The Chicken

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Last nights grilled chicken was really good. Here is what I did.

I pounded 8 breasts to about 1/4 to 1/2 inch thin. Then I rubbed fresh
garlic and ginger over each breast and seasoned with kosher salt, fresh
cracked pepper and some onion powder. I liberally sprinkled on some olive
oil and soy sauce and marinated in the fridge for a couple of hours. Oh, I
also threw in some sprigs of fresh oregano, it's still running amuck in the
garden. I fired up the gas grill on high heat and seard the breasts and
then turned the heat to medium and cooked for not a real long time. Well
it was dark and I couldn't see real good so I'd say about 15 minutes or
maybe 20. Anyway just cook until still juicy but not pink in the middle of
the fattest breast. I could not decide what sauce to make so I did a
dunking sauce for them. I made a very generic honey mustard sauce and it
was very good with the chicken.

Michael

Sounds good! :-)
My Oregano finally died off.
I won't be replacing it as I've come to prefer Dittany.
Marjoram and Mexican Oregano are also good without being quite so strong.

I do, however, have more rosemary than I'll be able to use in a
lifetime! <lol> If I could just keep Tarragon alive, I'd be very happy.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Mon 14 Nov 2005 02:45:20a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

Sounds good! :-)
My Oregano finally died off.
I won't be replacing it as I've come to prefer Dittany.
Marjoram and Mexican Oregano are also good without being quite so
strong.

Funny, I think Mexican oregano is far stronger than the regular oregano.

Quoted message said:

I do, however, have more rosemary than I'll be able to use in a
lifetime! <lol> If I could just keep Tarragon alive, I'd be very happy.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

OmManiPadmeOmelet <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Last nights grilled chicken was really good. Here is what I did.

I pounded 8 breasts to about 1/4 to 1/2 inch thin. Then I rubbed
fresh garlic and ginger over each breast and seasoned with kosher
salt, fresh cracked pepper and some onion powder. I liberally
sprinkled on some olive oil and soy sauce and marinated in the fridge
for a couple of hours. Oh, I also threw in some sprigs of fresh
oregano, it's still running amuck in the garden. I fired up the gas
grill on high heat and seard the breasts and then turned the heat to
medium and cooked for not a real long time. Well it was dark and I
couldn't see real good so I'd say about 15 minutes or maybe 20.
Anyway just cook until still juicy but not pink in the middle of the
fattest breast. I could not decide what sauce to make so I did a
dunking sauce for them. I made a very generic honey mustard sauce
and it was very good with the chicken.

Michael

Sounds good! :-)
My Oregano finally died off.
I won't be replacing it as I've come to prefer Dittany.
Marjoram and Mexican Oregano are also good without being quite so
strong.

I do, however, have more rosemary than I'll be able to use in a
lifetime! <lol> If I could just keep Tarragon alive, I'd be very
happy.

My rosemary won't live in this zone over winter. I keep it potted and
bring it in every year and every year it still dies. It's too bad because
the plant itself is very pretty and the aroma is wonderful.

Michael

--
Send email to dog30 at charter dot net

Michael \'Dog3\' Lonergan said:

My rosemary won't live in this zone over winter. I keep it potted and
bring it in every year and every year it still dies. It's too bad because
the plant itself is very pretty and the aroma is wonderful.

Michael

I can't seem to over winter it either. If I knew what conditions it
preferred, I'd do my best to create them inside, but I can kill an
indoor rosemary quicker than I can find a place to put it.

Outside, it flourishes.

Boron

In article <[email hidden]>,

Wayne Boatwright said:

On Mon 14 Nov 2005 02:45:20a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

Sounds good! :-)
My Oregano finally died off.
I won't be replacing it as I've come to prefer Dittany.
Marjoram and Mexican Oregano are also good without being quite so
strong.

Funny, I think Mexican oregano is far stronger than the regular oregano.

To me it tastes more like Marjoram.
Sweeter and less "sage-y" if you know what I mean?
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

OmManiPadmeOmelet <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Last nights grilled chicken was really good. Here is what I did.

