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I think I've perfected coq au vin to the point I'm very proud of it. I base my dish on a recipe I got out of the Pittsburgh Post-Gazette about 25 years ago. (Pittsburgh is a city filled with people who love to cook ... just check out their PBS station's programming, it's chock full of cooking shows.) For family meals, my extended family likes my spaghetti and meatballs and that is a request I get a lot.
Chicken kabsa with toasted almonds and raisins. Lemon hummus on the side with plenty of pita.
So that's what it's called! That's just what I was thinking. My sister-in-law taught me how to make it. Hers was always better than mine, but mine's not bad, either. She always used a bit of mastic in the rice. She served it with a minced salad made largely of tomatoes, green onions and flat leaf parsley dressed with olive oil and lemon juice.
Everyone loves my home made pirogi - which I stuff with a variety of fillings - from potato and onion, to cheddar cheese and potato, to sauerkraut, and minced mushroom.
I am known for my home made pirogi.
I generally serve them with beet salad, coleslaw, cucumber salad, and potato dill salad with a variety of pickles.
Grilled bone in rib eye steak, grilled corn on the cob, home made potato salad, grilled garlic bread. A Caesar salad, and ice tea. Dessert would be home made peach cobbler with vanilla bean ice cream.
This would totally depend on your tastes, the time of the year and whether we are talking a snack, a full meal or a dessert.
If it were a salad, of course regardless of the time of year it would have my blue cheese dressing on it.
If it were winter and I was fixing you more than just a salad I would fix my split pea soup; even summer I might. We had it last night.
If it was a complete meal, and the weather was nice, probably smoked pork, either pulled or ribs; Asian salad and a side veggie, probably roasted asparagus with garlic and lemon.
I guess I'd make you a perfectly grilled piece of fresh swordfish, with butter and lemon, some roasted root vegetables, like baby carrots and beets, with a salad of fresh local greens.
Some kind of old fashioned heavy dessert, like a chocolate layer cake, or a fruit pie.
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