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Old 06-24-2014, 11:17 PM   #11
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Oh, yum, Steve!

Leftovers and Tater Tots here.
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Old 06-24-2014, 11:49 PM   #12
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Originally Posted by Steve Kroll View Post
I was surprised to find them here for $1.50 each, looking as big and fresh as they did.

We've tried a few dipping sauces, but my favorite is equal parts sour cream and mayo with a dose of horseradish. My wife and I used to make the horseradish sauce for steaks, but it's positively delicious on artichokes, too. Yum!
I'm going to try your dipping sauce on the two I have saved from tonight Steve. I love horseradish, and a change is always nice in artichoke season.
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Old 06-25-2014, 12:07 AM   #13
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Dinner Thread, June 24th, 2014

Spaghetti with meat sauce tonight. A nice green salad on the side.

How was the Washington wine Steve? The steak and artichoke look fab.
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Old 06-25-2014, 01:18 AM   #14
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I had peppercorn-crusted filet mignon, baked potato, and salad. Vanilla ice cream with homemade hot fudge sauce for dessert.
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Old 06-25-2014, 04:40 AM   #15
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I had a sirloin steak salad "sandwich" (rarely eat steak these days).

It had quite a thick fat layer so I trimmed it off and rendered it down on a low heat in the frying pan. Then fried some onions in it before lightly searing the steak on both sides and letting it rest.

I had a grain/rye ciabatta style artisan loaf. Used some of that and had it with some roasted red pepper, tomato and watercress.

I was surprisingly awake at my normal bedtime - lots of energy. I guess this must have been due to the iron in the meat (mostly eat poultry these days).
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Old 06-25-2014, 06:23 AM   #16
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Quote:
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Strip Steak and Mushrooms, Artichokes, and a nice bottle of Washington red.

Steev,

Great Photo!
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Old 07-02-2014, 04:22 PM   #17
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Smile

I saw a Jamie Oliver recipe for Piri Piri Pork Belly with a special rub. Thought I'd try out the rub on a smaller piece of meat (just in case I didn't like it). It was really great/tasty!

For 320g meat (I had 2 turkey steaks): Get one and a half fresh bay leaves (I have them in my garden). Destalk them, scrunch them up and pound them with quarter teaspoon salt until a paste. (Takes a little effort). Then add a quarter teaspoon smoked paprika (I used just paprika) and a quarter tablespoon of oil. Rub in the meat - both sides and cook!

I had it in a sandwich of artisan sourdough bread (pouillane), toasted one side. I soaked up the untoasted side in the meat juices then lightly buttered). Had it with a salad.
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