I had an idea that the boneless bird would cook more quickly, so I used a lower temp (350F) to avoid over-browning the skin.

Turned out the bird took over 2 hours to cook and it browned very late in the process.

I now speculate that the skeleton of a chicken doesn't have enough mass to greatly affect the cooking time. No end product pic. But I'll make it again and will photograph the final product.

The glaze was tasty but seemed to affect the browning, it was uneven.

I also forgot to stuff the legs, and next time I won't bother trying to debone the wings - better to cut them off cleanly and tie up the loose skin.

More Spam recipes....

Title: FRENCH FRY SPAM CASSEROLE
Categories: Main dish
Yield: 8 servings

1 pk Frozen french fry potatoes,
-thawed (20 oz)
2 c Shredded Cheddar cheese
2 c Sour cream
1 cn Condensed cream of chicken
-soup (10 3/4 oz)
1 cn SPAM Luncheon Meat, cubed
-(12 oz)
1/2 c Chopped red bell pepper
1/2 c Chopped green onion
1/2 c Finely crushed corn flakes

Heat oven to 350'F. In large bowl, combine potatoes, cheese, sour
cream, and soup. Stir in SPAM, bell pepper, and green onion. Spoon
into 13x9″ baking dish. Sprinkle with crushed flakes. Bake 30-40
minutes or until thoroughly heated.

Screwww Spammm.


Bring on the Top Shelf Seafood.


JUMBO 6-8 count per pound PRAWNS (these things are like baby lobster tails) in a butter/garlic/wine Scampi pan-reduced glazed sauce...I can only eat about 4 of them, but that's also about a 1/2 pound of prawns!


http://forums.pelicanparts.com/uploa...1327170421.jpg


Couple nights later, King Salmon that I caught in Ketchikan Alaska, in a Szechuan Soy Brown Sugar marinade and finishing sauce BBQ cooked low and slow for 20 minutes over Alder Tree wood chips provided by my Stihl chainsaw and firewood cutting last fall.


http://forums.pelicanparts.com/uploa...1327170689.jpg




We had some boring BBQ Teryaki chicken breasts pounded flat and tenderized the night in between these two seafood dishes.............time to defrost and pull out some Pork Tenderloin next, I have an awesome Brown Sugar and Jack Daniels thick sauce, that you butterfly out flat the pork tenderloing, smear the sauce on it, roll it up like a cinnamon roll, then tie it up with butcher string with 6-8 piece of bacon wrapped around the whole thing.

Yeah, I haven't done that in a while, and I'll make your mouth drool........









Life is too short for cheap beer or crap food.

First crack at bread making.

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Bacon, pepperoni, mushroom, ham, chicken pizza....

http://forums.pelicanparts.com/uploa...1327185195.jpg

Both look wonderful!

I'd trade a slice for some bread :)

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http://forums.pelicanparts.com/uploa...1327257955.jpg
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Absolutely. That pizza looks great.

I joined a CSA in the hopes of supporting our local farmers and trying some new things. Yesterday's box had kale and swiss chard in it among other things. I don't remember ever eating either. Does anyone have a recipe for either one they could suggest. TIA

You can use the Kale and make a nice Portugese soup, Caldo Verde. Its a really hearty soup thats great in cooler weather...Swiss chard can be used in any recipe that calls for spinach, I suppose you could use it in the soup also..

Caldo Verde

http://upload.wikimedia.org/wikipedi...aldo_verde.jpg

Look for a Greek recipe for a dish called "moussaka" and I believe it will call for kale and/or swiss chard and it's a great dish!

The soup looks great.

My hubby's grandfather was Greek. The only recipe his grandmother taught me had eggplant. I guess I need to make some calls. Thanks.

Stephanie,
That may have been a spinach pie recipe that used swiss chard...

1/4 Leg of Ham, Baked, basted with Jack Daniels and honey.

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In between two shows (CES in Vegas, NAMM in Anaheim) a workmate & I 'vacationed' in a hotel with a kitchen Palm Springs. He cooked the mushroom risotto & I seared the tenderloin. Washed down with a 2006 Clos du Bois. Exceptionally yummy.

http://forums.pelicanparts.com/uploa...1327417192.jpg

Ian

Next time, try that Ham with your same ingredients, but first smeared with Dijion mustard then a heavy brown sugar rub, and wrap the whole ham or pork roast in peppered bacon strips. Tie the bacon on with Butchers twine. My gawd with that it makes it an excellent pork dish.

YOWZA! this is only the second time i've read this thread. you guys ROCK !! i admire the commitment to gastronomy.

That sounds absolutely fantastic! My cholesterol and blood sugar was spiking just reading this :D