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This is delicious with a Burgundy, or a Pinot Noir from Oregon or California.
I thought this would be a great recipe but I found the chicken a bit bland. Unlike most nuts that are more flavourful when browned, I found the peanuts less tasty when they were cooked. I ate a left-over piece cold the next day and found that more tasty than when it was hot.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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