-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> For B.C. they chose Nanaimo Bars (I would have gone with salmon
 JW> myself).

 JW> Before I move on from B.C. to points east here's another list that
 JW> also highlighted Nanaimo Bars.

 JW> TOP 10 THINGS TO EAT IN VICTORIA, B.C.

 JW> By Carnival Cruise Line

 JW> Butter Chicken Pizza
 JW> Wild Pacific Salmon

Been near there, done that

 JW> Dungeness Crab

Been near there, done that

 JW> Fish Chowder

Been near there, done that

 JW> Bannock Bread
 JW> JapaDog

Been near there, done that

 JW> Okanagan Fruit
 JW> Maple Syrup

Been near there, done that, almost puked

 JW> British Columbia Wines
 JW> Nanaimo Bars

Been near there, done that

 JW> Most of us already know most of these foods but butter chicken
 JW> pizza was new to me. It turns out to be Indian butter chicken and
 JW> sauce as pizza toppings.

 JW> 1. Butter Chicken Pizza

 JW> Butter chicken is a delicious and comforting Indian dish, while
 JW> pizza is an Italian comfort food enjoyed the world over. Who would
 JW> have thought of combining the two? Believe it or not, many
 JW> pizzerias, both chain and family-run, are adding this tantalizing
 JW> dish to the menu. But restaurants north of the border have made
 JW> butter chicken pizza a very popular British Columbian food. With a
 JW> sauce consisting of butter chicken sauce, yogurt, garlic and other
 JW> spices, and a topping of chicken breast pieces, red onion, spinach,
 JW> and cherry tomatoes, this pizza delivers an out-of-this-world
 JW> explosion of flavor!

 JW> That sounds good and I plan to make one soon.

Butter chicken - OK. Butter Chicken Pizza .... right down there with
pineapple pizza.

Of course there's South Asian Butter Chicken and there's butter chicken.
 The butter chicken in the second recipe I might do on a pizza w/bacon
 and ranch dressing.   Bv)=
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butter Chicken Thighs
 Categories: Poultry, Chilies, Marinades
      Yield: 4 Servings
 
MMMMM--------------------------CHICKEN-------------------------------
      2 lb Chicken thighs; skinned,
           - boned

MMMMM--------------------------MARINADE-------------------------------
    1/4 c  Plain yogurt
    1/4 c  Lemon juice
      1 ts Ground cumin
    1/2 ts Cayenne pepper; or more
      2 ts Garam masala
      2 ts Ginger root; fine chopped
      2 ts Fresh garlic; fine chopped
    1/2 ts Saffron threads
           +=SOAKED IN=+
      2 tb Milk
    1/4 ts Ground fenugreek seeds *
    1/2 ts Salt
      3 dr Edible red food coloring **
      2 tb Melted butter; for basting

MMMMM---------------------------SAUCE--------------------------------
      2 tb Melted butter
      2 ts Ginger root; fine chopped
      2 ts Fresh garlic; fine chopped
      2    Onions; fine chopped
      2 lg Tomatoes; seeded & chopped
      1 ts Ground coriander
      1 ts Ground cumin
      1 ts Cayenne pepper
      1 ts Garam masala
    1/4 ts Fenugreek seeds; ground
      2 ts Chopped green chilies
    1/2 ts Salt
      1 ts Sugar
      2 tb Milk
      1 tb Whole cilantro leaves;
           - chopped fine
 
  In a large bowl, whisk together yogurt, lemon juice,
  spices, salt, cream and food coloring. Add the chicken,
  cover, and marinate up to an hour.
  
  Set oven to 375ºF/190ºC.
  
  Remove the chicken from the marinade. Preheat a skillet
  over MED-HIGH heat. Drizzle with a bit of oil. Put the
  chicken in and cook it for 6 minutes per side.
  
  Meanwhile, heat another skillet over MED-HIGH heat. Add
  the butter and fry the ginger and garlic to golden brown.
  Add the onions and saute over MED heat until they are
  browned and softened. Add the tomatoes and cook until
  soft. Add the spices and green chilies and cook, stirring,
  for 1 minute.
  
  Remove the chicken from the pan and add to the sauce.
  Saute for 5 minutes. Add the salt and sugar. Increase
  the heat and slowly add the milk, stirring constantly.
  Simmer the chicken on LOW for 5 minutes. Garnish with
  cilantro and serve with rice, naan (flat bread) and a
  green veg.
  
  * Fenugreek seeds can be found at any Indian grocery
  store or any good spice shop or specialty store.
  
  ** Edible food coloring can be found at any Indian
  grocery store. If you can't find this, then use any
  red food coloring from the supermarket that is used
  for cake decorating, but make sure it has no sugar
  in it.
  
  UDD Note: This looks complex and hard to do. But, it's not.
  Really. Just a lot of little things. Still, it's not what
  I would want to make for an in-a-hurry meal.
  
  Recipe adapted from Zack Katai, Penzeys One, Vol II,
  Issue 6
  
  Posted to Chile-Heads Mailing List by Risa Golding
  
  Meal Master Format by Dave Drum - 17 April 2008
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Butter Chicken
 Categories: Five, Poultry, Herbs, Citrus
      Yield: 4 Servings
 
      4    Chicken breast halves or
           - large thighs; skinned,
           - boned
           Salt & pepper
      1 ts Dried tarragon
      1 tb Fresh lemon juice
    1/4 c  Butter
 
  Preheat the oven to 400ºF/200ºC.
  
  Season the chicken with salt, pepper and tarragon;
  drizzle with lemon juice. Set aside.
  
  Place an oven proof skillet or Dutch oven over medium
  heat and melt the butter. Place the chicken in the dish,
  turning to coat both sides. Cover the chicken with a
  sheet of parchment paper, and then cover with a lid.
  
  Bake in the preheated oven for 10 to 15 minutes, or
  until chicken is cooked through.
  
  By Alison Roman
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If you owe someone money pay them back in a bar during Happy Hour

--- EzyBlueWave V3.00 01FB001F