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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: Accommodations of the fire: Lemon-buttermilk chicken with cheeses, melting...
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Wednesday 12th September 2007 12:01:52 UTC (over 10 years ago)
Accommodations of the fire: Lemon-buttermilk chicken with cheeses,
melting...

Another Daliesque dish!

http://www.dali-gallery.com/images/works/1929_01.jpg

http://www.dali-gallery.com/images/works/1931_06.jpg


1 chicken, 3 1/2 lbs., cut into 6 pieces (reserve wings)
2 - 3 lemons, juiced
buttermilk to cover chicken
The persistence of melting cheese (recipe follows)
salt
chile d'arbol powder, freshly ground
pepper

Place the chicken pieces into a gallon zip-lock
bag with the juice of 2 - 3 lemons and buttermilk
to sufficiently cover. Marinate in the refrigerator
for 3 hours.


Broil the chicken as has been described in many
of my broiler recipes. After the chicken has
been broiled, season it with salt, pepper, and
copious amounts of chile d'arbol powder, then
prepare the cheese sauce.


The persistence of melting cheese:
1 1/2 Tbl butter
3/4 Tbl (2 1/4 Tsp) flour
6 oz. buttermilk or whole milk
3/4 cup cheddar and/or Gruyere cheese, grated
1/2 Tsp or to taste chile d'arbol powder
pinch of nutmeg
salt
pepper

Melt the butter in a small pan. Sprinkle in
the flour and wisk constantly until the roux
become lightly brown. Break down the roux with
cold buttermilk by incorporating it slowly, in
stages. Add the chile d'arbol powder. Season to
taste with salt, pepper, and nutmeg. Allow the
sauce to become very thick and bubby. Throw in
the cheese and stir. When the cheese melts, turn
off the heat, lest the sauce become grainy in
texture.


Arrange the chicken on a serving platter. Ladle
the cheese sauce over each piece of chicken.
Serve this dish with long, fat pretzel sticks and
spicy-brown mustard.
 
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