Saturday, October 29, 2011

Personal Chef Cook Day 05-16-11

Since I am not a big bourbon drinker, I rarely think about cooking with it. The bourbon gives the salmon a deeper depth of flavor and tones down the sweetness of the pineapple juice. 

Here is the picture menu:

Sweet Bourbon Salmon and
Garlic Roasted Asparagus

Vegan Sweet Bourbon Portabella Mushroom Caps and
Garlic Roasted Asparagus

Garden Fresh Chicken Stir Fry over
Rice Noodles

Vegan Garden Fresh Seitan Stir Fry over
Rice Noodles

What is your favorite "spirit" to cook with?

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