CHICKEN UNDER A BRICK
It isn't easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all have their problems. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. (If the weight of choice doesn't seem terribly pristine, it can be wrapped in foil.)
Provided by Mark Bittman
Categories easy, lunch, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).
- When you are ready to cook, preheat the oven to 500 degrees. Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.
- Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
- Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.
Nutrition Facts : @context http, Calories 566, UnsaturatedFat 27 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 593 milligrams, Sugar 0 grams, TransFat 0 grams
CHEF JOHN'S CHICKEN UNDER A BRICK
You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-proof skillet. The key is to heat it very well before the chicken goes in. Other than that, there's really no way to screw it up, unless you under or overcook it, which won't happen, since you're going to check it with the thermometer.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
- Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
- Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken.
- Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes.
Nutrition Facts : Calories 302.9 calories, Cholesterol 132.5 mg, Fat 13.3 g, Protein 43.1 g, SaturatedFat 3.4 g, Sodium 153.8 mg
BRICK CHICKEN
Try Marlow & Sons' brick chicken for a hearty family meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 6
Steps:
- Heat oil in a 10-inch skillet over high heat. Season chicken generously with salt and pepper; add chicken to skillet, skin side-down and place a 10-inch heavy-bottomed skillet on top of chicken. Place two heavy soup cans or a brick in second skillet to weigh down.
- Reduce heat to medium and cook chicken until skin is golden brown and crisp, about 18 minutes. Remove top skillet and weights and turn chicken; pour off excess fat from skillet.
- Squeeze lemon juice over chicken and add stock. Cook until an instant-read thermometer inserted into the chicken thigh registers 160 degrees, about 3 minutes.
- Season tomatoes with salt and pepper and divide evenly between two plates. Place each chicken half on a plate and serve immediately with pan juices.
BRICK CHICKEN WITH APRICOT COUSCOUS
Provided by Tyler Florence
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.
- Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.
- Preheat oven to 375 degrees F.
- Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Serve with Mint Yogurt Dressing and Apricot Couscous.
- While chicken is cooking, combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.
- In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
- Serve family-style on a large platter and garnish with fresh cilantro.
CHICKEN UNDER A BRICK IN A HURRY
Weighing down the chicken puts the skin in close contact with the pan for maximum crispiness and also locks in moisture for super juicy meat.
Provided by Carla Lalli Music
Categories Bon Appétit Dinner Chicken Green Onion/Scallion Anchovy Parsley Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Quick & Easy
Yield 4 serving
Number Of Ingredients 11
Steps:
- Set a large piece of foil and a heavy skillet aside for weighing down chicken. Season chicken on both sides with salt and pepper. Pour 1 Tbsp. oil into a medium cast-iron skillet. Arrange chicken thighs in pan skin side down (make sure they don't overlap) and set pan over medium-high. Place foil over chicken, then set skillet on top. Cook chicken, checking halfway through to make sure skin isn't taking on color too quickly and reducing heat to medium if needed, until skin is deep golden brown and crisp and flesh is almost completely cooked through, about 10 minutes.
- Meanwhile, combine anchovy, garlic, parsley, and a pinch of salt in a small bowl. Mix in vinegar, mustard, red pepper flakes, and remaining 4 Tbsp. oil, then scallions. Taste and season pesto verde with more salt if needed.
- Remove top skillet and check chicken. There should be only a thin band of medium-rare flesh on the thickest part of thighs. Using a thin spatula, release chicken skin from pan and turn thighs over. Remove pan from heat and let chicken sit to finish cooking through, about 1 minute.
- Spoon some pesto verde onto a platter. Top with chicken, arranging skin side up, and spoon more pesto over (but don't cover up all that beautiful skin!).
CHICKEN TABAKA (GEORGIAN CHICKEN UNDER A BRICK)
This recipe comes from Georgia, formerly of the Soviet Union. The backbone of the marinated chicken is removed so that it lays flat on the grill (or in this case, in a cast iron skillet) and is cooked quickly to sear and crisp the skin, but ensure the meat is tender and juicy inside. Originally, an outdoor "grill" was set up outside, by laying two lines of bricks. Inside the canal were laid pebbles or stones. Then coals were heated and placed on top of the stones. Kebabs, on skewers, were laid across the bricks and the meat cooked over the hot coals. To make the tabaka, a large flat stone was heated and placed over the coals. The chicken was placed on the stone and weighted down with more bricks. I have a Georgian seasoning mix that I purchased in a European market that I use for this dish. It contains: paprika, curcuma (which is probably turmeric), and dehydrated vegetables (carrot, garlic, chili peppers, onion). It is a little spicy, but not what I would call hot.
Provided by threeovens
Categories Whole Chicken
Time P1DT25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare chicken and place in a large, covered bowl or a large ziploc baggie.
- Combine oil, garlic, seasoning; squeeze in the juice of the lemon, then slice it in about 4 large slices and throw in also.
- Pour marinade over chicken and massage in to chicken (I loosen the breast skin, without removing, and rub some under there as well).
- Let marinate overnight, or at lease a couple of hours.
- Heat a large cast iron skillet over medium high heat.
