#main entrees

[jointrelateddisordershd]

Saffron Grillroom: Deciphering the Indian Ingest Course

Australian aborigine restaurants are mushrooming at every place I know of due to its figure status and worshiping following by not only wanderer Indians but non-Indians too. A short while ago with regard to my trip in consideration of Saffron Restaurant, an Indian kitchen stuff grill newfashioned Orlando, SPIRITUAL BEING noticed a group of Americans battling it out with their Naan with knives and forks. That led you to think with regard to an article on the basics of Darky food and what you to expect at an Indian restaurant.<\p>

Slim, you are greeted with poppadoms or papads- a ground, much liquefier and larger version of crackers. I are fried or roasted and served with chutneys of individual flavours. Papads also are served with tomatoes and onions garnished over them.<\p>

Then there are the appetizers that procure a range re mouth-watering food items tally being samosa, bhajiya, aloo patty, etc. I'll recommend you in passage to have samosa as it is my favourite dish- not too spicy in any case very piquant.<\p>

The main entrees in Saffron restaurant included some delectable recipes that could give you a craving in aid of Indian food for tried. NOUGHT BESIDE have listed composite of the main entrees that are pricelessness a try.<\p>

Biryani: <\p>

Biryani is a recipe made from rice and has a lot of vegetables as well as raisins and meat of your choice. Wether Biryani is fairly that outhouse give your senses a savoury treat. Usually, almost any humor of meat would attend staple with Biryani; sea food such by what mode shrimps and submarine torpedo may be avoided let alone Biryani.<\p>

Masala:<\p>

Masala is a frail sauce that is creamy and tangy, and solitary of the most cutting discomfit one ought to have at an Indian restaurant. Chicken Tikka Masala is one of the beyond all bounds tantalizing masala recipe that is a radioactive favourite in Orlando as far as HIM have heard.<\p>

Tandoori:<\p>

Tandoor is an oven made from clay and platters that put the shot ingredients that are cooked in tandoor are called Tandoori. Tandoori tastes healthy and has a peculiar colour, mostly red. One concerning the dishes made in tandoor is the Chicken Tandoori and is a non-spicy but savoury dish that one ought to have. Saffron Dog wagon has a tandoor imported from India especially for this purpose so PURUSHA highly hype he to distill this incoming.<\p>

Vindaloo:<\p>

Beforehand SUPEREGO begin, I put it a warning: this dish is not meant for the weak hearted or the ones with a sensitive palette. Vindaloo or Vindalho is one the hottest, most fiery prepare food dishes from the kitchen of India. Originated modernized Goa, Vindaloo is so hot that it won't give the fateful moment to lay level savour its taste. Inner self is a outrance spicy and jar leave you throwing fire balls from your tell. <\p>

Every dish in the out-and-out entree made is faulty without American indian breads the like of as Naan, Paratha, Tandoori roti and Kulcha. All these breads give up in a variety as regards preparations.<\p>

Now the next term you go to Saffron auric any other restaurant, you know the basics. Flaunt it and have your dish wherewithal pride. Capering dining!<\p>

[thecreolewoman]

Stew Chicken Mama's Way {Poulet en Sauce} #chickenrecipes

Last week I had a serious craving for my mama's stew chicken. Growing up she made the best chicken and I would do the happy dance every time she cooked it. Whether she baked it, stewed it or fried it, she new how to make it pop. I went to the supermarket and scored big on some half chicken pieces. I took them home and decided to make mama's chicken.

I used my mama's Creole Spice mix to marinade my chicken and sauteed them in some oil and tomato paste. I then added some chicken broth and let them stew till nice and tender. While they stewed, the whole house smelled delish and reminded me of those good old days back at mama Lucie's house. That little lady knew how to cook a meal. My mama taught me that good meat starts with the spices and marinades and boy was she ever right. Homemade marinades add an extra level of flavor to meats. I know it is common to hear TV chefs say that salt and pepper will do, but I beg to differ. Marinades and spices matter! Here is my beautiful mama with my daddy. I miss being at home sometimes.

