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Cooking School and Recipes in Washington DC

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poultry

Lemon Plugged Roast Chicken

March 21, 2016 by Chris

Seasoned with Maldon, ground peppercorns and fresh Rosemary, smeared with olive oil and plugged with a lemon… we roasted our 4 pound chicken in a Lodge cast iron skillet at 400 degrees F on the 2nd to…

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Filed Under: Uncategorized Tagged With: carrots, chicken, entree, kale, poultry, spring, vegetables

Counting the Days…

November 16, 2012 by Chris

On Turkey Day we give tribute to our  American Indians and make sure to serve at least one dish made with corn. Everyone young and old LOVES our Corn Pudding cooked two ways, one sweet…

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Filed Under: Menus Tagged With: fall, menu, poultry

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