I see some 15 star chicken thighs in my future. :)

I give my girls RAW chicken necks periodically because it's good for their teeth!

Turkey necks work also when you can get them.

Since they are raw....the bones are rubbery so are not a problem.

Anyone else do this? :p

http://forums.pelicanparts.com/uploa...1322535264.jpg

Nice teeth, eh? ;)

My wife has prepared so many great meals lately that I can't even stop to take a picture before I dig in!!

Here's another good recipe for chicken thighs that I have made a few times. Serve it with a good, spicy couscous:

Eat / Chicken thighs with saffron, green olives, and mint

JR

My version of Dave's 5-spice recipe. Used hoisin in place of the oyster sauce and opted for a bath as I do with my orange-hoisin thighs. I'd consider a quick grill to mark these and caramelize the sugar. They are phenomenal as is!

http://forums.pelicanparts.com/uploa...1322616026.jpg

this is next, thanks!, though I can't imagine how mint goes with this. saffron and green olives, absolutely. we'll see.

Awesome Shawn, did you get a picture of the "after" the sauce boils off and gets sticky / glaze!

you gotta expand on the flavors, isn't that a 15 star recipe or what?!?!!!!

Dave, it's definitely 15 stars, BUT, I would need to adjust the cooking time to get there. As they sit in the pic, they are 12 stars. I cooked covered in foil for 50 minutes at 350. I should have pulled the foil off with 20 minutes left to go to do exactly what you describe, and oddly enough, what I do with my orange-hoisin chicken. Was making meatballs after these and I think I got distracted watching Top Gear too.

The hoising-5-spice combo is magic. it's sweet and spicy and pungent and complex. Chicken is super tender and moist. I think cooking these for 45 minutes and throwing on a hot grill at that last minute would make them 16 stars. :)

Thanks again for the recipe!

Don't omit the mint. Mario knows what he's doing...

JR

Italian Sausage with Penne

http://forums.pelicanparts.com/uploa...1322956159.jpg

OK, I haven't tossed it with the penne pasta yet, but you can get the point. This recipe is a huge hit with the family & after 20 years they still demand it often.

Use 1 pkg spicy Italian sausage - brown outside & slice it thin & then finish frying (it's easier this way). Remove from pan. Slice 2 -3 cloves of garlic & fry in olive oil in the same pan with 2 twigs of fresh rosemary. Add canned tomatoes - but reserve the juice & add 'enough' to boil down. Add salt & pepper & the cooked sausage. Simmer for 20 minutes to reduce (as above). Off heat, remove garlic slices from sauce & discard & add 1 tbs (approx to taste) of balsamic vinegar to the sauce. Cook sufficient penne pasta & drain. Combine & enjoy.

Ian

no matter what it is, the debris is what makes it good

Geaux Tigers!

Spicy hamburger soup

http://forums.pelicanparts.com/uploa...1323144645.jpg

Brown hamburger and drain, add a can (796ml) of diced tomatoes, 945ml Spicy Clamato juice, one large onion, couple carrots, garlic cloves chopped, snap peas.

Season with salt & pepper to taste.

Enjoy :)

I've heard the honeycrisp apples make the best apple pies. I made a few good ones last year after chasing down a bushell. Some years are better than others. This year looks to be a good one.

DRC goes great with SPAM.....but were you out of Petrus or something? And I have actually been through "greater Metro Nimrod"....on my way to the beautiful McKenzie for some rafting.

But I digress......http://forums.pelicanparts.com/uploa...1323181925.jpg

my aged Petrus supplier was out that day...

the DRC was an off year anyway, so...

I AM going to feed the Spam to people at the monthly wino gathering coming up Wednesday.

http://forums.pelicanparts.com/uploa...1323214650.jpg

I hope you got a discount from the sticker price . . . ;)

Ian

gnocchi with toasted garlic, oil and butter with balsamic-sage reduction.

http://forums.pelicanparts.com/uploa...1323215164.jpg

Very nicely presented, Shaun. http://forums.pelicanparts.com/support/smileys/clap.gif

Ian