Subj : Re: T.O.H. Daily Recipe -
To   : Denis Mosko
From : Dave Drum
Date : Wed Apr 05 2023 05:26:00

-=> Denis Mosko wrote to Dave Drum <=-

 DM>>> Who is Kristine and where Smithtown in New York?

 DM>> ...

 DM>> Thanks a lot again!
 DM>> Is Smithtown consist about 100000 people?
 DM> ...
 DM> Why 2020 olny?

It's the last "official" census. The census is taken every 10 years to
count how many people live in USA and where they live.

If you wish to know more about it ... https://www.census.gov

Census figures are used for determining many things - Congressionnal
representative districts, tax rebates/distribution, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tax Rebate Chicken
 Categories: Poultry, Vegetables, Wine, Herbs, Sauces
      Yield: 4 Servings
 
      8    Chicken thighs; bone-in,
           - skin-on
           Salt & pepper
      2 tb Olive oil
      2 cl Garlic
    1/3 c  Dry white wine
    1/4 c  Grilled olives
      3 tb Capers
    1/2 ts Crushed red chile flakes
     28 oz Jar Onofrio's Basilico
           - Marinara sauce
      1 c  Chicken stock
      1 tb Fresh oregano; chopped
      2 tb Flat leaf parsley; chopped
 
  Rinse chicken thighs under cold running water and pat
  dry with paper towels. Season the thighs all over with
  salt and pepper. In a shallow, heavy-bottomed pan heat
  the oil on medium-high. Add the thighs, skin side down,
  and cook until golden brown, about 4 minutes per side.
  If you need more space, cook them in two batches. Remove
  to a plate and set aside. Drain off all but 1 tablespoon
  of oil.
  
  Reduce the heat to medium and add the onion and garlic
  to the pan. Cook, stirring often, until soft and
  translucent, about 5 minutes. Pour in the white wine to
  deglaze the pan, scraping up any brown bits that may
  have accumulated on the bottom. Simmer to reduce the
  liquid until almost evaporated, about 4 minutes.
  
  Add back the chicken thighs, nestling them together,
  then sprinkle in the olives, capers and chile flakes (if
  using). Pour in the marinara sauce, chicken stock and
  oregano. Gently stir to combine. Bring to a simmer and
  cook, partially covered, until the chicken is cooked
  through, 15 to 20 minutes.
  
  Transfer the thighs to a large shallow bowl or rimmed
  platter, pour the sauce over top and sprinkle with
  parsley before serving.
  
  UDD NOTES: I have made this with 4 leg "quarters" (leg
  and thigh). I have used both Chardonnay and Chablis
  from E & J for this - whichever I find first in the
  basket of 167 ml "splits".
  
  RECIPE FROM: http://www.onofrios.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... The chip. The British contribution to world cuisine
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