ms. tonya wrote:

> I've been watching his show on travel channel daily at 1 PM and have to
> say he's very interesting even more than most on the foodnetwork.
>
> Friday he prepared a tandoori chicken that I wanted to print out
> afterwards and fix for my b/f as a surprise dinner.
>
> Only problem was when I search the site epicurious.com I got no where
> finding his recipe for that day or any of his shows for that matter.
> Even link on website for TV recipes didn't bring results for printing
> out any of his recipes nor listings for any of his shows.
>
> I read online other folks were having same problem but like me they also
> are on WebTv and wondering if this could be the problem as usually.
>
> With this NG being mostly computer users do any of you watch his show
> and have luck finding/printing recipes from his daily series.
>
> TIA-email welcome.
>

A better group to ask would be rec.food.cooking

Tandoori Roasted Chicken

Recipe By : Michael Lomonaco
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chicken
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Boneless skinless chicken breast
1/2 cup Non-fat yogurt
2 tablespoons Grated fresh ginger
1 tablespoon Ground turmeric
1 teaspoon Ground cumin
2 teaspoons Paprika
1/2 teaspoon Cayenne pepper
1 tablespoon Finely-minced garlic
1 small White onion -- roughly chopped
(abt 1/4 cup)
Salt -- to taste
Freshly-ground black pepper -- to taste

In the bowl of a food processor, combine the yogurt, ginger, turmeric,
cumin, paprika, cayenne, garlic, and onion, and process to a smooth puree.
Put the puree into a shallow, flat dish and place the chicken breasts into the puree, coating both sides evenly. Allow to marinate, covered and refrigerated, for several hours or overnight.
Preheat oven to 375 degrees.
Season the chicken breasts lightly with salt and pepper and place on
a rack in a roasting pan that has been preheated for 10 minutes in the
oven. Roast the chicken, turning once, until fully cooked but still
moist and not dried out. Cooking time will vary depending on the
size and thickness of the chicken breasts.
Alternately, prepare an outdoor grill and cook over indirect heat
with the lid on, turning once.
Serve the chicken breast with a salad and a grain such as lentils
to make a complete meal.
This recipe yields 4 to 6 portions.

Recipe Source:
MICHAEL’S PLACE with Michael Lomonaco
From the TV FOOD NETWORK - (Show # ML-1B41)

--
Reg