The recipe I tried last night didn't taste that good. It included:

3 lbs chicken (in large pieces, not diced)
1/2 cup flour
1/2 cup butter
pineapple chunks
orange chunks
apple slices
1 tsp. curry
1 tsp. ginger
1 tb. garlic
1/4 cup brandy

You cook it awhile on the burner, then bake it for an hour, take it
out and pour flaming brandy over it.

The trouble is, some of it seemed to taste bitter. Maybe because of
the brandy? (I used Cognac.) The recipe called for sour apples, but
I'm not familiar with that term, so I used small Granny Smiths. Not to
mention that aside from the chicken, it seemed mostly mushy. Too much
butter, maybe? I was using fresh citrus fruits, not canned, so I
didn't have any extra juice to pour in, as they recommended - but as I
said, it was still mushy. Also, since I didn't have garlic powder, I
used diced fresh garlic - but that didn't seem to account for the
bitter taste.

Thanks for any suggestions.

Lenona.

lenona wrote:
>
> 3 lbs chicken (in large pieces, not diced) - India
> 1/2 cup flour - Midle East
> pineapple chunks - America
> orange chunks - China
> apple slices
> 1 tsp. curry - India
> 1 tsp. ginger - Asian
> 1 tb. garlic - Europe
> 1/4 cup brandy - Europe

Nothing Hawaiian about those ingredients... actually the Hawiians
mostly ate each other.

Sheldon wrote:
> lenona wrote:
>>
>> 3 lbs chicken (in large pieces, not diced) - India
>> 1/2 cup flour - Midle East
>> pineapple chunks - America
>> orange chunks - China
>> apple slices
>> 1 tsp. curry - India
>> 1 tsp. ginger - Asian
>> 1 tb. garlic - Europe
>> 1/4 cup brandy - Europe
>
> Nothing Hawaiian about those ingredients... actually the Hawiians
> mostly ate each other.


Depends on which Hawaiians you're talking about. Initially it was a
Polynesian and then French Polynesian chain of islands. I do agree that
list of ingredients has nothing to do with Polynesia Indian curry? In
Hawaii? Come on.

Jill

On Sun, 9 Nov 2008 19:16:01 -0500, jmcquown wrote:

> Sheldon wrote:
>> lenona wrote:
>>>
>>> 3 lbs chicken (in large pieces, not diced) - India
>>> 1/2 cup flour - Midle East
>>> pineapple chunks - America
>>> orange chunks - China
>>> apple slices
>>> 1 tsp. curry - India
>>> 1 tsp. ginger - Asian
>>> 1 tb. garlic - Europe
>>> 1/4 cup brandy - Europe
>>
>> Nothing Hawaiian about those ingredients... actually the Hawiians
>> mostly ate each other.
>
>
> Depends on which Hawaiians you're talking about. Initially it was a
> Polynesian and then French Polynesian chain of islands. I do agree that
> list of ingredients has nothing to do with Polynesia Indian curry? In
> Hawaii? Come on.
>
> Jill

come on yourself, jill. hawaiian cooking has influences from almost
everywhere in asia - i wouldn't put india past them.

your pal,
blake

>>>
>>> Nothing Hawaiian about those ingredients... actually the Hawiians
>>> mostly ate each other.
>>
>>
>> Depends on which Hawaiians you're talking about. Initially it was a
>> Polynesian and then French Polynesian chain of islands. I do agree that
>> list of ingredients has nothing to do with Polynesia Indian curry? In
>> Hawaii? Come on.
>>
>> Jill
>
>come on yourself, jill. hawaiian cooking has influences from almost
>everywhere in asia - i wouldn't put india past them.
>
>your pal,
>blake

FWIW I have never seen apples in anything remotely Hawaiian. Often
things are called "Hawaiian" simply because they have pineapple in
them. No kidding.

And Hawaiians were not cannibals.

aloha,
Cea
roast beans to kona to email
farmers of Pure Kona

In article
>,
wrote:

> The recipe I tried last night didn't taste that good. It included:
>
> 3 lbs chicken (in large pieces, not diced)
> 1/2 cup flour
> 1/2 cup butter
> pineapple chunks
> orange chunks
> apple slices
> 1 tsp. curry
> 1 tsp. ginger
> 1 tb. garlic
> 1/4 cup brandy
>
> You cook it awhile on the burner, then bake it for an hour, take it
> out and pour flaming brandy over it.
>
> The trouble is, some of it seemed to taste bitter. Maybe because of
> the brandy? (I used Cognac.) The recipe called for sour apples, but
> I'm not familiar with that term, so I used small Granny Smiths. Not to
> mention that aside from the chicken, it seemed mostly mushy. Too much
> butter, maybe? I was using fresh citrus fruits, not canned, so I
> didn't have any extra juice to pour in, as they recommended - but as I
> said, it was still mushy. Also, since I didn't have garlic powder, I
> used diced fresh garlic - but that didn't seem to account for the
> bitter taste.
>
> Thanks for any suggestions.
>
> Lenona.

