From wetleather@micapeak.com Mon Jan 5 15:57:12 1998
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Date: Mon, 5 Jan 1998 17:17:32 -0800
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From: Randall Mietzner
To: Northwest Bikers Social Mailing List
Subject: RE: How I spent my xmas vacation...
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At 04:59 PM 1/5/98 -0800, you wrote:
>>> Three pans of chicken pot pie and DOH! the one with mushrooms
>>> vanished quickly... I think people just walked by and vacuamed it up.
>>> We'll
>>> do more of the shroom pot pie.
>>>
>>yum! good idea.
>
>Ok, Randall, can you send me the recipie? I tried to make some last night
>ironically, but couldn't find the small sized premade frozen doughs. Did
>you make fresh dough? I found 2 recipies in the kitchen I was using, but both
>were too complicated.
Hmmm...
each tub that I made up was one of those alum. foil for baking... probably
9" X 15" X 2.5" deep...
8 chicken Breasts, 5 chicken thighs, deboned... cooked these on the stove,
because the oven was in use... after they were cooked, I diced them up and
cooked the diced bits in olive oil, until lightly browned.
at the same time, I steamed fresh carrrots, after they got a good start, I
added in the diced celery and onion, then in a separate I got the Cream of
Chicken Mushroom soup going, so it's nice and creamy...oh, sauteed the
mushrooms ( I got 3-4 different kinds, looked good to me )added this and a
third of the chicken and vegatables, so it filled the baking dish leaving an
inch on top...
what? no I didn't line the pan... makes it easy to top it with...
1 cup bisquick, 1/2 cup half and half, and 1 egg... mix well and pour on
top, bake at 350 for 25 minutes or until golden brown... if it still looks a
little soupy instead of thick and rich, lower heat to 275 for another 30
min. to reduce...
ok, cabana boy?
BB-
>jim
>
>
From wetleather@micapeak.com Mon Jan 5 16:12:18 1998
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Date: Mon, 5 Jan 1998 17:32:59 -0800
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From: Randall Mietzner
To: Northwest Bikers Social Mailing List
Subject: RE: How I spent my xmas vacation...
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>
>
>At 04:59 PM 1/5/98 -0800, you wrote:
>>>> Three pans of chicken pot pie and DOH! the one with mushrooms
>>>> vanished quickly... I think people just walked by and vacuamed it up.
>>>> We'll
>>>> do more of the shroom pot pie.
>>>>
>>>yum! good idea.
>>
>>Ok, Randall, can you send me the recipie? I tried to make some last night
>>ironically, but couldn't find the small sized premade frozen doughs. Did
>>you make fresh dough? I found 2 recipies in the kitchen I was using, but both
>>were too complicated.
>
> Hmmm...
>
> each tub that I made up was one of those alum. foil for baking...
probably 9" X 15" X 2.5" deep...
>
> 8 chicken Breasts, 5 chicken thighs, deboned... cooked these on the
stove, because the oven was in use... after they were cooked, I diced them
up and cooked the diced bits in olive oil, until lightly browned.
>
> at the same time, I steamed fresh carrrots, after they got a good start,
I added in the diced celery and onion, then in a separate I got the Cream
of Chicken Mushroom soup going, so it's nice and creamy...oh, sauteed the
mushrooms ( I got 3-4 different kinds, looked good to me )added this and a
third of the chicken and vegatables, so it filled the baking dish leaving an
inch on top...
I also boiled up four huge baker (russett) potatoes, til they still held
their shape... and cut them up and threw em in the pot... and one small can
of corn, and green beans...
>what? no I didn't line the pan... makes it easy to top it with...
>
> 1 cup bisquick, 1/2 cup half and half, and 1 egg... mix well and pour on
top, bake at 350 for 25 minutes or until golden brown... if it still looks a
little soupy instead of thick and rich, lower heat to 275 for another 30
min. to reduce...
>
>ok, cabana boy?
>
>BB-
>
>
>
>
>
>
>
>
>>jim
>>
>>
>
From wetleather@micapeak.com Mon Jan 5 16:29:13 1998
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Date: Mon, 5 Jan 1998 17:49:21 -0800
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From: Dave Uebele
To: Northwest Bikers Social Mailing List
Subject: Re: How I spent my xmas vacation...