- Remove chicken from marinade and season all over with salt and pepper, then place in hot skillet.
- Weight chicken down with another cast iron skillet (you can use any type of skillet, if necessary, and weight THAT down with cans or bricks or something).
- Cook 10 minutes, then turn over and return weight; keep cooking 10 minutes and turning until chicken is crispy and cooked through, about 20 to 25 minutes (will register 165 degrees F on an instant read thermometer).
Nutrition Facts : Calories 964.1, Fat 88.9, SaturatedFat 17.4, Cholesterol 160.4, Sodium 152.1, Carbohydrate 4.4, Fiber 1.4, Sugar 0.1, Protein 38.3
CHICKEN IN A BRICK
Make and share this Chicken In A Brick recipe from Food.com.
Provided by Kim Ong
Categories Chicken
Time 2h5m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Place both halves of the chicken brick in a sink and cover completely with cold water and leave for at least 30 min.
- (This ensures that brick does not dry out and crack during cooking.) Preheat oven to 190 degree C, 15 min before roasting the chicken in a brick.
- Place lemon pieces, some bay leaves, tarragon sprigs into clean chicken cavity.
- Season well with salt and freshly ground black pepper.
- Place half the prepared vegetables in the base of the drained chicken brick, then place chicken on top.
- Arrange remaining vegetables and the remaining bay leaves around the chicken.
- Pour the white wine and chicken stock over.
- Place lid of chicken brick on top to cover the chicken.
- Roast in the preheated oven for 1hr 30min or until the chicken is cooked.
- (Test by inserting a skewer into the thickest part of the chicken thigh. The juices should run clear.) Remove chicken brick from oven.
- For the sauce-------------------.
- Pour off cooking liquor and reserve in a bowl.
- Keep chicken and vegetables hot, covered, in the oven, while preparing the sauce.
- Place liquor in a small pan and bring to boil.
- Cream fat and flour together to make a beurre manie, then drop small amounts into boling liquor, whisking continuosly.
- When sauce is thickened, smooth and glossy, draw off the heat, stir in the cream, then reheat gently and season to taste.
- Serve with chicken, vegetables and rice or potatoes.
Nutrition Facts : Calories 1014.2, Fat 64.6, SaturatedFat 21, Cholesterol 304.1, Sodium 446.9, Carbohydrate 24.8, Fiber 3, Sugar 5.5, Protein 74
BRICK CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Partially debone the chicken halves, removing the wing, backbone and thighbone. Rinse and pat dry. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
- Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet (preferably cast iron) over medium heat and add the oil and butter. Lay the chicken halves, skin-side down, in the skillet and scatter the thyme around them. Wrap a slightly smaller skillet with foil and place on top of the chicken. Set a large brick or 2 to 3 heavy cans in the skillet to weigh it down.
- Cook the chicken 3 to 5 minutes, then remove the top skillet and check the skin; adjust the heat and rotate the pan as needed so the skin browns evenly. Replace the top skillet and continue to cook until the skin is golden and crisp and the chicken is cooked about three-quarters of the way through, 20 to 25 more minutes. Remove the top skillet and carefully flip the chicken. Cook, uncovered, until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest 5 minutes. Cut each piece in half to serve.
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BRICK CHICKEN RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Main-Course
- Rinse and wipe dry the poussin. Using strong kitchen scissors, cut along one side of the backbone, then the other and remove the spine. Place each poussin on a bench skin-side up and push down with the heel of your hand to flatten the breastbone. Mix the oil, garlic, rosemary, oregano and chilli, and slather over each poussin. Season generously with sea salt and pepper.
- Heat the barbecue to medium. Wrap four clean house bricks with kitchen foil. Place the poussin skin-side down on the grill, place a brick on top of each one, and grill for 10 minutes until golden and grill-marked. Turn the poussin, replace the brick and grill for a further five to 10 minutes until cooked through.
CHRISSY TEIGEN'S BRICK CHICKEN RECIPE | POPSUGAR FOOD
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3/5 (152)Category Main DishesAuthor Anna Monette RobertsTotal Time 3 hrs
- In a bowl, combine the olive oil, rosemary, sage, garlic, red pepper flakes, 1 1/2 teaspoons salt, the pepper, and lemon zest. Pat the chicken dry and place it in a baking dish. Rub the herb mixture all over the chicken, cover, and refrigerate for at least 2 hours and up to 24 hours.
- Double-wrap the bricks in heavy-duty foil (this is your workout for the day). Heat a large cast-iron skillet over medium-high heat until hot. Add the canola oil, then add the chicken, skin side down, and weigh it down with the bricks. (If they don't all fit comfortably, use 2 pans, or cook in batches). Cook, without moving the chicken, for 7-9 minutes, or until the underside is crisped and mahogany brown (don't lift it, which means to be a more patient person than me). Remove the bricks, flip the chicken, weigh it down with the bricks again, and continue to cook until the underside is browned and the meat is cooked through, 7-9 minutes. (If the skin on the first side seeemed too dark, reduce the heat to medium). To check if the meat is done, pierce the thickest part with a knife; if the juices that come out have no pink, it's done.)
