Tonights Fair: Swordfish

[Longshot! [ Saint ]]

-Pan cooked lightly in olive oil, the SFish was lightly covered in seasoning, but it was made perfect with an addition of pinapple & kiwi minced relish on top. Su-PURB!


-Stuffed pork chops required crumble corn bread and a modicum of sage and thyme; it tasted sugared as if candy, and was as mesmerizing as it was convenient to cook. Scalloped potato's are an obvious side, and steamed broccolli brought it home.

-Simple: 1" strips of chicken breast cut and rolled in buttermilk, thenm heavily on standard flower. cook on med-hi heat in 1/4 inch of olive oul ('Fry Daddy's and deep frying in generl are messy, and just 'out'), and after turning crispy brown I recommend an application of bbq Qing sauce to a few. For the rest? A mix of BBQ auce and a few teaspoons of Honey Mustard will inspire the Slapping of Grandma's, is all I'm saying.


Tomorrow?Hereford filet's, butterflied over slow-cooked flames and slathered in buttah. Who needs sides outside of a good Pinot?

[LimitedRecourse]

Did it at least taste fare?

[xterragirl]

To be fair, I'm sure the fare tasted fairly delicious.

[Longshot! [ Saint ]]

Holy Crap.

I entered the thread topost about these meals and how to prepare them, then saw I had done so already in a heavily medicated (read: Drunken) stupor.


"Awkward."

[whimdriven]

Swordfish was the secret ingredient on the final episode of "Next Iron Chef" which aired last night ... It was interesting to see all the different preparations ...