The involvement of pears here is purely coincidental, as I have
recently harvested all of mine...

Anyway, I have some chicken thigh fillet and have decided to combine
them with pears somehow (since I have so many to use).

A quick search brought this recipe up:
http://www.food.com/recipe/chicken-b...h-pears-362591
Total Time: 40 mins
Prep Time: 20 mins
Cook Time: 20 mins

Ingredients:
3 whole boneless skinless chicken breasts, halved
allspice
2 tablespoons butter
2 green onions, thinly sliced (use green tops too)
1 teaspoon Dijon mustard
1/3 cup chicken broth
2 medium pears, unpeeled, cored, cut in thin length-wise wedges
1/4 cup brandy (optional) or 1/4 cup clear pear brandy (optional)
1/3 cup whipping cream

Directions:
1
Sprinkle chicken with allspice. Brown in heated butter in a large
frying pan. Sprinkle with green onions; add mustard and broth. Cover.
Reduce heat, and simmer 10 minutes.
2
Add pear wedges. Cover again, and continue cooking about 10 minutes
more, until chicken is cooked through (test with a knife in thickest
part. Pour in brandy, if used; ignite, then wait until flames subside.
3
Using a slotted spoon, remove chicken and pears to a warm serving
dish; keep warm.
4
To cooking pan add cream. Bring to boiling, stirring, and cook until
sauce is reduced and slightly thickened. Pour over chicken and pears.
5
Good served with cooked rice and tiny peas.
-----------------------------------------------------------------------------------------------

I'm substituting breast with thigh, obviously.
And duck stock for chicken broth
No green onions either, so brown onion and/or garlic...

I'll make up some Basmati rice to go with it.

"Jeßus" > wrote in message
...
> The involvement of pears here is purely coincidental, as I have
> recently harvested all of mine...
>
> Anyway, I have some chicken thigh fillet and have decided to combine
> them with pears somehow (since I have so many to use).
>
> A quick search brought this recipe up:
> http://www.food.com/recipe/chicken-b...h-pears-362591
> Total Time: 40 mins
> Prep Time: 20 mins
> Cook Time: 20 mins
>
> Ingredients:
> 3 whole boneless skinless chicken breasts, halved
> allspice
> 2 tablespoons butter
> 2 green onions, thinly sliced (use green tops too)
> 1 teaspoon Dijon mustard
> 1/3 cup chicken broth
> 2 medium pears, unpeeled, cored, cut in thin length-wise wedges
> 1/4 cup brandy (optional) or 1/4 cup clear pear brandy (optional)
> 1/3 cup whipping cream
>
> Directions:
> 1
> Sprinkle chicken with allspice. Brown in heated butter in a large
> frying pan. Sprinkle with green onions; add mustard and broth. Cover.
> Reduce heat, and simmer 10 minutes.
> 2
> Add pear wedges. Cover again, and continue cooking about 10 minutes
> more, until chicken is cooked through (test with a knife in thickest
> part. Pour in brandy, if used; ignite, then wait until flames subside.
> 3
> Using a slotted spoon, remove chicken and pears to a warm serving
> dish; keep warm.
> 4
> To cooking pan add cream. Bring to boiling, stirring, and cook until
> sauce is reduced and slightly thickened. Pour over chicken and pears.
> 5
> Good served with cooked rice and tiny peas.
> -----------------------------------------------------------------------------------------------
>
> I'm substituting breast with thigh, obviously.
> And duck stock for chicken broth
> No green onions either, so brown onion and/or garlic...
>
> I'll make up some Basmati rice to go with it.

If you need some more pears, I can hook you up!

I had Gorditas from my favorite taqueria but wasn't able to enjoy them. For
one thing I got them to go. Much better to eat there with the condiment
bar. Then as soon as I got home, I had to go back to the city from whence I
came to pick up the kids. I had a feeling that I might be better off just
to stay there but I didn't have my diabetes meds with me plus I had some
produce in the car trunk and no ice with me. It was a rather warm day. So
I had to wolf the food down and head back.

But tomorrow? We plan to go back to the taqueria if we can get in. They
are having some kind of pollo special. We can only get in perhaps every
other time that we go. They're that busy and that good. I'll bet if they
could expand the building and parking to 5 times the size, they'd still be
packed.

