Subject: Deviled Chicken (Pollo alla Diavola)
From: Unicorn (unicorn@indenial.com)
Date: Sun Jul 27 2003 - 11:16:42 EDT
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FOOD FUNNY
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Thanks to reader Dewey Thompson of Holts Summit, MO for this one:
Several cannibals were hired by a big corporation. "You're part of a
team now," said the CEO, welcoming them. "Please don't ruin things by
eating any of your colleagues."
The cannibals promised, but a month later, the CEO came back.
"Everyone is happy with your work. But one of the secretaries has
disappeared. Do any of you know what happened to her?"
The cannibals all shook their heads. After the boss left, the leader
turned to his tribesmen and said, "You fools! For weeks we've been
eating executives and no one noticed. Who's the idiot who went and
ate a secretary?"
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TODAY'S RECIPE
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Here is a classic Italian dish that gets its name from the hot red
peppers. In reality it is only mildly spicy, so don't skimp on the
seasonings.
Deviled Chicken (Pollo alla Diavola)
8 Tbs (120 ml) butter, melted
2 Tbs (30 ml) olive oil
1/4 tsp (1 ml) crushed red pepper flakes, or more to taste
2-3 cloves garlic, finely chopped
1/4 cup (60 ml) finely chopped onion
2 Tbs (30 ml) finely chopped flat-leaf parsley
2-3 lbs (900-1350 g) chicken quarters
Salt to taste
Lemon wedges for garnish
Combine the butter, oil, and red pepper flakes in a small bowl. In a
separate bowl mix together the garlic, onion, parsley, and 4 teaspoons
(20 ml) of the butter mixture to form a coarse paste. Brush the
chicken quarters with some of the remaining butter mixture, sprinkle
with salt, and broil, skin side down, under a preheated broiler for 5
minutes. Baste again and continue broiling for 5 more minutes. Turn
the chicken skin side up and baste again. Broil another 10 to 15
minutes, basting every 5 minutes, until the juices run clear when a
thigh is pierced with the tip of a knife. Spread the onion mixture
over the chicken using a metal spatula to pat it firmly into place and
continue broiling until the coating is lightly browned, 3 to 4
minutes. Transfer the chicken to a platter or individual serving
plates and spoon the pan drippings over it. Serve garnished with
lemon wedges. Serves 4 to 6.
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