I pounded 8 breasts to about 1/4 to 1/2 inch thin. Then I rubbed
fresh garlic and ginger over each breast and seasoned with kosher
salt, fresh cracked pepper and some onion powder. I liberally
sprinkled on some olive oil and soy sauce and marinated in the fridge
for a couple of hours. Oh, I also threw in some sprigs of fresh
oregano, it's still running amuck in the garden. I fired up the gas
grill on high heat and seard the breasts and then turned the heat to
medium and cooked for not a real long time. Well it was dark and I
couldn't see real good so I'd say about 15 minutes or maybe 20.
Anyway just cook until still juicy but not pink in the middle of the
fattest breast. I could not decide what sauce to make so I did a
dunking sauce for them. I made a very generic honey mustard sauce
and it was very good with the chicken.

Michael

Sounds good! :-)
My Oregano finally died off.
I won't be replacing it as I've come to prefer Dittany.
Marjoram and Mexican Oregano are also good without being quite so
strong.

I do, however, have more rosemary than I'll be able to use in a
lifetime! <lol> If I could just keep Tarragon alive, I'd be very
happy.

My rosemary won't live in this zone over winter. I keep it potted and
bring it in every year and every year it still dies. It's too bad because
the plant itself is very pretty and the aroma is wonderful.

Michael

It really needs a LOT of direct sunlight, and not a lot of water.

Try a south window and only water it when the soil is hard dry.

Also, don't dig it up. I've never had a rosemary plant survive
transplanting. Put it in a very large pot to start with and just leave
it there. :-)

I hope that helps?
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Mon 14 Nov 2005 11:03:51a, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

On Mon 14 Nov 2005 02:45:20a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

Quoted message said:

Sounds good! :-)
My Oregano finally died off.
I won't be replacing it as I've come to prefer Dittany.
Marjoram and Mexican Oregano are also good without being quite so
strong.

Funny, I think Mexican oregano is far stronger than the regular oregano.

To me it tastes more like Marjoram.
Sweeter and less "sage-y" if you know what I mean?

I'll have to rethink that. :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article <[email hidden]>,

Wayne Boatwright said:

On Mon 14 Nov 2005 11:03:51a, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

On Mon 14 Nov 2005 02:45:20a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

> Sounds good! :-)
> My Oregano finally died off.
> I won't be replacing it as I've come to prefer Dittany.
> Marjoram and Mexican Oregano are also good without being quite so
> strong.

Funny, I think Mexican oregano is far stronger than the regular oregano.

To me it tastes more like Marjoram.
Sweeter and less "sage-y" if you know what I mean?

I'll have to rethink that. :-)

Do you have a live bush? :-)
I bought one in a 4" pot late last fall. It's now nearly 2' tall and
bloomed all this year with those lovely little purple blossoms! I've
seen them turn into rather large bushes which is why I planted it clear
on the front end of the herb garden. I'm hoping it'll provide partial
shade to the spot next to it which is where I normally plant basil.

For now, basil is in pots in the greenhouse as I hope to have some over
the winter. :-d

I love fresh basil.....
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Mon 14 Nov 2005 11:37:56a, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

On Mon 14 Nov 2005 11:03:51a, OmManiPadmeOmelet wrote in
rec.food.cooking:

Quoted message said:

In article <[email hidden]>,
Wayne Boatwright <[email hidden]> wrote:

> On Mon 14 Nov 2005 02:45:20a, Thus Spake Zarathustra, or was it
> OmManiPadmeOmelet?
>
> > Sounds good! :-)
> > My Oregano finally died off.
> > I won't be replacing it as I've come to prefer Dittany.
> > Marjoram and Mexican Oregano are also good without being quite so
> > strong.
>
> Funny, I think Mexican oregano is far stronger than the regular
> oregano.
>

To me it tastes more like Marjoram.
Sweeter and less "sage-y" if you know what I mean?

I'll have to rethink that. :-)

Do you have a live bush? :-)
I bought one in a 4" pot late last fall. It's now nearly 2' tall and
bloomed all this year with those lovely little purple blossoms! I've
seen them turn into rather large bushes which is why I planted it clear
on the front end of the herb garden. I'm hoping it'll provide partial
shade to the spot next to it which is where I normally plant basil.

For now, basil is in pots in the greenhouse as I hope to have some over
the winter. :-d

I love fresh basil.....

