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This topic comprises 2 pages: 1 2
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Author
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Topic: Favorite Recepies Or Dishs you Love.....
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Mark Gulbrandsen
Resident Trollmaster
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Posts: 16657
From: Music City
Registered: Jun 99
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posted 03-01-2006 06:13 AM
With all the gross food being bought up in the visiting Los Angeles Thread I thought it appropriate to mention what really good food, recepies or dishes you enjoy eating.....
Mine would be first and formost any Cajun dish made.... If you haven't been to the south and eaten real Cajun stuff you haven't ever had "real food"!!
Two of my absolute favorites are Pork Chops with Sweet Potato Gravy over Grits, and just about any seafood based Gumbo.
Here's a real easy to make dinner thats adsolutely delicious! Use only the freshest ingredients you can buy! (er... that means nothing out of a bottle!)
Honey-Butter Baked Chicken with Mashed Sweet Potatoes Recipe courtesy Emeril Lagasse, 2005
1 (3 to 3 1/2-pound) whole chicken, rinsed and patted dry 1 tablespoon kosher salt 1/2 teaspoon fresh cracked black pepper 6 tablespoons honey 1 lemon, zested 1 tablespoon lemon juice 1 tablespoon room temperature unsalted butter 1 tablespoon fresh thyme leaves Mashed Sweet Potatoes, recipe follows
Preheat the oven to 400 degrees F. Arrange a rack inside a large roasting pan and set aside. Season the chicken both inside and out with the kosher salt and black pepper.
In a small bowl, combine the honey, lemon zest and juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Using a pastry brush, brush half of the honey mixture over the chicken, as well as sprinkling half the thyme over the chicken and return the chicken to the oven. Continue to cook another 30 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees F. Remove the chicken from the oven and brush the remaining honey blend and sprinkle the remainder of the thyme over the chicken.
Remove the chicken from the oven and transfer to a platter or cutting board to rest for 10 minutes before carving.
To serve, spoon the sweet potatoes into the center of 4 large plates and arrange the chicken on top. Drizzle the chicken with any remaining pan juices and serve immediately with the sweet potatoes.
Mashed Sweet Potatoes: 2 pounds sweet potatoes 1/2 cup heavy cream 3 tablespoons light brown sugar 3 tablespoons butter 2 tablespoons cane or maple syrup Pinch salt and pepper 1 teaspoon fresh thyme leaves, optional
Preheat the oven to 350 degrees F. Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle.
Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper, and thyme, if using and mix, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve.
Sweet potatoes definately rule!
Mark
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