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Discussion in 'The Okie Corral' started by Hannie Caulder, Mar 30, 2018.
That is EXACTLY what she said.
I have no defense, as bread is full of salt.
I fricken love bread.
Filet medium warm
A fine 2019 KBS Stout
Cheers, my friends.
Wheat is the devil's food.
Right there with corn!
Chuck eye steak, Cajun sausage, cauliflower with butter and cheese
Salmon on a pellet grill, butter, black garlic powder, salt, and a touch of Cajun seasoning.
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I get my bread in a can.
My wife says two beers and a chicken wing is not a chicken sandwich...but it really is
Bison Chorizo Sausage mixed with grilled zucchini, squash, and onions.
Added cheeses, spices, and love.
Fried chicken, cucumber tomato & onion salad.
I have never tried dots.
They are great! tom.
Tonight we're having the ribs that were supposed to be eaten on Labor Day. I must say that the food at the cookout was superb.tom.
Once a year, when our garden's basil crop is just about done, we harvest almost all that remains and I make home made pesto sauce for pasta. We pick, wash and dry the basil leaves. I grate the best Reggiano Parmigiono cheese aged for at least 6 months, that I can find, get fresh pine nuts (wildly expensive right now), cold pressed virgin olive oil, and mince good fresh garlic cloves. I combine all that, plus some salt and fresh ground pepper, in a food processor, and what comes out is a heavenly pesto sauce that we eat that night (day before yesterday). Then, we kept just enough in the fridge for tonight's dinner, which we'll serve over some farfalle pasta, prepared al dente, with some super sweet Sunsugar cherry tomatoes from our garden sprinkled on top, plus some roast chicken and a beautiful green salad with wonderful ingredients that my wife makes a little differently each time. My mouth is watering just thinking about it. We do make a lot of pesto at this one time a year, and we portion just enough of the remaining pesto into both two and four serving size portions which we place into small containers and freeze them to enjoy many more times before the next batch is made next summer. Wish I had taken a picture. Maybe I will tonight, if I remember to do so.
One last thing though. If you don't like garlic, don't bother to ever try to make this. Mine is loaded with it, right up to just before the point where it becomes overwhelming and spoils the combination of flavors. Even though that balance isn't easy to find, once you do, it has ample rewards. Without a lot of garlic, this would still be very good, but it wouldn't be great.
Oh how I love pesto! I could eat it by the spoonful by itself. I have a recipe that it is perfect in, and if you like garlic, you will love this.
Linguini with Salsa Cruda and Pan Seared Halibut
4 halibut filets
1 tsp each salt and pepper
1 tbsp extra virgin olive oil
Juice of 1/2 a lemon
For the salsa cruda:
4 cups coarsely chopped tomatoes (if not from the garden, Campari are good)
1/2 cup thinly sliced red onion
1 tbsp red wine vinegar
salt and pepper to taste (be generous enough with the salt to really bring out the flavor of the tomatoes - start with about a half tsp and then taste as you go increasing as needed
1 tsp red pepper flakes
a generous squeeze of roasted garlic
pesto (as much as you want)
Mix the salsa cruda ingredients together in a large bowl.
Cover and let sit at room temperature for an hour or two.
Add extra virgin olive to a large saute pan over medium-high heat. Season the fish with salt and pepper and add it to the hot pan. Sear the fish for 3 to 4 minutes on each side (don't move the fish - shake the pan, and when the fish moves, it's ready to turn) and then add the juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter and cover lightly with tin foil until ready to serve.
In the meantime, cook packaged linguini noodles in well salted boiling water just until al dente. Drain, and then add one cup of the salsa cruda to the pasta, and stir well. Serve on a plate topped with the halibut, more salsa cruda, and nice glass of your favorite red wine.
Tortellini with sweet sausage a vodka sauce Extra vodka
I make a similar dish with wild caught salmon. Excellent recipe!
Garlic pork Tenderloin
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Looks delish... I love all things pork...just can not wrap my arms around pork tender loin... I make killer ribs and pulled pork... and I love to toss a few chops on the Barbie .... put tender loin leaves me cold *sigh*