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[Chefsimms]

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Questions, Chef....

I'm not a brie fan. Would another soft or semi-soft cheese work... like gouda, for instance?

I assume you slice open the breast and stuff in the goodies. The work "fold" threw me off.

I think I might add a few crushed walnuts to the apples and cheese!

Gouda would work real well, you could use just about any cheese that you would like, A smoked Gouda would also be a good choice aslong as It`s not to smoky...I am not crazy about brie either unless its hot and melted, then it taste some much better.

[Chefsimms]

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Chef! I have a question? every time I try to stuff a chicken breast or a hamburger patty for that matter (Any meat) most of my stuffing ends up leaking out! How do I solve this?

Jez - I think Gouda would work amazing for his recipe! (I love me some smoked Gouda!)

- Buggy

You are most likely cooking it too long, try cooking it a little less, pull it out of the oven at about 155 degrees , it will continue to cook for a while . The temp. Should be 165 degrees after the carry over cooking it done. The other reason it may be leaking is that you are not sealing it completely before putting it in the oven

[Buggyout]

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Attachment 5915Attachment 5916Attachment 5917[/attach]Attachment 5918Attachment 5919Attachment 5920

Tri-tip medium
Jalapeno Chicken Bomb balls
Three asparagus, thrown in trash
Glass of ABSOLUT RASPBERRI, one ice cube.
M1A Scout Squad, Scout scope
Queen Mk 23
Reloads
Knife that killed Saddam
Drunk Buggy


Finality!

Attachment 5921Attachment 5922

[Chefsimms]

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Very nice Buggy...your hired. When can I come over for dinner?

[Chefsimms]

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Love the table décor that really looks tasty

[Buggyout]

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Chef -

I love that Tri-tip cut. I don't know why they don't eat it down south here. Even though I over-cooked it a little.

[Chefsimms]

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The vodka most likely had something to do with you over cooking it a bit …LOL
But I agree Tri- Tip is not a bad cut and very raley seen IN TN.

[wac220]

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Attachment 5915Attachment 5916Attachment 5917[/attach]Attachment 5918Attachment 5919Attachment 5920

Tri-tip medium
Jalapeno Chicken Bomb balls
Three asparagus, thrown in trash
Glass of ABSOLUT RASPBERRI, one ice cube.
M1A Scout Squad, Scout scope
Queen Mk 23
Reloads
Knife that killed Saddam
Drunk Buggy


Finality!

Attachment 5921Attachment 5922

bacon makes everything taste good, but I agree Tri Tip is a very god cut of beef.

[Chefsimms]

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Baby Back Ribs

1 cup seasoned Apple Cider vinegar
1 cup orange juice
1/2 cup maple syrup
1/2 cup water
2 T. finely chopped ginger
2 T. finely chopped cilantro
4 cloves garlic, chopped
2 t. olive oil
Salt and pepper
1 t. crushed red pepper
3-5 lbs. Pork loin back ribs
1 T. cornstarch

Combine vinegar, orange juice, maple syrup, water, ginger, cilantro, garlic
olive oil, 1 t. black pepper, and crushed Red pepper in a medium bowl. Reserve 1 cup of marinade. Place ribs in a shallow glass dish or large plastic bag. Pour remaining marinade over ribs, cover or close. Marinate in refrigerator or cooler for 6-24 hours.

To make glaze: Place reserved cup of marinade in a small saucepan; whisk in cornstarch. Bring to a boil, stirring constantly; set aside.

Remove ribs from marinade and discard marinade. Grill ribs on a covered grill over medium coals about 8-12 minutes, turning and rearranging frequently. Brush ribs with glaze the last few minutes of cooking. Remove
from grill and baste again with glaze (4-6 servings).

[ZAGran]

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You are trying to fill up my recipe folder by yourself arn't you. All these sound so good and I can't resist trying new recipes that sound as good as these. You can pay for my weight loss classes!