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Old 10-10-12   #2381
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Fish and prawn pie.
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Old 10-11-12   #2382
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Lime and Coriander chicken.
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Old 10-12-12   #2383
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Lasagna.
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Old 10-14-12   #2384
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Roast chicken.
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Old 10-15-12   #2385
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Roast chicken with rainbow carrots and potatoes, salad on the side.
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Old 10-15-12   #2386
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Baked Salom with thyme and lemon oat crust (I'll definitely be making this again).
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Old 10-16-12   #2387
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Red beans and rice, Caribbean style; avocado salad.
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Old 10-16-12   #2388
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Default Re: Whats for dinner?

I've finally got the bugs out of the sauce to go with bacalao, potato and pimento, that I blagged from a chef in Durango. Must have been 'confused' when I wrote it down on a napkin, unsurprisingly since I'd just finished playing an unscheduled set in return for free cider for us both. I've eaten it for lunch twice since we got back but this time I've got is sussed.

Avocado fans with a fruit vinaigrette for starters.

blessings
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Old 10-16-12   #2389
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Default Re: Whats for dinner?

Quote:
Originally Posted by ffetcher View Post
I've finally got the bugs out of the sauce to go with bacalao, potato and pimento, that I blagged from a chef in Durango. Must have been 'confused' when I wrote it down on a napkin, unsurprisingly since I'd just finished playing an unscheduled set in return for free cider for us both. I've eaten it for lunch twice since we got back but this time I've got is sussed.

Avocado fans with a fruit vinaigrette for starters.

blessings
ffetcher
Is the bacalao dish you're making a hot dish in a tomato sauce or cold like an escabeche? Now I want bacalao... damn you!
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Old 10-16-12   #2390
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Originally Posted by ChefWitch View Post
Is the bacalao dish you're making a hot dish in a tomato sauce or cold like an escabeche? Now I want bacalao... damn you!
It's halfway between. Basically sweated potato cubes, bacalao (we have a broad range of ethnic shops, I'm sorry, you'll just have to move over here) and lightly roasted red peppers, served warm (add the cubed fish last, so that it mostly cooks in the heat of the veg), with a cream and mustard sauce. The problem has been getting the right amount of finely chopped white onion in proportion to rest of the sauce, and the right amount of sauce so that everything is warm enough for the sauce not to be cloying, but not piping hot.

Anyone here remember how long it took me to get the Pierogi right? This was more difficult.

blessings
ffetcher
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(a tee-shirt for the top quark team at CERN: now the title of an anthology of papers on quantum physics edited by Stephen Hawking)
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