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I like this one

Ingredients
6-8 dried guajillo chiles, seeds and stems removed
3 tablespoons flour
3 tablespoons vegetable oil
1 15 ounce can tomato sauce
1 teaspoon garlic power
1 teaspoon onion powder
2-1/2 cups chicken broth (made with Better Than Bouillon)
2 tablespoons raw sugar

Directions
1. Add chiles and 1 cup of broth to a blender. Blend until very fine. Strain through a fine sieve.
2. Add oil and flour to a pot and make a roux. Add chile mixture and remaining ingredients to pot and bring to a boil. Reduce heat and simmer 30 minutes.

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5 hours ago, Mitch f said:

Martini 🍸 with Cilantro clippings!

Broiled red snapper with a fried small crab on top.

oh yes, started with Lobster Bisque

Good lobster bisque is hard to find but when it’s good it’s GOOOD. 

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1 hour ago, ness said:

Good lobster bisque is hard to find but when it’s good it’s GOOOD. 

I have stopped trying😢. Did find a local place that has great crab soup. Lots of fair to good bowls around here but this place has a great recipe.

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This was from the other night.  Pork steaks  after 6 hours on the pit.

Salt and pepper and refrigerate  overnight. After 5.5 hours cook time added a dry rub and sauce for the last half hour or so.  The sauce was homemade with molasses, brown sugar, and honey.  But not as sweet as you may think.

IMG_20190913_145803.jpg

 

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Company's coming:

An old classic appetizer - brick of philly, jar of Heinz chili sauce and a can of lump crab, Ritz crackers

Main: leg quarters rubbed with Head Country dry seasoning.  Done on the egg of course.

black bean and corn salad with onion and cilantro.  Agave for sweetener and red wine vinegar to set it off.

green salad.  not from a bag.

Dessert:  An honest to pete homemade apple pie - Granny Smith apples of course.  And a lattice crust, the way God and Grandma Dot intended it.

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1 hour ago, Terrierman said:

Company's coming:

An old classic appetizer - brick of philly, jar of Heinz chili sauce and a can of lump crab, Ritz crackers

Main: leg quarters rubbed with Head Country dry seasoning.  Done on the egg of course.

black bean and corn salad with onion and cilantro.  Agave for sweetener and red wine vinegar to set it off.

green salad.  not from a bag.

Dessert:  An honest to pete homemade apple pie - Granny Smith apples of course.  And a lattice crust, the way God and Grandma Dot intended it.

Never argue with Grandma

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No meal to show for last night. I reheated chicken and dressing and made some queso to serve over it. I say again, fellows, queso over chicken or turkey and dressing is beyond compare.

No meal to show for tonight. The beautiful wife is taking me out for a steak to celebrate another decade where I have remained vertical.

Today, however, I made a Marcella Hazen red sauce variation to go with a Cannelloni Florentine we will bake Sunday with my sister and our family to celebrate both our birthdays. I also cored, peeled, seeded, and diced eight tomatoes and cut up a chicken European style to prep for a Chicken Provencal tomorrow night when we have guests. Two students my wife and I taught graduated, did the college thing, and got married. Their baby is brand new. The young lady and her sister became adopted grandchildren over the years we were in Eureka. In truth, she is bringing a "great grand child" for us to meet.

Pictures tomorrow and Sunday.

 

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Wife’s birthday.  Breaded rosemary chicken, risotto with baby Bella’s, home grown tomatoe and Caesar salad.  Not from a bag, @Terrierman😆.  If you notice the lemon, you squeeze it over it everything.  Cheesecake from the Cheesecake Factory for desert.  

 

DC423F92-E0E5-475E-8FEB-AC149ECDAF95.jpeg

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