-=> On 12-18-20 12:58, Michael Loo <=-
-=> spoke to Ruth Haffly about 109 overflow plus eggplan <=-
ML> Yeah, but nobody had to put on that silly
ML> ass persona, which makes one wonder which
ML> the real Alton is. I sat with someone once
ML> whom I described as resembling him, but I
ML> rather fliply said that it couldn't be,
ML> because he ate the airplane chicken; it
ML> turns out it was he, and he did eat the
ML> airplane chicken.
I am not sure what "airplane chicken" really means but it does not sound
good. OTOH, one of the five meat dishes available this week is called
airplane chicken. It is being served from a buffet tray (as is all of
the food now). I did get to see it, and it looks like a small size
breast and wing, or thigh and drumstick -- with some sort of sauce. I
don't think that I will try it.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chicken Pontalba
Categories: Chicken, Cajun
Yield: 1 servings
1/2 c Butter
1/2 c Thinly sliced white onion
1/4 c Chopped shallots
1 tb Minced garlic
1/2 c Chopped mushrooms
1/2 c Chopped ham
1 c Diced potato, deep-fried
-light brown and drained on
-absorbent paper
1/2 c White wine
1 tb Chopped parsley
2 lb Chicken leg, thigh and
-breast (boned)
1 1/2 c Bearnaise sauce
In a 10-inch skillet melt butter and saute onion, shallots, and garlic
until tender. Add mushrooms, ham and potatoes and continue cooking
about 5 minutes more. Add wine and parsley, heat through. Remove
sauce from heat, keep warm. Dredge boned chicken pieces in seasoned
flour and fry golden brown. To serve, arrange chicken pieces on bed
of the sauce and cover chicken with Bearnaise sauce. Flank with warm
toast triangles and sprinkle lightly with paprika. 2 to 3 servings.
From "Brennan's New Orleans Cookbook"
From: Nancy Bird Date: Wed 6 Ap
MMMMM
... Shipwrecked in Silver Spring, Maryland. 00:32:26, 19 Dec 2020
___ Blue Wave/DOS v2.30
--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)
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