When the chicken was done, it was a total success. It tasted just like my mama's chicken...she would be so proud. Maybe one day I'll make her a batch.

Recipe:

4 - 5 Half Chicken Pieces

Tomato Paste

Olive Oil

1 cup of sliced onions

1 cup of sliced bell peppers

1 cup of chopped shallots

2 cups of Chicken Broth

1 cup of Water

1/2 cup of chopped parsley

Salt

Pepper

Creole Spice Mix {check back on my blog}

1 tablespoon of Smoked Paprika

Instructions:

Marinade chicken in my Creole Spice Mix {see my blog}, 1 tablespoon of spicy mustard, 1 tablespoon of ketchup and 1 tablespoon of Smoked Paprika. Let marinade for 15 - 30 minutes.

In a pot add 3 tablespoons of Olive oil and 2 tablespoons of Tomato Paste. Add marinaded chicken and saute for 10 - 15 minutes.

Add Chicken Broth, 1 cup of water,1 cup of onions, 1 cup of bell peppers, 1 cup of shallots and 1/2 cup of parsley, 1 teaspoon of salt and 1/2 teaspoon of pepper. Lower heat and let chicken simmer for 35 minutes. Chicken should now be nice and tender.

Remove from heat and serve! 

[thecreolewoman]

Ginger Stir-Fry Chicken

Last night’s dinner was a new one for me. I had some fresh ginger in the fridge and I wanted to use it in a recipe.  I decided to pair it up with some chicken, leeks, scallions and bell peppers. When all was said and done, it was a tasty and spicy powerhouse meal.

Growing up, my parents were big fans of Ginger. There was always a piece of Ginger somewhere in the house and oddly enough I didn’t really like it much. My mom would make ginger tea and I would try my best to get out of drinking it. That scratchy feeling in my throat and the instant rise of my temperature made ginger my Kryptonite. At least that is what I thought. Now it appears to be a great cooking ingredient that I find myself using more often than expected.

This ginger chicken stir-fry is a great dish for those who like ginger and exotic spices. If ginger isn’t quite your thing, you can eliminate the ginger altogether and enjoy an awesome stir fry. However, the ginger really adds a nice zing to the meal. I can’t believe I’m actually vouching for ginger. I’ve included my recipe below. Let me know how your meal turns out.

Recipe:

2 tablespoons of fresh ginger, grated

2 tablespoons of powdered ginger

1 lb. chicken stir fry

2 cups of red baby bell peppers, sliced

2 cups of leeks, chopped

1 cup of scallions, chopped

2 tablespoons of Dijon mustard

1 tablespoon of ketchup

4 tablespoons of Vegetable oil

1 tablespoon of fresh dill leaves, chopped

3 garlic cloves, chopped

1 tablespoon of worcestershire sauce

Instructions:

In a wok, add 4 tablespoons of vegetable oil, 2 tablespoons of dijon mustard, 1 tablespoon of ketchup, 3 chopped garlic cloves, 1 tablespoon of chopped dill leaves, 1 tablespoon of fresh grated ginger and 1 tablespoon of powdered ginger. Spread mixture and add stir fry chicken pieces. Let cook 5 minutes on each side. Add 1 tablespoon of Worcestershire sauce and stir. Let cook for an additional 5 minutes.

Add 2 cups of leeks, 2 cups of sliced red bell peppers and 1 cup of chopped scallions. Stir and let cook for 5 minutes. Add 1 tablespoon of grated fresh ginger and 1 tablespoon of powdered ginger. Stir, lower heat and let cook for 10 minutes.

Remove from heat

[thecreolewoman]

Lemon Sea Bass Baked in Banana Leaf

Tonight I decided to treat myself to a pre-mother’s day dinner. I had some banana leaves in the freezer and had a serious craving for some fish. So I took a walk to our local fish market and bought some sea bass fillets. I just love a good sea bass. It’s a tasty white fish. I actually didn’t know much about the fish until a few months ago when I purchased it out of curiosity. Once I had my first taste I was hooked. Now Sea Bass makes a regular appearance in my home. See, curiosity dies pay off sometimes.

