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In the interest of research, this is not the same thing, but I quite liked David Leite's peri-peri shrimp. He has a recipe for peri-peri chicken in his book, The New Portuguese Table and both use the same sauce in the marinade. When I made it, I used a mix of fresh red chilies: Thai birds eye, arbol and Fresno (aka red jalapeño.) I liked the mix of heat from the birds eye and arbol plus the fruitiness from the Fresno. Something to consider if it suits you.

Wasn't aware of her version. I'll take a look. When working on developing and learning a recipe, I like to look at many optios. Muchto be learned that way. Thanks for the pointer.

I’ve only made Smitten Kitchen’s version which does use a homemade marinade before grilling but perhaps didn’t appeal to you. I liked that she provides cooking instructions for both the traditional grill and an oven-roasted version (which I used) and I was happy with the results.

Round three (aka leftovers) of the slow-roasted tuna with harissa and olives from Melissa Clark's Dinner: Changing the Game. I added capers, preserved lemon and fresh lemon juice and stuffed that, along with a pile of arugula, into a flatbread - the fluffy and crisp flatbreads from Andy Baraghani’s book, The Cook You Want To Be.

I’m very impressed at the resurrection of the cheese and at all the little odds and ends you were able to put to good use in that panade! I need to check out that Zuni recipe!

Chive blossom vinegar courtesy of the pot of chives on the kitchen terrace. The purple color of the vinegar will intensify over the next few days, but it eventually returns to a clear white. The flavor is noticeable in a few days time, I usually leave some of the blossoms in the vinegar although they will degrade and turn white, still pretty though and very tasty.

I did not follow a specific recipe. Basically, I wanted to make gnocchi but I did not have time, so I made dumplings. I used this recipe as a jumping off point. King Arthur Flour sweet potato gnocchi Last night, we had grilled herbed chicken with tzatziki, salad, lemon rice and flatbread

@Honkman, that Fugazetta, looks amazing. Saturday night night dinner = A quick and easy "Tapa" night. Moe is still working on organizing my cookbooks. And my goal is to make a new recipe or at least try, to make a new recipe each week, pulled from one of my cookbooks. Both of these recipes came out of "tapas" by Susanna Tee. Matt made the Spanish Tortilla so I just added a couple of other tapas. Dinner was ready in less than 30 minutes after I got home from work. Garlic mushrooms and Chorizo and fried bread with garlic, parsley and paprika. I bought a smoker two years ago and have only used a few times. Decided since I wasn't working yesterday I would do two things, a whole double chicken breast and wings. The wings were finished first. Served with m Caesar salad that I have been making for 46 years. Moe loves this salad. Homemade dressing make with a coddled egg and homemade croutons.

I'm no expert, but in my mind, bread pudding has eggs and milk. Panade has no eggs and has broth as opposed to milk, though the one I love to make for holidays also has wine. Again, that's my own personal opinion.

Kampot-peppered sharp cheddar on TJ's Pain Pauline toast with medium-strength Burundi Turashobora coffee.

I have learned over the years that "panade" has at least 2 senses. One is what you mean: the bread mixture added to, say, meatloaf as a binder. The other sense of panade is the one I mean, that I first learned from Judy Rodger's Zuni Cafe Cookbook (eG-friendly Amazon.com link). Here's what she had to say:

and panzanella and stuffing, for that matter. I'd say that a panade is something mixed into a ground meat dish so as to be homogenized. And everything else isn't. It may be a matter of ratios and of application.

That's a heck of a good question! My flip answer is that bread pudding sounds dreadful and panade sounds exotically good. But that just means I've never knowingly had bread pudding. (I have the same knee-jerk reaction to the idea of rice pudding, and I know some people adore it.) As I understand it, a bread pudding is more likely to be a dessert (sweet) dish and a panade is more likely to be savory. A very quick, unscientific scan of recipes on my part also suggests that bread pudding is more likely to involve eggs and cream (or milk) whereas the panade is more likely to involve broth. Beyond that I won't go, since I'm talking through my hat. Maybe someone else will chime in who knows the difference.

I’m a Penzey’s person as well. Big bag as well.

