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  #231  
Old 07-15-2013, 10:02 PM
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tex tex is offline
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What I'm slopping up now!

Steak!

Ingredients
•2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings
•1 1/2 tablespoons butter, room temperature
•1 12-ounce rib-eye steak
•1 teaspoon olive oil
•1/4 cup balsamic vinegar
•1/4 cup finely chopped shallots
•1/2 teaspoon (packed) dark brown sugar
•4 cups (lightly packed) arugula
•2 large lemon wedges


Preparation

Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.
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  #232  
Old 08-04-2013, 11:26 PM
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Tilapia!

Ingredients
Nonstick cooking spray
2 (8-ounce) tilapia fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon minced fresh basil leaves
1 teaspoon minced fresh oregano leaves
1 teaspoon onion powder
1 teaspoon minced garlic
3 tablespoons olive oil
1 large tomato, thinly sliced
1 teaspoon fresh lemon juice

Directions


Preheat the oven to 400 degrees F. Spray a shallow 1-quart baking dish with nonstick spray.

Sprinkle the fish evenly with salt and pepper. Arrange the tilapia in a baking dish and sprinkle evenly with basil, oregano, onion powder and garlic. Drizzle with 2 tablespoons of the olive oil. Arrange the tomato slices evenly over the fish, and drizzle with the remaining 1 tablespoon of olive oil. Bake until fish flakes easily with fork, about 20 to 25 minutes. Squeeze the lemon juice over fish and serve immediately.
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2002 Blue Prostar 197, 0 Flex Tower, Perfect Pass, and The Preditor-ADHD Skier

I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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  #233  
Old 08-04-2013, 11:31 PM
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thatsmrmastercraft thatsmrmastercraft is offline
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OK, now I'm hungry for fish.
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  #234  
Old 08-12-2013, 10:42 PM
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Pork Chops

Ingredients
3 tablespoons all-purpose flour
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-inch-thick) boneless pork chops
2 tablespoons butter or margarine
2 tablespoons olive oil
2 garlic cloves, pressed
1 (14 1/2-ounce) can chicken broth
1/3 cup balsamic vinegar
Garnish: fresh rosemary sprigs

Preparation
Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.
Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.
Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over Potatoes. Garnish, if desired.


I did this and placed the chops on a bed of mashed potatoes.....Rocked!
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2002 Blue Prostar 197, 0 Flex Tower, Perfect Pass, and The Preditor-ADHD Skier

I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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  #235  
Old 08-13-2013, 12:21 AM
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thatsmrmastercraft thatsmrmastercraft is offline
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Sounds fantastic, but now I'm hungry.......
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  #236  
Old 08-13-2013, 01:00 PM
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TxsRiverRat TxsRiverRat is offline
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Quote:
Originally Posted by tex View Post
Pork Chops

Ingredients
3 tablespoons all-purpose flour
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-inch-thick) boneless pork chops
2 tablespoons butter or margarine
2 tablespoons olive oil
2 garlic cloves, pressed
1 (14 1/2-ounce) can chicken broth
1/3 cup balsamic vinegar
Garnish: fresh rosemary sprigs

Preparation
Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.
Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.
Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over Potatoes. Garnish, if desired.


I did this and placed the chops on a bed of mashed potatoes.....Rocked!

I do mine on the grill:

1/2 cup water
1/3 cup light soy sauce
1/4 cup vegetable oil
3 tablespoons lemon pepper seasoning
2 garlic cloves, minced

marinate for an hour and toss on the grill
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  #237  
Old 08-13-2013, 01:11 PM
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76S&S 76S&S is offline
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Quote:
Originally Posted by TxsRiverRat View Post
I do mine on the grill:

1/2 cup water
1/3 cup light soy sauce
1/4 cup vegetable oil
3 tablespoons lemon pepper seasoning
2 garlic cloves, minced
marinate for an hour and toss on the grill
and just how do you get all of that liquid to stay on the grill???
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  #238  
Old 08-13-2013, 01:47 PM
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Quote:
Originally Posted by 76S&S View Post
and just how do you get all of that liquid to stay on the grill???
hah - I do use the marinade to pour over it after each flip
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  #239  
Old 08-18-2013, 11:12 PM
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tex tex is offline
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More Pork Chops!

Ingredients
4 (1/2-inch-thick) bone-in pork loin chops

1 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter, softened
1/4 cup chopped fresh parsley
2 tablespoons honey mustard
1 teaspoon chopped fresh sage

Preparation
1. Sprinkle chops evenly with salt and pepper, and place on a wire rack in an aluminum foil-lined broiler pan.
2. Stir together butter and next 3 ingredients in a small bowl until blended. Top each chop with 1 rounded Tbsp. butter mixture.
3. Broil 5 inches from heat 8 to 10 minutes or until a meat thermometer inserted into thickest portion registers 155°.
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2002 Blue Prostar 197, 0 Flex Tower, Perfect Pass, and The Preditor-ADHD Skier

I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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  #240  
Old 08-19-2013, 07:46 AM
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mikeg205 mikeg205 is online now
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Quote:
Originally Posted by TxsRiverRat View Post
hah - I do use the marinade to pour over it after each flip

grill them flip?
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