I marinaded my sea bass and placed it in the banana leaf. I topped it with some leeks, shallots, lemon zest and some lemon slices. Once everything was neatly tucked into my package I almost cried {ok, not really}. It was such a beautiful package.

I preheated my oven to 450 degrees and placed my beautiful packages into the oven for 40 minutes. While they were cooking, the aroma filled the house. My husband and I started to hear our stomachs grumbling as we took a whiff of the packages.

When they were done, I paired them with some awesome fried rice and dinner was served. This recipe would be a great option for a romantic dinner or dinner party. They are just beautiful to look at. Can you imagine walking into a wedding reception and seeing these packages on every plate? Beautiful!

YES IT WAS AS TASTY AS IT LOOKS!

Recipe:

2 Bass Fillets

Lemon Zest {1 large lemon}

4 slices of lemon

1/2 cup of shallots, sliced

6 garlic cloves, chopped

2 cups of leeks, chopped

2 sheets of banana leaves

Kosher Salt

Instructions:

Preheat oven to 450 degrees

Place marinated fish onto the center of the banana leaf. Add 1 cup of leeks, 3 chopped garlic cloves, 1/2 cup of shallots, 2 slices of of lemon and 1 teaspoon of lemon zest. Salt to taste. Close up banana leaf and tie with cooking twine. Repeat till all fish are neatly packaged.

Place in a baking dish and place dish in the oven. Set timer to 40 minutes.

Remove from heat and serve!

Enjoy!

[thecreolewoman]

Homemade Pizza: Caramelized Onions, Peppers and Shallots

Saturday night I had an impromptu family game night in honor of my amazing sister-in-law. She was celebrating a big birthday and so we decided to get together and help her celebrate. To make things even more special, I cooked everything on the menu. My main course was caramelized onion and pepper pizza. This was my first attempt at homemade pizza and it turned out to be delish. I don’t know about you, but I love me some onions. Growing up I was not a fan and would pick each and every onion out of every meal. Now that I have grown up {so I’d like to think}, I just love them.

I rolled out my dough, poured on my very own tomato sauce mixture and added the onions, peppers & shallots. Then, I topped it with CHEESE! We love cheese in our family. Every time we head to the farmers’ market or grocery store, we always end up purchasing cheese. My mom use to call me her little mouse because I would go to the fridge and grab a slice of cheese and run back to my room. Before she knew it, it was all done.

As it baked in the oven, the whole house smelled of awesome goodness. I couldn’t wait to sink my teeth into this pizza. Every time I went into the kitchen and peeked into the oven, I began to drool over that cheesy piece of heaven. When it was done, I placed it on the dining room table and began to watch the clock. I couldn’t wait till the in laws came over. I just wanted to dig in.

They finally came over and the entire family devoured the pizza. It went fast and that is always a good sign. Making pizza at home is easier than you think. I saved a lot of time by using frozen pizza dough. It’s always a good idea to keep frozen pizza dough in your freezer. You never know when you’ll have a slew of guests coming over. I enhanced the flavor of my dough with my own seasoning mix which made for a very tasty crust.

Wish you could have a bite of this pizza, but I’ve included the recipe so you can make it yourself. Enjoy!

Recipe:

Frozen Pizza Dough

2 tablespoons of Garlic Powder

2 tablespoons of The Gourmet Collection Pasta Herb Spice

1 teaspoon of Crushed Pepper Flakes

1 teaspoon of Salt

2 cups of Tomato Sauce

2 cups of Parmesan Cheese, shredded

3 cups of Onions, sliced

1 cup of Shallots, chopped

Olive Oil

Butter

1 cup of Bell Peppers {red, green, yellow}, sliced

4 cups of Mozzarella Cheese, shredded

Instructions:

Preheat oven to 450 degrees

Follow instructions on the package to defrost dough

In a pot, add 2 tablespoons of butter and 1 tablespoon of olive oil. Add onions, shallots and peppers and saute until onions are translucent. Roughly 6-8 minutes. Remove from heat.

Place your dough in a bowl and add 1/2 cup of parmesan cheese, garlic powder, pasta herb spice, crushed red pepper flakes and salt. knead all the ingredients into the dough and let sit for 10 minutes. 

Roll out dough until it is about 12 - 14 inches in diameter. Take a fork and poke holes in the dough. Lightly spread some olive oil on the dough and spread. Pour 1/2 cup of tomato sauce and spread evenly on the dough. Add onion, pepper and shallot mix. Add 1 cup of mozzarella cheese and sprinkle a pinch of salt and pepper.

Place pizza in the oven and bake for 20 minutes. Remove from oven and let sit for 7-10 minutes and serve.

[healthylifemix]

Garlic Ginger Chicken Thighs on Healthy Life Mix

Garlic Ginger Chicken Thighs on http://healthylifemix.com/garlic-ginger-chicken-thighs/

Garlic Ginger Chicken Thighs

Garlic Ginger Chicken Thighs

Recipe Type: Main

Cuisine: American

Author: Loida Barnhill

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Serves: 6-8

Ingredients

2 pounds skin-on, boneless chicken thighs

1 cup thinly sliced red onion

2 tablespoons minced garlic

2 tablespoons minced peeled ginger

1/4 cup soy sauce

1/4 cup fresh tangerine or orange juice

Freshly ground pepper

Vegetable oil, for the grill

Instructions

Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour or overnight.

Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.

3.2.2124

  I marinated the chicken for about 7 hours and I cooked it in the oven at 450 degrees on convection roast for about 15 minutes on each side. I really don’t like ginger and I was skeptical about using it but i couldn’t imagine it tasting so yummy-licious without it so do not leave out one ingredient.

I changed the chicken thighs to boneless as their more falvorfull. I grated the ginger as it imparts more taste than chopping. Marinated 10 hrs but next time overnight for sure. Lastly I did a Tyler trick that I love. I get them perfectly browned on grill then put them in the oven to finish. Makes perfectly moist delicious chicken with grill taste every time!

Make sure you marinate it a loooonnnng time.  I’ve done it twice, once marinating it for 3 hours, and marinating it for 12 hours.  Forget the 3 hours, waste of ingredients.  Add a little chili paste in the marinade, it needs some heat.  I used bone in thighs, and that will lengthen the cooking time considerably.  These muthas tend to bring on the blaze from underneath, so make sure you have a cool spot without coals to park them.  I can see how baking them might be cool.  In 108° heat, turning on the oven is the last thing you want to do

This recipe has been a staple in our house for at least a year.  Love it!  I usually use boneless, skinless breasts though. and lemon juice instead of orange juice, just because that is what I usually have on hand, and the lemon is more acidic too.  Sometimes I boil the marinade with red peppers to have some sauce for rice.  On the BBQ, I grill the skinless breasts on medium heat 10 minutes on each side.  Breasts do good in a frying pan too.

Very good.    I did make a few changes but mostly kept to the original recipe.    My change was that I pureed the whole thing (including the onion and garlic and I had to use 1/2 lime to top off the juice since my kids left me with less than 1/4 cup OJ.  I often cook Indian recipes and several of them call for a puree of the the aromatics (onion, garlic, so I was confident that this technique would work well.

[healthylifemix]

Lemon Garlic Shrimp and Grits on Healthy Life Mix

Lemon Garlic Shrimp and Grits on http://healthylifemix.com/lemon-garlic-shrimp-grits/

Lemon Garlic Shrimp and Grits

Lemon-Garlic Shrimp and Grits

Lemon-Garlic Shrimp and Grits

Recipe Type: Main

Cuisine: American

Author: Loida Barnhill

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 4

have no complaints at all about this dish. It was fantastic!!! The flavor of lemon, garlic, and parmesan cheese all melded together perfectly and I just loved the contrasting texture of grits with the shrimp. I took the time to add more flavor to the shrimp by cooking them in a little bit of chicken stock.

