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Old 11-24-2009, 09:39 AM   #11
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Join Date: Dec 2008
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I made a chicken gallantine in cooking school, and while everyone else followed the recipe, I made mine Tex-Mex. I used cornmeal in my panade, and tequila instead of brandy. Instead of smoked ham/pitaschio garnish, I used chorizo (smoked, Spanish style), and pepitas.
Yep, it was good!
As long as you don't use a whole lot of fat in a polenta and bolognese, I think it would fit into a healthy meal plan, Bigdaddy! Just have a nice salad with it and cut down on your portions.


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Old 11-24-2009, 09:46 AM   #12
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Join Date: May 2009
Location: Chicago Area
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I agree, I have been getting good at cooking rich but low fat. It's an interesting challenge and it's probably just what I needed in the war to keep my cooking new and interesting.

No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
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