Served this as a starter, plonked on a leaf of lettuce. Easy and delicious.

Delicious.
- Maybe a problem with the "sizing". Twelve thighs for 4 people is a lot; we usually do only 2 per person.
- Next time I'll take the skin off the thighs. Nobody here likes to eat the skin when it's cooked like this.
- I made about a third recipe and there was lots of "sauce".
Very tasty, and the extra sauce will appear somehow before long.

I wrote "Good" on the page, but don't remember a thing about it.

A delicious relish.

26sep18: Again. This is simple to make and wonderfully delicious.

Good. I've noted that 6 tablespoons of oil for the pesto seemed too much; use 4 instead. Also, we prefer the red cabbage shredded, rather than thinly sliced.

I've never made this with pompano, but this recipe is good with any firm white fish, I'd guess. Simple to make.

In one word, Yum! The glaze is delicious with the grilled shrimp. I made a half recipe, using one green mango and two ripe peaches for the skewers. I cut the peaches into eighths and the mango into chunks, mostly bigger than 1/2". (In the end I didn't use all of the fruit.)

My shrimp were 12/16 count, so slighty larger than required, but the timing was perfect. (For 16/20 shrimp, go with the minimum time.)

Our *only* criticism of this dish was that the onion and the mango bits (the green mango being a bit hard) did not get "done" on the grill in the short time that it takes to cook the shrimp. The peaches, on the other hand, were perfect.

The swordfish recipe is pretty ordinary (rub with oil, S&P, and grill), but the Green Grape-Parsley Relish is a definite keeper. It sounds a bit odd (grapes, oil&vinegar, garlic, parsley, S&P) but is always a hit. It is nicest when it sits around for a bit (an hour at least) before serving.

The pork chops here are nothing special, salt&pepper them, plop them on the grill. Good, but ...

The salsa is out of this world. A bit tedious coring and chopping all those apples, but the rest is easy and the result is scrumptious. Who'd have thought apples and chipotles would go together so well?

My grannies weren't all that big, but after five apples (rather than six) the pile was so huge, I stopped.

A friend who'd never had chipotles took home the salsa leftovers and ate it for lunch the next day.

Good, but ... 1/2" cubes of turnips didn't get done in 6-8 minutes. Also, measure the lemon juice a bit short and taste before adding more. (This from someone who *loves* lemon juice!)

Dredged in cornmeal and fried, the first was nothing special, but the sauce is extra yummy. We'ret rying to think of another excuse to make it.

Yummy!

Good salsa! The whole thing is simple, tasty, and fast.

I've done this with chicken thighs, both boneless and bone-in, and have a note to try it with skinless, boneless chicken breast halves.

Very good! But, I made all the spice paste for 6 skinless, boneless chicken breast halves and froze quite a bit of the paste for another time. The recipe calls for 4 8-10-ounce boneless, skinless chicken breasts. Maybe they mean whole breasts, although they are hard to find skinless and boneless. And serving a whole breast to one person is a bit much. Anyhow, the paste is worth freezing to use another time.

Very good.