I have a totally different (original) recipe for a much simpler
variation if you are interested. I call it tropical chicken and it
always works for me.

This one sounds ghastly.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Omelet" > wrote in message
news
> In article
>> I have a totally different (original) recipe for a much simpler
> variation if you are interested. I call it tropical chicken and it
> always works for me.
>
> This one sounds ghastly.
> --
> Peace! Om


Post it?

TIA

Van


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http://www.pronews.com offers corporate packages that have access to 100,000+ newsgroups

In article >,
"Van" > wrote:

> "Omelet" > wrote in message
> news
> > In article
> >> I have a totally different (original) recipe for a much simpler
> > variation if you are interested. I call it tropical chicken and it
> > always works for me.
> >
> > This one sounds ghastly.
> > --
> > Peace! Om
>
>
> Post it?
>
> TIA
>
> Van

Certainly!

Kat's tropical chicken:

1 chicken
1 mango
1 can crushed pineapple (canned in juice not syrup!)
1 bunch scallions
black pepper
dried lemon or orange peel (ground)

Cut the chicken in half, rinse well, then lay the halves
down into the bottom of a baking dish or cast iron pan
that has been coated lightly with your choice of oil. (I
use Olive Oil). Place with the breast meat towards the
outside to ensure more even baking.

Peel and seed the mango, then puree it. I use a wand
blender but a regular blender or food processor will
work. Drain the can of crushed pineapple and mix
well with the mango.

Sprinkle the chicken lightly with the pepper and the dried ground
orange/lemon peel, then coat liberally with the fruit mixture.

Chop the scallions fairly fine and sprinkle them over the
top of the fruit.

Bake at 350 for one hour.

Let rest for about 10 minutes or so, then carve and serve
with desired side dishes.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Omelet" > wrote in message
news
> In article >,
> "Van" > wrote:
>


Thanks!!

Van


---- Posted via Pronews.com - Premium Corporate Usenet News Provider ----
http://www.pronews.com offers corporate packages that have access to 100,000+ newsgroups

In article >,
"Van" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Van" > wrote:
> >
>
>
> Thanks!!
>
> Van
>

Cheers!
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

On Nov 9, 5:55*pm, wrote:
> The recipe I tried last night didn't taste that good. It included:
>
> 3 lbs chicken (in large pieces, not diced)
> 1/2 cup flour
> 1/2 cup butter
> pineapple chunks
> orange chunks
> apple slices
> 1 tsp. curry
> 1 tsp. ginger
> 1 tb. garlic
> 1/4 cup brandy
>
> You cook it awhile on the burner, then bake it for an hour, take it
> out and pour flaming brandy over it.
>
> The trouble is, some of it seemed to taste bitter.
<snip>
> I was using fresh citrus fruits, not canned,

Did you peel the citrus fruit?

Cindy Hamilton

"Cindy Hamilton" > wrote in
message
...
On Nov 9, 5:55 pm, wrote:
> The recipe I tried last night didn't taste that good. It
> included:
[snip]
>> The trouble is, some of it seemed to taste bitter.
<snip>
>> I was using fresh citrus fruits, not canned,
>>
>Did you peel the citrus fruit?

A tsp. of curry doesn't sound right either for 3 lb of chicken
and the assorted fruit. The brandy could have also added a
bitterness if she were not used to it.

I notice there isn't any salt listed in the ingredients which
would add to the overall blandness of the dish.

The Ranger

On Nov 10, 9:32*am, "The Ranger" > wrote:

> A tsp. of curry doesn't sound right either for 3 lb of chicken
> and the assorted fruit. The brandy could have also added a
> bitterness if she were not used to it.
>
> I notice there isn't any salt listed in the ingredients which
> would add to the overall blandness of the dish.

Well, I was writing from memory, so the curry may have been a bit less
than that amount - and there WAS salt, which I forgot to mention.

It DID taste a bit better two days later. Anyway, I finished it.

Oh, and Omelet, thanks for the recipe.

Lenona.

> wrote

>> A tsp. of curry doesn't sound right either for 3 lb of chicken
>> and the assorted fruit. The brandy could have also added a
>> bitterness if she were not used to it.

> Well, I was writing from memory, so the curry may have been a bit less
> than that amount - and there WAS salt, which I forgot to mention.

