surfinsapo
Master Chef
- Joined
- Jun 6, 2007
- Messages
- 5,044
The big text is for folks like me that can't see too good anymore...I took two small pieces of "Black Tip shark Meat" and marinated them in a concoction of 50% "Lemon Olive Oil Dressing" & 50% "MOSTA d'uva bianco-Pesca- White Grape Must and Peach" with a few springs of " Sage". Then lightly fried them in a stainless steel skillet. Tasted awesome but was a bit tough. I made it with shrimp a few days ago and it Rocked!!! Credit for the recipe goes to "Chef Justin" of HEB Plus on Saratoga & Staples in Corpus Christi Texas USA
<embed src="http://vimeo.com/moogaloop.swf?clip_id=5533488&server=vimeo.com&show_title=1&show_byline=0&show_portrait=0&color=00adef&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="640" height="360"></embed>
Infused Black Tip Shark Meal from TeamSurfinSapo on Vimeo
<embed src="http://www.youtube-nocookie.com/v/5h-s5FvftUY&hl=en&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed>
<embed src="http://vimeo.com/moogaloop.swf?clip_id=5533488&server=vimeo.com&show_title=1&show_byline=0&show_portrait=0&color=00adef&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="640" height="360"></embed>
Infused Black Tip Shark Meal from TeamSurfinSapo on Vimeo
<embed src="http://www.youtube-nocookie.com/v/5h-s5FvftUY&hl=en&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed>