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Old 04-17-2007, 11:08 PM   #31
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LEFSElover, you will LOVE this. I am curious to all posters, why wouldn't this be good as a marinade for chicken? I slathered this all over a pork roast Monday night and it was fantastic! I was going to try chicken but now I am leary.........
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Old 04-18-2007, 09:19 AM   #32
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As a marinade for adding flavor. Let your taste buds be your guide. It’s Delicious!
As a marinade for tenderizing. Minimal effectiveness. It can be costly!!
As a finishing sauce for fish, pork, beef, or chicken. It's Priceless!!!
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Old 04-18-2007, 08:57 PM   #33
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Okay I did it. I put five fairly large chicken breasts and some dressing in a sealed bag for about an hour and half. I baked the chicken at 350 degrees in a convection oven until 180 degrees. I topped the chicken with some mozzarella and some diced tomatoes, evoo, basil, oregano and s&p - the result: YUMMMMMM! The chicken was very flavorful!
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Old 04-23-2007, 06:25 PM   #34
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Quote:
Originally Posted by Uncle Bob
2 Jars Small Capers... 3-4 oz jars
6-8 toes ga-lick
8 oz EVOO
Fesh ground black pepper

Blend capers and ga-lick
add oil...add pepper

No salt needed...as capers and juice take care of that!

Ya'll Enjoy this one!
Is it possible to substitute the capers with some plain vinegar and salt? If so, I wonder in what proportions...
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Old 04-23-2007, 06:57 PM   #35
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Something like 1/4 portion vinegar to 3/4 portion of Evoo plus garlic, salt and pepper would give you a simple and basic vinaigrette. However, without the capers you would have changed the recipe entirely. Two completely different dressings. Both good, but very different. Hope this helps!

Enjoy!
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