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Thursday, December 19, 2013

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mijtest

Portillo's Chopped Salad (Kinda Like)

Posted: 18 Dec 2013 11:13 AM PST

Portillo’s is a Chicago institution, a hot dog stand that was started in 1963 by Dick Portillo’s in a small trailer with no running water, and has now grown to 47 locations. Their chopped salad is famous. The Italian Dressing is from the Chicago Sun-Times. It is similar to the dressing found on salads at Portillo's and Maggiano's restaurants. Tip: If you make the dressing ahead of time and add a little bit to the cooled pasta and let it soak it up in the refrigerator for added flavor. Also, I believe chopped grilled chicken is in the original recipe. -- posted by gailanng

Jerk Man Season Spice

Posted: 18 Dec 2013 02:19 PM PST

Memories of Jamaica developed by me, a true blood Canadian dude. I used to buy jerk sauce and jerk powder, but screw it, I make my own. After all, IT IS MAN FOOD! This stuff is damn good on a ton of foods like crock pot chicken, pork, rice etc -- posted by Chef #498595

50 Shades of Garlic Roasted Chicken

Posted: 18 Dec 2013 08:13 PM PST

We garlic lovers wanted to perfect Recipe#463221 by setting the roast chicken on a bed of 20 HEADS of garlic. We were able to squeeze luscious garlic cloves onto slices of Recipe #510892, plus we divided the leftover roasted garlic to freeze to make the wonderful Cooking Light creamy thyme sauce whenever we so desired. Plus our 18-mo-old grand-daughter couldn't get enough of this moist and delicately seasoned chicken. We are still working on the cooking time, as the oversized chickens available in U.S. markets need a lot more additional time; we added a tent of aluminum foil after the chicken's skin had browned enough. By all means, use an instant-read cooking thermometer. If you saved some roasted garlic from a prior chicken, you can work on the sauce while waiting for the chicken to finish roasting. We found that if loose garlic cloves are spread in the pan, they turn into charcoal briquettes; it isn't necessary to cover the entire base of the pan with garlic, but the chicken should rest on garlic heads. You could fill the rest of the pan bottom with celery, carrots and potatoes to roast along with the chicken. -- posted by KateL
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