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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-01-2010, 01:23 PM   #1
LT72884
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Default Chicken involtini with basil

Here is my newest creation:









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Unread 02-01-2010, 01:29 PM   #2
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Looks good brother!
What kind of cheese did you use?
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Unread 02-01-2010, 01:35 PM   #3
Ryan Chester
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Oh WOW, that looks amazing! That is on my list to cook for dinner this week.
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Unread 02-01-2010, 01:36 PM   #4
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Quote:
Originally Posted by Phubar View Post
Looks good brother!
What kind of cheese did you use?
provolone cheese. fresh prosciutto and basil. seasonings were salt pepper and very little garlic powder
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Unread 02-01-2010, 02:07 PM   #5
landarc
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Oh boy, that looks good to me.
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Unread 02-01-2010, 02:12 PM   #6
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very nice - a grilled variation of saltimbocca - one of my faves.

If you get up to SLC or down to Spanish Fork, check out Pollo Rosa Maria at Carrabbas - very similar but they use Fontina - think you would like it.

Good looking bread there - recipe or link? Plz
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Unread 02-01-2010, 02:13 PM   #7
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Mmmmmmmmm... Stuffed chicken.
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Unread 02-01-2010, 02:20 PM   #8
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OOOOOOO man am I droooling like an idiot right now......Good Job!!
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Unread 02-01-2010, 02:32 PM   #9
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Nice looking Chicken. Good Pics
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Unread 02-01-2010, 02:35 PM   #10
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Mange Bene. Next time try it with some sun dried tomatoes.
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Unread 02-01-2010, 02:42 PM   #11
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Looks Great to me
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Unread 02-01-2010, 02:47 PM   #12
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very nic pics
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Unread 02-01-2010, 03:02 PM   #13
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Yummmm!
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Unread 02-01-2010, 03:49 PM   #14
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  • 3 cups lukewarm water (98 – 100*F)
  • 1.5 TBLSP yeast
  • 1.5 TBLSP kosher salt
  • 6.5 cups unsiffted unbleached all purpose flour
Mix the salt, yeast and water together in a 5 quart bowl. Then using a one cup capacity measuring cup. Scoop and level 6.5 cups of flour. Do not use a 2 cup capacity measuring cup since this will lend uneven results with measuring. Mix the flour into the water mixture and stir using a wooden or plastic spoon. If needs be add 1/2 a TBLSP of water if dough is not wet and sticky. Dough should stick to your hands and be very moist. Place the lid on the bowl and let rise for about 2 hours.
There are two ways to bake this:
First:Once it has risen for 2 hours, sprinkle a little flour on the surface and pull off a 1.5 pound ball of dough. Roughly the size of a large grapefruit. With the dough in your hands, shape into a ball by pulling the edges down and under the dough. Rotating a quarter of a turn each time you fold the edge under. Sprinkle alot of cornmeal or flour onto a cookie sheet or pizza peel and place the round loaf of bread onto the cornmeal. Alow to rise for about 45 minutes to an hour. If you want you can slash the top of the bread in a criss-cross pattern. Place the baking stone(or flat cookie sheet) on the center shelf and a broiler pan on the shelf below the baking stone. Preheat the oven to 415 for a softer crust or 450 for a very hard crust. Once preheated, slide the bread onto the stone and pour 1 – 2 cups hot water into the broiler pan. This will create steam which will give the bread a nice crunchy crust. Cook 30 – 45 minutes or until golden brown. Remove from oven and let cool on a wire rack.
Second:After the dough has risen for two hours. Cut off about 1 – 1.5 pounds of dough. Shape into a loaf and put it into a greesed non stick 9×4x3 bread pan. The dough should fill the pan at least halfway or a lil more. Let rest for 1.5 hours. Preheat oven to 450. Once preheated pour a cup or two into the broiler pan and place bread on center shelf. Bake for 35 minutes or until golden brown. Let cool once done.
Well there you go. It sounds complecated but it aint. The beauty is that you can refridgerate your dough if you have not used all of it. I will post another recipe for all wheat bread a little later. Also some pics are on the way.
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Unread 02-01-2010, 06:36 PM   #15
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thank you, sounds great - will give it a try soon and let you know
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