Not your ordinary martini, but my fave, and they're a hit at parties.
2-parts vodka (Grey Goose, preferably)
2-parts apple pucker (in the liquer aisle)
1-part butterscotch schnapps (probably near the apple pucker)
Shake with ice, strain and pour.
And be careful. They're loaded.
With special thanks and a major mojo tip 'o the hat to hlupak who provided the key to the lock here: http://boards.fool.com/Message.asp?mid=23018309 (...Or, if'n y'all wants a direct link to hlupak's breaded meats recipe itself...)
6-8 boneless, skinless chicken breast tenders
white flour
2 eggs
2 Cup coconut granola (I got from Whole Foods - you might be able to make do with regular granola...whatever ya like)
2 Cup shredded baker's coconut
Mix about 1/2 the granola and coconut on a plate, until roughly evenly spread. Wash the chicken, then dry thoroughly. Put about 2 C flour on a plate, crack the two eggs into a bowl, and put the coconut/granola ix on a final plate. One at a time, dip each tender in the flour, eggs, and granola/coconut mix. Set on a clean plate. After you've done 1/2 of the chicken tenders, put the rest of the granola/coconut mixture onto the plate to "recharge" it, and finish the rest of the chicken. Grill over medium heat until done.
Would go super-duper well with a pineapple or mango chutney or salsa, but we didn't have any around, alas.
Be careful about the heat - the coconut and granola will burn might quick on ya if'n ya don't watch it. I found it was helpful to give the chicken about 30 seconds on the grill, then turn them over once at the beginning of the cooking. That seemed to help cook the coating onto the chicken and help it stick, but that might just be how it seemed.
Makes enough for about 3-4 meals. Guess what I'm having for lunch all week. ;)
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