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Old 11-16-2004, 11:20 AM   #11
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try crushing a few "berries" of allspice, with some peppercorns in a mortar and pestle, add some sea salt and garlic powder. rub on pork chops or steak, grill chops or steak, serve with pickled hot banana pepper rings or pepperoncinos... voila, you just made bucky's dirty pork chops...
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Old 11-16-2004, 12:43 PM   #12
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Quote:
Originally Posted by Konditor
Quote:
Konditor, do you have a favorite holiday cookie recipe you would share with us?
Jkath: Your request has opened a huge cookie-jar of possibilities! I’ve been hoping to contribute an article on "Holiday Cookies" to the eGullet.com site (to which I contribute frequently); but so far this month my time is quite crunched – and, what’s more discouraging – I am nearly going out of what’s left of my mind searching for some recipes that should be filed in my international cookie collection. “That’s the way the cookie crumbles” has acquired a sad new meaning!
[/b].
We all understand about being short on time, Konditor -
but, hopefully, when you do have some time (after your eGullet publishing, of course) we'd love to hear about these treats (especially the hazelnut cookies!)
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Old 11-16-2004, 04:44 PM   #13
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From Kansasgirl:

Jamaican Chicken

2 large white onions quartered
1/2lb fresh hot chilies quartered
1 medium piece of fresh ginger peeled
1/4 CUP of ground allspice (I mix ground with whole)
3 tablespoons of fresh black pepper
1/4 CUP of fresh thyme leaves
1 cup white wine vinegar
1 cup dark soy sauce
1 chicken cut into 6 pieces

Blenderize onions, chilies and ginger. Transfer to bowl and add allspice, thyme, black pepper, vinegar and soy sauce. Place chicken and sauce mix in large ziploc bag or bigger bowl to marinate in the refrigerator for 24 hours. Oven to 350, bake chicken with sauce for about 1 hour .

***Besides baking or roasting, you can also brown the marinated chicken in a skillet, remove, add marinade, bring to boil, add chicken again,cover and simmer for about 30 to 45 minutes till done. Serve with rice.
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Old 11-20-2004, 08:11 PM   #14
 
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Thanx "DEB", I can taste it just by reading.
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