Recipe By: Possum Kingdom Lake Cookbook
I had to look that up - it's a real place and a real
cookbook, but Google was singularly inconsistent in the
results it gave.
Yeah I had to look it up too when I first started conversing with
Barb. I originally thought Possum Kingdom was some kind of inside
joke to mess with n00bs on the list like me.
It would, however, be entirely possible to create a
whole fake entity, Lt. Kije-like, on the Internet. I am
fairly convinced that this is a real place, though.
Google Maps calls it "VCFR+C7 Caddo, Texas"; what does
that mean?
Title: Basque Chicken Stew
Categories: Chicken, Stews, Chilies, Pickles, Basque
1 1/4 lb Boneless skinless chicken
Thighs; cut in 2" pieces
1/4 ts Salt
1/4 ts Freshly ground pepper
1 tb Olive oil
1 md Onion; sliced thin
1 Red pepper; cut into
1/4 -inch-thick strips
1 ts Minced garlic
14 oz cn Tomatoes; drained, chop'd
1 c Chicken broth
3/4 lb Red potatoes; cut into
1/2 -inch wedges
1/2 ts Savory
1/4 ts Thyme
1/3 c Small pimiento-stuffed
Olives
That doesn't look Basque but rather either Nevada or French
pseudo-Basque. Probably American because of the olives,
which says Good Housekeeping or Southern Living to me.
By the way, speaking to two of your recent taglines, I
sampled Steve Haffly's turkey bacon cooked in pork jowl fat,
and it actually wasn't too bad, tasting sort of like fried
Spam (not so bad as turkey bacon nor so good as real).
... Redneck Menu Conundrum #2: What wine goes with possum?
As I told Ian when he posed the question of what wine goes
with peri-peri (piri-piri) chicken, beer.
Poulet a la Basquaise
categories: French, poultry, main
servings: 4
6 chicken thighs or 3 thighs and 3 drumsticks
oil or chicken fat or the equivalent
3 bell peppers, cleaned, sliced 1 cm strips
12 cl white wine
1 Tb piment d˙Espelette
1 cube chicken bouillon
1 lg onion, minced
1 garlic clove, peeled, pressed
1 sprig thyme
1 bay leaf
1 pk crushed tomatoes
- one presumes a pint or so
s,p
Chopped parsley
Wilt the onion and garlic in oil over medium-low heat
until translucent. Salt lightly and cook 10 min,
stirring occasionally.
Brown the chicken thighs, skin side down, in a film of
fat in a large casserole until well colored. Turn skin
side up and cook over high heat until brown. Discard
fat and deglaze pan with wine. Add the onions and the
remaining ingredients except the parsley. Cover and let
cook over low heat for 35 to 40 min. Correct seasoning
with pepper and strew with parsley before serving with
steamed white rice or potatoes.
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