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Randall Mietzner wrote:
>
> At 04:59 PM 1/5/98 -0800, Jim Franklin wrote:
> >Ok, Randall, can you send me the recipie? I tried to make some last night
> >ironically, but couldn't find the small sized premade frozen doughs. Did
> >you make fresh dough? I found 2 recipies in the kitchen I was using, but both
> >were too complicated.
>
>
> what? no I didn't line the pan... makes it easy to top it with...
>
> 1 cup bisquick, 1/2 cup half and half, and 1 egg... mix well and pour on
> top, bake at 350 for 25 minutes or until golden brown... if it still looks a
> little soupy instead of thick and rich, lower heat to 275 for another 30
> min. to reduce...
Hmm, I was making a chicken pot pie last night as well.
I went with a tradition pie crust. I got really good making pie crust
as a kid, we'd dose leftover crust with lots of cinnamon, sugar and
butter and bake it
on its own. Something to keep us busy and away from the pie we were
"helping" bake.
Per crust (top or bottom), double the ammounts for both.
2 cups flour
1/2 teaspoon salt
1/3 cup crisco or lard (give or take).
Use a pastry cutter or a couple of knives to mix in the crisco
until its in small chunks.
add water in small increments while stirring with a fork until the
"dough sticks together in a ball". I think officially 2 tablespoons
but I typically need to use more. If it gets too wet, add a little more
flour.
roll out.
For the bottom crust, bake for a few minutes with some dried beans in
the bottom
to keep the bottom crust in place. Then remove the beans and add the
filling.
Add top crust, bake.
The style Randall mentions is more a biscuit/dumpling style,
where the biscuits will tend to float on top and back into a crust.
Either works and is yummy. The biscuit style is perhaps a little easier
then making the pie style crust since you don't need a rolling pin or
the hassle with
the bottom crust.
dave
--
Dave Uebele (daveu@sptddog.com) Spotted Dog Systems
http://sptddog.com/daveu.html
From wetfood@micapeak.com Sun Jul 5 20:53:22 1998
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From: Fogobum@aol.com
To: Pacific NW Motorcycle Food Forum
Subject: Been awful quiet lately...
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It's been awfully quiet lately:
5 148 5978 <--- TOTAL WETFOOD Jun
Obviously, Carol and I aren't doing a proper job of instigation.
So, here's a vile American corruption of a lovely English adaptation of
a traditional Indian dish. It combines intolerable spicing with outdoor
grilling, so if you can get the lady of the house to make the white sauce
it is a Manly Dish(tm).
Grilled Chicken Vindaloo
Curry paste:
1/4 medium onion
1 T garlic powder, or a handful of garlic cloves (1)
3 T vindaloo curry powder (2)
1 t cayenne to taste (OPTIONAL (3))
juice of 1/2 lemon, or 2 T vinegar
1 T olive oil
4 boneless skinless chicken thighs (4)
Curry sauce:
1 T butter
1 T flour
1 C milk
1/2 t salt, or to taste
Process the onion (and fresh garlic, if used) until smooth. Add the rest
of the paste ingredients, and blend well.
Smear the paste thoroughly over the chicken, leave to marinate. A
few minutes is enough, more is better. This is the kind of thing that
whips together well as one is doing tonight's dishes, so ones tomorrow's
dinner can lurk redolently in the fridge all day.
When the grill is hot, shake or scrape the excess marinade off the
chicken and reserve. Toss the chicken onto the grill. Meantime, heat one
tablespoon butter in a saucepan until bubbling begins to subside, sprinkle
in flour and stir until smooth, then add the reserved curry paste. Keep
stirring until the paste gets dry enough to sizzle and begins to smell
redolent of spices (but don't forget to turn the chicken), then add one
cup milk and salt to taste. Simmer gently while the chicken finishes.
Turn the chicken onto a platter, the sauce into a sauceboat, and serve.
If you had started a batch of rice before you had begun, it would be
done just about now.
FOOTNOTES
(1) If you're not passionate about fresh garlic, dehydrated garlic helps
to thicken the paste. And it's easier to peel.
