zydecopaws
Babbling Farker
We can all thank Landarc for the Mad Science Experiment presented here. In case you've been living under a rock (or have the Throwdown on ignore), there is a 4-Ingredient challenge happening this week. The ingredients are:
I started by marinating boneless, skinless chicken thighs for several hours in a mixture of tequila, fresh squeezed lime juice, cayenne pepper, and chopped cilantro. Maybe instead of My Thai Chicken Pie, I should have named it My Thai-quila Chicken Pie...
Around mid afternoon I fired up the BS Keg and smoked the chicken for about an hour at 275°F.
The chicken was then chopped into 1/2 inch chunks and mixed with some julienne carrots, bean sprouts, green onions, mozzarella cheese, peanuts, and the juice from 1/2 lime. Some Thai peanut sauce and the dough in the tube was then readied for assembly. Look, proof of dough in a tube.
For this experiment we used two cans of pastry sheets (that just sounds wrong) cut into twelve squares. The squares were then shoved into a muffin tin and brushed with peanut sauce.
Each individual pie was then filled with generous portions of the chicken mixture. It actually looked pretty tasty before going on the grill.
By this time I had cranked the BS Keg up to about 400°F. The pies went on for about 15 minutes; long enough to melt the cheese and brown up the pastry.
In spite of the fact that we aren’t fond of dough from a tube (at least this sort; we actually like the Orange Sweet Rolls) the end result was surprisingly edible and pleasant to look at. The kids liked them, and I ate far more of them than I should have.
The best part of this dinner is knowing that I have leftover filling (and chicken) in the refrigerator for tomorrow. The fillings for this were inspired by a pizza I saw online and I am looking forward to giving that a try.
Even if I have to use more dough from a tube… :tsk:
- Chicken
- Limes
- Dough from a tube
- Peanuts
- Eggplant
- Tofu
I started by marinating boneless, skinless chicken thighs for several hours in a mixture of tequila, fresh squeezed lime juice, cayenne pepper, and chopped cilantro. Maybe instead of My Thai Chicken Pie, I should have named it My Thai-quila Chicken Pie...
Around mid afternoon I fired up the BS Keg and smoked the chicken for about an hour at 275°F.
The chicken was then chopped into 1/2 inch chunks and mixed with some julienne carrots, bean sprouts, green onions, mozzarella cheese, peanuts, and the juice from 1/2 lime. Some Thai peanut sauce and the dough in the tube was then readied for assembly. Look, proof of dough in a tube.
For this experiment we used two cans of pastry sheets (that just sounds wrong) cut into twelve squares. The squares were then shoved into a muffin tin and brushed with peanut sauce.
Each individual pie was then filled with generous portions of the chicken mixture. It actually looked pretty tasty before going on the grill.
By this time I had cranked the BS Keg up to about 400°F. The pies went on for about 15 minutes; long enough to melt the cheese and brown up the pastry.
In spite of the fact that we aren’t fond of dough from a tube (at least this sort; we actually like the Orange Sweet Rolls) the end result was surprisingly edible and pleasant to look at. The kids liked them, and I ate far more of them than I should have.
The best part of this dinner is knowing that I have leftover filling (and chicken) in the refrigerator for tomorrow. The fillings for this were inspired by a pizza I saw online and I am looking forward to giving that a try.
Even if I have to use more dough from a tube… :tsk:
