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Looks quite tasty I have to say.
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Dang that looks good. Now I’m hungry and it’s only 8:30 in the morning!
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This post is inspiring, fresh and ultra awesome! You have a very progressive looks. Reading this blog is a great pleasure.
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Jeffrey Cameron said on July 15th, 2008 at 11:58 am
I bet this would be slow roasted on the BBQ as you mentioned.
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The dish looks so delicious that I cant wait anymore to cook it.
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The way you have served the dish is awesome.
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LOL you beat me to it, I was going to post a risotto recipe in a few days. Looks like a good one.
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The recipe sounds great. I tend to like my tuna rare but other than that, I’ll be making this soon. Thanks for sharing.
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» BBQ Salmon Filet 5StarRecipe.com: When 4 Stars Just Aren’t Enough said on September 2nd, 2008 at 11:56 am
[...] way he informed me he was 57 miles off the coast not 25 when he caught the tuna I used in a prior recipe. Thank you again Nick for the great [...]
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Hey, I think it is great you make the time to do these. They are very helpful. Hope you are having fun.
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Hi..you have a great food blog. Just added and faved you. Hope you can join Our Food Recipes. Thank you
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Nice post u have here
Added to my RSS reader -
i like the filling, but i might have a problem with the pastry shell, i always do.
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alex said on December 12th, 2008 at 4:08 pm
save to my Bookmarks
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sedax said on December 25th, 2008 at 8:54 am
Hello its a very nice site!
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2kCJh3 Thanks for good post
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[...] is a link to the original post:Â http://www.5starrecipe.com/?p=158#more-158 Tags: 5, crust, custard, dessert, emeril, lagasse, pie, pumpkin, recipe, [...]
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[...] the Christmas holiday as one of the sides to go along with Turkey. Naturally the Emeril recipe for Turkey posted on this [...]
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This sounds like a wonderful dish and I’m so glad to hear that Sokol Blosser Pinot Gris was a good match with it. What a great idea to use some leftover Gris as a glaze! I’ll have to try that.
If you’re ever in the Dundee, Oregon area we’d love to host you for a tour of the Winery. Thanks again, and cheers!
Kitri McGuire
Marketing Communications Manager
Sokol Blosser Winery -
Thom said on February 21st, 2009 at 7:21 am
This chicken recipe sounds lucious…will have to try it. The Sokol Blosser winery is about 30 miles from my home…great place to visit and they have free wine tasting most everyday. They have an excellent selection of wines.
They use to have concerts…mainly, named jazz entertainers. The concerts were outdoors, and you could buy a bottle of wine, or have it by the glass, and eat reasonably priced gourmet food while you watched the concert. Best to you!
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Okay damn, that looks good.
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Doug Cameron said on June 18th, 2009 at 3:54 pm
I must say, outstanding!!! I was present and tastsed this and the tender and moist chicken was a for sure thing ,, but the extra crisp chard out side w/ juicey and intense favor was over the top!!!!!! try this, its a must!!!!
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Maria said on June 25th, 2009 at 7:06 am
When I make this brick chicken and use whole chickens do I have to take the bones out first?
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Jeffrey Cameron said on June 25th, 2009 at 7:17 am
Maria,
Yes take the bones out first. I know there are several videos on youtube.com that show you how to bone a chicken.
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[...] So here is the image of the final product. The recipe I followed can be found in my post here. http://www.5starrecipe.com/?p=425#more-425 [...]
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Same tomato butter sauce as your salmon dish a ways back? It’s a good one, that’s for sure!
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Jeff said on July 23rd, 2009 at 12:34 pm
Yes that was the same tomato butter sauce I made on the salmon. I guess I am going to have to grow a ton of cherry tomatos next year so I don’t go broke buying cherry tomatos
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I got the chance to try this recipe last night & all i can say is WOW! it was so good, thank you Jeff, i am getting to be such a good cook!!
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Oh , & the wine was very good also
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Max's Mom said on August 21st, 2009 at 10:18 am
These beens are awesome! Easy to make and we couldn’t get enough.
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Wow! What a concept ! Beautiful .. Amazing
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Thank you for that post!
