Subj : T.O.H. Daily Recipe - 56
To   : Shawn Highfield
From : Dave Drum
Date : Tue Sep 17 2024 09:56:00

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> It's uncooked but shredded like the cabbage. I'm not a big fan of
 DD> vinegar based coleslaw gressings. But I'd try it at least once as
 DD> the exception of swapping the maple (ugh) syrup for dark Karo or
 DD> honey.

 SH> I wouldn't waste maple syrup in this, too expensive.  I would try with
 SH> honey for sure.  I think I'll give this squash slaw a shot!

Well, real maple syrup is expensive. The factory sh...tuff is full of 
artificial/fake flavours, etc. I've had real mape syrup from real tree 
sap - we have a well known non-New England/Canada facility just north
of me (Funk's Grove) and I've done the tour and tried the samples. Still
no go.  Bv)=

 DD> This is my go-to coleslaw recipe. Not noted in the destructions but a
 DD> fact of life .... I do a few grinds of blavk pepper over my serving.

 SH> Me too!  On anything. :)

Pepper makes food worth eating.

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Chicken au Poivre
 Categories: Poultry, Vegetables, Citrus, Herbs
      Yield: 4 servings

      1 tb Whole black peppercorns
      2 tb Extra-virgin olive oil
      8    Boned, skinned chicken
            - thighs (2 pounds)
           Salt
      2 tb Unsalted butter
      2 tb Minced shallot
      1 c  Chicken broth
    1/2 c  Heavy cream
      3    Thyme sprigs
      1 tb Lemon juice
      1 tb Fine chopped parsley; more
           - for garnishing
           Crusty bread or egg noodles;
           - (opt) for serving

  Place peppercorns in a small resealable bag. Using a
  mallet or the bottom of a saucepan, gently crush the
  peppercorns until coarsely cracked. (Alternatively, you
  can use a mortar and pestle.) Set aside.

  In a 12" cast-iron or other heavy skillet, heat oil over
  medium. Season chicken with salt. In two batches, sear
  chicken until light golden all over, about 5 minutes per
  batch. Transfer to a plate. Pour off any remaining oil
  in the skillet.

  Add butter and shallot to the skillet and cook,
  stirring, until butter is melted and shallot is
  softened, 1 minute. Add broth, heavy cream, thyme sprigs
  and cracked peppercorns and mix well, stirring to lift
  up any browned bits on the bottom of the pan.

  Add chicken (and any accumulated juices), bring to a
  simmer and cook, turning and basting occasionally with
  the sauce, 6 to 8 minutes.

  Divide chicken among 4 serving plates and discard thyme.

  Add lemon juice to the skillet and stir until sauce is
  slightly thickened, about 2 minutes. Season with salt
  and stir in parsley.

  Spoon the sauce over the chicken and garnish with more
  parsley. Serve with crusty bread or egg noodles, if
  desired.

  By: Kay Chun

  Yield: 4 servings

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM

.... The appeal of pizza crosses all ethnic, racial, and class lines.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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