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Old 17-04-2009, 01:51 AM posted to rec.food.cooking
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Default A Catchy Tune for a Thursday night

Maybe I'm amazed!

What a guitarist!!!

http://www.youtube.com/watch?v=1xRARmrorGU

See the "related" sidebar for more of his renditions, if you haven't already.

Andy
--
Eat first, talk later.

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Old 17-04-2009, 02:03 AM posted to rec.food.cooking
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Default A Catchy Tune for a Thursday night

Andy wrote:
Maybe I'm amazed!

What a guitarist!!!

http://www.youtube.com/watch?v=1xRARmrorGU

See the "related" sidebar for more of his renditions, if you haven't already.

Andy


The Little %%$##$

Grrrrrrrrrrrrr

Serious talent though, I agree
wonder what they feed him ?
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Old 17-04-2009, 02:21 AM posted to rec.food.cooking
bob bob is offline
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Default A Catchy Tune for a Thursday night

On Thu, 16 Apr 2009 19:51:30 -0500, Andy shouted from the
highest rooftop:

Maybe I'm amazed!

What a guitarist!!!

http://www.youtube.com/watch?v=1xRARmrorGU


Not bad for a 37 year old midget ...


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: http://www.surfwriter.net
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
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Old 17-04-2009, 02:24 AM posted to rec.food.cooking
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Default A Catchy Tune for a Thursday night

phil..c said...

Andy wrote:
Maybe I'm amazed!

What a guitarist!!!

http://www.youtube.com/watch?v=1xRARmrorGU

See the "related" sidebar for more of his renditions, if you haven't
already.

Andy


The Little %%$##$

Grrrrrrrrrrrrr

Serious talent though, I agree
wonder what they feed him ?



phil..c,

Heh heh heh.

Obviously better grub than they feed us here at rfc! G

Best,

Andy
--
Eat first, talk later.
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Old 17-04-2009, 04:00 AM posted to rec.food.cooking
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Default A Catchy RECIPE now

Andy wrote:
phil..c said...

Andy wrote:
Maybe I'm amazed!

What a guitarist!!!

http://www.youtube.com/watch?v=1xRARmrorGU

See the "related" sidebar for more of his renditions, if you haven't
already.

Andy

The Little %%$##$

Grrrrrrrrrrrrr

Serious talent though, I agree
wonder what they feed him ?



phil..c,

Heh heh heh.

Obviously better grub than they feed us here at rfc! G

Best,

Andy


What you don like Rice Salads Lamb Goat
Salmon Ham Humus etc.

I know the condensed milk mayonnaise taste still lingers

(it does last though )

Ok Try this
Ingredients

Serves 2

2 x 260g chook breasts, skin on
30g unsalted butter
2 teaspoons sea salt
1/4 teaspoon cinnamon
1 shallot sliced
2 small fennel stalks finely sliced, and some fennel fronds
2 tablespoons verjuice
1/2 cup chook stock
1/3 - 1/2 cup cream
1 teaspoon fresh tarragon (or 1/2 teaspoon dried)
1 teaspoon chopped thyme
1/2 cup green grapes halved
2 tablespoons toasted almond flakes
Method

Combine the sea salt and nutmeg together and season each breast, pressing it into the skin. Heat 15g butter in a frying pan and when hot, add the breasts, turning occasionally for about 7-8 minutes.

Remove from the pan and place in an oven previously heated to 180C for a couple of minutes, (3-6 mins depending on the thickness of the breasts), remove and allow to rest..

Meanwhile, in a clean pan, melt the remainder of the butter and sauté the shallot and the fennel and continue to cook until just soft. Deglaze with verjuice and cook for a minute or two. Add the stock and continue to reduce by a quarter, add the cream (up to half a cup). Stir to combine and reduce a little further. Taste for seasoning and add the tarragon and cook a little more. Then add thyme, and the fennel fronds and swirl together.

Carve each breast into thick slices and place on the plates. Add the grapes to the sauce and pour over the breasts. Top with toasted almond flakes and serve.


source from my favourite recipe spot
http://www.abc.net.au/tv/cookandchef/default.htm





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Old 17-04-2009, 04:05 AM posted to rec.food.cooking
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Default A Catchy RECIPE now

phil..c said...

Andy wrote:
phil..c said...

Andy wrote:
Maybe I'm amazed!

What a guitarist!!!

http://www.youtube.com/watch?v=1xRARmrorGU

See the "related" sidebar for more of his renditions, if you haven't
already.

Andy
The Little %%$##$

Grrrrrrrrrrrrr

Serious talent though, I agree
wonder what they feed him ?



phil..c,

Heh heh heh.

Obviously better grub than they feed us here at rfc! G

Best,

Andy


What you don like Rice Salads Lamb Goat
Salmon Ham Humus etc.

I know the condensed milk mayonnaise taste still lingers

(it does last though )

Ok Try this
Ingredients

Serves 2

2 x 260g chook breasts, skin on
30g unsalted butter
2 teaspoons sea salt
1/4 teaspoon cinnamon
1 shallot sliced
2 small fennel stalks finely sliced, and some fennel fronds
2 tablespoons verjuice
1/2 cup chook stock
1/3 - 1/2 cup cream
1 teaspoon fresh tarragon (or 1/2 teaspoon dried)
1 teaspoon chopped thyme
1/2 cup green grapes halved
2 tablespoons toasted almond flakes
Method

Combine the sea salt and nutmeg together and season each breast,
pressing it into the skin. Heat 15g butter in a frying pan and when
hot, add the breasts, turning occasionally for about 7-8 minutes.

Remove from the pan and place in an oven previously heated to 180C for
a couple of minutes, (3-6 mins depending on the thickness of the
breasts), remove and allow to rest..

Meanwhile, in a clean pan, melt the remainder of the butter and sauté
the shallot and the fennel and continue to cook until just soft.
Deglaze with verjuice and cook for a minute or two. Add the stock and
continue to reduce by a quarter, add the cream (up to half a cup). Stir
to combine and reduce a little further. Taste for seasoning and add the
tarragon and cook a little more. Then add thyme, and the fennel fronds
and swirl together.

Carve each breast into thick slices and place on the plates. Add the
grapes to the sauce and pour over the breasts. Top with toasted almond
flakes and serve.


source from my favourite recipe spot
http://www.abc.net.au/tv/cookandchef/default.htm



phil..c

HEY!!!... SOME OF US ARE TRYIN' TO SLEEP!!!

VBG

Best,

Andy
--
Eat first, talk later.


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