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This is not a pickle, but some props! Had friends over for dinner last night and made Fig and Blue Cheese Savories, Butternut Squash and Roasted Garlic Galette, Not too Virtuous Salad, Smoked Earl Grey Tea Cocktail, and Fasted Baklava Ever. I also butterflied and grilled a couple of chickens. Everyone raved about the food, and dinner was a smashing success! Thank you food52 wonderful cooks/chefs.

hardlikearmour is a trusted home cook.

asked almost 8 years ago

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Amanda Hesser
Amanda Hesser

Amanda is a co-founder of Food52.

added almost 8 years ago

You don't mess around when you entertain -- what a menu! Thanks for the props -- hope the contributors see your note!

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Chauncey
added almost 8 years ago

So, no links to the individual recipes? Searching food52 for mentioned courses just tends to display 5 or 10 wonderful alternatives. Fortunately, recipes and photo are non-caloric!

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drbabs
drbabs

Barbara is a trusted source on General Cooking.

added almost 8 years ago

Wow--what a great menu--you must have been cooking all day! And can I just say that the words "butterflied and grilled a couple of chickens" fill me with jealousy--I shoveled almost 2 feet of snow yesterday!

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drbabs
drbabs

Barbara is a trusted source on General Cooking.

added almost 8 years ago

Fig and Blue Cheese Savories: http://www.food52.com/recipes...
Butternut Squash Galette:
http://www.food52.com/recipes...
Not Too Virtuous Salad:
http://www.food52.com/recipes...
Smoked Earl Grey Tes Cocktail:
http://www.food52.com/recipes...
Fastest Baklava:
http://www.food52.com/recipes...
Dispatchcocked Chicken:
http://www.food52.com/recipes...

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hardlikearmour
hardlikearmour

hardlikearmour is a trusted home cook.

added almost 8 years ago

Thanks for adding the links, drbabs! I used a Cook's Ilustrated recipe from their Grilling book for the chicken. I butterflied the chicken as described by pierino, then brined them in a solution with 6T each table salt and granulated sugar per quart of water for 2-4 hours, rinsed and dried them, then sprinkled them with pepper. Grilled over direct heat on the gas grill (i know, i know), with a baking pan weighed down with a couple of bricks on top 12 minutes on skin side, then removed pan and bricks, flipped and grilled another 12-15 minutes.
It's been oddly sunny and warm here (Portland, OR), yesterday hit 55!

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Midge
added almost 8 years ago

What a fabulous menu. You have some very lucky friends!

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