"Julie Bove" > wrote in
:

>
> "Jeßus" > wrote in message
> ...
>
>> The involvement of pears here is purely coincidental, as I have
>> recently harvested all of mine...
>>>
> If you need some more pears, I can hook you up!
>
From Washington to Tasmania. Brilliant.
>



--
--Bryan

"Happy ****ing 'new years' that was when me and my father
had to identify her dead mud covered body they pulled from
the family car she'd driven into the Mississippi river!"
--John Kuthe in rec.food.cooking, 3-7-2014

On Fri, 16 May 2014 23:31:41 -0700, "Julie Bove"
> wrote:

>
>"Jeßus" > wrote in message
.. .
>> The involvement of pears here is purely coincidental, as I have
>> recently harvested all of mine...
>>
>> Anyway, I have some chicken thigh fillet and have decided to combine
>> them with pears somehow (since I have so many to use).
>>
>> A quick search brought this recipe up:
>> http://www.food.com/recipe/chicken-b...h-pears-362591
>> Total Time: 40 mins
>> Prep Time: 20 mins
>> Cook Time: 20 mins
>>
>> Ingredients:
>> 3 whole boneless skinless chicken breasts, halved
>> allspice
>> 2 tablespoons butter
>> 2 green onions, thinly sliced (use green tops too)
>> 1 teaspoon Dijon mustard
>> 1/3 cup chicken broth
>> 2 medium pears, unpeeled, cored, cut in thin length-wise wedges
>> 1/4 cup brandy (optional) or 1/4 cup clear pear brandy (optional)
>> 1/3 cup whipping cream
>>
>> Directions:
>> 1
>> Sprinkle chicken with allspice. Brown in heated butter in a large
>> frying pan. Sprinkle with green onions; add mustard and broth. Cover.
>> Reduce heat, and simmer 10 minutes.
>> 2
>> Add pear wedges. Cover again, and continue cooking about 10 minutes
>> more, until chicken is cooked through (test with a knife in thickest
>> part. Pour in brandy, if used; ignite, then wait until flames subside.
>> 3
>> Using a slotted spoon, remove chicken and pears to a warm serving
>> dish; keep warm.
>> 4
>> To cooking pan add cream. Bring to boiling, stirring, and cook until
>> sauce is reduced and slightly thickened. Pour over chicken and pears.
>> 5
>> Good served with cooked rice and tiny peas.
>> -----------------------------------------------------------------------------------------------
>>
>> I'm substituting breast with thigh, obviously.
>> And duck stock for chicken broth
>> No green onions either, so brown onion and/or garlic...
>>
>> I'll make up some Basmati rice to go with it.
>
>If you need some more pears, I can hook you up!

Thanks. I'm sure *somebody* will eat your pears

>I had Gorditas from my favorite taqueria but wasn't able to enjoy them. For
>one thing I got them to go. Much better to eat there with the condiment
>bar. Then as soon as I got home, I had to go back to the city from whence I
>came to pick up the kids. I had a feeling that I might be better off just
>to stay there but I didn't have my diabetes meds with me plus I had some
>produce in the car trunk and no ice with me. It was a rather warm day. So
>I had to wolf the food down and head back.
>
>But tomorrow? We plan to go back to the taqueria if we can get in. They
>are having some kind of pollo special. We can only get in perhaps every
>other time that we go. They're that busy and that good. I'll bet if they
>could expand the building and parking to 5 times the size, they'd still be
>packed.


I'm going to have to look up Gorditas and taquerias to find out what
they are!

On 5/17/2014 1:14 AM, Jeßus wrote:

>
> Anyway, I have some chicken thigh fillet and have decided to combine
> them with pears somehow (since I have so many to use).

Please excuse my ignorance, but how large are chicken thigh fillets? Do
you purchase them at a meat market? I imagine they're more tender than
breast meat...?

--
DreadfulBitch

I'm a nobody, nobody is perfect, therefore I'm perfect.

DreadfulBitch wrote:
>Jeßus wrote:
>>
>>Anyway, I have some chicken thigh fillet and have decided to combine
>>them with pears somehow (since I have so many to use).
>
>Please excuse my ignorance, but how large are chicken thigh fillets? Do
>you purchase them at a meat market? I imagine they're more tender than
>breast meat...?

That would depend whether they're Dreadful Bitch breasts or Cast Iron
Bitch breasts. LOL

On 5/18/2014 7:45 AM, DreadfulBitch wrote:
> On 5/17/2014 1:14 AM, Jeßus wrote:
>
>>
>> Anyway, I have some chicken thigh fillet and have decided to combine
>> them with pears somehow (since I have so many to use).
>
> Please excuse my ignorance, but how large are chicken thigh fillets? Do
> you purchase them at a meat market? I imagine they're more tender than
> breast meat...?
>
I thought he meant skinless and boneless chicken thighs which you can
purchase at the supermarket. They are, indeed, more succulent than
breast meat. They work well in braised dishes as they don't dry out like
breast portions

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On 2014-05-18 12:20 PM, Janet Wilder wrote:
> On 5/18/2014 7:45 AM, DreadfulBitch wrote:
>> On 5/17/2014 1:14 AM, Jeßus wrote:
>>
>>>
>>> Anyway, I have some chicken thigh fillet and have decided to combine
>>> them with pears somehow (since I have so many to use).
>>
>> Please excuse my ignorance, but how large are chicken thigh fillets? Do
>> you purchase them at a meat market? I imagine they're more tender than
>> breast meat...?
>>
> I thought he meant skinless and boneless chicken thighs which you can
> purchase at the supermarket. They are, indeed, more succulent than
> breast meat. They work well in braised dishes as they don't dry out like
> breast portions
>

They are almost perfect for Tandoori chicken. They should have the bone
in for that. I prefer the richer taste of leg meat to breast, and it
is more resilient to over cooking.

