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От : Dave Drum 1:2320/105 04 окт 24 04:28:00
К : Ben Collver 04 окт 24 14:05:04
Тема : Allrecipes, America`s Mo
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-=> Ben Collver wrote to Dave Drum <=-
DD> I`m not sure if Recipe Source is still being updated or if it`s static
DD> these days. I suppose I could click a sidebar link and find out. If it
DD> really mattered to me.
BC> So far as i can tell, after consulting the wayback machine, i don`t
BC> think they have added any new recipes since early in 2001.
BC> I wrote a semi-automated process to scrape recipes from fidonet
BC> archives and am gradually going back in time and adding the missed
BC> recipes. I am in the middle of 2020 now, going backwards... I am
BC> focussing on the recipes that are already in MM format, but i have also
BC> been busting the vegetarian recipes. Michael Loo posted quite a few!
M Loo was quite the lad. And a friend - even thugh we had some "knock
down, drag out" discussions about what`s proper in a recipe. I even
won a couple of those. One of them was over piccatta when I posted my
recipe for chicken piccata without capers in the ingredients list. Loo
went ballistic claiming that piccatta *had to have* capers. I don`t
care for the little salt bombs and don`t cook with them. And I finally
found a passage in my LaRousse Gasrtnomique that supported my position.
He still grumbled but did give over.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Piccata
Categories: Poultry, Citrus, Wine
Yield: 2 Servings
2 Chicken breast halves or
- thighs; 4 to 6 oz each
- boned, skinned
1/3 c Flour
2 tb Grated Parmesan cheese
Salt & pepper
4 tb Butter
4 tb Olive oil
MMMMM---------------------------SAUCE--------------------------------
3 tb Lemon juice
1 Lemon; sliced 1/4" thick
1/2 c Chicken stock
+=OR=+
1/2 c Dry white wine
1/4 c Scallions; stems & bulbs *
- chopped
Light cream (opt)
MMMMM--------------------------GARNISH-------------------------------
1/4 c Chopped parsley
Chopped Scallion tops (opt)
* You can sub bottled capers for the scallions if you must
have capers in your piccata. But they are not necessary.
Skin and bone the breast halves. Butterfly them if extra
thick. Pound to 1/4" - 1/3" thick (I use a heavy rolling
pin and really lean into it).
Mix the flour, S&P, and Parmesan well. Rinse the chicken
breast halves under cold, running water. Dredge each half
through the mixture until well coated.
COOK THE CHOOK:
Heat the olive oil and 2 TB butter in a large skillet on
med-high heat. Add the floured chicken pieces. Brown well
on each side, about 3 - 3 1/2 minutes per side. Remove
from skillet and cover with aluminum foil. Keep warm in
the oven while preparing the sauce.
MAKE THE SAUCE:
Deglaze the pan using white wine (or chicken stock) and
lemon juice, add scallions and sliced lemon to the pan.
Use a spatula to scrape up the browned bits. Reduce the
sauce by half. w/hisk in the remaining 2 Tbsp of butter.
Plate the chicken and serve with the sauce poured over
the chicken. Sprinkle with parsley. Accompany with a
side serve of pasta (dressed w/basil aioli?) or (real)
rice.
Serves 2
MM Format by Dave Drum; 15 February 2008
Uncle Dirty Dave`s Kitchen
MMMMM
... It`s not an overwhelming challenge on the order of splitting an atom.
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