May 2008
8 posts
Grilled Romaine: 1 hd romlettuce qtrd length. Lite coat w oil/s&p/Grill dir. ht 1m/Turn often/drzl w mix of 1T capers/dijon+.5c cider vin
May 21st
Cajun Rub: mix well 2T paprika+1T Ksalt+2t onion pwdr/garlic pwdr+1t cayenne pep+1.5t wht pep/blk pep+1t thyme/pwdr ginger/gnd cumin
May 19th
Blackened Tuna: Ht-hi cast iron sklt. Rub 1in tuna steak w veg oil. Dredge fish in Cajun Rub. Spray pan w. oil cook tuna steak 2m ea. side
May 19th
Pan Seared Portobelllo: Ht med-hi castiron pan 3m. Shroom cap in .25in slices/spritz oil+salt/pep. Wipe 1t oil in pan. Cook 5m per side
May 16th
How to melt chocolate: Put chocolate (in .5oz pcs.) into dbl boiler over pot w 1in. H2O @ simmer. DO NOT LET H2O touch CHOCOLATE
May 13th
Cocktail Friday - Sea Breeze: Mix in cocktail shaker 1.5oz vodka+2oz cranberry/grapefruit. Strain into iced highball glass.
May 9th
3 tags
May 3rd
2 notes
40 Clove Chicken: chicken cut 8pcs s+p/toss w 2T oo/Brwn hi heat. Off ht+.5c oo+10 sprig thyme+40 cloves garlic peeled. Cvr bake 1.5h 350F
May 2nd