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Old 10-19-2015, 04:35 PM   #11
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Originally Posted by Kayelle View Post
Actually, I use this Andy, but you can't go wrong with Goya products.
Amazon.com : Goya Mojo Criollo Marinade, 24-Ounce Bottle (Pack of 2) : Marinades And Seasoning Mixes : Grocery & Gourmet Food

I'm grilling a tri tip tonight that's been marinating in the recipe Ross used.
I'll also grill a big basket of veggies, and garlic toast for the SC.
My supermarket has two full aisles of just Goya products. You would be surprised at how many non-Hispanic folks are in those two aisles. It is not just an ethnic aisle anymore. The public have discovered it.
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Old 10-19-2015, 04:37 PM   #12
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Just a three quart saucepan of chicken with rice soup. Made with two legs and boneless thighs. One bowl for me, two for Pirate and the rest for the freezer.
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Old 10-19-2015, 04:45 PM   #13
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Made a big pot of hamburger soup this afternoon for our supper.
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Old 10-19-2015, 05:54 PM   #14
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I'll have a sandwich, soup, and a beer; nothing fancy.

I'd love a turkey leg to gnaw on.
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Old 10-19-2015, 06:00 PM   #15
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Italian roast chicken and sausage on a bed of vegetables.

I leave out the tomatoes and the potatoes. Today I added a couple of carrots cut into chunks, a handful of small white mushrooms and a teaspoon of dried red pepper flakes.

For my small version of this recipe I cut up half of a chicken using the little chicken, big family, method!

First I removed the leg and thigh, separated the drumstick from the thigh, cut the thigh in half, detached the wing leaving part of the breast intact and cut the remaining breast/back into two pieces. This method gives you 12 small pieces of chicken from each bird, great for a buffet or meal where multiple proteins are being offered.

Andy, I didn't think of this the other day but it might be a good choice for SO, no flabby chicken skin and all of the flavor elements of cacciatore.

Chicken, Sausage, Potatoes, And Peppers In The Oven Recipe from Courtenay Palmer
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Old 10-19-2015, 07:05 PM   #16
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Decided to mash the potatoes and pan fry the breasts.
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Old 10-19-2015, 07:44 PM   #17
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Gnocchi with browned butter, shallots, and truffles from Pan-Seared Potato Gnocchi with Buerre Noissette, Black Summer Truffle, and Manderone Provolone | James Beard Foundation . I subbed out parm for the aged provolone because I didn't feel like making a run to the Italian market. REALLY good, even w/o the truffle slices. Definitely never a weeknight meal again though. Slightly different way to make gnocchi. They did come out really light though.
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Old 10-19-2015, 09:10 PM   #18
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Gnocchi with browned butter, shallots, and truffles from Pan-Seared Potato Gnocchi with Buerre Noissette, Black Summer Truffle, and Manderone Provolone | James Beard Foundation . I subbed out parm for the aged provolone because I didn't feel like making a run to the Italian market. REALLY good, even w/o the truffle slices. Definitely never a weeknight meal again though. Slightly different way to make gnocchi. They did come out really light though.
I've never tasted truffles, could you describe the flavor profile ?
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Old 10-19-2015, 09:17 PM   #19
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I've never tasted truffles, could you describe the flavor profile ?
Like dirt
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Old 10-19-2015, 09:18 PM   #20
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Grilled b/s chicken thighs with Miners Mix XXX-Garlic Seasoning & Rub,
roasted Baby Dutch Yellow Potatoes with some of the rub and olive oil on them and Trader Joe's Soycatash. SHHHHH! Don't tell DH that's kinda healthy
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