Ingredients

3/4 cup instant grits

Kosher salt and freshly ground black pepper

1/4 cup grated parmesan cheese

3 tablespoons unsalted butter

1 1/4 pounds medium shrimp, peeled and deveined, tails intact

2 large cloves garlic, minced

Pinch of cayenne pepper (optional)

Juice of 1/2 lemon, plus wedges for serving

2 tablespoons roughly chopped fresh parsley

Instructions

Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Calories: 367 Fat: 12 Saturated fat: 7 Unsaturated fat: 5 Trans fat: 0 Carbohydrates: 26 Sugar: 0 Sodium: 904 Fiber: 1 Protein: 34 Cholesterol: 309

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Notes and Alterations for Lemon Garlic Shrimp and Grits:

Very tasty! I used the instant grits as the recipe calls for, but I think next time I will use the old-fashioned grits as suggested by many reviewers. A “pinch” of cayenne was not enough heat for me, so I added a couple extra pinches. I think the bit of heat worked very well with the lemon-y shrimp and the buttery grits. Will be making this again next time shrimp is on sale at the grocery store.

  This was fantastic. It had so much flavor!  I have had this dish once in a restaurant and it was rather bland. I wanted to give it another shot and I am so glad that I did!  I subbed smart balance butter for the real butter because I’m trying to watch my calories and it was still wonderful, even my 3 year old loved it!  I think the Parmesan in the grits was what set it off. Loved, loved, loved it.

  I like the simplicity of this but I too spiced it up a bit, First Not Instant Grits! Grits that cook in 5 minutes SOOO much better and what’s 5 minutes… ? Chicken stock for cooking the grits and finish with  2-3 tablespoons of heavy cream not butter and generous amount fresh grated parmesan cheese… creamy For shrimp I started with cooking two strips of thick bacon and remove from pan Caramelizing  one large sweet onion in bacon drippings then follow the directions but end with 2 tablespoons (Splash of white wine, lemon juice lemon zest and lots of parsley! Like the heat but used ground Chipotle chile pepper (just like smoky flavor better than cayenne crumble bacon over finished plate

  This recipe is much lighter (and healthierthan most recipes and is very similar to shrimp scampi served over grits.  I did modify a few things and I’ll pass those changes along in case you want to try them.  First, instead of using water in the grits I used a shrimp stock mades simply by simmering the shrimp shells in water with a little S&P.  That added a nice additional flavor to the grits.  For the shrimp I used about 1 T of EVOO in addition to the butter for cooking it. This helps keep the butter from burning.  I also added some sliced green onions in when I cooked the garlic and shrimp.  Finally when I added the lemon juice at the end I also added the zest of 1/2 lemon.  This recipe is definitely a keeper.

  It took less than 30 minutes to make on the first try. I’m sure as I get more familiar with the preparation it will be even faster. I used the juice of a whole lemon and used cayenne pepper AND red pepper flakes because we like our food on the spicier side. Other than that I followed the recipe pretty much exactly. I thought the lemon really brightened up the dish, unlike some other shrimp and grits recipes which can be a bit heavy.