(2) I've made my own vindaloo curry powder from an English recipe. It
takes a great deal of toasting and grinding and sieving, and is only
slightly better than Penzey's, pound bags of which they will happily
rush you by air courier. What a Country(tm)!
(3) Classic vindaloo _hurts_. So it's at least entirely proper, if not
nearly mandatory, to add enough cayenne to the mix to bring strong men
to their knees. However, this dish is already a vile corruption, so if
one is feeling kind and generous towards ones guests, or is simply not
feeling up to engaging in battle with ones dinner, one need not.
Generally, we don't.
(4) Skin-on chicken pieces don't absorb nearly as much flavor, and take
a great deal more care to cook. Skinless breasts cook dry, and lack flavor.
We make most of our chickenthings out of frozen boneless skinless thighs,
your preferences may certainly vary.
NOTENOTES
I am reasonably sure that the 'aloo' in 'vindaloo' means potatoes. So
to properly call this vindaloo, one ought to parboil a couple of large
potatoes, toss them with the curry paste or a little extra vindaloo
powder, and grill them along with the chicken. We haven't, but someday
we might.
I suspect that if one started with a milder, more aromatic curry, one
could, greatly to ones profit, substitute coconut milk in the sauce.
The experiment marinates even as I type.
Real Men make hollandaise
over medium heat.
Martin
From wetleather@micapeak.com Thu Aug 12 10:40:22 1999
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From: Rick McKee
To: Northwest Bikers Social Mailing List
Subject: Recipes Gather Salmon & Tuscan Chicken
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I've had a few requests for the recipes for the salmon & chicken we served
at Friday's Gather dinner. So, here ya go!
Pietro's BBQ Salmon
Marinade:
1 tbsp packed brown sugar
1 tbsp butter or margarine (use the butter)
1 tbsp honey
2 tbsp soy sauce
3 tbsp Dijon mustard
1 tbsp olive oil
1 tsp each, grated garlic & ginger
In a pan, over medium heat, mix brown sugar, honey and butter until butter
melts, remove from heat and mix in remaining ingredients until a smooth
consistency.
Makes enough marinade for 1-1/2 lb salmon fillet with skin on.
Cut salmon into serving size portions (DO NOT CUT THROUGH THE SKIN)
Pour marinade over salmon and let marinate in refrigerator for at least 2
hours. Place salmon on 2 layers of heavy foil (skin side down) and crimp
foil around salmon leaving 1 inch boarder around edges.
Lay foil/salmon on BBQ grill and cover. Let cook about 12 - 15 minutes for
a 3 - 4 lb fillet. When salmon is done, place a spatula between sliced
portions of salmon and push/scrape meat to the side (the skin will stick to
the foil and the meat should come off in a nice whole piece). Enjoy
Tuscan Chicken
Marinade:
5 oz olive oil
1 C white wine
1 clove garlic
Juice of 1/2 lemon
2 peelings of lemon zest
1 tbsp coarse black pepper
2 sprigs fresh rosemary (leaves only)
Butter Gorgonzola sauce:
1 lb butter (softened)
1/4 lb gorgonzola
2 oz olive oil
2 tbsp Parmesan
2 oz roasted pine nuts (partially crushed)
2 cloves crushed garlic
1tbsp dried thyme leaves (you can use fresh if you have it, use 1-1/2 tbsp)
zest of 1/4 lemon rind
1 tsp black pepper
Mix all ingredients together and let stand in refrigerator over night.
Marinate chicken (8 skinless boneless breasts) at least 4 hours. BBQ over
direct heat 6 - 10 minutes a side until done. Top hot chicken with a
heaping spoon full of butter gorgonzola mixture and let it melt over the
chicken.
The salmon recipe was given to me by a Cow Orker... the chicken recipe is
my own. Serve with a green salad and your choice of starch, I like stuffed
polenta.
But that's another story. 8^)
Rick Mc ...da Kitzen Nazi.
