Big cooking day. Started w brunch: soft scrambld eggs w Stilton, 3 herbs, Grk yogurt; butternut quick bread
14 Mar 2011 04:23

Big cooking day. Started w brunch: soft scrambld eggs w Stilton, 3 herbs, Grk yogurt; butternut quick bread 



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Rick Bayless

Chicago

Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time

web www.rickbayless.com

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Possible new dish for Frontera/Topolo: smoked shrimp "jicama soft tacos" w gr chile goat chs, Am paddlefish caviar Big cooking day. Started w brunch: soft scrambld eggs w Stilton, 3 herbs, Grk yogurt; butternut quick bread New Frontera menu starts tonight. Last of local (sweet!) winter spinach on this creamy poblano-spin chix dish
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