Tonight's Dinner

[John McLaughlin]

Tonights dinner was grilled Cornish hens, slow cooked onion with garlic powder wrapped in foil and bake potato rolled in olive oil and seasoning. The baked potato was topped with a simple mushroom gravy made with garlic, scallions, chicken broth. I used cornstarch for the thickener. Salt and pepper to taste. I aways dry brine birds with salt pepper and paprika, rubbed with a mixture of EVOO and herb provincial and finished with Smokey Mountain whiskey glaze.

 

[AboveTheBest]

3.5lbs of Central Indiana Ground Venison chili, with 0.5lbs of Vermont sharp cheddar, black beans, pinto beans, kidney beans, and 12oz of Miller Lite; simmered for 4-hours in a crock pot. Serve over elbow macaroni, and topped with sour creme and picketed jalapeños.