[healthylifemix]

Vegetable Meatloaf with Balsamic Glaze on Healthy Life Mix

Vegetable Meatloaf with Balsamic Glaze on http://healthylifemix.com/vegetable-meatloaf-balsamic-glaze/

Vegetable Meatloaf with Balsamic Glaze

Vegetable Meatloaf with Balsamic Glaze

Vegetable Meatloaf with Balsamic Glaze

Recipe Type: Main

Cuisine: American

Author: Loida Barnhill

Prep time: 30 mins

Cook time: 1 hour 35 mins

Total time: 2 hours 5 mins

Serves: 8

Still the BEST meatloaf recipe, though labor-intensive. I stick to the basics (good, thick balsamic and improvise elsewhere. I grate whatever veggies I have on hand, use prepared roasted peppers, add some ground beef and/or veal and double the recipe so that I can freeze some for those long, winter days ahead. It’s dinner tonight with mashed potatoes…and three extras will be waiting for when I’m too tired and too cold to cook

Ingredients

2 tablespoons extra-virgin olive oil

1 small zucchini, finely diced

1 red bell pepper, finely diced

1 yellow bell pepper, finely diced

5 cloves garlic, smashed to a paste with coarse salt

1/2 teaspoon red pepper flakes

Kosher salt and freshly ground pepper

1 large egg, lightly beaten

1 tablespoon finely chopped fresh thyme

1/4 cup chopped fresh parsley

1 1/2 pounds ground turkey (90 percent lean)

1 cup panko (coarse Japanese breadcrumbs)

1/2 cup freshly grated Romano or Parmesan cheese

3/4 cup ketchup

1/4 cup plus 2 tablespoons balsamic vinegar

Instructions

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Calories: 270 Fat: 14 Saturated fat: 4.2 Unsaturated fat: 9.8 Trans fat: 0 Carbohydrates: 16 Sugar: 0 Sodium: 451 Fiber: 1 Protein: 20 Cholesterol: 104

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    I’ve made this twice and this is now my go-to meatloaf recipe. I use Organic Ground Turkey (dark meat instead of beef/pork. I also add a small onion and some extra garlic to the pan before I throw in the rest of the veggies to sauté. To the veggies I add 1 Anaheim pepper and 2 Serrano peppers to give it a little kick and some extra flavor and I throw in some extra panko to make up for the moisture from the extra veggies. I also add a pinch of brown sugar and fleur de sel to the glaze and I don’t quite double the glaze but I do make a little more than the recipe suggests. I put a loose piece of foil over the pan while baking to prevent the glaze from burning and it works like a charm. Serve this with some garlic mash potatoes for the ultimate healthy comfort food. Make sure you let it cool enough before serving so it can set.

  I used venison instead of ground turkey.  Flavor was really fantastic.  I loved the use of balsamic vinegar instead of the more expected worcestershire.  My son, who “really doesn’t care for meatloaf” ate about half the pan by himself, so I would consider this a home run.  This will be my go-to meatloaf recipe from now on.  It was so easy to put together too.  I didn’t have a loaf pan, but I used a glass baking dish not much larger than the size of my formed loaf, and did not have a problem with the glaze burning in the pan.  I did think it was a little strange that there wasn’t any onion; I may add that next time.

  Took some prep time.  Glad I chopped the veggies ahead of time.  I used all beef since that is what I had on hand.  Very tasty.  The sauce on top was great!  I did not use a loaf pan.  Instead, I used a bakers sheet and formed the meat into a sort-of-football shape.  More of the meat got the crusty glaze.  Thankfully I lined my pan with two sheets of foil b/c the sauce crusted the foil a bit

    I got to use my mortar and pestle for the garlic/salt for the second time since I bought it around 10 years ago. The only changes I made was because instead of 1 & 1/2 pounds of ground turkey I used 1 pound since it comes in 1 pound packages & its just for the two of us.  I used 1 large red pepper instead of 1 red and 1 yellow, 3 cloves of garlic smashed with a tsp. kosher salt, a small organic zucchini, skin and all; and cut the other ingredients down around a 3rd.

  had to improvise with “Seeduction” bread crumbs made from a Whole Foods loaf chock full of different seeds, used an extra egg and an extra zucchini, dried thyme, no parsley.  it was totally awesome.  Just realized I forgot the garlic, didn’t even matter.  Needed to put a pan underneath the loaf to catch some of the glaze that boiled over.  Moist but wasn’t falling apart; perfect!  Done in 1 hour, 20 minutes