Braized Shortribs

 

 

Braised Shortribs

4 tablespoons olive oil

6 pounds meaty beef short ribs on the bone

Salt and freshly ground black pepper

2 celery ribs, coarsely chopped

1 carrot, coarsely chopped

1 large onion, coarsely chopped

1/2 cup tomato paste

5 fresh thyme sprigs

3 anchovy fillets, chopped

1 bay leaf

1 head garlic, cloves separated

1 quart chicken stock

2 cups dry red wine

1/3 cup red wine vinegar

For the short ribs, preheat the oven to 325 degrees F.

Heat 2 tablespoons of the olive oil in a large enameled cast iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate. Repeat with the remaining oil and ribs

Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf and garlic and cook, stirring, for 2 minutes. Add the stock, wine and vinegar and bring to a boil. Return the short ribs to the casserole, then cover and braise at 325 degrees for 1 hour. Drop heat to 225 degrees  and cook for 4 more hours or until meat is tender. Remove ribs and strain liquid. Pour liquid back over ribs and let cool overnight in the refrigerator.

Canning home made BBQ sauce

Cole Slaw

Cole Slaw

I cheat, I buy the pre-slawed mix at the store. The stuff that has the white cabbage, red cabbage and the carrots.
1-1lb bag of cole slaw

5 heaping Tbls Mayo or approx 1/2 C
2 Tbls extra virgin olive oil see note*
1 tbls Yellow Mustard
1 tsp red wine vinegar
2 tsp Ketchup
1 tsp Tabasco sauce or to taste, I use 1 tbls.
1 tsp Lea & Perrins Worcestershire sauce (this is a must)
1 tsp sea salt
1 tsp garlic powder
1 tsp cayenne pepper or to taste
1 tsp black pepper to taste

1/2 C bread & butter pickles chopped



* After adding the olive oil mayo will become thin, whip with whisk until it returns back to mayo consistency. Then add each ingredient one at a time and whisk until well blended.
Now add Cole Slaw, pickles and mix until the slaw is uniform

BBQ Sauce fit for a Brisket

BBQ Sauce

1/4 C canola oil   I have tried olive oil but did not care for that type of flavor in BBQ sauce

1 med onion minced

1 poblano pepper roasted and peeled and chopped

1 or 2 jalapeno peppers(seeded) use 1 if not seeded or 2 if you like it hot

4 cloves garlic smashed knife and 1 tsp coarse salt

Salt and black pepper

1 Can 28oz Fire roasted tomatoes blended into sauce

16 oz ketchup

1 C water to wash out ketchup bottle

3/4 C Worcestershire  sauce    (Lea and Perrins)

1/2 C cider vinegar

1/4 C fresh lemon juice

1/4 C molasses

3/4 C dark brown sugar

1/4 C spicy brown mustard or yellow mustard

Cayenne pepper sauce to taste ~1 tsp (you can't bring the heat down only up)

1 Tbl chili powder

1/2 tsp allspice

Salt and Black pepper to adjust

Heat oil in large heavy pot, add onions, poblano and jalapenos. season with salt and pepper.

Sauté till tender. Add the garlic when you smell it add the rest of the things in the list. Stir to thoroughly mix. Bring to a boil lower heat to simmer. simmer 20 to 30 mins. Taste and adjust the heat and salt. At this point you can only go up with the heat and salt. So be careful of the amount of peppers you use at first, if more heat is needed add cayenne pepper.

I like use a immersion blender while still hot to incorporate the veggies.  Let cool place in refrigerator will keep for about 10 days.

Sloppy Joe Home Made not from a can

Sloppy Joes

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 1/4 pounds Chuck

1/4 cup brown sugar

1 Tbls Chili Powder

1 medium onion, chopped

2 cloves garlic smashed

1 Lg roasted Anaheim pepper. chopped

1 small red bell pepper, chopped

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

2 cups tomato sauce

2 tablespoons tomato paste

4 crusty rolls, split, toasted, and lightly buttered

Directions

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar chili powder. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion, garlic and peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.

Great grilled chicken wings

Chicken Wings

Ingredients

8 chicken wings

Vegetable oil

Salt and freshly ground pepper

Chipotle Hot Sauce, recipe follows

Blue Cheese-Yogurt Dip, recipe follows

Directions

Heat grill to high. If using charcoal grill setup for direct and in-direct grilling. Toss wings in a few Tbls Olive oil just to coat with salt and cracked black pepper.

Chipotle Hot Sauce:

1  C red wine vinegar

3 Tbls Dijon mustard

3 to 4 chipotle peppers chopped or blended

4 to 5 Tbls honey

1Tbls vegetable oil

Salt and freshly ground pepper

3 Tbls Butter

2 Tbls Ancho Chile powder

Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.

Melt butter in a med pot. Add the hot sauce mixture and bring to a boil. Whisk in the ancho Chile powder and season with salt, to taste.

Add the butter to the sauce just before tossing with wings.

Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip,

Blue Cheese-Yogurt Dip:

6 oz  Greek yogurt- whole yogurt is best

1/2 C crumbled blue cheese

1 Tbls finely chopped red onion

3 Tbls finely sliced scallions

Salt and Black pepper

Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving

Sloppy Joe Home Made not from a can

Sloppy Joes

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 1/4 pounds Chuck

1/4 cup brown sugar

1 Tbls Chili Powder

1 medium onion, chopped

2 cloves garlic smashed

1 Lg roasted Anaheim pepper. chopped

1 small red bell pepper, chopped

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

2 cups tomato sauce

2 tablespoons tomato paste

4 crusty rolls, split, toasted, and lightly buttered

Directions

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar chili powder. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion, garlic and peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.

Grilled chicken, roasted pabloanos with Mexican rice

Mexican Chicken marinade

Ingredients

For Marinade:

1 or 2  chipotle peppers in adobo sauce seeded and minced

1/4 C tequila  

1/4 C freshly squeezed lime juice (about 5-6 limes)

2 tsp cumin, ground

1 tsp coriander seed, ground

1 tbl honey

Blend for 10 to 12 seconds in Margarita maker.  

Combine with 2 chicken breast, refrigerate for 4 hours or vacuum for 2 hours.

Grill on mesquite wood fire 4 mins rotate 90 degrees 6 mins flip and repeat

Mexican Rice

Ingredients

1 can tomato puree

2 cups chicken broth, plus more as needed

1 tablespoon olive oil

1 large chopped onion

1 large finely diced carrot

1 large garlic clove, minced

2 cups medium-grain rice

2 teaspoons salt

1 tbs Tomato paste

1 bay leaf

1 whole serrano chili

1/4 cup fresh or frozen peas, thawed

Directions

Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.

In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and sauté for 4 minutes until the onion is translucent. Add the garlic and sauté for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, tomato paste and the serrano chili. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve

Pasta with Lemon, Wine and Shrimp

Pasta with Lemon, Wine and Shrimp

Ingredients

20 to 25 (1 1/4 pounds) large shrimp, peeled and deveined

2 teaspoons Basic Rub

2 teaspoons olive oil

2 tablespoons unsalted butter, plus 2 tablespoons

1 tablespoon minced garlic

1/2 cup dry white wine

1/4 cup fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 pound cooked linguini

1 teaspoon crushed red pepper flakes

1/4 cup chopped green onion, tops only

2 tablespoons chopped fresh parsley leaves

Directions

Toss the shrimp in a medium bowl with basic rub.

Place the olive oil and 2 tablespoons of the butter in a large 14-inch skillet over high heat. Add the shrimp to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine

Hot Dog Chili

Hot Dog Chili

2 tbls olive oil used in half

1/2 pound ground beef

1/2 onion finely chopped

1 clove garlic smashed to a paste

salt and black pepper to taste

1/2 C ketchup or more to taste

2 tsp homemade chili powder

1 tbls French's yellow mustard

1 chipotle pepper seeded and chopped *

1/4 C water

Heat pan over med heat add 1 tbls oil, cook meat till just done and drain. Add the other tbls of oil to pan add onions for 1 minute then add garlic and sauté till onions are translucent. Add salt and black pepper.   Add beef back to pan then add ketchup, chili powder, mustard, chipotle and water simmer uncovered till thick about 10 to 20 mins.

* If you don't want spicy chili sauce omit chipotle

Serve over hot dogs.  Anyway you want them.

Layered Meat Loaf

Layered Meat loaf

2 tbls EV olive oil

1 onion chopped fine

1 small red bell pepper chopped

1 clove garlic

1.5 lbs ground sirloin

1/2 C bread crumbs

1/2 tsp cayenne pepper

1 tbls lemon juice

1 tsp lemon zest

2 tbls fresh basil chiffonade

2 tbls flat leaf parsley chopped

3 oz fusilli pasta

4 bay leaves

1 tbls butter unsalted melted

cheese sauce recipe follows

6 oz fatty bacon

salt and pepper

preheat oven to 350

Place loaf pan in freezer to chill

Melt butter in a pan and fry onion and sweet pepper till tender add garlic and sauté for 1 mins.

Place meat in bowl and mash with hands till well incorporated, add and mix in veggies, bread crumbs, cayenne, lemon juice, zest, basil and parsley. Season with salt and black pepper set aside.

Cook pasta with salt and olive oil till almost done drain and rinse. Stir cheese sauce into pasta and mix well.

Remove loaf pan from freezer

Grease loaf pan with butter, place bay leaves on bottom of loaf pan and line bottom and sides of pan with bacon. Covering bay leaves. Place back in freezer while the rest is prepared.

Spoon half of meat into pan. Cover meat with pasta cheese sauce. Spoon remaining meat mixture over pasta. Cover loaf with foil. Bake for 1 hour.  

Cheese Sauce

2 tbls butter unsalted

1 tbls AP flour

1 cup whole milk

2 tbls heavy cream

pinch nutmeg

salt and black pepper

2 oz asiago cheese*note

1 tbls parmesan cheese*note

Cook butter and flour to make roux. gradually add milk to make gravy, stir in the cream, nutmeg, salt and pepper. remove from heat stir in both cheese until blended smooth.

*Note: the best cheese you can afford will make the better sauce.

Homemade pickled jalapenos

Pickled Jalapeno Peppers

Boil water in a heavy pot just enough to cover peppers

Ice water bath enough to cover peppers

1-2 quart pickle jar with seal

4 C boiling water

4 C white vinegar

2 tbls salt

2 tsp sugar

1/2 to 1 lb Jalapeno peppers with slit cut in top

6 cloves garlic sliced thin or course chop

1/2 yellow onion halved and sliced thin into half moons

2 large carrots sliced 1/4 inch rounds

1/2 tsp prepared pure horseradish not creamed style

1/2 tsp mustard powder Colemans is preferred

Splash of EV olive oil

Wash pickle jar thoroughly rinse to be sure all soap is removed

Remove any stems from top of peppers

Boil water in pan, drop peppers, return to boil then remove from heat for 3 mins

Drain peppers and place into ice water bath till cool about 5 mins

Drain peppers

Boil 4 cups water and add 4C vinegar, salt and sugar

Cut a small slit into the peppers just below the top cap about 1/4 inch

Add the next 6 ingredients to the jar

Add the peppers to the jar

Add boiling water vinegar salt and sugar mixture to the jar to cover pepper up to about 1 inch of the top of the jar

Add splash of oil cap let cool and refrigerate for 2 weeks before eating

They will last for a months in the refrigerator

Do not store un-chilled they have not been canned

Beef Enchiladas

Ingredients

• 2 1/2 pounds chuck, trimmed and cut into 2-inch cubes
•  kosher salt
• Freshly cracked black pepper
•  Chili Powder I like home made myself
• 2 tablespoons EV Olive oil, plus more for frying
• 1 yellow onions, peeled and sliced in chopped into 3rds
• 4-5 cloves garlic, peeled and chopped
• 1 cup  beef stock low salt,  I use more than gourmet (www.morethangourmet.com)
• 1/4 cup white vinegar
• 1/4 cup warm water
• Enchilada sauce
• (6-inch) corn tortillas
• 1 cups grated Cheddar
• 1 cups grated pepper jack cheese
• 1/4 cup sliced green onions
• 1 (6-ounce) can sliced black olives
• 1 cup sour cream, for garnish

Directions

Preheat the oven to 350 degrees F.

Trim, cut, pat dry and season the beef with salt and pepper and chili powder. Coat the bottom of a large heavy Dutch oven with oil. Heat the oil, over medium heat, and brown the beef, in batches, being careful to not crowd. Add 1 tablespoon of oil, if needed, to finish the beef. As the beef browns, add it to a bowl and keep warm. Add 1 tablespoon of canola oil to the pot over medium heat and add the onions; cook for 3 to 4 minutes. Add the garlic, cook for 1 minute more, then stir in the stock to deglaze the pan. Add the browned beef, the vinegar and the water and cover tightly. Put the pot in the oven and after 45 minutes, give the beef a stir half way. Cover lower temp to 300 and cook for an additional 2 hours and 30 minutes, stirring every 30 to 45 minutes. Remove from oven and let cool for 20 to 30 minutes. Shred with forks, incorporating the onions and garlic.

