WINNERS page 106
ifirouus
teaspoons Thai chili sauce, 1/2
cup chopped green onions, 2
peeled and diced small cucum-
bers and 1/4 cup chopped fresh
cilantro. Cover and refrigerate.
Before serving, sprinkle with 1/4
cup finely chopped roasted
peanuts.
THAI THIGH KABOBS
(MEAT)
8 boneless, skinless chicken
thighs
1/2 cup hot garlic soy sauce
1/4 cup packed brown sugar
1/4 cup ketchup
2 tablespoons fresh lime juice
1 large shallot, chopped
1 tablespoon peanut butter
1 large sweet onion
1 each: large seeded orange, red
and yellow bell pepper, cut in 1
1/2-inch chunks
Thai Rice Pilaf (recipe follows)
cilantro sprigs
lime slices
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CARAMELIZED
CHICKEN (MEAT)
1 whole chicken, cut in parts
1 1/2 tablespoons garlic salt
1/2 teaspoon pepper
1 tablespoon onion powder
1 cup flour
2 tablespoons olive oil
3 fresh pears, cored and sliced
1 apple, cored and sliced into
rings
1/2 cup dry white wine
2 tablespoons margarine
1/2 cup light corn syrup
1 teaspoon grated lemon peel
1/2 cup brandy
Mix together garlic salt, pep-
per and onion powder; rub on
chicken. Put flour in paper bag;
add chicken one piece at a time,
and shake to coat. In large fry
pan, place oil and heat to medi-
um-high temperature. Add
chicken and cook about 15 min-
utes or until brown on all sides.
Drain oil from fry pan, reduce
heat to medium and add pears,
Gently pound chicken to 1/2- apples and wine. Cover and sim-
inch thickness. Cut each thigh mer 15 minutes. In a small
in half and place in medium saucepan, place margarine and
glass bowl. In blender contain- melt over medium heat. Add
er, place hot garlic soy sauce, corn syrup; cook, stirring, about
brown sugar, ketchup, lime juice, 3 minutes. Mix together brandy
shallot and peanut butter. and lemon peel; gradually add
Process on high speed until to syrup. Turn chicken, skin side
smooth. Pour mixture over up, and pour brandy mixture
chicken, cover and refrigerate 15 over chicken. Bring to a boil,
minutes. Drain chicken thor- then reduce to low heat and sim-
oughly. Reserve marinade and mer, uncovered, about 20 min-
place in medium saucepan over utes or until fork can be inserted
medium temperature. Cook, stir- in chicken with ease. Remove
ring occasionally, about 6 min- chicken to serving dish and pour
utes or until marinade is sauce over chicken.
Makes 4 servings.
thickened. Reduce heat, cover
and keep warm. Cut onion into
****
8 wedges and separate each
Florida's
state winner is
wedge in half. On each of 4 long
Catherine
Kirkland,
a veteran
metal skewers alternately
thread chicken, onion and pep- cooking contest contestant. She
pers. Place on broiler pan. Coat is interested in genealogy and
kabobs evenly with cooking has researched six family histo-
spray. Set temperature control ries. Catherine lives along the St.
at broil and arrange rack so Johns River in a rural commu-
cobwebs are about 8 inches from nity outside of St. Augustine:
the heat. Broil 8 minutes; turn CHICKEN BREASTS
over and broil, brushing liberal- RIVIERA (MEAT)
ly with sauce until kabobs begin 4 boneless, skinless chicken
breast halves
to glaze. To serve, place skew-
cup flour
ers on a bed of Thai Rice Pilaf. 1/4
1 teaspoon poultry seasoning
Garnish with cilantro and lime 1/2 teaspoon lemon pepper
slices.
1/2 teaspoon salt
2 tablespoons vegetable oil
Makes 4 servings.
THAI RICE PILAF: In
medium saucepan, place 2 ta-
blespoons canola oil and heat to
medium high temperature. Add
1 package (approx. 7 oz.) curry
rice mix. Saute until rice is light-
ly toasted. Add 2 1/2 cups low-
salt chicken broth and 1
teaspoon spicy seasoned salt.
Bring to a boil, cover and reduce
heat. Simmer about 25 minutes
or until all liquid is absorbed.
Gently fold in 3 tablespoons
chopped cilantro, 2 tablespoons
fresh lime juice and 1/2 teaspoon
finely grated lemon peel.
y. i"I"k
Although not a "big" winner,
here is the winning recipe from
the state of Maryland.
1 teaspoon cornstarch
1/2 cup grapefruit juice
1/2 cup pineapple juice
2 tablespoons margarine, melted
1 tablespoon honey
1 teaspoon spicy brown mustard
1 grapefruit, cut in 8 wedges
4 pineapple slices
assorted salad greens
chopped fresh parsley
Between two pieces of wax pa-
per, gently flatten chicken. In
small bowl, mix together flour,
poultry seasoning, lemon pepper
and salt. Add chicken, one piece
at a time, dredging to coat. In
large fry pan, place oil and heat
to medium high temperature.
Add chicken and cook about 3
minutes on each side or until
brown. In small bowl, mix to-
gether cornstarch, grapefruit
j uice and pineapple juice until
smooth; add to pan and bring to