Re: [CH] Recipe Challenge....
David Cook (zeb@austin.rr.com)
Sun, 6 Aug 2000 09:20:09 -0500
Challenges are always fun. This is a good base recipe from which you could
make lots of variations.
1. Roast and peel poblano chiles, dice and add when making the sauce.
2. Make a paste of butter and mince fresh hab and rub this all over the
birds. (Should be particularly good with mustard sauce.)
3. Take minced hab, pureed mango and a little allspice and add to the sauce
for a more Caribbean flavor.
David cook
----- Original Message -----
From: <MReese4943@aol.com>
To: <chile-heads@globalgarden.com>
Sent: Sunday, August 06, 2000 2:32 AM
Subject: [CH] Recipe Challenge....
> Okay, here is an awesome recipe for chicken, but it has no heat. Besides
> just sprinkling with Calvin's, any suggestions?
>
> 2 3.5 lb chickens
> 3 tablespoons butter
> salt and pepper to taste
> 1 cup water
> 1/2 cup heavy cream
> 4 tablespoons Dijon mustard
>
> Preheat oven to 400 degrees.
> Rub chickens all over with butter. Sprinkle inside and out with salt and
> pepper. Truss. (Marilyn's note: I don't know how to truss, and I never
did
> this, but it was in the original recipe, so I left it in.) Arrange (funny
> how things have to be arranged in a fancy recipe) chickens on their sides
in
> a shallow baking pan.
>
> Roast for 20 minutes, turn on the other side. (Baste often) Roast another
20
> minutes, turn on their backs. Roast another 20 minutes, or until cavity
> juices run clear.
>
> Remove chickens from pan, and keep warn. Pour off fat from pan, add the
> water. Stir to remove the brown particles that cling to the pan. Pour
> liquid into a sauce pan, cook to reduce by half. Add cream and cook
briefly.
> Add mustard and cook, stirring, for about 30 seconds. Serve chicken
sliced
> with mustard sauce.
>