On Sun, 10 Aug 2014 19:36:54 -0500, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> > On Sun, 10 Aug 2014 14:55:25 -0500, "cshenk" > wrote:
> >
> > >
> > > So far, he's doing a lot of steamed veggies with seasoned butters,
> > > olive oil seafoods, and chicken parts. His natural range is
> > > southern USA cookery.
> >
> > Ok, I probably can't be of any help then. Southern cooking is not my
> > thing.
> >
> > I was going to suggest he consider things like Giada's Roman Style
> > Chicken.
> > http://www.foodnetwork.com/recipes/g...oman-style-chi
> > cken-recipe.html I use chicken parts and a bag of Trader Joe's frozen
> > mixed tri-color bell peppers, so there isn't much prep work to it.
> > If he's a chef - he'll be able to figure out how to break up a recipe
> > so he doesn't need to stand for more than 5 minutes at a time.
>
> Don't worry too much on the theme. I have him making a baked stuffed
> squid right now.
>
> It's simple, fast, and suits him to try something new. It's a bit like
> meatloaf with the meat on the outside (grin).
>
> BTW, can't get at the recipe you posted. Nice picture but no recipe
> and I suspect he is not up to standing at a grill, but thanks for
> trying!
>
They must have a glitch, because I couldn't get to it just now via the
link (which should be direct) that I posted either. Here is one isn't
that as fancy, so (hopefully) you'll see a recipe.
http://www.cookingchanneltv.com/reci...e-chicken.html


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.