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  Topic: Libations and Comestibles< Next Oldest | Next Newest >  
Arden Chatfield

Posts: 6657
Joined: Jan. 2006

(Permalink) Posted: June 14 2007,19:07   

Quote (stevestory @ June 14 2007,18:59)
I wound up putting the chicken in the blender too. so the recipe was something like

1 cup chicken broth
1 cup tomato paste
1/4 tsp of cloves, cinammon, nutmeg, and ginger
1 tsp allspice
1 scotch bonnet pepper
1 habanero pepper
1 tsp ground pepper
1 clove garlic
1 tbsp oil
1 red onion damn near liquified in the blender
1 chicken breast, ditto

simmer for about an hour on the stove, serve over rice.

it was soooo good. Not quite hot enough. liquifying the chicken made the whole dish a real smooth sauce. It was actually really tasty. Simmering the sauce for an hour, with a whole, liquified onion in there and a clove of garlic, and no top on so it would reduce to a nice thick sauce, kind of pissed my roommate off, and she aired out the apartment today.

Sounds yummy, I may well try that recipe!

(Tho I'd probably triple the garlic, use a yellow onion instead, and I dunno about liquifying the chicken like you did.)

You actually ascertained that there's a difference between scotch bonnets and habaneros?

(And one habanero and one scotch bonnet and it wasn't hot enough??? How'd that happen?)

"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus

  1287 replies since June 07 2007,18:04 < Next Oldest | Next Newest >  

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