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Old 07-31-2013, 01:27 AM   #31
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I have a pork tenderloin I'll marinate in olive oil, white wine, lemon zest, minced garlic and fresh thyme....
Tenderloin never made it to the grill. It seems like every stop I made along my errand route had a glitch, not to mention every stinkin' idiot driver in the tri-state area was In Front Of Me as I was driving. Ravenous as I rounded the bend about 2 miles from home, I pulled over and called in an order for a cheesesteak calzone. Good thing too as Himself had been fighting with the new modem and was not in the mood to cook dinner right then. Looks like it will be grilled tomorrow.
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Old 07-31-2013, 04:08 AM   #32
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Sure. Pretty basic, really. My mother's recipe.
Roch, that's pretty much my mother's recipe too.....except she used LOTS of garlic!
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Old 07-31-2013, 07:45 AM   #33
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Roch, that's pretty much my mother's recipe too.....except she used LOTS of garlic!
My mother isn't crazy about garlic. When talking about her recipes, she sometimes mentions you can add garlic, but she never chooses to. I, on the other hand, love the stuff and never miss a chance to use it....
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Old 07-31-2013, 07:49 AM   #34
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You're making me hungry. That tourtière doesn't look like "La Bell Fermière" brand.
Not familiar with that brand. I googled it and got some inappropriate pictures. . Must be only available in Quebec. Now, I want to try one....
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Old 07-31-2013, 08:01 AM   #35
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Christmas in July. Tourtiere with assorted roasted veggies...
How do you make your tourtiere, Rock? Just wondering if they are anything like the ones I make. Please post your recipe.
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Old 07-31-2013, 10:00 AM   #36
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I ended up taking 2 medallions of pork loin, dicing them, and stir-frying it with onion, and adding crushed pineapple, brown sugar, ginger, 5-spice, soy sauce, and white rice. I omitted the corn starch and vinegar that I usually add to such a dish. And I usually make the pork-fried-rice separate, and a sweet and sour sauce to go over it. but all mixed together, this was still yummy. Just wish I'd had some red and orange bell pepper to add. Then it would have been really great.

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Old 07-31-2013, 10:13 AM   #37
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How do you make your tourtiere, Rock? Just wondering if they are anything like the ones I make. Please post your recipe.
He did, scroll up.
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Old 07-31-2013, 12:44 PM   #38
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Originally Posted by Cooking Goddess View Post
What, NO margaritas?
It's only Tuesday AND I was eating alone. Stirling GMs a game and it was held on Tuesday this week. He brought pulled pork and stuff to make a sandwich to eat at the game. So, even though we weren't eating together, we had the same stuff for supper.
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Old 07-31-2013, 04:02 PM   #39
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Do you have a Margarita recipe TL?

I've got mine but I'll admit it's a bit rough. I just refuse to use Margarita mix. My recipe is simple: juice of one lime, a shot of tequila and half a shot of Gran Mariner.
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Old 07-31-2013, 04:43 PM   #40
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Do you have a Margarita recipe TL?

I've got mine but I'll admit it's a bit rough. I just refuse to use Margarita mix. My recipe is simple: juice of one lime, a shot of tequila and half a shot of Gran Mariner.
That's about it, Greg. Some places use a dash of OJ, and you could use a bit of simple syrup if you want it a little sweeter. I usually use 3 parts tequila, 1 part orange liqueur.

I haven't found a storebought mix I like yet either.
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