-=> Quoting Bill Swisher to Michael Loo <=-
BS> the rabbits in the cage seemed to be awfully nervous... an
BS> ermine trying to sneak up on them. they weren't happy with the
BS> situation. The ermine...well he let me walk within about 4 feet
BS> before he deigned to acknowlege me.
Nervy little critters aren't they.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dominican Chicken Lollipops: Chicharron De Pollo
Categories: Caribbean, Chicken, Chilies, Condiments
Yield: 4 Servings
Shallots, peeled and
Trimmed
1 Onion, cut into large dice
4 Garlic cloves
1 bn Cilantro
1 bn Parsley
2 Bay leaves
12 Peppercorns
1/4 c Dried oregano leaves
3/4 c White vinegar
1 1/4 c Salad oil
Salt
24 Chicken wings
Flour, for dredging
Canola oil, for frying
Jalapeno Dipping Sauce:
1/2 c Red wine vinegar
2 tb Mustard
1 tb Honey
1 Jalapeno, halved
Chicken wings trimmed and sectioned, tip and 2-bone section
reserved for stock, meat pushed down to expose the single bone
making a drummette or lollipop
In a food processor, puree the shallots, onion, garlic, cilantro,
parsley, bay leaves, peppercorns, and oregano with the white
vinegar. Add the oil (do not puree, just mix in) and season with
salt. Cover the chicken drummettes with the marinade. Marinate
chicken, covered and refrigerated, for at least 4 hours. In a
large size frying pan, heat 1-inch oil. Drain the chicken from the
marinade. Dredge the chicken in flour, season with salt and
pepper. Fry the drummettes until cooked through. Serve on a
platter with Jalapeno Dipping Sauce.
Jalapeno Dipping Sauce: In a small saucepan, heat the vinegar.
Once warm, add the mustard, honey, and jalapeno. Boil for 2
minutes. Remove from the heat and serve.
Recipe from Alex Garcia Show: Melting Pot Episode: Nuevo Latino
MMMMM
Cheers
Jim
... Roosters pick females who look good in chicken bikinis.
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