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Chicken Thighs - Garlic & Brown Sugar
2 tblsp vegetable oil (I used olive oil)
5 chicken thighs, boneless, skinless (I used skin on, bone in)
2 tblsp minced garlic (I used bottled in oil)
½ tsp kosher salt (I used table salt)
¼ tsp black pepper
½ cup packed brown sugar
¼ cup water
Small can mushrooms, stems and all
Cook chicken in skillet on med high heat, 5-7 minutes a side for boneless, 8-10 for bone in.
Add all ingredients other than mushrooms and cook until sauce thickens but can still be spooned. Add mushrooms a minute or so before serving. Spoon sauce over chicken and serve.
You'll see as you peruse this site that I've travelled a fair amount and eaten in some of the worlds best restaurants. That said, I've had astounding dishes in farm kitchens and dives, saloons and street carts...so I'm not hung up with the trimmings, only the quality, flavor, and for you and me, the ease of preparation.
95% of the pictures on these pages, I've taken. The much superior work is by others, like a couple by Terry Heffernan, my friend and neighbor on Rock Creek, and I envy his ability. See my coversbyljmartin.com page for more. Also see my videos, click the button below.
2 Chicken breasts bite size, bok choy, bean sprouts, green beans, water chestnuts, bell pepper, mushrooms, sesame oil, olive oil, rice wine venegar,and any thing else you and your family love!
Brown chicken lightly in olive oil, add other ingredients by density and size, heavy ends of bok choy and bell pepper, water chestnuts, pine apple, and last green ends of bok choy and bean sprouts. I didn't have mushroom but would add with bean sprouts.
Let it cook a while but DON'T overcook. You want some snap in the bok choy and green beans.
Add sesame oil (I used about a 1/2 tablespoon) last, and rice wine vinegar to taste (I used about a full tablespoon. Last I sprinkled some sesame seeds.
It's a mean in itself. I like a rich red wine with dang near everything, but a sauvignon blanc or pino grigio would be great.
Serves 2: 4 beaten eggs, Italian seasoning & garlic powder or salt, mushrooms, onions, tomatoes (I peel mine), ham, cheese.
Soften onions in butter, add ham, mushrooms, last tomatoes, then finally beaten eggs...cook without stirring on medium heat, add cheese then into a 400 degree oven.
Finish in 400 degree oven until puffed and firm.
Here with a little O.J., coffee, berries, and an English muffin.
I love the Grill in Beverly Hills, a classic joint full of celebs. And I love the newer Grill on the Alley in Thousand Oaks, CA. The short ribs here are right there with the best I've ever eaten. Great place, but bring some room on the old plastic!
Now Lolo Creek Steak House, formerly Guy's Lolo Steak House, now better than ever and always great. Some of the world's finest taxidermy adorns the walls. Great prices, even greater food.
Lolo, MT, a few miles south of Missoula, MT.
Fabulous steaks, this great swordfish, and interesting people watching
Was off red meat so had this fabulous mushroom soup. And yes, you eat with your eyes.
Can't remember what the menu called it, but it was excellent. And the service was SUPER as well.
Great restaurant atop the hotel with superb view of the lake.
Expensive, but aren't all great steakhouses. This is the ribeye...Perfect! As was the service.
Had a great flank steak and fries, and talked them into bringing me a little oxtail gravy on the side! Well worth the visit if ever near.
Montana is huckleberry heaven...if you don't have to shoo off the grizzlies to pick them. This was a GREAT huckleberry ice-cream pie.
If you enjoy a cookbook with lots of reading, this is the one for you. It's not about game cooking, and the wild doesn't mean that. It's a look at Wolfpack Ranch and what and how we do! Click on the cover or the action button to grab a copy.
California Cocina is a look back in time, with quotes from journals and biographies from the gracious rancho days of old California, where it was said, "It's better to be on time than invited." Click on the cover to grab a copy.
Lot's of fun with parmesan....
I found this old John Deere, turn of the century, wagon and thought it had decent bones. I skinned it and made myself a contemporary chuck/BBQ wagon.
I wanted to stay as true as possible to the old designs, yet accommodate modern BBQs and a gas range. It also has a gas deep fryer.
I can cook for eighty or so and have done so with this rig. Doing all the labor myself, the canvas top cost as much as the rest of the rebuild.
Everyone with a beer or glass of wine in hand, kibitzing the cook, who cooks with wine (in hand)
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Lot's of great recipes and country cooking!