From wetfood@micapeak.com Thu Jul 22 23:48:23 1999
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From: Nick Olson
To: Pacific NW Motorcycle Food Forum
Subject: Sweet 'n' Sour Chicken
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Sweet 'n' Sour Chicken
1 can (20 oz) crushed pineapple in juice
1 cup low-fat Russian salad dressing
1/2 cup chopped onion
1 tsp poppy seeds
3 whole chicken breasts, split, boned, skinned
hot fluffy rice
In a baking dish, combine first four ingredients
Place chicken in pineapple mixture
Spoon mixture over chicken
Bake at 375 (F) degrees for 40 minutes
Serve over rice
Makes five to six servings
-:- -:- -:- -:- -:- -:- -:- -:- -:- -:- -:- -:- -:- -:- -:- -:- -:- -:- -:-
Dear Dr WetFood,
Much of what I make involves sweet 'n' sour.
Should I worry?
N...
From wetfood@micapeak.com Tue Dec 22 21:49:45 1998
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From: Fogobum@aol.com
To: Pacific NW Motorcycle Food Forum
Subject: Honey chicken
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An old and honorable recipe from my sainted mother, this is the
chicken we brought to the Kopp's party.
Honey Chicken
3 lb chicken pieces
3/8 C water
1/4 C honey
2 t ginger (dry powdered)
2 t salt
chopped pistachios (optional)
Brown chicken lighltly.
Add everything but pistachios, simmer one hour.
Serve on rice, garnished (optionally) with pistachios.
Yum,
Martin
From wetfood@micapeak.com Wed Dec 23 10:41:13 1998
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Date: Wed, 23 Dec 1998 10:39:16 -0800
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From: AnneDwife@aol.com
To: Pacific NW Motorcycle Food Forum
Subject: Re: WETFOOD digest 118
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A couple of weeks ago, I cooked a goose according to a recipe I found in Bon
Apetite. It turned out wonderful. Although it calls for a 10 lb. goose, I did
it with a 13lb. goose and it had alot more meat on the breast and leg than a
scrawny 10 pounder.
Cabbage-stuffed goose with marjoram sauce.
6 servings
10lb goose; 2 onions chopped (3 cups); 1 1/4 pounds cabbage coarsely chopped
(8 cups); 2 golden delicious apples, peeled and cored and chopped; 3
tablespoons minced fresh ginger; 1/8 tsp ground cinnamon; 2 whole cloves*; 1
bay leaf; 5 Tbsp honey; 3/4 cup water; 18 oz. beef stock; 1-12oz russet
potato, peeled and chopped; 2 Tbsp butter; 2 Tbsp heavy cream; 1 1/4 tsp dried
marjoram.
Preheat oven to 325 F. Remove excess fat from goose neck area; Melt 1/4 cup
goose fat over high heat and add onions; saute until brown; add cabbage and
saute til wilted; add apples, ginger, cinnamon, cloves*, and bay, saute about
3 min; add 2 tbsp of honey and mix well into the stuffing; Set aside.
Place goose on rack in a large roasting pan; sprinkle with salt and pepper;
spoon stuffing inside the goose and tie legs together; roast goose for 1 hour
45 minutes; brush goose with remaining honey; continue to roast goose until
thermometer inserted in meaty part of thigh reads 180F ( about 1 hour 25
minutes).
Meanwhile, bring 10 oz. stock to boil in heavy medium saucepan; add potato and
cook until tender (15 minutes); mash potato in the pan and add in butter,
cream, marjoram, and remaining stock; puree the potato sauce in blender until
smooth; return sauce to pan.
Transfer goose to platter; pour pan juices into glass measuring cup; scrape in
browned bits; degrease juices and add to sauce; bring to simmer; season with
salt and pepper.
Serve goose and stuffing with sauce.
*(I used ground cloves (1/8 tsp)
From wetfood@micapeak.com Wed Feb 10 09:19:37 1999
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From: Relaena
To: Pacific NW Motorcycle Food Forum
Subject: Armenian Chicken
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In the mood for something different, I found this recipe off the internet
last night. Even went to the store for fresh basil and mint, because it's
just been TOO LONG since we've tasted anything even remotely
summer-smelling in our meals. It was -mahvelous-!!!!!!!