On 5/18/2014 2:45 AM, DreadfulBitch wrote:
> On 5/17/2014 1:14 AM, Jeßus wrote:
>
>>
>> Anyway, I have some chicken thigh fillet and have decided to combine
>> them with pears somehow (since I have so many to use).
>
> Please excuse my ignorance, but how large are chicken thigh fillets? Do
> you purchase them at a meat market? I imagine they're more tender than
> breast meat...?
>

The boneless, skinless, thighs vary a lot in size. The ones you get from
Costco are huge compared to the stuff you get most anywhere.

My guess is that Hawaii consumes more of this stuff than any state in
the union. We eat a shitload more BST than Spam. It's used in the
favorite plate lunch item called chicken katsu. People on the mainland
would make chicken katsu with chicken breast but we prefer BST.

On Sun, 18 May 2014 07:45:20 -0500, DreadfulBitch
> wrote:

>On 5/17/2014 1:14 AM, Jeßus wrote:
>
>>
>> Anyway, I have some chicken thigh fillet and have decided to combine
>> them with pears somehow (since I have so many to use).
>
>Please excuse my ignorance, but how large are chicken thigh fillets?

About 5-6" long and 2-3" wide... maybe 1" thick.

> Do
>you purchase them at a meat market? I imagine they're more tender than
>breast meat...?

You can buy them here (in Australia) in most supermarket or butchers.

On Sun, 18 May 2014 11:20:34 -0500, Janet Wilder >
wrote:

>On 5/18/2014 7:45 AM, DreadfulBitch wrote:
>> On 5/17/2014 1:14 AM, Jeßus wrote:
>>
>>>
>>> Anyway, I have some chicken thigh fillet and have decided to combine
>>> them with pears somehow (since I have so many to use).
>>
>> Please excuse my ignorance, but how large are chicken thigh fillets? Do
>> you purchase them at a meat market? I imagine they're more tender than
>> breast meat...?
>>
>I thought he meant skinless and boneless chicken thighs which you can
>purchase at the supermarket. They are, indeed, more succulent than
>breast meat. They work well in braised dishes as they don't dry out like
>breast portions

Yes, thanks Janet... better than my description

Boneless, and indeed much more succulent than breast.
I rarely use chicken breast myself (other than in a whole roasted
chicken) and will opt for thigh whenever possible.

On Sun, 18 May 2014 12:40:43 -0400, Dave Smith
> wrote:

>On 2014-05-18 12:20 PM, Janet Wilder wrote:
>> On 5/18/2014 7:45 AM, DreadfulBitch wrote:
>>> On 5/17/2014 1:14 AM, Jeßus wrote:
>>>
>>>>
>>>> Anyway, I have some chicken thigh fillet and have decided to combine
>>>> them with pears somehow (since I have so many to use).
>>>
>>> Please excuse my ignorance, but how large are chicken thigh fillets? Do
>>> you purchase them at a meat market? I imagine they're more tender than
>>> breast meat...?
>>>
>> I thought he meant skinless and boneless chicken thighs which you can
>> purchase at the supermarket. They are, indeed, more succulent than
>> breast meat. They work well in braised dishes as they don't dry out like
>> breast portions
>>
>
>They are almost perfect for Tandoori chicken. They should have the bone
>in for that. I prefer the richer taste of leg meat to breast, and it
>is more resilient to over cooking.

IMO, thighs are better in every way, except perhaps that with breasts
you can at least stuff them.

Lamb steaks cut from the leg and marinated in EVOO, garlic, rosemary and
red wine then grilled on the gas grill. Sides were grilled egg plant
and a bag of frozen creamed spinach, nuked. Had some of the red wine, a
Spanish Tempranmillo with the dinner. DH liked it. I did, too.

Eating some raisins out of the container for dessert.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On Tue, 20 May 2014 18:41:33 -0500, Janet Wilder >
wrote:

>Lamb steaks cut from the leg and marinated in EVOO, garlic, rosemary and
>red wine then grilled on the gas grill. Sides were grilled egg plant
>and a bag of frozen creamed spinach, nuked. Had some of the red wine, a
>Spanish Tempranmillo with the dinner. DH liked it. I did, too.

Nice. I should do that more often myself (using the gas grill). I cut
up a side of lamb a couple of days ago, after dry aging it for about
ten days. Was going to make a stew today but I was very lazy this
morning and simply cooked a lamb forequarter chop for breakfast So
that's enough lamb for today and I'll make the stew tomorrow morning.

>Eating some raisins out of the container for dessert.

"Janet Wilder" > wrote in message
eb.com...
> Lamb steaks cut from the leg and marinated in EVOO, garlic, rosemary and
> red wine then grilled on the gas grill. Sides were grilled egg plant and
> a bag of frozen creamed spinach, nuked. Had some of the red wine, a
> Spanish Tempranmillo with the dinner. DH liked it. I did, too.

Yummmmm my kind of lamb too



--
http://www.helpforheroes.org.uk/shop/

On Friday, May 16, 2014 11:14:37 PM UTC-7, Je�us wrote:
> The involvement of pears here is purely coincidental, as I have
>
> recently harvested all of mine...
>
>
>
> Anyway, I have some chicken thigh fillet and have decided to combine
>
> them with pears somehow (since I have so many to use).
>
>
>
> A quick search brought this recipe up:
>
> http://www.food.com/recipe/chicken-b...h-pears-362591
>
> Total Time: 40 mins
>
> Prep Time: 20 mins
>
> Cook Time: 20 mins
>
>
>
> Ingredients:
>
> 3 whole boneless skinless chicken breasts, halved
>
> allspice
>
> 2 tablespoons butter
>
> 2 green onions, thinly sliced (use green tops too)
>
> 1 teaspoon Dijon mustard
>
> 1/3 cup chicken broth
>
> 2 medium pears, unpeeled, cored, cut in thin length-wise wedges
>
> 1/4 cup brandy (optional) or 1/4 cup clear pear brandy (optional)
>
> 1/3 cup whipping cream
>
>
>
> Directions:
>
> 1
>
> Sprinkle chicken with allspice. Brown in heated butter in a large
>
> frying pan. Sprinkle with green onions; add mustard and broth. Cover.
>
> Reduce heat, and simmer 10 minutes.
>
> 2
>
> Add pear wedges. Cover again, and continue cooking about 10 minutes
>
> more, until chicken is cooked through (test with a knife in thickest
>
> part. Pour in brandy, if used; ignite, then wait until flames subside.
>
> 3
>
> Using a slotted spoon, remove chicken and pears to a warm serving
>
> dish; keep warm.
>
> 4
>
> To cooking pan add cream. Bring to boiling, stirring, and cook until
>
> sauce is reduced and slightly thickened. Pour over chicken and pears.
>
> 5
>
> Good served with cooked rice and tiny peas.
>
> -----------------------------------------------------------------------------------------------
>
>
>
> I'm substituting breast with thigh, obviously.
>
> And duck stock for chicken broth
>
> No green onions either, so brown onion and/or garlic...
>
>
>
> I'll make up some Basmati rice to go with it.

Are you going to invite Julie over?

On Wed, 21 May 2014 15:18:46 -0700 (PDT), Chemo
> wrote:

>On Friday, May 16, 2014 11:14:37 PM UTC-7, Je�us wrote:
>> The involvement of pears here is purely coincidental, as I have
>>
>> recently harvested all of mine...
<snip>
>> I'll make up some Basmati rice to go with it.
>
>Are you going to invite Julie over?

LOL. On that note, imagine dating Julie and taking her out to a
restaurant...

In article >,
says...

> LOL. On that note, imagine dating Julie and taking her out to a
> restaurant...

When you pick her up, she won't be ready because she's taken Ang to
dance class then cooked two separate dinners for daughter and Mr.

While Julie slowly, slowly reads the restaurant menu and announces
"I'm allergic to this. I've never eaten that but I'm sure it's horrible.
Wait, I'm just texting a hair to my analyst"...

my best advice is, get as much wine down your neck and hers as possible.
Then maybe tomorrow, you won't remember anything.

Janet UK

On Thu, 22 May 2014 18:39:48 +0100, Janet > wrote:

>In article >,
>says...
>
>> LOL. On that note, imagine dating Julie and taking her out to a
>> restaurant...
>
> When you pick her up, she won't be ready because she's taken Ang to
>dance class then cooked two separate dinners for daughter and Mr.
>
> While Julie slowly, slowly reads the restaurant menu and announces
>"I'm allergic to this. I've never eaten that but I'm sure it's horrible.
>Wait, I'm just texting a hair to my analyst"...
>
>my best advice is, get as much wine down your neck and hers as possible.
>Then maybe tomorrow, you won't remember anything.

LOL