Raise oven temp to 350.

When ready to assemble, put 1/2 cup enchilada sauce in the bottom of a 13 by 9-inch baking pan. Heat a medium sauté pan over medium-high heat with just enough enchilada sauce to coat the bottom. Dip the tortillas, 1 at a time, into the sauce, and cook until tender, about 1 minute each. Combine the cheeses in a medium bowl. Remove the enchiladas to a flat surface. Fill each with some of the shredded meat and cheese, (reserve some cheese for the top of the baking pan). Roll and arrange them, seam side down, in the baking pan, packing the enchiladas tightly. Add additional sauce to come 1/3 up the sides of the enchiladas, then sprinkle a line of cheese, lengthwise, down the center of the pan. Garnish with green onions and black olives. Bake until bubbly, about 25 to 30 minutes. Remove from the oven, let sit for 5 minutes and then serve with sour cream

Enchilada Sauce/Red Chili Sauce

Enchilada Sauce/Red Chili Sauce

4 Cups boiling water

6  dried California Chili pods

4 dried guajillo chili pods

3 dried pasilla chili pods

4 dried ancho chili pods

1 chipotle dried chili pod these maybe hard to find if you can't so what make this without.

2 tablespoons EV olive oil

1 yellow onion, peeled and chopped

4 garlic cloves, chopped

1 (28-ounce) can petite diced tomatoes, preferably fire roasted

1 teaspoon dried Mexican oregano crushed

1 tbls cumin pan roasted until aromatic or bottled cumin

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cloves measure this correctly

Add the boiling water to a large bowl and add all of the chilies. Let steep in water for 1 hour.

Transfer the chilies and the steeping liquid to a blender and puree for 30 to 40 sec on high. Remove from the blender and strain through strainer.

Heat the oil in heavy saucepan over medium heat. Add the onions and garlic, sauté until soft. Stir in the diced tomatoes , strained chilies, oregano, cumin, salt, black pepper and cloves. Cover, lower the heat and simmer for approximately 30 minutes.

Pour into large container and blend with an immersion blender until smooth or use regular blender. If using regular blender be careful with hot liquids they tend to spill over

Grill Chicken Salad

The recipe is in the video. Watch for my little German Amigo!

Chicken Enchiladas Deluxe

Chicken Enchiladas Deluxe

 Base recipe: Barbara Hansen from Mexican Cookery    c1980 it's out of print if you see one buy it.

1 large chicken breast skin removed

Water to cover breast about 4 cups

1 bay leaf

1 tbls cracked black peppercorns

2 tsp fine sea salt

1/2 medium yellow onion (the other half will be used in the shredded chicken)

3 tbls parmesan reggiano

1/2 C Monterey Jack cheese or a Mexican cheese blend

1/2 of the yellow onion minced (the half left over from the broth)

2 tsp ancho chili powder

1 roasted poblano chili

4 or 5 roasted fresh tomatillos  Roast tomatillos in a 400 degree oven till they collapse about 12 to 15 mins. Let cool trim stem ends

3/4 C fire roasted tomatoes

1/4 C cilantro chopped

3/4 C whipping cream

1 egg

salt and pepper

Corn Tortillas  (6 inch about 8 each)

oil for frying tortillas

1 C of Cheddar Jack or Mexican cheese blend

Garnishments:

More cheese; jack cheddar or Mexican blend.

Guacamole

Sour cream

Radishes sliced

Shredded lettuce

Black olives

In a heavy pan with water to cover chicken breast add black pepper, bay leaf and onion. Bring to a boil add chicken breast, reduce to simmer, cook for 45 mins. Remove from heat let breast cool in broth.

Remove breast from broth and shred (I like to use my natural shredders called fingers) Place in mixing bowl.   At this point let the dog a taste!

Add parmesan cheese, Monterey jack, minced onion, ancho chili pepper and mix to combine, taste and adjust salt and black pepper.

In a blender or food processor add poblanos, tomatillos, tomatoes, cilantro, whipping cream and egg.

Blend till smooth and a wonderful looking sauce.

Preheat oven to 350 degrees

Heat oil in heavy skillet on med heat.

Dip tortillas in hot oil for about 3 to 5 seconds then flip and repeat 3 to 5 seconds until soften.

Drain and place on paper towel.

