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rsmdale
rsmdale Posts: 2,472
edited November -1 in EggHead Forum
I have been so busy at work,I get home at 7:30 every night.I managed to sneak in a little cooking,here is a Seabass Vericruzana and a Cochinita Pibil(Yucatean pork)
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seabassrubbed w/Prudhommes Blackened redfish
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Raws for cruzana sauce
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A little blood orange to make the sauce pop
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sorry no plated pics the family was real hungry
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The raws for the cochinita Pibil-cumin,cinnomon,cloves,anatto seed,oregano,sour orange juice,garlic
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The m arinade blended then you let it rest for 4 hrs and blend again
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Also did one with homemade pecan rub
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time to wrap in Banana leaves
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This turns out pretty tasty,sorry again It was late for plated pics

Finally I am not working Saturday,I had some extra shoulders from resturant depot-hmm.... How a bout some chorizo
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11lbs ground and seasoned
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had a great helper to help me stuff links
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we had a blast and made to tasty morsel for the frezzer.
Hope everyone has a great Easter!!

GOOD EATS AND GOOD FRIENDS

DALE

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