- Remove the chicken from the pan, add the quartered lemons, and sear until slightly charred and caramelized, about 2 minutes per side. Serve the chicken with more salt to taste and the charred lemons for squeezing.
CHICKEN UNDER A BRICK RECIPE | BON APPéTIT
From bonappetit.com
5/5 (15)Estimated Reading Time 4 minsServings 2
- Wrap 2 bricks with foil (if you don’t have any bricks lying around, use a heavy skillet). Working with 1 leg at a time, place chicken skin side down on a cutting board. Using your fingers, feel for the thigh bone, which runs from one end of the thigh to the other. Using a boning knife or another thin sharp knife, cut straight down into flesh until the tip of the knife hits the bone, then slice from one end of bone to the other to expose its entire length. Using short strokes and trying to stay as close to the bone as possible, cut meat away from bone on both sides, working your way around until you can wiggle the tip of your knife underneath it (take care not to cut through the skin). With the front end of your blade underneath the bone, slice upward toward free end of bone to release flesh. At this point, the bone should only be attached at the joint that connects it to the drumstick.
- Repeat this process, this time making a cut from the top of the drumstick bone (at the joint) down to foot end. Cut along either side of drumstick bone (same as you did with the thigh bone) until you can wiggle your knife underneath. With the blade angled toward the cutting board this time, cut meat away from bone. By now, the drumstick and thigh bones should be attached only where they meet at the joint. Make small cuts all around and underneath joint until you can cut out bones completely. Cut away any pieces of cartilage that remain. Turn deboned chicken over and smooth skin over meat. (Freeze bones and use at a later date for stock.)
- Season chicken on both sides with salt and pepper. Pour oil into a medium cast-iron skillet. Place chicken in pan skin side down (it’s okay if the pieces touch, but make sure they don’t overlap). Heat pan over medium-high and place a prepared brick on top of each piece (or, place a sheet of foil over chicken, then set a second cast-iron skillet on top). Cook chicken, checking halfway through to make sure skin isn’t taking on color too quickly and reducing heat to medium if needed, until skin is deep golden brown and crisp and flesh is almost completely cooked through, about 10 minutes.
- While chicken is cooking, place anchovy, garlic, and 1 tsp. salt in a mortar and use pestle to pound to a paste, about 1 minute. Add parsley and continue to pound until completely pulverized, about 2 minutes. (Alternately, grate garlic and finely chop anchovy and parsley, then mix together in a medium bowl.) Mix in oil, vinegar, mustard, and red pepper flakes with pestle, then add scallions. Taste and season with more salt, if needed.
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- Place a second skillet on top of the chicken and put heavy cans in the skillet to weigh it down (this will flatten the chicken so it cooks up evenly and extra-crisp).
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- Rinse the chicken and dry really well then lay it on a plate with a paper towel. To further dry the chicken, refrigerate uncovered for an hour.
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5/5 Total Time 2 hrsServings 6-8
- In a bowl, mix all of the ingredients except the chickens. Set the chickens breast sides up on a rimmed baking sheet. Flatten the birds, fold the wing tips under and arrange the thighs next to the breasts. Make 2 slashes in the breasts and 1 slash in the legs and thighs. Rub with the marinade, cover and refrigerate for 8 hours or overnight. Bring to room temperature before grilling.
- Light a grill. Cover 2 bricks with foil. Grill the chickens breast sides down, pressed with the bricks, over moderate heat until browned, 15 minutes. Flip and grill over low heat until the juices run clear when a thigh is pierced, about 25 minutes longer. Transfer the chickens to a carving board to rest for 10 minutes. Carve and serve, passing the chimichurri at the table.
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Total Time 1 hr
- Preheat oven to 500°. Pat your chicken totally dry with a paper towel and place it on a cutting board, breast side down.
- Flip the chicken over and press down on the upper breast of the chicken until the bird now lays flat on the board (you should hear a cracking or popping noise).
CHICKEN "UNDER A BRICK" RECIPE - REAL SIMPLE
From realsimple.com
2.5/5 (75)Total Time 1 hr 5 minsServings 4Calories 465 per serving
- Preheat oven to 400°F. Place the chicken breast-side down on a cutting board. Using a pair of heavy-duty kitchen shears, cut down both sides of the backbone to remove it. Flip the chicken so that the breast side is up; press down to flatten. Rub with 1 tablespoon of the oil and sprinkle evenly with the coriander, pepper, and ½ teaspoon of the salt. Heat 1 tablespoon of the oil in a 12-inch cast-iron skillet over medium-high. Place the chicken breast-side down in the skillet and top with a smaller heavy skillet. Cook until the skin is golden brown, about 5 minutes. Remove the smaller skillet. Transfer the chicken to a plate.
- Toss together the onion, sweet potato, mushrooms, garlic, and the remaining oil and salt. Arrange the vegetables in a single layer in the skillet. Place the chicken breast-side up on the vegetables. Bake in oven until the chicken is cooked through and the vegetables are tender and lightly browned, about 50 minutes. Serve sprinkled with the oregano.
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