Place chicken mixture in tortilla about 1/4 cup enough to fill tortilla so that it can be rolled with a 1/4 inch over lap. Now place seam side down in baking dish. (10X6 dish)

Repeat till all of the chicken mixture is used.  At this point they are now ENCHILADAS'S

Pour chili cream mixture over enchiladas evenly, cover with 1 cup of the cheese. Dust with chili powder.

Bake 20 to 25 mins until the cheese is bubbly remove and let cool for 5  mins.

Serve with condiments.

Grilled Chicken Wings with Buffalo Sauce

For more videos:  http://www.youtube.com/results?search_query=mustgrill&aq=f

Grilled Chicken Wings with Buffalo Sauce

8 to 12 chicken wings with end portion removed then separated at the middle joint

2-4 tbls Olive oil

2-4 tbls basic rub

4 tbls unsalted butter

1/3 C Red Pepper Sauce (I use Cajun sunshine but franks will work also)

6-8 squirts Tabasco sauce

6-8 squirts Tabasco Chipotle sauce

Your favorite dipping condiment Ranch, Blue cheese, Thai peanut satay sauce, shrimp sauce or whatever  your favorite sauce is.

Celery ribs

Add wings to mixing bowl drizzle 2 tbls oil over wings and stir then drizzle the last 2 and stir again.

Spread 2 tbls rub over wings and stir, then spread the last 2 over wings and stir to coat.

Place wings in plastic zip bag and refrigerate for several. If time does not permit grill now.

Grill wings on hot coals till desired char. Move wings to cooler part of grill cover, reduce air flow and cook for 20 to 25 mins.  Remove wings from grill and let rest 10 mins.

Pepper-Butter sauce

In a small pan on med heat add butter. When butter has melted (do not boil the butter fat will burn) add pepper sauces and stir. Remove from heat and keep warm.

Drizzle sauce over wings, stir wings to coat.  Serve with dipping condiments with celery.

Next time you have friends make these and take with you or serve at home.

You can make the day before reheat then add pepper-butter sauce.

You get the idea?

Chef Paul Prudhomme's Louisiana Kitchen Cookbook

http://www.chefpaul.com/site347.php
http://www.youtube.com/results?search_query=mustgrill&aq=f

 Chef Paul Prudhomme's cookbook is without a doubt the best Cajun cookbook you'll find out there. I owe so much of the way I cook to this book.

Perfect rice

http://www.youtube.com/results?search_query=mustgrill&aq=f

Perfect Rice

1- 10.5 oz can Campbell's chicken broth

1 C long grain rice  (I like jasmine it has a natural sweet taste and a great aroma)

* Saffron

Add the contents of can to a 2 cup measuring cup or larger. Fill measuring cup with water till just above the 2 cup mark. Approx 2.25 C water with broth total.  Pour the broth with water into a heavy medium pot and heat to boiling. Add rice return to boiling. Stir during this time. Place a tight fitting lid on pot reduce heat to low. Simmer on low heat for 21 minutes. Remove from heat and let steam for 5 to 10 mins more.

Serve with your favorite dish

*Add a good pinch of saffron for great saffron rice

Shrimp Etouffee

Shrimp Etouffee
http://www.youtube.com/watch?v=a0fM2zn40Ac

Ingredients

3 tbls unsalted butter

3 tbls all-purpose flour

1 cup chopped yellow or sweet onions

3/4C  chopped green bell peppers

3/4 C chopped celery

2 cloves minced garlic

7-8 oz fire roasted diced tomatoes

1 bay leaf crushed

1 tsp salt

1/2 tsp cayenne pepper

2 tbls basic rub

2 1/2 C seafood stock *note

.75 pound peeled and deveined shrimp

2 tbls flat leaf parsley chopped

Steam rice

2 tbls chopped green onion with green tops for garnish

Directions

Melt the butter in a large heavy pan over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 10 to 15 mins, do not rush this take your time.  Add the onions, bell peppers, celery sauté for 3 to 5 mins then and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pan and season with the bay leaves, salt, cayenne, and 1 tbls basic rub.  Cook the tomatoes for 2 to 3 minutes and then whisk in the seafood stock.

Bring the mixture to a boil, and reduce to a simmer. Cook the Etouffee, stirring occasionally, for 20 to 25 minutes. Season the shrimp with the remaining tablespoon of basic rub and add them to the pan, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pan and stir to combine.

Serve Etouffee with steamed rice on warm plates topped with green onions

* Homemade seafood stock will increase taste this dish by 200%.

The last scene was the 2nd helping that we are serving up. We both had 2 plates full of this great dish.