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  #201  
Old 03-27-2011, 02:43 PM
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Originally Posted by Covi View Post
Did you do anything to the chicken prior to grilling. I'm going to try it tonight but, I'm nervous the bacon will burn and the chix wont cook through?
Rubbed down the chicken with some Emeril's Original Essence. As long as you don't have a super hot fire it works out great. this is my usual method for cooking duck and goose. Make sure to use some thick sliced bacon. Thin cut bacon will cook too fast. You might marinate the chicken in some Italian salad dressing first. Cut the chicken in to two inch cubes at the largest. Good luck and enjoy.
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  #202  
Old 03-27-2011, 03:49 PM
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10-4 will follow up.
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  #203  
Old 03-27-2011, 04:03 PM
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I think I would be more worried about the bacon not getting cooked than the chicken.
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  #204  
Old 03-27-2011, 06:56 PM
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Tasty! I think it came out great. Wife and 3 year old seem to enjoy it also. Not a lot of talking at the table tonight.

TX you are right about the bacon. I was concerned about it catching fire. Next time I think I wont pack them as tight on the skewer. It might allow it to crisp more.
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  #205  
Old 03-27-2011, 07:05 PM
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Quote:
Originally Posted by Covi View Post
Tasty! I think it came out great. Wife and 3 year old seem to enjoy it also. Not a lot of talking at the table tonight.

TX you are right about the bacon. I was concerned about it catching fire. Next time I think I wont pack them as tight on the skewer. It might allow it to crisp more.
Forgot to mention that pineapple chunks work better. They go on the skewer easier and allow for a little more room between pieces of bacon. Looks like it worked out reasonably well.
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  #206  
Old 03-27-2011, 07:18 PM
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I did include the pineapple. They are hard to see in the photos. Delicious! I often include pineapple on the grill regardless what's cooking!
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  #207  
Old 03-27-2011, 07:29 PM
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Good to see people cooking well. I'm on a diet so not so much exciting food in the Tex household!
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  #208  
Old 03-27-2011, 07:38 PM
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Quote:
Originally Posted by Covi View Post
I did include the pineapple. They are hard to see in the photos. Delicious! I often include pineapple on the grill regardless what's cooking!
I saw the pineapple, but it looks like you used the rings instead of the chunks. Just my preference.
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  #209  
Old 08-07-2011, 08:21 PM
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I've got the shaker in hand and getting ready to get my drink and cook on!!!

Tilapia Piccata

Ingredients
8 ounces uncooked orzo (about 1 1/2 cups)
3/4 cup grape tomatoes, halved
1/2 teaspoon salt, divided
3 tablespoons chopped fresh parsley
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
4 (6-ounce) tilapia fillets
3 tablespoons butter, divided
1/4 cup white wine
3 tablespoons fresh lemon juice
1 tablespoon drained capers

Preparation
Cook pasta according to package directions, omitting salt and fat. Drain; stir in tomatoes, 1/4 teaspoon salt, parsley, and 1/8 teaspoon pepper. Set aside and keep warm.
Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and flour in a large shallow dish. Dredge fish in flour mixture. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.
Add wine, juice, and capers to pan; cook 30 seconds. Remove from heat. Add remaining 2 tablespoons butter to pan; stir until butter melts. Serve fish with sauce and pasta.
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  #210  
Old 08-08-2011, 12:04 AM
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Quote:
Originally Posted by tex View Post
I've got the shaker in hand and getting ready to get my drink and cook on!!!

Tilapia Piccata

Ingredients
8 ounces uncooked orzo (about 1 1/2 cups)
3/4 cup grape tomatoes, halved
1/2 teaspoon salt, divided
3 tablespoons chopped fresh parsley
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
4 (6-ounce) tilapia fillets
3 tablespoons butter, divided
1/4 cup white wine
3 tablespoons fresh lemon juice
1 tablespoon drained capers

Preparation
Cook pasta according to package directions, omitting salt and fat. Drain; stir in tomatoes, 1/4 teaspoon salt, parsley, and 1/8 teaspoon pepper. Set aside and keep warm.
Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and flour in a large shallow dish. Dredge fish in flour mixture. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.
Add wine, juice, and capers to pan; cook 30 seconds. Remove from heat. Add remaining 2 tablespoons butter to pan; stir until butter melts. Serve fish with sauce and pasta.
Sounds great Tex.............now I'm hungry.
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