Unicorn (Unicorn@Indenial.com)
Thu, 17 Jun 1999 11:10:11 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
According to reader Cynthia from Pittsburgh, this is another bad joke
to add to my culinary collection:
A man was walking around a new town, looking for a place to eat, when
he spotted a restaurant called "Anything You Want". A notice on the
window read "We can fix any dish you ask for - if we don't have it,
you will be paid $200".
Thinking this was a pretty good deal, the man went in and sat down at
a table. The waitress came over to take his order. He said "I'll
have roast elephant on rye bread, hold the mayo." She snapped her
gum, stuck her pencil back in her hair and walked into the kitchen.
All of a sudden, the man heard screaming and yelling, pots and pans
being thrown, and dishes breaking. The kitchen door slammed open as
the owner came charging out. He put two one-hundred dollar bills on
the table, and said "I can't believe it. I've been in business here
for ten years, and this is the first time I've run out of rye bread!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Todays simple but elegant entree comes from Chef Clyde R. Nelson of
The Home Ranch restaurant in Clark, Colorado.
Honey Pecan Chicken
Adapted from "Cooking with Colorado's Greatest Chefs,"
Westcliffe Publishers, Inc., 1995
http://www.amazon.com/exec/obidos/ASIN/1565791274/worldwiderecipes
For the chicken:
1/4 cup (60 ml) all-purpose flour
1 tsp (5 ml) finely minced fresh thyme
1/4 cup (60 ml) finely chopped pecans
Salt and freshly ground black pepper to taste
6 boneless, skinless chicken breast halves
Olive oil for frying
For the sauce:
2 Tbs (30 ml) butter
1 Tbs (15 ml) finely minced shallots
1 cup (250 ml) fresh orange juice
1/4 cup (60 ml) bourbon (optional)
1 cup (250 ml) heavy cream
2 Tbs (30 ml) honey
1 Tbs (15 ml) cider or white wine vinegar
Salt and freshly ground black pepper to taste
Mix the flour, thyme, pecans, salt, and pepper and dredge the chicken
breasts in the mixture. Heat a small amount of olive oil in a large
saute pan and cook the chicken over moderate heat until golden brown
on both sides and cooked through. Meanwhile, heat the butter in a
saucepan over moderate heat and cook the shallots 3 to 4 minutes,
until tender but not brown. Add the orange juice and the optional
bourbon and continue cooking until the liquid is reduced to 1/2 cup
(125 ml). Add the cream and reduce until slightly thickened. Add the
honey and vinegar and season with salt and pepper. Spoon some of the
sauce onto a plate and place the cooked chicken breast on top of the
sauce. Serve additional sauce on the side. Serves 6.
This archive was generated by hypermail 2.0b3 on Fri Jun 18 1999 - 09:00:02 EDT