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V Day Cook

butt_juice
butt_juice Posts: 129
in EggHead Forum
Spinach, swiss and mustard stuffed boned chicken thighs/leg. Cauliflower purée. Roasted tomato and ricotta on toast. Baked pear with yogurt, granola and caramel. 
South Central Kansas
Instagram: @midwest_voyager
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Comments

  • SciAggie
    SciAggie Posts: 6,481
    That looks delicious. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lousubcap
    lousubcap Posts: 34,457
    Great cook right there.  And thanks for the deboned leg/thigh suggestion.  Gotta be an order of magnitude easier than wrestling with deboning the whole chix.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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