Text 9446, 76 rader
Skriven 2011-04-10 18:01:46 av Dave Drum (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: Grass
=============
-=> JIM WELLER wrote to DAVE DRUM <=-

 bs> In the spring a young man's fancy lightly turns to thoughts of BBQ.
 bs> With apologies to Alfred Lord Tennyson.

 DD> And an old man's mind says "Crap! Gotta start mowing the grass
 DD> again!!!"

 JW> I enjoy living on a big rock; I hate cutting grass. I took care of
 JW> two acres as a kid.

There are several drawbacks to living as trailer trash. But, one of the
benefits is that there is very little yard to mow. I can get three or more
mowings from a single charge on my battery powered rotary mower.  Bv)=

And be done and having a bottle of Amber Bock in half an hour.

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

      Title: Chicken w/Amber Lager & Honey
 Categories: Poultry, Beer, Sauces, Citrus
      Yield: 4 servings

      1 md Onion; fine chopped
      5 tb Michelob Amber Bock
      3 tb Fresh lemon juice
      2 tb Vegetable oil
      2 tb Honey
      1 tb Soy sauce
      4    (6 oz ea) chicken breast
           - halves; boned, skinned

  In a small bowl, combine the onion, beer, lemon juice, oil,
  honey, and soy sauce, stirring well.

  Place the chicken in a shallow dish. Pour about 1/2 cup of
  the beer mixture over the chicken and turn to coat. Cover
  and marinate in the refrigerator for 4 hours. Cover the
  remaining beer mixture and set aside.

  Prepare a grill for cooking over medium-high heat. First,
  oil the grill rack. If using a charcoal grill, prepare a
  solid bed of medium-hot coals. If using a gas grill, preheat
  to high and close the lid, then open the lid and lower the
  heat to medium-high (you can hold your hand 1 to 2 inches
  above grill level only 3 to 4 seconds).

  Meanwhile, in a saucepan over medium-high heat, bring the
  remaining beer mixture to a simmer and cook, stirring
  occasionally, until reduced and thickened to a glaze, 5 to 6
  minutes. Set aside.

  Remove the chicken from the marinade and gently pat dry with
  paper towels. Discard the marinade. Lay the chicken on the
  grill rack. Cover and cook for 3 to 4 minutes, then brush
  with the glaze, re-cover, and cook for 4 minutes longer.
  Turn the chicken and repeat the same steps, cooking until
  the chicken is cooked through (cut to test) and the juices
  run clear. Transfer to a platter, pour the remaining glaze
  over the chicken, and serve.

  This grilled chicken recipe comes to us from "Great Food,
  Great Beer," the Anheuser-Busch Cookbook. One of 185 recipes
  chosen for how well they go with beer, it features a golden
  glaze created with honey and Michelob Amber Bock.
 
  From: http://www.foodchannel.com

  Uncle Dirty Dave's Archives

MMMMM

... Inside every older person is a younger person wondering what happened. 
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