I have no greenhouse, only desert outside, and no strong urge to grow them
anyway. :-) I buy fresh herbs as needed, and use good dried herbs
otherwise.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article <[email hidden]>,

Wayne Boatwright said:

On Mon 14 Nov 2005 11:37:56a, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

On Mon 14 Nov 2005 11:03:51a, OmManiPadmeOmelet wrote in
rec.food.cooking:

> In article <[email hidden]>,
> Wayne Boatwright <[email hidden]> wrote:
>
>> On Mon 14 Nov 2005 02:45:20a, Thus Spake Zarathustra, or was it
>> OmManiPadmeOmelet?
>>
>> > Sounds good! :-)
>> > My Oregano finally died off.
>> > I won't be replacing it as I've come to prefer Dittany.
>> > Marjoram and Mexican Oregano are also good without being quite so
>> > strong.
>>
>> Funny, I think Mexican oregano is far stronger than the regular
>> oregano.
>>
>
> To me it tastes more like Marjoram.
> Sweeter and less "sage-y" if you know what I mean?

I'll have to rethink that. :-)

Do you have a live bush? :-)
I bought one in a 4" pot late last fall. It's now nearly 2' tall and
bloomed all this year with those lovely little purple blossoms! I've
seen them turn into rather large bushes which is why I planted it clear
on the front end of the herb garden. I'm hoping it'll provide partial
shade to the spot next to it which is where I normally plant basil.

For now, basil is in pots in the greenhouse as I hope to have some over
the winter. :-d

I love fresh basil.....

I have no greenhouse, only desert outside, and no strong urge to grow them
anyway. :-) I buy fresh herbs as needed, and use good dried herbs
otherwise.

I don't grow them all either.
Dill is a good example! It just does not live long enough.
I buy that in large bunches, fresh, then dry it. This way at least my
dried herbs are "fresh". Fresher anyway than ones that have sat on the
shelf for who knows how long. <G>
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

I don't grow them all either.
Dill is a good example! It just does not live long enough.

Unusual. Dill is classified by most as a very vigorous grower both
from transplants and from seed. In warm winter areas right now is a
good time to start some, and then start some more about three weeks
later. You'll have more fresh dill than you know what to do with. In
fact, novices are often warned away from dill because it gets too big
and spreads too easily....-aem

Michael \'Dog3\' Lonergan said:

Last nights grilled chicken was really good. Here is what I did.

I pounded 8 breasts to about 1/4 to 1/2 inch thin. Then I rubbed fresh
garlic and ginger over each breast and seasoned with kosher salt, fresh
cracked pepper and some onion powder. I liberally sprinkled on some olive
oil and soy sauce and marinated in the fridge for a couple of hours. Oh, I
also threw in some sprigs of fresh oregano, it's still running amuck in the
garden. I fired up the gas grill on high heat and seard the breasts and
then turned the heat to medium and cooked for not a real long time. Well
it was dark and I couldn't see real good so I'd say about 15 minutes or
maybe 20. Anyway just cook until still juicy but not pink in the middle of
the fattest breast. I could not decide what sauce to make so I did a
dunking sauce for them. I made a very generic honey mustard sauce and it
was very good with the chicken.

My chicken breasts were pretty good too. I flattened chicken breasts enough
that they would cook evenly in a pan and then dredged them in flour seasoned
with salt, pepper and tarragon. I fried them in butter until they were nicely
browned, took the chicken out and poured about a cup of white wine into the
pan, let it reduce a little then added some more butter and stirred until I had
a nice sauce.

Dave Smith <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Michael \'Dog3\' Lonergan said:

Last nights grilled chicken was really good. Here is what I did.

I pounded 8 breasts to about 1/4 to 1/2 inch thin. Then I rubbed
fresh garlic and ginger over each breast and seasoned with kosher
salt, fresh cracked pepper and some onion powder. I liberally
sprinkled on some olive oil and soy sauce and marinated in the fridge
for a couple of hours. Oh, I also threw in some sprigs of fresh
oregano, it's still running amuck in the garden. I fired up the gas
grill on high heat and seard the breasts and then turned the heat to
medium and cooked for not a real long time. Well it was dark and I
couldn't see real good so I'd say about 15 minutes or maybe 20.
Anyway just cook until still juicy but not pink in the middle of the
fattest breast. I could not decide what sauce to make so I did a
dunking sauce for them. I made a very generic honey mustard sauce
and it was very good with the chicken.

