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      01-10-2022, 03:39 AM   #5083
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Was some tenderdised lamb yesterday slow cooked with roast potatoes and 3 veg. Some left overs will be consumed for lunch.
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      01-10-2022, 07:00 AM   #5084
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Kids came out for dinner so we did a prime rib roast and tuna.

No pics of sides
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      01-10-2022, 07:54 AM   #5085
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      01-10-2022, 08:02 AM   #5086
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Thank you kind sir. I can cook well but not post pics .

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      01-10-2022, 10:45 AM   #5087
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Thank you kind sir. I can cook well but not post pics .
Bienvenue, they need to be save to the desk top and spin around even if they look alright.
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      01-10-2022, 11:17 AM   #5088
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Judging from the pictures our friends from up North post, you'd think the Canadian groceries stopped selling green vegetables in November!

Wagyu tri-tip, roast cauliflower, and romaine/tomato salad. 'Cuz, greens, they're good for ya.
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      01-10-2022, 12:35 PM   #5089
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... 'Cuz, greens, they're good for ya.
.
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      01-10-2022, 01:41 PM   #5090
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Quote:
Originally Posted by Chick Webb View Post
'Cuz, greens, they're good for ya.
That's not food. That's what food EATS!

FWIW, I can eat cauliflower 7 days per week, and even had steamed cauliflower for breakfast this morning.....
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      01-10-2022, 06:45 PM   #5091
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Chicken pot pie. I ate half of it. I was hungry...Didn't have a chance to eat since breakfast.


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      01-10-2022, 06:48 PM   #5092
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Poivron farcis

Recipe from Bruno Albouze. On a scale from 1 to 10, the flavor on this is an 11. Really good and good for you. Vegetarian.

Served on marinara with grapes for dessert.

Bell pepper
Onion
Garlic
Black beans
Yellow corn
Rice
Gruyere
Bread crumbs
Pine nuts
Parsley
Fresh thyme
Crushed tomatoes
EVOO
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      01-10-2022, 06:55 PM   #5093
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Beer Battered Haddock with Air Fry Fries
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      01-10-2022, 08:51 PM   #5094
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Poivron farcis


I haven't made that in ages!!! I'll ask my Mum for her recipe since that's the only one I know.
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      01-10-2022, 08:56 PM   #5095
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Bride made one of my favorite desserts: chocolate mousse tart.

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      01-10-2022, 08:58 PM   #5096
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Finished my Ceramic brake upgrade…

Brunswick stew… base with Guiness and Jack.

I wore flannel today. Lol
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      01-10-2022, 09:05 PM   #5097
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      01-11-2022, 10:55 AM   #5098
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Left over roast potatoes and red sauerkraut from Sunday and chicken from Friday.
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      01-11-2022, 11:12 AM   #5099
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They all look delicious!
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      01-11-2022, 03:15 PM   #5100
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Smile

Coming soon... My signature Jerk Chicken about to marinate for hours before going onto the grill... 🐔🍗🤤
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      01-11-2022, 03:45 PM   #5101
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Quote:
Originally Posted by TXSTYLE View Post
Coming soon... My signature Jerk Chicken about to marinate for hours before going onto the grill... 🐔🍗🤤
recipe?
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      01-11-2022, 03:55 PM   #5102
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Quote:
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Coming soon... My signature Jerk Chicken about to marinate for hours before going onto the grill... 🐔🍗🤤
Quote:
Originally Posted by essejM3 View Post
recipe?
Can't remember the last time I made jerk chicken, but am curious as well about recipe.

Is it very spicy or no? My family can't handle too much heat, but I enjoy a little. I keep trying to build up their tolerance. I'd probably pare down the heat a little if it is spicy.
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      01-11-2022, 04:02 PM   #5103
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Quote:
Originally Posted by Joekerr View Post
Can't remember the last time I made jerk chicken, but am curious as well about recipe.

Is it very spicy or no? My family can't handle too much heat, but I enjoy a little. I keep trying to build up their tolerance. I'd probably pare down the heat a little if it is spicy.
So it's definitely not overly spicy because I can no longer handle it either. I used to love eating hot salsa, wings, chili's, etc. But it's now a losing battle with my stomach.
However, this particular recipe is a crowd pleaser! I made it for 10 of my wife's girlfriends not too long ago and they raved about it.

My Recipe:

As I have been cooking and grilling over the years, the natural progression is to create my own Marinades. 🙂
This one requires a lot of ingredients but is sooooo worth it!
I don't really measure I just go by my preference. So you can season to taste:

For these 10 Chicken Thighs:
12oz OJ
Garlic salt
Onion Powder
A tsp or so of the following Dry:
Thyme, Pepper Mix, Allspice, Cinnamon, Parsley, Nutmeg, Cloves.
1 Tbspn sugar
Qtr cup of Olive Oil

Combine all ingredients and shake vigorously in a bottle! Pour over chicken in gallon sized zip lock bags.
Refrigerate for at least 6 hours.
Now you can grill, bake or pan fry to your desired doneness. 👨🏾*🍳
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      01-11-2022, 04:24 PM   #5104
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Quote:
Originally Posted by TXSTYLE View Post
So it's definitely not overly spicy because I can no longer handle it either. I used to love eating hot salsa, wings, chili's, etc. But it's now a losing battle with my stomach.
However, this particular recipe is a crowd pleaser! I made it for 10 of my wife's girlfriends not too long ago and they raved about it.

My Recipe:

As I have been cooking and grilling over the years, the natural progression is to create my own Marinades. ��
This one requires a lot of ingredients but is sooooo worth it!
I don't really measure I just go by my preference. So you can season to taste:

For these 10 Chicken Thighs:
12oz OJ
Garlic salt
Onion Powder
A tsp or so of the following Dry:
Thyme, Pepper Mix, Allspice, Cinnamon, Parsley, Nutmeg, Cloves.
1 Tbspn sugar
Qtr cup of Olive Oil

Combine all ingredients and shake vigorously in a bottle! Pour over chicken in gallon sized zip lock bags.
Refrigerate for at least 6 hours.
Now you can grill, bake or pan fry to your desired doneness. ����*��
Thanks!

One question actually - what is a "pepper mix" - like just any sorts of dry pepper, like black, cayenne, etc or is it something specific to the States?
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