Thanks for the tip. I have access to the fresh birds eye chilies and have several recipes to make the marinade, two of which are shown in the videos I linked. I wanted to post the recipes but I understand that there might be copyright concerns. I'm fine wrt ingredients. I'm really looking for comment on these recipes and perhaps some suggestions based on one's experience making the dish.

I'm impressed with your fortitude and your inventiveness. What's the difference, if any, between a panade and a bread pudding?

The one we have been using for years, I purchase from Amazon. This is the writeup about them. "Soeos Black Peppercorns, 16oz (Pack of 1), Whole Black Pepper, Non-GMO, Kosher, Freshly Peppercorn Bulk, Packed to Keep Peppers Fresh, Ready to Use Corns for Grinder Refill" Highly recommend.

With multiple breeds of chicken, do you get hybridization? Or do you somehow keep them all separate?

I brought a bunch of these back from Portugal. Maybe you can find in US? Or search for recipe to make your own spice mix??

I extended my stay here another day due to rain. Eventually I'll have to move, rain or no rain, but I got soaked just going out on my morning walk. Rain hitting me at, oh, 2 mph is quite different than rain hitting the windshield at, oh, 55 mph. So I had a relaxing day here, puttering around in the trailer, doing what I could to pack up, going out on walks and getting wet. Oh, and admiring the flowers and greenery. The desert already seems so long ago! It's nice to see milkweed about to pop. The milkweed vines in the desert never managed to bloom where and when I was this year. Since I had a gift of time, I decided to deal with a lot of stray foods in one cooking project. And boy, there were a lot of strays! The cheese that was too hard to do anything with a couple of days ago got a microwave softening treatment described more fully here. The baguette my sister had brought was only half-eaten and brittly hard. I wetted it and wrapped it in foil, then stuck it in the oven (300ish?) for about 20 minutes, then was able to (very roughly) dice it. Once again, I thank @FrogPrincesse for that trick. An onion, neglected during my sister's visit because she doesn't like 'em, was starting to sprout and turn soft. I had a salami from a lovely bereavement gift package sent me by dear friends last summer after my darling died. It had gone unopened so far. There was a pint of chicken broth in the freezer, left over from the last time I had enough chicken carcasses to make broth. I was tired of its falling out every time I opened the door after moving. There was a partial jar of the Trader Joe's Sun-dried Tomatoes in Olive Oil. The only new or fresh things that went into this dish were some of the baby greens I bought a couple of days ago, some broccoli florets, and a couple of Penzey's spices from my shipment a month or two ago: The Outrage turns out to be as hot as its name implies, and very little of it was used in the sweating stage of this dish. I was pretty generous with the Italian Herb mix. Then the layering began. Eventually I had that little souffle dish filled to the top, with everything compressed, and broth added to about the 2/3 mark. 350F, covered, for about 45 minutes, with periodic checks on doneness and additions of more broth. I love the way panades swell as the stale bread soaks up the liquids! I did top this one with a bit of freshly shredded Gruyere ("best by" date of February 2025). I'm calling it Panade Perdu.

Tachycardia When I see tacos and my heart races

Wyandottes are such pretty birds! And silkies! Those big meat birds are indeed heartbreaking. My folks learned the hard way that butcher dates are set in stone for them after a similar experience. Bigger faster is not always good.

While I've heard of this chicken dish, I've never tried making a version nor have I looked into various recipes and techniques to make it. Yesterday, a friend asked if I could make it for her and I poked around for ideas. I couldn't find much - only a couple-three recipes that looked like the direction I wanted to explore. Most offered just putting a sauce (often bottled) on already roasted chicken. Some offered a recipe to make a sauce, also to put on already roasted chicken. Two or three allowed for making a marinade for the chicken, and then roasting the bird after marinating. This is the direction I'd like to take. These are the two recipes that interest me the most: https://www.youtube.com/watch?v=nNw1rkjuwwk&pp=0gcJCY0JAYcqIYzv https://www.youtube.com/watch?v=38AMhDfhuYY Of the two, were I to follow the recipes as made, I'm inclined to follow the first recipe in part because of the early brining of the bird and because the timing of the cooking and the technique used seems to offer a more succulent result and eliminates the heavy charing on the chicken. For those who've made the dish (not just poured sauce over a roasted bird), perhaps you can comment on these recipes and offer some suggestions based on your experience. This is a dish I'd like to experiment with and learn to make well.