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Old 04-30-2016, 11:32 AM   #321
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Originally Posted by pb4uski View Post
FIL loved the sunnyside basted eggs. I do too but typically do it the way you describe in the last paragraph. I flip them with a spatula and rarely break them.

My indulgence is rather than butter my toast I dip the toasted bread in the bacon grease for a count of two.
DW won't eat runny eggs so I do then sunnyside down.

I use a non-stick pan with sprayed olive oil in it and on the spatula so they don't stick to the spatula, cook the egg, flip it,
Then slide them out of the frypan by tilting it, that way they never break.
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Steak Sandwich
Old 10-01-2016, 02:30 PM   #322
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Steak Sandwich

This is an organic, grass fed, no hormone ribeye and a roll. This stuff has a good "beefy" flavor, but not much fat. As you can see this one appears the exception and looks more like wagyu, which I why I snagged it!



Nothing fancy, just tossed it on the grill, just "beef & bread"



But really good beef and a nice fresh bakery roll!



Melt in your mouth tender, juicy and flavorful -
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Old 10-04-2016, 08:33 PM   #323
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You can't always eat the above, you will get fat and have a heart attack -

Some lighter fare;



I just love a grilled ham & cheese. Easy 1 skillet meal, comfort food and hey, I got the pickle too! Gotta get your veggies -
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Old 07-15-2018, 12:28 PM   #324
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It's summertime!

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Old 02-21-2019, 03:17 PM   #325
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Crispy Asian Brussels Sprouts
from MBAustin

Thought I'd wake up this thread...we're big roasted brussels sprouts fans and had the inspiration for this recipe at Austin's Uchiko restaurant. Have made it several times since and it's really yummy. I used chili garlic sauce instead of siracha since that's what I had, and olive oil instead of vegetable oil. Also I found another variation that added minced ginger, which I think would be a good addition.

Crispy Asian Brussels Sprouts
Author: Maegan - The BakerMama
Recipe type: vegetable Cuisine: Asian
Prep time: 15 mins Cook time: 45 mins Total time: 1 hour
Serves: 3

The best crispy brussels sprouts that are sweet, spicy, savory and oh so addicting!
Ingredients
1 pound fresh brussels sprouts
3 tablespoons vegetable oil (or other high-heat oil such as grapeseed)
3 tablespoons soy sauce (you can also use fish sauce here if you want something with a bit more flavor)
2 tablespoons maple syrup
2 tablespoons fresh squeezed lemon juice (about half a large lemon)
1 garlic clove, minced
1 tablespoon Sriracha sauce
Pinch of black pepper
Kosher salt
Instructions
Preheat oven to 400°F and set a rack on the very top.
Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
Soak the cut brussels for a minute in water to clean them.
Drain and spread Brussels out on a paper towel to dry while the oven is preheating.
Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the brussels out on the pan.
Generously drizzle the brussels with the oil and sprinkle with kosher salt. Stir with your hands to ensure brussels are all well-oiled and salted.
Place in the oven on the top rack for about 45-60 minutes. After 20 and 40 minutes, stir the brussels to ensure all sides get crispy and charred.
During the last 5-10 minutes of cooking, reduce remaining ingredients (soy sauce, maple syrup, garlic, sriracha, lemon juice and black pepper) in a sauté pan over medium-high heat until sauce is thickened, about 5 minutes.
Remove brussels from the oven once all brussels are crispy and slightly charred.
Place them in a bowl and toss with some of the reduced sauce. Do this a little at a time as you don’t want the brussels to be soaked in sauce so they retain their crispy texture. You may have a little leftover sauce. Eat & enjoy!

Recipe by The BakerMama at https://thebakermama.com/recipes/cri...ssels-sprouts/
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Old 02-21-2019, 06:54 PM   #326
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Crispy Asian Brussels Sprouts
from MBAustin
Those sound Ah-mazing!

We've been enjoying salmon quite a bit lately with this simple homemade topping:

- mayo, lemon zest and lemon juice, sugar, and fresh chopped parsley

I just make it to taste. We have so much fresh parsley growing in the garden right now, so it serves as inspiration for recipes.
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