'When done-----------------------.' - Lunchlee

Canary Islands Chicken " My Style"

'Make two little pinches on top of bag / 'Note: As I like mixing different cultures and traditions / 'When done-----------------------.' / ['Place chicken in the bag. Add all dry ingredients / add sherry and olive oil. Once bag is closed / and please careful--no fainting with the superb smells that will surround you / depending on how big your chicken is or how well done you like it. I prefer chicken well done with a crusty skin.' / let it cool a little and then open bag carefully. Take out chicken and collect all the liquid (there`ll be plenty of it) / of course a good Spanish olive oil / onion and tomatoes and / place in an oven tray and put it into the oven at 375ºF for 1 1/2 to 2 hours / salt and vinegar).'] / shake well to let ingredients mix and run around.' / so different to usual roast chicken in USA. The hint here is the dry sherry wine--the better the label / the best results. Old Spanish wisdom in this wine!' / try this with a good challah or a southern style cornmeal as well as a salad (only greens

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Full of flavour, juicy, tasty, aromatic chicken, oven roast in a bag. Easy recipe, good both hot and cold, with the special hint of Spanish …

N. Y. C. Corned Beef and Cabbage

'Hope there is leftovers for breakfast.' / 'Keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher.' / 'Pick out a bag of medium to small sized ones.' / 'Place the brisket (best side up) in the bottom of the pot.' / 'Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley.' / 'Preparing and cooking the meal-----------------------.' / 'Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.' / 'Quarter them (halve or whole if tiny).' / 'Reduce heat / 'Remove any eyes and bad spots.' / 'Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.' / 'Scrub and rinse the new red potatoes.' / 'Slice the brisket cross grain.' / 'The heavier and more solid it is / 'The smaller the better.' / 'There will always be some gristle and it runs the length of the slab in the center.' / 'Use a large Dutch oven or stock pot that will hold everything all at once.' / 'Watch out for the red dyed ones.' / 'When done-----------------------.' / "If not / "If there isn't a spice bag in with the brisket / "Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one." / "Serving a bowl of carrots is a big no no on Saint Patrick's Day." / "Smell it to make sure it isn't too bitter." / cover and simmer for 10 minutes.' / cover and simmer for 2 hours.' / cover and simmer for 20 minutes.' / crush the garlic clove and rub the inside of the bowl with it.' / it coats all the potato pieces and the parsley is evenly distributed.' / more is better.' / rinse and cut it into quarters through the spine so they stay together. Set aside.'

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Here’s how to make corned beef and cabbage the right way. My thanks to my great-grandmother Delia O’Dowd and other NYC Irish Catholics who invented …

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