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Old 04-13-2016, 07:30 PM   #11
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What was your cooking method Steve? That steak is drop dead gorgeous!
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Old 04-13-2016, 07:46 PM   #12
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Quote:
Originally Posted by Kayelle View Post
What was your cooking method Steve? That steak is drop dead gorgeous!
Thanks, K! I don't have access to a grill at the moment, so what I do is roast it in the oven until the internal temp is 120, then quickly pan sear in a little butter just to put a nice crust on the outside.
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Old 04-13-2016, 08:11 PM   #13
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Home too late to make a big meal...just some snacks
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Old 04-13-2016, 08:12 PM   #14
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Great looking steak, Steve.
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Old 04-13-2016, 08:19 PM   #15
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The poulet a la créme was a hit. SO liked it despite her general dislike for cream sauces. We had it with buttered egg noodles. Here's the recipe.

Poulet à la Crème | Jacques Pepin – Heart and SoulJacques Pepin - Heart and Soul | KQED Food
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Old 04-13-2016, 09:28 PM   #16
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Oh my gosh, Steve...that steak looks mouthwatering good!

It's almost 6:30 now, so it'll be a late dinner for me. I lightly floured and browned a pork sirloin chop, added a little chicken stock, covered the pan, and it's braising. Steamed cauliflower and carrots will be sides. I'm hoping to have dinner by 7.
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Old 04-13-2016, 09:31 PM   #17
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The poulet a la créme was a hit. SO liked it despite her general dislike for cream sauces. We had it with buttered egg noodles. Here's the recipe.

Poulet à la Crème | Jacques Pepin – Heart and SoulJacques Pepin - Heart and Soul | KQED Food
Thank you Andy...that looks and sounds amazing! Copied and saved. I'll definitely be trying this.
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Old 04-13-2016, 09:31 PM   #18
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WOW!
What an assortment, I think CG's mystery mexican meat is the best !!

I had the major ono-s (hunrgy for) for pasta...

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My version of chicken marsala over thick spaghetti
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Old 04-13-2016, 11:29 PM   #19
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....I lightly floured and browned a pork sirloin chop, added a little chicken stock, covered the pan, and it's braising. Steamed cauliflower and carrots will be sides. I'm hoping to have dinner by 7.
It was delish, and fork tender. I added a small splash of milk to the hot pan drippings, poured a little over the chop, took a quick blurry pic and dived in - I was sooo hungry.
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Old 04-14-2016, 01:58 AM   #20
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Thanks, K! I don't have access to a grill at the moment, so what I do is roast it in the oven until the internal temp is 120, then quickly pan sear in a little butter just to put a nice crust on the outside.
Hey, I know you miss your grill Steve, but a good cook like you can adapt.
Good on you! That's just stellar!

What great looking and sounding meals tonight...thank you!
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