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Grilling: Mexican Roadside Chicken with Green Onions
I adore this recipe. And my copy of Mexican Everyday has died too. And I still use it. Even though it is just a mass of loose pages (barely) contained in its cover.
Cook the Book: 'Bite-Size Desserts'
savory: corn and okra fritters
sweet: these apple butter, candied walnut, and creme fraiche tarts I made once.
Salty Coffee?
I wish I had it with me, but i remember Edna Lewis's recipe for coffee in "A Taste of Country Cooking" having salt in it. It is also boiled on the stovetop. It was delicious (and maybe the strongest coffee I can remember tasting).
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Grilling: Mexican Roadside Chicken with Green Onions
@josh! I am trying to decide the same thing. I am thinking of poking holes in the pages and turning it into a three ring binder. And using the money I saved on buying another copy to sink into another one of Bayless's cookbooks that I will wear out.
Grilling: Mexican Roadside Chicken with Green Onions
I adore this recipe. And my copy of Mexican Everyday has died too. And I still use it. Even though it is just a mass of loose pages (barely) contained in its cover.
Cook the Book: 'Bite-Size Desserts'
savory: corn and okra fritters
sweet: these apple butter, candied walnut, and creme fraiche tarts I made once.
Salty Coffee?
I wish I had it with me, but i remember Edna Lewis's recipe for coffee in "A Taste of Country Cooking" having salt in it. It is also boiled on the stovetop. It was delicious (and maybe the strongest coffee I can remember tasting).
Dinner Tonight: Lime Soup (Sopa de Lima)
One reason your sopa de lima doesn't taste the same is because you are using Persian or Key limes or Límon in Spanish. The soup in the Yucatan is traditionally made with Limas which are slightly different and more aromatic than limes. I learned this on Mexico One Plate at a Time Season 5 Episode 5: Savoring Citrus. It might be covered in some of Bayless's books also.
Threadless T-Shirt Giveaway: Booty Fruit
Pears, mangos, pineapples, blueberries, I actually love all fruits.
Threadless T-Shirt Giveaway: Lemon Aid
Simple syrup, lemons, maybe some fresh mint. I also love the arnold palmer like jammin83.
Threadless T-Shirt Giveaway: Baron VonFunburger's Haunted Castle Cavalcade
Chik-Fil-A's original chicken sandwich. Honey and hot sauce make it maybe the best thing ever
Cook the Book: Eugenia Bone's 'Well-Preserved'
All of the vegetables and fruits I am growing this year, and all of the tasty stuff from the farmer's market we don't always eat right off the bat. basically I want to learn to preserve everything :)
Cook the Book: 'Real Cajun'
in somewhat relation to the book above:
my fondest memory was tasting a fried crawfish po-boy for the first time in new iberia, la on a family trip to visit the place of my birth. between that and touring the tabasco factory it was an awakening of my love of food.
Meet Kelly Choi, Host of 'Top Chef Masters'
To all the people saying this show will suck because of her... does regular Top Chef suck because of Padma? Because I find her absolutely annoying and feel like she adds nothing to the show but she doesn't stop me from watching TC.
Cook the Book: 'Kneadlessly Simple'
I love most of the bread recipes from Peter Berley's 'The Modern Vegetarian Kitchen'. They are in fact the only reason I keep that book around, now that I am eating meat again. I rarely bake because of time concerns though. I need to try the no-knead recipes because I love baking. Most of all I love bread. :)
Cook the Book: 'On the Line'
I love it boiled, broiled, fried, etc. oh and raw. pretty much just love seafood.
Cook the Book: 'Almost Meatless'
Swiss chard tacos with carmelized onion, fresh cheese, and roasted tomatillo salsa, that with some frijoles charros rapidos and you have a very light on the meat meal (the frijoles have a bit of bacon in them) with a lot of flavor.
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
all memories of pork. i love the stuff.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
i love any ham sandwich with good ham. but my fave? good smoked country ham on a biscuit
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
a good bagel or bialy, lox, schmear, coffee.
Holiday Giveaway: Zingerman's Praise the Lard Gift Box
All of them. My first taste of Petit Jean Pepper Bacon as a kid on camping a camping trip. The first bacon after being a vegetarian for 7 years. When my wife and I decided to determine if Bacon really did make everything better and tried many many things with bacon (and bacon + chocolate really is that good). Selling bacon + chocolate chip cookies at a church bazaar to rave reviews. Making Cochinita Pibil. Which might be my favorite pork preparation now.
Win a Free Organic D'Artagnan Turkey Here!
Sautéed Brussels Sprouts With Bacon
Win a Free Organic D'Artagnan Turkey Here!
cranberry sauce with champagne and currents
Win a Free Organic D'Artagnan Turkey Here!
the pumpkin creme brulee.
Tough Pizza Critics on 'The Office'
I never ate at either Pizza Shuttle or Gumby's. I have fond memories of Rudy's but I think that is more because of atmosphere than quality.
Tough Pizza Critics on 'The Office'
Adam: what places would you consider bad in Lawrence? Because I might have missed those when I lived there.
Grilling: Mexican Roadside Chicken with Green Onions
I prefer an Achiote rub... looks similar, but better. Tastes better too.
Grilling: Mexican Roadside Chicken with Green Onions
I've got this on the grill right now for the second time. The first time I smoked it and it was very good, but I thought that the long smoking may have taken some of the flavor of the wet rub away. This time I'm doing it as per your recipe, and am having a hard time keeping my charcoal fire at 350-- it's staying more around 300. It is taking a LOT longer than 45 minutes. :^( Also, I see you recommend cooking to 165 degrees, but all my thermometers say 180 for poultry. What's up with that? Thanks for passing along the great recipe.
Grilling: Mexican Roadside Chicken with Green Onions
This was the best chicken. It's impressive and has a lot of flavor. Delicious.
Grilling: Mexican Roadside Chicken with Green Onions
Scallions are okay, but try this the real Mexican way, with knob onions. Swipe them with a little oil and then grill them over hot coals, along with your chicken.
Cristina
http://www.mexicocooks.typepad.com
Grilling: Mexican Roadside Chicken with Green Onions
made this recently after seeing it on Rick's show...it was just wonderful.
Grilling: Mexican Roadside Chicken with Green Onions
I took a cookbook, in which the binding failed a month after purchase, to Kinko's. A few bucks later it has a new plastic binding and plastic cover. It was a paper back, i dont know if they would do a hard back.
Grilling: Mexican Roadside Chicken with Green Onions
Chicken looks great, guess I'll have to buy a copy of his book.
Rest assured your book IS NOT DEAD it has moved on to another phase of it's existence! It's now a loose leaf, just make use of a 3-hole hole punch and put in a binder. It'a cheaper in the long run as it can transform many good cookbooks to binder form when they wear out too, since the quality of binding has gotten so cheap to keep costs down. Can you imagine how much it would cost to make a book with a good, durable binding and the finished book would be extremely expensive.
Salty Coffee?
When I worked at IHOP in college, we would add a pinch of salt to the carafes to those who complained the coffee was stale and told them it was fresh!
Grilling: Mexican Roadside Chicken with Green Onions
Wow, I cooked great ribeyes for my husband and his parents who flew in for the first time today. This looks better and I can practically taste it. That goes on the menu this week! Thanks so much for sharing it. dee@cookingwithdee.net
Grilling: Mexican Roadside Chicken with Green Onions
Ahh, I too love my Mexican Everyday book. In fact, making Smoky Pork Tinga Tacos tonight! Can't wait to get home to the smell of deliciousness in the slow cooker. This chicken looks absolutely amazing. That's it - making this definitely next week!
Cook the Book: 'Bite-Size Desserts'
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Cook the Book: 'Bite-Size Desserts'
dark chocolate
Cook the Book: 'Bite-Size Desserts'
Little mini cherry cream cheese treats! That's what I love!
Cook the Book: 'Bite-Size Desserts'
My savory bite-sized treat is mini quiche.
Cook the Book: 'Bite-Size Desserts'
Mini chocolate chip cookies are my faborite. garrettsambo@aol.com
Cook the Book: 'Bite-Size Desserts'
Small brownie squares.
Cook the Book: 'Bite-Size Desserts'
I love craisins!
Cook the Book: 'Bite-Size Desserts'
Bite-sized brownies
Cook the Book: 'Bite-Size Desserts'
Mini chocolate chip cookies are my favorite.
Cook the Book: 'Bite-Size Desserts'
Chocolate truffles
Cook the Book: 'Bite-Size Desserts'
I love dark chocolate truffles.
Cook the Book: 'Bite-Size Desserts'
I like mini eclairs!
Cook the Book: 'Bite-Size Desserts'
I like mochi ice cream! Delicious!
Cook the Book: 'Bite-Size Desserts'
I like the mini cheesecakes with fruit toppings. Thanks so much!
Thanks so much!
pamelashockley(AT)netscape(DOT)net
Cook the Book: 'Bite-Size Desserts'
although I guess this is actually 2 bites but I love to get creative with deviled eggs-they are a good source of protein and mighty tasty!
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Website: http://allenb.tumblr.com
Location: fayetteville, ar
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@josh! I am trying to decide the same thing. I am thinking of poking holes in the pages and turning it into a three ring binder. And using the money I saved on buying another copy to sink into another one of Bayless's cookbooks that I will wear out.