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Old 10-01-2018, 07:31 PM   #11
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That Picadillo looks good, but I'm balking a little at the currants/raisons.

That would be too much cumin for me -- I'm pretty sensitive to the taste of cumin, and always use less than what is called for.

CD
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Old 10-01-2018, 07:34 PM   #12
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Made up some eggplant Parmesan with some left over meat sauce..I grilled some eggplant slices and layered them with the meat sauce and topped them with mozzerella. I had grilled a Portabello mushroom also..
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Old 10-01-2018, 08:15 PM   #13
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Independent of this thread I had picadillo on the menu for this week.

Also, I still want to try it as an empanada filling.
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Old 10-01-2018, 08:35 PM   #14
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Ykies..October already. What's happening at your casa?



I"ll be smoking my brined pork loin on the gas barby today with my Vsmoker box. Here's the ready to go picture..more to come.

The rest of the story........it sure was good, and lots left over.
Smoked Pork Loin on a gas grill.
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Old 10-01-2018, 09:46 PM   #15
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Wonderful looking and sounding dinners.
I had a tray of bits and pieces of cheeses, olives, deviled eggs, crackers, artichoke hearts, salami, and sliced beets. Looking forward to a bowl of strawberry ice cream in a few.
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Old 10-02-2018, 01:01 AM   #16
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I'm with you on cumin, casey. If I add it to a recipe, I use only 1/4 of what is called for or just pass the spice jar over the pan. Otherwise I end up with terrible "heartburn".

ten, I've had a jar of olives on my counter to remind me to make it soon. I've used this recipe for mine, and usually cut it in half unless I'm planning leftovers: Cuban-Style Picadillo.


Heading out Tuesday afternoon for the Berkshire Mountains to meet-up with OH friends. Cleaned out all of our leftovers. I'll be enjoying someone else's cooking the next couple of days - and, hopefully, not whining about how much better I can make it.
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Old 10-02-2018, 04:41 AM   #17
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Ropa Vieja, black beans, rice and maduros.

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Old 10-02-2018, 12:59 PM   #18
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I'm with you on cumin, casey. If I add it to a recipe, I use only 1/4 of what is called for or just pass the spice jar over the pan. Otherwise I end up with terrible "heartburn".

ten, I've had a jar of olives on my counter to remind me to make it soon. I've used this recipe for mine, and usually cut it in half unless I'm planning leftovers: Cuban-Style Picadillo.

Yep, that's the same recipe from my link I left CG. It's a good one.
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Old 10-02-2018, 01:19 PM   #19
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I made grilled chicken cutlets with lemon juice, garlic, olive oil and dried oregano and rosemary from my garden. Served it with sautéed summer squash, zucchini and garden chocolate cherry tomatoes and herby, cheesy mini penne
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