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Old 08-04-2013, 07:54 PM   #31
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Kelly Bennet, one of the chefs at Scoma's in San Francisco, was kind enough to share this recipe with me:

Snapper Romano and farfalle with tomato shrimp sauce, broccoli and cauliflower florets, and a 2009 Sensual Torrontés Mendoza
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Old 08-04-2013, 08:37 PM   #32
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Quote:
Originally Posted by Rocklobster View Post
Here is my dinner and an example of the steaks we sell at the deli. These are AAA Angus Reserve Rib eyes. We usually cut them about 14 ounces for the case, but will custom cut whatever the customer wants....
Is that the same thing as a spenser steak? It looks the same to me. The spenser steak I bought at Mourelatos was labelled: FAUX FILET SPENSER STEAK.

That's what we had for supper. I boiled some organic potatoes (the first ones of this year's crop) and steamed some broccoli. I made a pan sauce with some garlic, minced red onion (I didn't have any shallots), red wine, vegi stock, butter, and cream. I had to add some fish sauce and Worcestershire to pump up the flavour, but then it was pretty danged good. We had it with Mommessin's Cuvée Saint Pierre red.
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Old 08-04-2013, 09:05 PM   #33
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Originally Posted by pacanis View Post

Sometimes I do the same thing. And sometimes it's not so intentional.
I ordered some shrimp online once that were supposed to have been flash frozen and came in one solid block. Even I can't eat 10 lbs of shrimp at one sitting.

I'm having pinoy pork BBQ, Mexican slaw and grilled corn on the cob. I might through some courgettes herbes de Provence in the mix, too.
Crack me up, Pac! No, we didn't have 10 lbs of shrimp.
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Old 08-04-2013, 09:13 PM   #34
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Yeah, nothing like peeling 10 lbs of shrimp in one sitting.

I'm having pinoy pork BBQ, Mexican slaw and grilled corn on the cob. I might through some courgettes herbes de Provence in the mix, too.
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Old 08-04-2013, 09:17 PM   #35
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Quote:
Originally Posted by taxlady View Post
Is that the same thing as a spenser steak? It looks the same to me. The spenser steak I bought at Mourelatos was labelled: FAUX FILET SPENSER STEAK.

That's what we had for supper. I boiled some organic potatoes (the first ones of this year's crop) and steamed some broccoli. I made a pan sauce with some garlic, minced red onion (I didn't have any shallots), red wine, vegi stock, butter, and cream. I had to add some fish sauce and Worcestershire to pump up the flavour, but then it was pretty danged good. We had it with Mommessin's Cuvée Saint Pierre red.
I guess it is the same thing, really. Rib eye. We had a stuffe zuke with mozzerella, tomatoes and stuff. St. Agur cheese to top it off.
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Old 08-04-2013, 10:31 PM   #36
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Sloppy joes!


DSC_0489 by powerplantop, on Flickr
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Old 08-04-2013, 10:36 PM   #37
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Roch and Powerplantop, really good looking meals.
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Old 08-04-2013, 10:42 PM   #38
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Roch and Powerplantop, really good looking meals.
+1, and Pac's and S&P's too!
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Old 08-05-2013, 06:18 AM   #39
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Thanks Dawg.
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Old 08-05-2013, 09:01 AM   #40
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I made Mediterranean meatballs with fresh parsley and mint - yummy! I also made couscous with roasted bell peppers and red onion, dressed with red-wine vinaigrette, and toasted Italian bread.
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