Relaena
---
Armenian-Style Chicken with Bulgur
Bert Greene, THE GRAINS COOKBOOK
Serves 4
2 TBL olive oil
1 tsp unsalted butter
1 whole chicken, cut into serving pieces (3 1/2 pounds)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tsp thyme
1 medium onion, chopped
2 cloves garlic, minced
1 small hot pepper, seeded, deveined, and minced *
2 cups homemade chicken stock, or canned broth
1 cup bulgur
1/2 cup walnut pieces. broken
1 TBL honey
1 TBL mint
1 TBL basil
Heat the oil with the butter in a large skillet (enough to hold all the
chicken pieces) over medium heat. Sprinkle the chicken pieces with the
salt, pepper, and thyme, and saute until golden brown, about 15 minutes.
Transfer the pieces to a plate as they are done.
Remove all but 1 tablespoon fat from the skillet. Add the onion and cook
over medium-low heat, scraping the sides and bottom of the pan, for 2
minutes. Add the garlic and hot pepper; cook 4 minutes longer. **
Return the chicken pieces to the skillet, stir in the stock, and heat to
boiling. Reduce the heat and simmer, covered, for 20 minutes.
Using tongs, remove the chicken pieces to a plate. Stir the honey into the
cooking juices, add the walnuts and bulgur, and mix well. Return the
chicken pieces to the pan (my chicken was just done enough by this point,
so I did not return the chicken to the pan until the very end, for a quick
re-heat).
Continue to cook, covered, until the chicken and bulgur are tender and all
liquid has been absorbed, about 10-15 minutes longer. Turn off the heat and
let the skillet stand, covered, for 10 minutes (it smelled so good by this
point we couldn't wait that long!). Before serving, fluff the bulgur with
a fork, and sprinkle with the mint and basil.
* I used a half of a "yellow jalapeno" (for lack of remembering its real
name) and it gave plenty of kick.
** I added some minced red bell pepper for color.
From wetfood@micapeak.com Sat Feb 20 19:29:18 1999
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From: Fogobum@aol.com
To: Pacific NW Motorcycle Food Forum
Subject: Sudden curry
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Status: RO
I'd planned this recipe for Ash's party. I'd arrive with a bag of Mysterious
Spices, add stuff he'd bought, and do the "wave magic knife in general
direction of food PRESTO!", but two or three emergencies descended on me
shortly before I left, so I didn't get a round tuit.
Fast Chicken Curry
for each two persons:
2 T curry powder, or to taste (I used Penzey's Rogan Josh)
1 C yogurt
2 cloves garlic, beaten to a pulp
1 lb skinless boned chicken (about 1.5 pounds bone in)
1 large onion, diced fine (or robocoupeed to a mash)
2 T butter or oil
salt to taste
Blend yogurt and curry powder. Salt chicken lightly, rub with garlic, mix into
yogurt mixture.
Start your grill (if gas. If charcoal, start it late yesterday afternoon, or
however long ago it takes to be ready in about fifteen minutes from now).
Chop or otherwise severely injure the onion. Sautee in butter or oil over
fairly high heat until helplessly soft, and perhaps just lightly tanned.
With the back of a spoon, scrape excess yogurt off chicken. Stir yogurt into
onions, allow to fry for about a minute, add enough water to make a thick not-
too-runny sauce, cover, and reduce heat to simmer.
Put chicken on a well-oiled grill. Cook until done, turning when needed.
Serve grilled curried chicken with onion sauce on the side, to be spooned over
or next to as needed.
We served this with peas, fried red potatoes, and flour tortillasCarol says
the onions go very well on a buttered flour tortilla.
Boil 'em if you got 'em,
Martin
all my damned .sigs are at work, OK?
From wetfood@micapeak.com Wed Apr 7 11:04:58 1999
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Date: Wed, 7 Apr 1999 11:03:48 -0700
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From: "Diana Lee Tracy"
To: Pacific NW Motorcycle Food Forum
Subject: Re: tandoori chicken?
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Status: RO
>.Anybody ever tried tandoori chicken? Now that papadums seem to be
available allover the place, I'm thinking about dipping my toe (or should I
say tongue) in yet another cuisine.
Speaking of "cleaning out the fridge" dishes
One that I've done for years, and haven't even thought about for almost as
long as I've done it.....
Make a pot of rice, or use leftover rice.
Carrots, radishes, snap or sugar peas, green onions, summer squash, leeks,
whatever you've got.
Cut'em up and saute them fast so that they carmelize a bit in either olive
oil or butter, to crisp-tender.
Add tomato sauce, or fresh juicy chopped tomatoes, or tomato juice, and cook
fast till almost dry. Deglaze with white wine and a touch of brandy. Add
soy sauce to taste. Set aside, scraping the pan well. (You can add black
olives, too, either the boring comfort food kind, or kalmatas)
Chop chicken breast into bitesize pieces and sitrfry till done in butter or
olive oil (with onions if you wish) (with bacon bits or prosciutto if you
wish)
In a shallow casserole layer the rice, the veggies, the chicken, and slather
the whole thing with grated swiss cheese. Broil till cheese is melted and
starting to brown.
Yummm, maybe this will have to go back into my recipe stable.
Diana
off to ride white stallions in sunny southern california, tomorrow.
PS.....carol, I have your stuff.
From wetleather@onpmomma.isc-br.com Mon Dec 11 21:35:32 1995
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From: martin@plaza.ds.adp.com
To: Multiple recipients of list
Subject: Quail with pancakes
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Status: RO
I tossed out:
> > Anybody want a recipe for Greek-style boned quail on garlic pancakes?
MikeC may not have realized the Risk he was taking:
> Mmmmmmmm, when's dinner !
That's close enough to a request. Dinner is when you cook it, according to
the following recipe:
*Greek-style quail on garlic pancakes
Quail, per person:
2 to 3 boned quail
juice of 1 lemon
1/2 tsp oregano
1/4 tsp freshly ground black pepper
1 T capers
Marinate quail in the other ingredients four hours to overnight, stirring
occasionally. Strain, reserving the capers.
Adjust your favorite pancake recipe as follows:
Omit all sugar
Replace 1/4 of liquid with ouzo
For each cup of flour or pancake mix, add
2 cloves of garlic, pounded to a pulp (if you don't have a mortan and
pestle, chop very finely, but it won't be as good)
1 T pickled green peppercorns (it's probably not necessary to carefully
sprinkle each freshly poured pancake with the pickled peppercorns, but
it's more _fun_ than just stirring them in.)
Make pancakes about six inches in diameter. Keep warm.
Fry the quail over high heat until browned nicely and reasonably well done
(about 5 to eight minutes a side). Quail will reward you handsomely for
not overcooking it.
Place two quail on each pancake on the serving dishes.
**Deglaze the pan in which you fried the quail with 1/4 C white wine. Add
1 T butter, blend (butter sauces finished in this way Bond better if
they're shaken, not stirred), add the reserved capers, pour decorously
over the quail. Serve.
Notes:
* With profuse apologies to the Greeks. I have no provenance whatsoever for
this dish, other than that the oregano-plus-lemon-juice inspired the ouzo
connection.
** We didn't, we served our quail naked. Though it was delicious, I felt
like those spicy garlicky pancakes deserved _something_ a little juicy
poured over them. We'll be verifying the sauce next week, and we promise
that we'll let you know.
Ride conservatively, cook creatively,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetleather@micapeak.com Mon Jul 7 18:45:23 1997
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From: Vernon Wade
To: Northwest Bikers Social Mailing List
Subject: RE:full of Shitake too!
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Status: RO
4 tablespoons oil
1 pound boneless chicken tits, julienne
2 cups celery sliced diagonally
6 dried mushrooms
2 tablespoons japanese soy sauce
1 tablespoon salt
1/2teaspoon accent
1 tablespoon cornstarch
1/4 cup water
soak dried mushrooms in warm water1/2 hour.remove and discard stems. cut
mushrooms in quarters.
heat oil. saute chicken 2 minutes. add celery,mushrooms, soy sauce,saly and
accent. stir a minute or two. cover,cook 5 minutes. blend corn starch with
water and add to pan. stir until juivce thickens. 4 servings.
from Wild Mushroom Recipes by the Puget Sound Mycological Society. By the
way the genus shitake belongs to is Lentinus.
Vernon(the Fed Menace)