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Old 03-29-2009, 02:16 PM   #11
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Thank you. I will add this recipe to my files.
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Old 03-29-2009, 02:28 PM   #12
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change of plans, asparagus did not cooperate, only found two stalks...going to fix creamed turkey over ww toast
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Old 03-29-2009, 02:29 PM   #13
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I have a WW turkey chili recipe in the crockpot right now. And I just took WW chocolate cherry muffins out of the oven which I'm going to have with a scoop of frozen vanilla yogurt. Trying to be good...
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Old 03-29-2009, 02:31 PM   #14
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I am making this How to Broil Salmon. It is gonna be good. The sauce is so simple but delicious.
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Old 03-29-2009, 02:31 PM   #15
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trying something new.
I had planned on grilling some country ribs.. the weather is NOT cooperating.

I currently braising the ribs in the oven with a glaze with a Worcestershire, smoke, Tony's creole seasonings, soul food seasoning, sea salt.

I started them at 500F to get a sear on them, currently they are slow roasting at 260F. I will give them an hour at that temp before adding a homemade bbq sauce. I am still vacillating on the sauce between a ketchup based or a mustard based S. Carolina style...

Hopefully they will come out great.
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Old 03-29-2009, 04:25 PM   #16
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Quote:
Originally Posted by Jeff G. View Post
trying something new.
I had planned on grilling some country ribs.. the weather is NOT cooperating.

I currently braising the ribs in the oven with a glaze with a Worcestershire, smoke, Tony's creole seasonings, soul food seasoning, sea salt.

I started them at 500F to get a sear on them, currently they are slow roasting at 260F. I will give them an hour at that temp before adding a homemade bbq sauce. I am still vacillating on the sauce between a ketchup based or a mustard based S. Carolina style...

Hopefully they will come out great.
I ended up using a sweetened mustard sauce.
Yellow mustard, fine dijon mustard(not the rough ground stuff), brown sugar, worcestershire, liquid smoke,vinegar, Tony's creole spice and some soul food seasoning.
Wow... what a flavor.. not imposing, just a nice complimentary flavor to the meat.

After the initial sear at 500 for 15 minutes the ribs cooked an 1:15 at 260F without opening the oven(important). I then pulled the pan out, there was lots of liquid in the pan. I left that there, poured the mustard sauce over the top and stuck it back in the oven at 300F for 1/2 hour. The flavor was even beyond what I was expecting. The initial flavorings cooked nicely into the meat, the sweet mustard just enhanced those flavors without taking over.
I served them with just simple can of red beans heated up with some butter and bread and butter. There was plenty of flavor in the meat, I think a complicated side dish would have been lost against the flavors in the meat.
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Old 03-29-2009, 04:30 PM   #17
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We got a really good deal on a whole tenderloin at Costo yesterday.

Dinner tonight will be pan seared filet mignon, mashed yukon gold potatoes and a veggie of some sort.
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Old 03-29-2009, 04:46 PM   #18
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sunday so , roast beef, mashed potatoes , broccoli and cheese , gravy.
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Old 03-29-2009, 04:46 PM   #19
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We're going to sit on the beach, drink margaritas, eat shrimp and watch the sun set tonight. My dear friend Laury (who posts here occasionally) is heading back to the US tomorrow after a six month stay and this is a farewell of sorts...but never adios, always hasta luego.
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Old 03-29-2009, 05:07 PM   #20
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Originally Posted by Nils Hoyum View Post
I am making this How to Broil Salmon. It is gonna be good. The sauce is so simple but delicious.
Thank you for the info, Nils! I picked up a couple really nice salmon fillets yesterday. I like to use Old Bay seasoning.
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