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Epicurean Kentuckian: Breakfast by Chef Ev

2013-12-29 - EK Country Kitchen - Photo by Linda Waggener. Ev and Granddad cooked breakfast early this morning: Curried-curried-curried chicken stir fry. Evan picked the spices and contents, diced most of the vegetables, and directed the sequence of cooking. Most importantly, was the spice chef, adding just the right amounts of curry, red pepper. curry, tandoori spice, black pepper, red pepper and curry. He likes curry. Got a private bottle of masala in his 2012 Christmas stocking. The dish contained grilled chicken cubes, potatoes, onion, celery, and, at the last minute, whole spinach leaves. We thought it very good. At least there wasn't any left. The corn - homage to the famous Leatherwood Creek corn breakfast, by prepared by Libby's - just heated and served; the tomatoes also came from an aisle at the supermarket. We're planning it again sometime, Ev's thinking of ways to improve it. But we, Granddad and I, thought it perfect. The best we'd ever eaten. Dishes which would have taken a premium at the fair, as Ev's great grandfather would have said. - Linda Waggener
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