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04-03-2015, 09:53 AM
Re: (...)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Subject to change: tortilla crusted tilapia, yellow rice and ASPARAGUS.
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I was stumped on what to make tonight when I looked at the pork chop review thread. Why not?!?! Tenderloin is thawing and will throw in the marinade shortly. Salad and rice will make up the sides.
Daphne
Keep your mind wide open.
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Daphne, please review your dinner. I may make it for lunch this w/end, except I'll pound out the tenderloin into cutlets.
Today it's Saltimbocca chicken breasts with sage sauce, potato confit.
Not subject to change: ASPARAGUS!
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I hope you like the flavors as much as we liked this marinade and pork, Daphne.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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I'll let you know! It sure does smell good!
ETA: William constantly uses up my Worchestershire, so I just added extra Soy Sauce and threw in a small squirt of anchovy paste.
Daphne
Keep your mind wide open.
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Daphne, would you put your review in the thread for it, please? Thanks
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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I will, Jean. I hope I haven't ruined the pork. William wound up cooking at the farm last night, and he had the gas tank for the grill out there with him, so the pork is on for tonight. It ought to be really flavorful! LOL!
Daphne
Keep your mind wide open.