some pan fried mushrooms, a pork steak, steamed zucchinni spears and
steamed asparagus (some lemon juice in the steamer's water)...

The Pork steak was rubbed in fresh ground black pepper,onion powder and
granulated garlic...after the steaks were cooked the fresh sliced mushrooms
were pan fried in the same pan and the same fat. I made up a dipping sauce
for the veggies: Some Italian salad dressing vinagrette, a few shakes of
frank's hot sauce and a few shakes of maggi sauce...

A very nice tasting and resonably fast supper.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

We're having a big pot of minestrone, and some artichoke-parmesan
bruschetta. Sliced apples and grapes on the side. (Maybe a few slices
of cheddar and sage derby over the fruit to get it used up and out of
my fridge!)

I baked a "mangosauce cake" for dessert, using a jar of TJ's mango
sauce in the place of applesauce in a basic apple cake. It turned out
really good - I put cashews and macadamias in the streusel topping, and
added a touch of ginger. Yum.

"Mr Libido Incognito" > wrote in message
...
> some pan fried mushrooms, a pork steak, steamed zucchinni spears and
> steamed asparagus (some lemon juice in the steamer's water)...
>
> The Pork steak was rubbed in fresh ground black pepper,onion powder and
> granulated garlic...

granulated garlic? *makessquishyface*

Why not fresh? The rest sound scrumptious.

Sandy wrote on 06 Feb 2006 in rec.food.cooking

>
> "Mr Libido Incognito" > wrote in message
> ...
> > some pan fried mushrooms, a pork steak, steamed zucchinni spears and
> > steamed asparagus (some lemon juice in the steamer's water)...
> >
> > The Pork steak was rubbed in fresh ground black pepper,onion powder and
> > granulated garlic...
>
> granulated garlic? *makessquishyface*
>
> Why not fresh? The rest sound scrumptious.
>
>
>

Fresh garlic burns too easily.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito wrote:
> some pan fried mushrooms, a pork steak, steamed zucchinni spears and
> steamed asparagus (some lemon juice in the steamer's water)...
>
> The Pork steak was rubbed in fresh ground black pepper,onion powder and
> granulated garlic...after the steaks were cooked the fresh sliced mushrooms
> were pan fried in the same pan and the same fat. I made up a dipping sauce
> for the veggies: Some Italian salad dressing vinagrette, a few shakes of
> frank's hot sauce and a few shakes of maggi sauce...
>
> A very nice tasting and resonably fast supper.
>

we had "greek" meatballs- beef meatballs seasoned with mint and oregano
and onion, with noodles and a sort-of-tzatziki yogurt-cucumber sauce.

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

"Mr Libido Incognito" > wrote in message
...
> Sandy wrote on 06 Feb 2006 in rec.food.cooking
>
> >
> > "Mr Libido Incognito" > wrote

> Fresh garlic burns too easily.
>

True! You did not mention how you cooked the pork steak, pan fried, or maybe
broiled? What I do when I use fresh garlic is put the smashed and diced
cloves under meat I am broiling and inside meat I am panfrying. (But in
truth I panfry very rarely.)

I've never used the granulated. How's the flavor?

Sandy wrote on 06 Feb 2006 in rec.food.cooking

>
> "Mr Libido Incognito" > wrote in message
> ...
> > Sandy wrote on 06 Feb 2006 in rec.food.cooking
> >
> > >
> > > "Mr Libido Incognito" > wrote
>
> > Fresh garlic burns too easily.
> >
>
> True! You did not mention how you cooked the pork steak, pan fried, or
> maybe broiled? What I do when I use fresh garlic is put the smashed
> and diced cloves under meat I am broiling and inside meat I am
> panfrying. (But in truth I panfry very rarely.)
>
> I've never used the granulated. How's the flavor?
>
>
>

Flavours fairly good

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" > wrote

> Sandy wrote on 06 Feb 2006 in rec.food.cooking

>> "Mr Libido Incognito" > wrote

>> > Fresh garlic burns too easily.

>> True! You did not mention how you cooked the pork steak, pan fried, or
>> maybe broiled? What I do when I use fresh garlic is put the smashed
>> and diced cloves under meat I am broiling and inside meat I am
>> panfrying. (But in truth I panfry very rarely.)

>> I've never used the granulated. How's the flavor?

> Flavours fairly good

I like it for that reason myself, on the surface of steaks, as
I can't stand burnt garlic (who would like that) ... I always have
a pile of the penzey's in the freezer. Onion, too.

nancy

On Mon, 06 Feb 2006 22:38:42 GMT, Mr Libido Incognito >
wrote:

>some pan fried mushrooms, a pork steak, steamed zucchinni spears and
>steamed asparagus (some lemon juice in the steamer's water)...
>
>The Pork steak was rubbed in fresh ground black pepper,onion powder and
>granulated garlic...after the steaks were cooked the fresh sliced mushrooms
>were pan fried in the same pan and the same fat. I made up a dipping sauce
>for the veggies: Some Italian salad dressing vinagrette, a few shakes of
>frank's hot sauce and a few shakes of maggi sauce...
>
>A very nice tasting and resonably fast supper.

We went out to Paesano's. I got chicken aribiata. D had crab cakes.
We were completely tired.


modom