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Whats cooking? **** Making something fine and fancy?** Just plain good? Show us! - Page 146
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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #1451
    Thanks Salty - no banana leaves around these parts. I think I'll indirect grill them with some apple smoke. Less chance of them exploding.

  2. #1452

    Jacque's "Chicken Sausage"

    Boned-Out stuffed chicken. A layer of sauteed mushrooms and onions covered with Pork Chicken Liver, Chicken Fat, Sherry farce. Roll the whole thing up, tie it and grill it. Absolutely delicious.









  3. #1453
    Senior Member Lucretia's Avatar
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    Now is not the time to bother me. And it's always now. Wiley Miller

  4. #1454
    Senior Member Duckfat's Avatar
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    My chives are starting to kick in high gear. Maybe another week before flowering. I'll be out after white Morels and ramps this week.

  5. #1455
    Senior Member K-Fed's Avatar
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    Herb grilled swordfish, oven dried tomato, macadamia nut pesto, Parmesan frico.
    Don't touch my d!ck. Dont touch my knife. ~ Anthony Bourdain ~

  6. #1456
    Quote Originally Posted by Salty dog View Post
    @ pete, Most likely throughout the week. Should I save a tenderloin for you to trim up?

    @ Mike one suggestion is to wrap them in a banana leaf with your favorite herbs/spices/butter/oil/etc. Bake it straight away or better still, grill first then finish in the oven.
    Salty, my wife and I were thinking Wednesday night for dinner, will you be at the restaurant? Also, I'd love to break down a tenderloin for you but I'm not sure that would be a good idea during dinner service .
    Twitter: @PeterDaEater

  7. #1457
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    Quote Originally Posted by K-Fed View Post

    Herb grilled swordfish, oven dried tomato, macadamia nut pesto, Parmesan frico.
    tasty looking dawg. I'm stealing the macadamia nut pesto...

  8. #1458

  9. #1459
    Senior Member Lucretia's Avatar
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    It was cheaper and faster than Mickey D's for lunch...

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    Now is not the time to bother me. And it's always now. Wiley Miller

  10. #1460
    Quote Originally Posted by mzer View Post
    Nice! Rouget with artichokes barigoule?
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

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