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-=> Carol Shenkenberger wrote to Ben Collver <=-
CS> Re: Books
CS> By: Ben Collver to Carol Shenkenberger on Sun Jun 30 2024 10:01 am
CS> I enjoy a lot of fiction but not much on short stories. I like to be
CS> enveloped in a fully fleshed out world of it`s own. Stephen R
CS> Donaldson, Mercedes Lacky, Marion Zimmer Bradley, JRR Tolkin, Anne
CS> Rice, Jack London, Issac Asimov, Robert Heinlein, Jean Auel, among
CS> others like Shakesphere and Xenophon.
CS> Yeah, pretty different.
What of Frank Herbert?
Having read all of Admiral Bob`s (Heinlein) output and all the Dr. Asimov
I could track down (including the mysteries/detectice stories) as well as
Arthur C. Clarke, Fred Pohl, Roger Zelzany and Ursula K. LeGuin one might
think me stuck on space opera. But, I`ve also read all of the output of
Louis Lamoour that I could find.
My current "Hot Button" is James Lee Burke.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: The Spice Must Flow Cinnamon Chicken Roulade
Categories: Poultry, Citrus, Herbs, Spices, Pastry
Yield: 8 servings
2 Pastry sheets; thawed
3 lb Vhicken thighs; boned,
- skinnes
2 ts Ceylon Cinnamon
1 tb Spice Melange; an Arrakis
- Southwest Seasoning
1/2 ts (ea) salt & black pepper
1 lg Lemon; juice and zest
1 lh Onion; halved, sliced in 1/4
- inch pieces
1 lg Egg
3 tb (to 4 tb) olive oil
2 tb Water
1 ts Black lava salt; opt
Set broiler or grill on high (450oF/232oC)
In a large bowl or gallon sealable bag, place the
chicken, spices, salt and pepper, lemon juice and lemon
zest, olive oil and onions. Cover and marinate for a
minimum of one hour to overnight in the fridge.
With the broiler on "High", line a large sheet pan with
aluminum foil. Place rack on closest level to the
broiler.
Spread the marinated Chicken with onions in one layer on
the large sheet pan. Broil for 18-20 minutes, taking out
and flipping the chicken pieces every 6 minutes.
After chicken is cooked all the way through and has a
little bit of char on the surface, set chicken aside and
cool for 10-20 minutes. After removing the chicken, set
oven temperature to 450oF/232oC.
Once cooled, chop chicken into 1/2" pieces, placing the
pieces and the onion in a bowl, but reserving the
chicken drippings from the sheet pan in a liquid
measuring cup.
In a small bowl, mix together one egg and 2 Tablespoons
water to make an egg wash. Sprinkle some flour on a
sheet of parchment paper and roll out the puff pastry
dough sheets to 1/8". Overlap the sheets by 1/2" and
seal together with egg wash using a pastry brush or your
finger.
Place the chicken and onion filling lengthwise down the
center of the two puff pastry sheets and carefully lift
the edge of the parchment paper to start rolling the
dough into a "snake" shape. Leave one end open (for the
mouth,) and pinch the other end into a "tail."
Using a sharp knife, cut 3-4 inch slits in the top of
the roll. Using a pastry brush, brush the entire surface
of the roll with the egg wash and top with a scattering
of Black Lava Salt. They looks like tiny Fremen riding
the sandworm!
Bake the roll at 450oF/232oC for 20-25 minutes or until
golden brown.
Remove the roll from the oven and let cool for a few
minutes before transferring to your serving tray.
Garnish with Turmeric Rice and Tzatziki (separate
recipes).
Author: Megan Collins
RECIPE FROM:
https://pinchspicemarket.com
Uncle Dirty Dave`s Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Turmeric Rice "Dunes"
Categories: Rice, Poultry, Herbs
Yield: 8 servings
2 c Basmati rice
3 c Chicken stock
2 ts Ground turmeric
1 tb Buffy`s Slayer Helper;
- (Garlic Seasoning)
2 tb Butter
1/2 ts salt; to taste
1/4 c Golden raisins, currants, or
- dried apricots; opt
Wash rice in cool water 3 times or until water is clear.
Set a rice cooker or medium saucepan over medium high
heat, add rice, spices, butter or olive oil, and salt.
Bring to a boil or set the rice cooker to cook.
If you are using a sauce pan, once the liquid is
boiling, reduce to a simmer and cover with a lid. Cook
for 12 minutes
Remove from heat. Add the dried fruit if desired, mixing
them in, and cover with a lid letting it rest for 10
more minutes.
Once all the liquid is absorbed, fluff with a fork and
serve with the Sandworm Roulade.
Author: Megan Collins
RECIPE FROM:
https://pinchspicemarket.com
Uncle Dirty Dave`s Archives
MMMMM
... "Free advice is worth the price." -- Robert Half
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