
  typed out the recipe) prefers a chile rubbed breast of chicken,
  grilled to perfection. She says "Sazerac anyone."
  
  O.K. the recipe now-
  
  1. Mix all the ingredients for olive salad in bowl. Cover and
  refrigerate.
  
  2. Dust chicken on both sides with chile powder and salt. Broil 2 to 3
  minutes on each side until done but juicy.
  
  3. Put leaf lettuce on bottom half of each roll. Top with a warm
  chicken breast and lots of olive salad.
  
  4. Cut the sandwich in half. Serve with carrot sticks and Cajun potato
  chips.
  
  This recipe came from one dandy little volume entitled Little Meals, A
  Great New Way to Eat and Cook by Rozanne Gold
  
  MM format courtesy Mary Riemerman
  
  From: Mary Riemerman                  Date: 07-01 Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:01:49, 18 Mar 2013
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