We just pulled a spiral ham off the grill - braising it in it's own juices, have au gratin potatoes, steamed asparagus, grilled corn on the cob and yeast rolls and home made lemon cream ice cream.
The only thing that sucks is the meal will destroy my buzz, so I may wait to eat until around 3 or 4.
"People should not fear their governments, governments should fear their people ."
Not a thick glaze - i guess just enough to seep down into the juice as it cooks.
We're doing something different this year and are going to a brunch.
Getting ready to leave soon.
I haven't been to a brunch since I was about 8.
So we will be eating everything you could think of most likely.
all served with some fine dips...
garlic bread, herb butter
aaand to crown it all, my gurls specialty:
East-German noodle salad.
yeah and beer.... a lot of beeeer
= Since Dawn Of Time The Fate Of Man Is That Of Lice =
But i'll be making my own yummy japanese style chicken cutlet curry
Recipe for those interested, not to honk my own horn but its amazing:
For the chicken:
100g flour (seasoned with salt and pepper)
1 egg, beaten
100 ml vegetable oil
For the sauce:
1 tablespoon vegetable oil
1 onion, peeled & chopped
5 garlic cloves, peeled
1 carrot, peeled & chopped
2 tablespoons plain flour
1 tablespoon curry powder
600ml chicken stock
1 tablespoon soy sauce
2 teaspoons honey
½ teaspoon garam masala
1. Heat the oil in a pan. Add the onion and garlic and sauté for 2 minutes, then add the carrot and cook slowly for 10 minutes, with the lid on, stirring occasionally.
2. Stir in the flour and curry powder and cook for one minute. Add the chicken stock, then the soy sauce and the honey. Bring to the boil. Reduce the heat, and simmer for 20 minutes.
3. Add the garam masala and pass through a sieve to make a smooth sauce.
For the chicken:
1. Lay the (seasoned) flour, egg and breadcrumbs on to separate plates. Coat the chicken with the flour, the egg and the breadcrumbs.
2. Heat the oil in a frying pan, then fry the chicken for 5 minutes on each side.
3. Remove from the pan and drain on kitchen paper.
Serve on rice with the sauce on top.
Hot Curried Fruit
1 large can pineapple chunks (drain and reserve juice) 1 regular can pears, halved (drain and reserve juice) 1 regular can peaches, halved (or can substitute apricots) (drain and reserve juice) 1/2 c. maraschino cherries 1/3 c. butter, melted 1/2 c. brown sugar 1 1/2 tsp. curry powder 1 tbsp. lemon juice
Place drained fruit in a sprayed 9x13 pan (or equivalent) with cut sides of the fruit facing down. Drop maraschino cherries on top in a pretty pattern. Mix half of the reserved fruit juices, melted butter, brown sugar, curry powder, and lemon juice in a saucepan and heat until brown sugar is melted, stirring carefully. Pour butter/sugar mixture on top of fruit. Bake for 35-45 minutes at 350 degrees. Serve warm or cooled. This is wonderful with ham.MySpace Layouts...
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