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#436
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| You wouldn't happen to be in southeastern Michigan would you? I'm thinking of surprising you with guests for dinner! Sounds good! |
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#437
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made 6 oz ribeye pan fried in a little olive oil seasoned w/ a bit of montreal seasoning,lemon pepper chicken breast for the young ones, roastworks baby baked potatos, and garlic cheese rolls. |
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#438
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| Nope, farther north, in the valley by Chicken Town! In fact, tonight is grilled chicken breast with grilled veggies - stop by! |
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#439
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| two 8 oz. ribeye steaks, rubbed with goode company's steak seasonings and rested for one hour, then pan seared and then put into 300 degree oven for 6 minutes. a few thick slices of garlic cheese toast (made from grace bakery's pugliese bread) adds a few carbs. finished by a glass or two of brassfield's 2003 estate bottled merlot. yes .... despite movies to the contrary, merlot is still a wonderful wine with beef! |
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#440
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| Merlot is my favorite |
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#441
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| Slow roasted Greek lamb shoulder with cumin roasted beetroot drizzled w. greek honey and lemon vinegarette topped with some nice barrell aged greek feta!! Yummo |
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#442
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| Tonite, double smoked ham ( 800 grams ) in my crockpot, with red potatoes (grelots), green string beans, cocktail carrots, and brololi( added at the end of cooking cycle ). And a glass of beer to accompany my meal |
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#443
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| My family is going to enjoy! Pan Seared Petite Steak with an Olive Oil and Seasoning Rub Parmesan and Garlic Mashed Potatoes with Carmelized Onions Oven Roasted Carrots Seasoned with Salt and Thyme. I have made this for them before and they really liked it. I like making it because I like using diffrent knife cuts for the carrots to practice my knife skills. |
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#444
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| I just got this amazing Russian cookbook, so tonight it will be beer and apple pork chops with sour cream braised new potatoes on the side.
__________________ "Never use water unless you have to! I'm going to use vermouth!" ~Julia Child "No chaos, no creation. Evidence: the kitchen at mealtime. " |
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#445
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| Last night was my birthday so the family and extended family (a small group of around 30) got together at a seafood restaurant. I had a dozen oysters and homemade cornbread. Delicious...
__________________ Cooking is too an art. Your sculpture versus my 4-course dinner. We'll see whose art gets more votes. ~Gummy-Bear~ |
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#446
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| Well happy birthday. I hope you had a good time.
__________________ ___________________________________________ "There's No Love In Food, Without Love For Food" |
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#447
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| Thank you. We had a good time. And it isn't over yet. I'm about to start on my dips for my teenage party that is tomorrow. We'll see how it turns out.
__________________ Cooking is too an art. Your sculpture versus my 4-course dinner. We'll see whose art gets more votes. ~Gummy-Bear~ |
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#448
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| Remember, Gummy Bear... You promised us a description and pictures of your dips bash! ![]() And, Happy Birthday! Mike
__________________ travelling gourmand |
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#449
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| Tonite another rib steak like yesterday, 650 grams, and a glass of red wine, on the BBQ of course |
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#450
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| tonight it was oven baked beef ribs take some beef ribs (with fat left on!) and marinated with a mixture of chinese bbq sauce, hoisin sauce, thick soy sauce, garlic, and sriracha (thai hot sauce). bake in a 300 degree oven for about an hour until cooked through and tender. place on a hot grill to carmelize/burn the outside. oooooh, yum! worked out great with fresh white corn on the cob from the farmer's market, slathered with parsley butter. |
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