I received an email about a public relations snafu at Nieman-Marcus. A lady and her daughter were lunching there and ordered the famous Nieman-Marcus Cookie for dessert. Mama found it to be of the usual high Nieman-Marcus standards and asked if she could get the recipe. The waitress declined to give it but would sell it to her for two-fifty. The amount was added to the luncheon bill.
When viewing her monthly statement sometime later, the customer discovered a $250 charge. When an inquiry was made to the accounting department, the green shaders told her in so many words, "c'est la vie"... nothing could be done.
Still upset that she had been 'ripped off', the woman informed Nieman-Marcus that she would publish the recipe and send it to all of her friends. Nieman-Marcus, of course, requested that she not carry out that act of retribution.
Needless to say, the recipe has been shared and a delicious one it is. The original makes 112 cookies. I halved it and also used a #20 disher - ice cream scoop - not quite filled. Still makes about 35 plump, mouth-watering cookies.
Click here to get the recipe. I'm kinda glad she published it. Think you will be too.
Monday, September 19, 2005
Thursday, September 01, 2005
Grillin'
Back in the 90's I worked in Asia, mostly a few months each year in Hong Kong and southern China. No where have I had food as fresh as I did there.... the fish swims in a tank until you pick it out, then is prepared your favorite way. And the flavors of the foods I remember to this day. So, when I come across a recipe like this one that combines Asian flavors with grillin', I try it.
Butterflied Chicken with Asian Flavors - Preparation is about 15 to 20 minutes and cooking either on the grill or in the oven is about one hour.
Butterfly a chicken, 3½ to 4 lbs: Have your butcher butterfly the bird (my daughter's recommendation). Alternatively, place breast side down. Cut along side of the backbone with a chef's knife or use poultry scissors to remove the bone. Slip your knife under the rib cage on one side and remove. Do the same on the other side. There are two bones that will be evident at the top of the chicken: remove these shoulder bones by cutting the meat on both sides and breaking off close to the joint. Turn the chicken over, cut along both sides of the wishbone, put your thumb at the top of the wishbone and remove. Next find the joint between the thigh and leg. Make a cut partially through the joint. This cut will ensure even cooking of the joint.
Take your fingers/thumb and loosen the skin from the breast, legs and thighs. Make the sauce and place some under the skin. Rub some of the sauce on the outside skin. Salt and pepper the underside.
Oven @ 425°F or grill on high. Half way through the cooking period baste with any remaining sauce.... or you can omit to get a crispy skin. Either way the flavors are what sold me on this recipe. The next time I cook this up, I plan to add about 1-2 teaspoons of grated ginger.
Butterflied Chicken with Asian Flavors - Preparation is about 15 to 20 minutes and cooking either on the grill or in the oven is about one hour.
Butterfly a chicken, 3½ to 4 lbs: Have your butcher butterfly the bird (my daughter's recommendation). Alternatively, place breast side down. Cut along side of the backbone with a chef's knife or use poultry scissors to remove the bone. Slip your knife under the rib cage on one side and remove. Do the same on the other side. There are two bones that will be evident at the top of the chicken: remove these shoulder bones by cutting the meat on both sides and breaking off close to the joint. Turn the chicken over, cut along both sides of the wishbone, put your thumb at the top of the wishbone and remove. Next find the joint between the thigh and leg. Make a cut partially through the joint. This cut will ensure even cooking of the joint.
Take your fingers/thumb and loosen the skin from the breast, legs and thighs. Make the sauce and place some under the skin. Rub some of the sauce on the outside skin. Salt and pepper the underside.
Oven @ 425°F or grill on high. Half way through the cooking period baste with any remaining sauce.... or you can omit to get a crispy skin. Either way the flavors are what sold me on this recipe. The next time I cook this up, I plan to add about 1-2 teaspoons of grated ginger.
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