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Hi Unregistered,
On July 29th, this site will be moving..! No, really - it's "moving" to another physical location - including servers, gateways, routers - everything - including my coffee cup...
So, from the date of July 29th through July 30 or 31 (shooting for these dates, but - as always, I'm at the mercy of my ISP who has to install the lines to the new location - and we actually get them running ;) ). But - this site, cloud servers and main web will be OFF LINE.
Now, please save these dates!! Please - don't be "that guy" who emails me on the 30th to tell me you "can't open the Parker Website". I'll already know it is offline - and also know that you are "that guy"...
I'll take this notice up and down over the next week or so - and leave it up during the final few days before shutting it off on the 29th..
John D.
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08-15-2020, 08:19 PM
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#21
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Member Info
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Join Date: Jul 2020
Posts: 252
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Thanked 297 Times in 121 Posts
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Buy yourself a set of decent metal skewers (flat, not square) for the grill, and employ any of the suggestions above.
Dove breast in the middle, a piece of onion on one side, a 1/2 jalapeno on the other, and all wrapped in a piece of bacon.
Skewer it, and repeat.
Pretty hard to screw up.
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The Following 2 Users Say Thank You to Steven Groh For Your Post:
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10-19-2020, 08:07 AM
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#22
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Join Date: Oct 2015
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This thread seems to have run it's course, so I decided to include our non-grilled recipe for doves. My wife created this many years ago, and it remains one of my favorites, if a little time consuming.
Salt and pepper whole dove breasts and simmer very slowly in olive oil in a cast iron skillet. When the pink is gone on the outside remove them from the oil and drain. Replace them with strips of green peppers, onions if you like, and fresh sliced 'shrooms. Sautee these veggies until almost done, then return the dove breasts to the pan and add worcestershire and soy sauce to taste. We like a little more soy than worcestershire.
Simmer slowly until the breasts are within about two minutes of ready. Then, remove the lid and pour in a cup of sweet, white wine. Blue Nun is what we use. Cover again and simmer for a couple more minutes, and it's ready.
The breasts will be whole but very tender, and the wine, olive oil, soy and worcestershire will have reduced to a wonderful, dark liquid. Serve over rice.
This presents well, if you're having guests over who enjoy doves, and tastes out of this world. Bet you won't have any left over!
Enjoy, SRH
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The Following 2 Users Say Thank You to Stan Hillis For Your Post:
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