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you are quoting a heck of a lot there.
[QUOTE]blah blah blah[/QUOTE] to reply to largefreakatzero.
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[QUOTE="largefreakatzero:1254685"]OK, here we go with another delicious installment: Woodcock Poppers. 1. Thaw frozen breasts and soak in milk for 4 to 5 hours. Woodcock are strong-tasting, the milk helps with that and removes some blood. 2. Remove from milk and place in marinade -- red wine, worcestershire, minced garlic, salt and white pepper. Marinate overnight. 3. Pound breasts flat and place on a strip of bacon. 4. Spread cream cheese on breast and place a slice of jalapeno on that. Roll them up in the bacon and secure with toothpick -- looks like this when they're prepped: [IMG]http://i27.photobucket.com/albums/c187/awestcott/wcpoppers1.jpg[/IMG] 5. Either broil or grill. I opted for grilling, but had to switch to indirect heat due to flare-ups (would help if I gave the grill a good cleaning, but fuck that) [IMG]http://i27.photobucket.com/albums/c187/awestcott/wcpoppers2.jpg[/IMG] 6. Remove when bacon is just about crisped and skarf mightily. [IMG]http://i27.photobucket.com/albums/c187/awestcott/wcpoppers3.jpg[/IMG] These things were delicious. I would actually cook them a little less next time, but it didn't matter, they were still awesome. [/QUOTE]
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