Hi Leona! I didnt read the earlier parts of this thread, but it sounds like
someone named a recipe 'Hawaiian' that isnt at all Hawaiian in fact. Real
common for many to misname anything with pinapple as 'hawaiian'. In fact,
they do not cook all that often with it (except for tourists who expect it).

Curry and fruit? May be remotely a Thai recipe there. If slightly bitter,
even more apt to be that cuisine.

Here's my only true Hawaiian recipe that uses pinapple.

5lb chicken drumettes, boil til done then drain
1/2 cup sesame oil (not the strong stuff)
1 cup mirin (rice wine)
1/2 cup sugar
1/2 cup Catsup
1 thumb sized crushed piece of ginger
8 oz italian dressing

Mix all this (sans chicken) to a boil then add chicken and cook til done.
Serve with canned pinapple on top.

cshenk wrote:

> Curry and fruit? May be remotely a Thai recipe there. If slightly bitter,
> even more apt to be that cuisine.


I just noticed this comment about fruit and curry and thought I'd toss
out a favorite recipe I often serve at fall meals or holiday brunches-

* Exported from MasterCook *

Curried Fruit

Recipe By :Southern Living
Serving Size : 8 Preparation Time :0:00
Categories : Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 29 ounce canned sliced peaches, drained
1 29 ounce canned sliced pears, drained
1 20 ounce canned pineapple chunks, drained
1 15 ounce canned apricot halves, drained
3/4 cup packed brown sugar -- *I use 1/2 cup
1/3 cup butter, melted
2 1/2 tablespoons curry powder

Combine fruit in large casserole dish. Combine brown sugar and curry
powder and spoon over fruit. (I mix it up a bit) Pour melted butter on top
Bake at 350 degrees for 35 min or so.

In article >, "cshenk" >
wrote:

> > wrote
>
> >> A tsp. of curry doesn't sound right either for 3 lb of chicken
> >> and the assorted fruit. The brandy could have also added a
> >> bitterness if she were not used to it.
>
> > Well, I was writing from memory, so the curry may have been a bit less
> > than that amount - and there WAS salt, which I forgot to mention.
>
> Hi Leona! I didnt read the earlier parts of this thread, but it sounds like
> someone named a recipe 'Hawaiian' that isnt at all Hawaiian in fact. Real
> common for many to misname anything with pinapple as 'hawaiian'. In fact,
> they do not cook all that often with it (except for tourists who expect it).
>
> Curry and fruit? May be remotely a Thai recipe there. If slightly bitter,
> even more apt to be that cuisine.
>
> Here's my only true Hawaiian recipe that uses pinapple.
>
> 5lb chicken drumettes, boil til done then drain
> 1/2 cup sesame oil (not the strong stuff)
> 1 cup mirin (rice wine)
> 1/2 cup sugar
> 1/2 cup Catsup
> 1 thumb sized crushed piece of ginger
> 8 oz italian dressing
>
> Mix all this (sans chicken) to a boil then add chicken and cook til done.
> Serve with canned pinapple on top.
>

Do you cook the canned pineapple at all? I prefer it at least slightly
carmalized if I'm going to serve it with meat, but that's just me. ;-)
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

wrote in message
...
>On Nov 10, 9:32 am, "The Ranger" >
>wrote:

>> A tsp. of curry doesn't sound right either for 3 lb of
>> chicken
>> and the assorted fruit. The brandy could have also added a
>> bitterness if she were not used to it.
>>
>> I notice there isn't any salt listed in the ingredients
>> which
>> would add to the overall blandness of the dish.
>>
>Well, I was writing from memory, so the curry may have
> been a bit less than that amount - and there WAS salt,
> which I forgot to mention. It DID taste a bit better two
> days later. Anyway, I finished it.

I was suggesting that a teaspoon of curry doesn't seem like
that much for 3 lbs of chicken and the fruit. I would've added
more curry, perhaps some onion powder, and definitely cracked
peppercorns to the dredge mix.

The Ranger

In article
>,
wrote:

> On Nov 10, 9:32*am, "The Ranger" <cuhulain > wrote:
>
> > A tsp. of curry doesn't sound right either for 3 lb of chicken
> > and the assorted fruit. The brandy could have also added a
> > bitterness if she were not used to it.
> >
> > I notice there isn't any salt listed in the ingredients which
> > would add to the overall blandness of the dish.
>
> Well, I was writing from memory, so the curry may have been a bit less
> than that amount - and there WAS salt, which I forgot to mention.
>
> It DID taste a bit better two days later. Anyway, I finished it.
>
> Oh, and Omelet, thanks for the recipe.
>
> Lenona.

You are welcome. :-) I hope it works out for you.
You can, of course, substitute other cuts of chicken instead of using a
whole one. I've not done that yet but want to try it on a pan of
drumsticks, or maybe boneless skinless thighs.
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama