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Old 08-09-2006, 03:08 PM   #11
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I am marinating some pork chops in a cilantro/ginger marinade right now and I'm going to grill those with some asparagas and I might make a yellow squash casserole. My hubby does not like squash so I'll have to tell him its something else..... its cheesy, I think he'll eat it.

Oh, and we have blackberry pie for dessert. I made one last night - and its to die for. Its just NOT summer without at least once blackberry pie.
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Old 08-09-2006, 05:49 PM   #12
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we are having cold roast beef sammies with sprouts,lettuce, red onion, tomato, thin avocado slices, and swiss cheese on some soft french rolls mine is going to have mayo and cranberry mustard, DH wants mayo and brown mustard and most of the older kids have asked for horseradish and some mayo and blue cheese crumbles. I have potato salad and a fruit salad, chips for the little guys.. A pitcher of lemonade and a pitcher of mango ice tea, beer and coffee. This morning I dug out the banana split glasses and those are done and in the freezer frozen banana splits all round

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Old 08-09-2006, 06:23 PM   #13
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Quote:
Originally Posted by ChefJune
The shark steaks I have had were very similar to swordfish. Nothing like a scallop!
June, it just depends on how thick it's sliced and how it's prepared.
Some less than scrupulous restauranteurs actually substitute chunked shark for scallops.

We're having re-runs for the rest of the week. Tonight, it's leftover pizza. Tomorrow, it'll be grilled bratwurst that Kim cooked along with the steaks last night, and Friday I'll make a Philly Cheesesteak Calzone with thinly sliced leftover steak, chopped brats, caramelized onions and peppers, and a couple kinds of cheese.
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Old 08-09-2006, 06:52 PM   #14
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Quote:
Originally Posted by Constance
LEFSE, I think shark tastes quite a bit like scallops. If I were you, I'd pan-sear it.

thanks Constance, I will do just as you said as I trust you. You've helped me out a bunch of times............hugs.......Susie
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Old 08-09-2006, 06:54 PM   #15
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Quote:
Originally Posted by ChefJune
The shark steaks I have had were very similar to swordfish. Nothing like a scallop!
Quote:
Originally Posted by ChefJune

Lefse, the sauce you choose will probably have something to do with the flavors in the rub that's on your fish. Do you know what your fish man used?


I don't! He said, "I have a marinade if you'd like me to apply it." I said, "do it." so I have no clue but thought it'd be wet instead it's a dry rub. I should smell it huh? I am glad of what you said about swordfish cause me myself, I do not like scallops.
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Old 08-09-2006, 07:37 PM   #16
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Pork steaks cooking on indirect heat on the barbie, "packet" potaoes, and greek salad.
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Old 08-09-2006, 08:38 PM   #17
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Quote:
Some less than scrupulous restauranteurs actually substitute chunked shark for scallops
WOW! Constance, I've never heard that one before. I know some restaurants and fish markets too sometimes punch out sicrles of skate wing and call them scallops..... In fact, if all the scallops are exactly the same size, that's probably what it is....
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Old 08-09-2006, 08:58 PM   #18
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I always thought shark was more expensive than scallops, so I'm not sure why it would be subbed for scallops. I'll have to watch out for that because I do buy scallops now and then at my fish market.

Anyway, we had meatloaf tonight, with mashed potatoes, gravy. So meatloaf sandwiches tomorrow for lunch!
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Old 08-09-2006, 09:36 PM   #19
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well, tonight I opened the freezer and pulled out just about the last dinner I put there last winter/spring...chicken stew...it was great...man do I love root veggies...potatoes carrots onions parsnip turnip all cooked with the chicken, stock, wine herbs and barley.
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Old 08-10-2006, 10:55 AM   #20
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We called the pizza place and got a pepperoni deep dish with cheesy bread.

Real healthy, huh?

John
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