My chicken breasts were pretty good too. I flattened chicken breasts
enough that they would cook evenly in a pan and then dredged them in
flour seasoned with salt, pepper and tarragon. I fried them in butter
until they were nicely browned, took the chicken out and poured about
a cup of white wine into the pan, let it reduce a little then added
some more butter and stirred until I had a nice sauce.

Sounds good. Tarragon is something I don't think to use with chicken. I'll
have to use it more often. I love tarragon on fish and in some assorted
dips, on veggies... hell... I just like it 😉

Michael

--
Send email to dog30 at charter dot net

In article <[email hidden]>,

aem said:

OmManiPadmeOmelet said:

I don't grow them all either.
Dill is a good example! It just does not live long enough.

Unusual. Dill is classified by most as a very vigorous grower both
from transplants and from seed. In warm winter areas right now is a
good time to start some, and then start some more about three weeks
later. You'll have more fresh dill than you know what to do with. In
fact, novices are often warned away from dill because it gets too big
and spreads too easily....-aem

Oh it grows for me, it just bolts and goes to seed too quickly. :-)
I can go thru a LOT of dill too when I'm eating a lot of fish...
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

Dave Smith <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Michael \'Dog3\' Lonergan said:

Last nights grilled chicken was really good. Here is what I did.

I pounded 8 breasts to about 1/4 to 1/2 inch thin. Then I rubbed
fresh garlic and ginger over each breast and seasoned with kosher
salt, fresh cracked pepper and some onion powder. I liberally
sprinkled on some olive oil and soy sauce and marinated in the fridge
for a couple of hours. Oh, I also threw in some sprigs of fresh
oregano, it's still running amuck in the garden. I fired up the gas
grill on high heat and seard the breasts and then turned the heat to
medium and cooked for not a real long time. Well it was dark and I
couldn't see real good so I'd say about 15 minutes or maybe 20.
Anyway just cook until still juicy but not pink in the middle of the
fattest breast. I could not decide what sauce to make so I did a
dunking sauce for them. I made a very generic honey mustard sauce
and it was very good with the chicken.

My chicken breasts were pretty good too. I flattened chicken breasts
enough that they would cook evenly in a pan and then dredged them in
flour seasoned with salt, pepper and tarragon. I fried them in butter
until they were nicely browned, took the chicken out and poured about
a cup of white wine into the pan, let it reduce a little then added
some more butter and stirred until I had a nice sauce.

Sounds good. Tarragon is something I don't think to use with chicken. I'll
have to use it more often. I love tarragon on fish and in some assorted
dips, on veggies... hell... I just like it 😉

Michael

Tarragon is excellent on poultry.
When I have it in the garden, I like to take it fresh, make slits in the
skin of a whole chicken and stuff the herb under the skin prior to
roasting.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Michael \'Dog3\' Lonergan said:

Dave Smith <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Michael \'Dog3\' Lonergan said:

Last nights grilled chicken was really good. Here is what I did.

I pounded 8 breasts to about 1/4 to 1/2 inch thin. Then I rubbed
fresh garlic and ginger over each breast and seasoned with kosher
salt, fresh cracked pepper and some onion powder. I liberally
sprinkled on some olive oil and soy sauce and marinated in the fridge
for a couple of hours. Oh, I also threw in some sprigs of fresh
oregano, it's still running amuck in the garden. I fired up the gas
grill on high heat and seard the breasts and then turned the heat to
medium and cooked for not a real long time. Well it was dark and I
couldn't see real good so I'd say about 15 minutes or maybe 20.
Anyway just cook until still juicy but not pink in the middle of the
fattest breast. I could not decide what sauce to make so I did a
dunking sauce for them. I made a very generic honey mustard sauce
and it was very good with the chicken.

My chicken breasts were pretty good too. I flattened chicken breasts
enough that they would cook evenly in a pan and then dredged them in
flour seasoned with salt, pepper and tarragon. I fried them in butter
until they were nicely browned, took the chicken out and poured about
a cup of white wine into the pan, let it reduce a little then added
some more butter and stirred until I had a nice sauce.

