Big dinner tomorrow afternoon with old friends. I am going to come right out and say it - I hate turkey. So this time of year I'm always pretty ambivalent. I do get into the friends and food idea though, so it won't be a total wash. Sometimes I get spoiled and someone grills me up a steal or some hot Italian sausages. Sometimes I just pig out on the side helpings and leave the turkey to them that wants it.
Meantime tonight we're keeping it simple. Grilling a large, ridiculously delicious organic chicken breast (from Menno farms a couple of hours west of here) and seasoning it with something - probably something spicy. Just that and a crisp green salad - and maybe tuck into a nice bottle of red - either an Argentine one or a bottle from Coppola's vineyards. That or we split a quart bottle of Beau's Lugtread Ale, brewed in a hamlet not too far from Ottawa.
Tomorrow it'll be a different story - ten people or more at an informal afternoon dinner party. Lots of wine, beer and all sorts of munchables. Going to be epic, even if I am a turkey grinch.
WTH do I do with all the PIZZA Research I did (mainly because it was still easier than written descriptions of technique..and a hellovalot more fun ) Tony Gemignani Wins Gold on the Food Network Pizza Challenge
~ Gives A Whole ‘Nother Meaning To “TOSSING OFF” ~
I love anything roasted in tomatoes, olives & capers. I love the taste of roasted flounder in a spicy tomato sauce that has a tangy kick of olives & capers. I use capers & olives in many dishes, the ultimate taste of the Mediterranean. I have made this same recipe with chicken and shrimp. It’s very important to season the Cod with fresh lemon juice, salt & pepper and let it marinate for 30 minutes, if possible. Sauteing the fish before roasting it in the oven gives the fish an extra level of flavor. Tomato sauce is a spicy concoction with sauteed onion, garlic, Roma tomatoes & the Marinara sauce. For the pasta I absolutely love Cipriani Pastas, originated from Venice, Italy. Cipriani pasta is a light and airy egg pasta with a luxurious delicate texture. I used a thin, ribbon-like pasta called Taglioloni. This recipe does have a few steps to it but it’s all worth it.
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