-=> Quoting Michael Loo to Jim Weller <=-

 ML> I was intrigued by that gros oignons (hon hon 
 ML> hon) thing and traced the recipe to Marcelle
 ML> Bienvenu's father, which means that its
 ML> significance is more sentimental than culinary
 ML> (actually obvious). Times-Picayune food always
 ML> tended toward the urban conservative anyway.

 ML> Emeril offers an almost identical dish, but his
 ML> version benefits from a couple bay leaves and
 ML> the omission of the peas and corn

When I first started collecting recipes and sticking them into Meal
Master (which has a limited number of categories) I labelled Cajun,
Creole, New Orleans and Louisianian recipes all as Cajun which with
hindsight was a mistake.

Not related, just new:

 
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Dezhou Braised Chicken
Categories: Chinese, Chicken
  Servings: 4

           caramelized sugar 
           chicken
           oil 
           spiced broth made with
           Sichuan pepper
           star anise,
           Chinese cinnamon
           amomum tsaoko (a ginger-like
           plant)
           dried tangerine
           soy sauce
           sugar 
           salt

This dish is named after its place of origin, Dezhou in Shandong
province

Rub caramelized sugar evenly over the chicken, deep-fry in oil until
the skin turns golden. Place a grill at the base of a pot to prevent
the chicken from sticking to the bottom and burning; put the
prepared chickens into the pot one by one, add a spiced broth and
make sure the chickens are fully submerged. Bring to the boil, then
reduce the heat and simmer for six to eight hours for young
chickens, and eight to ten hours for older ones. The broth is a
traditional recipe consisting of 16 ingredients including Sichuan
pepper, star anise, Chinese cinnamon, amomum tsaoko (a ginger-like
plant), dried tangerine, soy sauce, sugar and salt.

The dish is golden in appearance, tender and savory.

From: China Today

From: Http://En.Chinaculture.Org/
 
MMMMM-------------------------------------------------


Cheers

Jim


... "Screw regular taco shells, we're using chicken breasts now!"

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