Sounds good. Tarragon is something I don't think to use with chicken. I'll
have to use it more often. I love tarragon on fish and in some assorted
dips, on veggies... hell... I just like it 😉

Me too...I've been known to just open the jar and smell it when I am
getting out some other spices...LOL....I love it in most
dishes....Sharon

Quoted message said:

Michael

--
Send email to dog30 at charter dot net

Michael \'Dog3\' Lonergan said:

Dave Smith <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Michael \'Dog3\' Lonergan said:

Last nights grilled chicken was really good. Here is what I did.

I pounded 8 breasts to about 1/4 to 1/2 inch thin. Then I rubbed
fresh garlic and ginger over each breast and seasoned with kosher
salt, fresh cracked pepper and some onion powder. I liberally
sprinkled on some olive oil and soy sauce and marinated in the fridge
for a couple of hours. Oh, I also threw in some sprigs of fresh
oregano, it's still running amuck in the garden. I fired up the gas
grill on high heat and seard the breasts and then turned the heat to
medium and cooked for not a real long time. Well it was dark and I
couldn't see real good so I'd say about 15 minutes or maybe 20.
Anyway just cook until still juicy but not pink in the middle of the
fattest breast. I could not decide what sauce to make so I did a
dunking sauce for them. I made a very generic honey mustard sauce
and it was very good with the chicken.

My chicken breasts were pretty good too. I flattened chicken breasts
enough that they would cook evenly in a pan and then dredged them in
flour seasoned with salt, pepper and tarragon. I fried them in butter
until they were nicely browned, took the chicken out and poured about
a cup of white wine into the pan, let it reduce a little then added
some more butter and stirred until I had a nice sauce.

Sounds good. Tarragon is something I don't think to use with chicken. I'll
have to use it more often. I love tarragon on fish and in some assorted
dips, on veggies... hell... I just like it 😉

Me too...I've been known to just open the jar and smell it when I am
getting out some other spices...LOL....I love it in most
dishes....Sharon

Quoted message said:

Michael

--
Send email to dog30 at charter dot net

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

For now, basil is in pots in the greenhouse as I hope to have some

over

Quoted message said:

Quoted message said:

Quoted message said:

the winter. :-d

I love fresh basil.....

I didn't think it would overwinter, thought it was supposed to be an
annual? - Most just say to collect the seeds as it's dying off and re-plant
beginning of the next season. That's what I've been doing - let it flower,
as they set seed and dried off, pick the dry heads and put to one side. It
grew quick and well for us this year, MUCH more than we've been able to use
',;~}~

Shaun aRe

Michael said:

Sounds good. Tarragon is something I don't think to use with chicken.
I'll have to use it more often. I love tarragon on fish and in some
assorted dips, on veggies... hell... I just like it 😉

Damsel has posted her Tarragon Chicken recipe so frequently that I can't
*help* but
think about the combination of chicken and tarragon. Here, let me refresh
your memory:

Tarragon Chicken

Recipe By: Damsel in dis Dress

1 tablespoon butter
4 chicken breast halves without skin -- 1-inch pieces
1 medium onion -- finely chopped
1 large garlic clove -- minced
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh chives -- or 2 teaspoons dried
4 1/2 teaspoons dried tarragon
1 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper -- freshly ground

1. Melt butter in a large frying pan over medium-high heat.
2. Brown chicken pieces lightly on all sides.
3. Add onion, garlic, and parsley and cook, stirring, for 3-4 minutes
longer, or until onion is limp.
4. Stir in chives, tarragon, wine (or apple juice), lemon juice, salt and
pepper, and bring to a boil. Lower heat and simmer, covered, for 10
minutes.
5. Remove cover and simmer for 10-15 minutes longer, or until chicken is
just tender.

4 carbs per serving (5-1)

Source:
"based on a recipe in _Don't Tell 'Em It's Good for 'Em_ by Nancy
Baggett, Ruth Glick, & Gloria Kaufer Greene"

My mother used to make tarragon chicken following a recipe from a magazine.
I don't have that recipe, but I remember that it called for tarragon
vinegar -- and that's the only thing she ever used that vinegar for. My
principal uses for tarragon are in salad dressings, omelets (usually as part
of Herbs de Provence), or sprinkled on top of shrimp tostadas.

Bob