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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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Finally Trying Out those Newspaper Recipes
I've gotten bored cooking the same old thing..So I have been going through the file of recipes that I have been cutting outa the newspaper for the past 20 years or so. everyonce in awhile a real winner comes along....and here is one of them.
Linguine with Scallops and Lime Cream Sauce. 2 tblespns of Butter melted in a Saute Pan 2 Tblspns of Minced Shallots 6 to 8 Mushrooms sliced saute until soft and liquid evaporated Add 1 lg Tblspn of flour 1/4 cup fresh lime Juice 3/4 Cup White Wine 1 Cup Whipping Cream 1 tspn of Sugar Simmer till thickened and reduced a bit 1 lb of Linguine Cook 2 Tblspoons of Olive Oil 1 1/2 Lbs of Sea Scallops Heat oil and Sear Scallops untill centers are opaque Salt and Pepper the whole mess to taste Mix Linguine with Sauce, reserve a bit of the sauce add Scallops and drizzle remaining sauce over the top. Tarragon ...sprinkle a bit over the top U can add some Parma Cheese if U like This recipe is so quick and easy, that it will be done by the time the noodles are cooked. If U serve this to guests you will look like a real gourmet chef.
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09-13-2006, 09:17 PM
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drag racing the short bus
Join Date: May 2002
Location: Location, Location...
Posts: 21,983
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Where's the beef?
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The Terror of Tiny Town |
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09-13-2006, 09:20 PM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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Quote:
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09-13-2006, 09:32 PM
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drag racing the short bus
Join Date: May 2002
Location: Location, Location...
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Quote:
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The Terror of Tiny Town |
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09-13-2006, 10:24 PM
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The lime juice doesn't curdle the cream?
Sounds tasty.
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1989 3.2 Carrera coupe; 1988 Westy Vanagon, Zetec; 1986 E28 M30; 1994 W124; 2004 S211 What? Uh . . . “he” and “him”? |
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09-14-2006, 05:19 AM
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Senior Member
Join Date: Jun 2000
Location: N. Phoenix AZ USA
Posts: 28,960
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Where's the usual photos? Am overseas again and Tabs always posts something that makes me want to eat even the telephone book. You guys do not realize how good you have it when it come to food...
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2021 Subaru Legacy, 2002 Dodge Ram 2500 Cummins (the workhorse), 1992 Jaguar XJ S-3 V-12 VDP (one of only 100 examples made), 1969 Jaguar XJ (been in the family since new), 1985 911 Targa backdated to 1973 RS specs with a 3.6 shoehorned in the back, 1959 Austin Healey Sprite (former SCCA H-Prod), 1995 BMW R1100RSL, 1971 & '72 BMW R75/5 "Toaster," Ural Tourist w/sidecar, 1949 Aeronca Sedan / QB |
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09-14-2006, 05:52 AM
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Registered
Join Date: Jan 2005
Location: Atlanta, GA
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Why did I read this?
I skipped breakfast and can't go to lunch until my technology budget is finished! This sounds good- I bet it would be a good date meal. I'll give it a shot. |
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09-14-2006, 07:59 AM
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Add all that to a phone book and it would taste good! 
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09-14-2006, 10:01 AM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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I mixed the wine, lime and flour together. I then put in in with the Shallots and Mushrooms...then mixed in the cream. It didn't curdle.
It really is a good dish for a date. BTW: Deee deee U know when I Masterbate I fantasize about you. Its that nice hairy round a$$ of yours that just makes me wana go Ummmmp....But Deee deee lets just keep that our little secret...see U at Circus Maximus babeee....
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09-15-2006, 01:36 AM
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Senior Member
Join Date: Jun 2000
Location: N. Phoenix AZ USA
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Tabs,
Photos man! We need photos! Joe A PS of the food, not dede fantasy...
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2021 Subaru Legacy, 2002 Dodge Ram 2500 Cummins (the workhorse), 1992 Jaguar XJ S-3 V-12 VDP (one of only 100 examples made), 1969 Jaguar XJ (been in the family since new), 1985 911 Targa backdated to 1973 RS specs with a 3.6 shoehorned in the back, 1959 Austin Healey Sprite (former SCCA H-Prod), 1995 BMW R1100RSL, 1971 & '72 BMW R75/5 "Toaster," Ural Tourist w/sidecar, 1949 Aeronca Sedan / QB |
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09-15-2006, 02:46 AM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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 ONLY Deee deee gets a shot of the Special Sauce....
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09-15-2006, 06:34 PM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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Tonights Entre
Ribeye Grilled over Mesquite, served with Classic Butter
 One Ribeye slathered in Virgin Olive Oil, Salt , Freshly Ground Black Pepper and clove of Garlic Crushed... let Marinate for 4 hours. Classic Butter 2 Tblspns Unsalted Butter 1 sm minced Shallot 1 teaspoon Tarragon 1 1/2 teaspoons Parsley 1/8 tspn Dijon Mustard 1/4 of a lemons juice Pinch of Blk Pepper Dash of Salt
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09-15-2006, 06:44 PM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
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Tommorows Dinner Marinating Tonight
Korean Style BBQ Pork 
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09-15-2006, 06:49 PM
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Okay, here is an appetizer for the next dinner party. Also on the scallops theme.
Make aioli. 7 cloves garlic, 2 egg yolks, a bit of olive oil, puree in food processor, adding more olive oil until has sauce-like consistency. Add pinch of salt, maybe some white pepper, to taste. Should make 2-3 ounces. Set aside. Cut three sweet ripe peaches into slices. If none available, then sweet ripe plums or nectarines or even canned peaches. Open a large bag of salad greens. The kind with lots of interesting leaves, not a hunk of iceberg lettuce. Chop 1 cup of walnuts, pine nuts, or almonds. Unwrap and rinse 1 to 2 lbs of scallops. Either sea or bay scallops, bay scallops work fine and are cheaper. Heat olive oil in saute pan to medium heat. Stir in nuts, cooks until just browning, then remove nuts and pat off excess oil w/ paper towel. Reheat oil in pan, medium heat. Stir in salad greens. Cook until just wilted, maybe 30-60 seconds. Take greens out of pan and lay on paper towel to drain oil. Reheat oil in saute pan to high seat. Sear outside until just starting to brown, then turn heat to low and finish cooking. Keep poking and cutting sample to check. When still a little undercooked, still a bit translucent inside, remove from pan - residual heat will finish the cooking. On a small appetizer dish, lay bed of the wilted greens. Arrange peach slices around edge of plate. Then mound scallops in center. Sprinkle liberally with nuts. Lightly dribble aioli on top, decoratively if you can. I made this for a cabinfull of people at Lake Tahoe a couple weeks ago and got rave reviews. Of course us all having finished a long hike, then drinking cocktails on the private beach didn't hurt.
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1989 3.2 Carrera coupe; 1988 Westy Vanagon, Zetec; 1986 E28 M30; 1994 W124; 2004 S211 What? Uh . . . “he” and “him”? |
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09-15-2006, 07:39 PM
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Senior Member
Join Date: Jun 2000
Location: N. Phoenix AZ USA
Posts: 28,960
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Needed that. At least now I can look and drool over real food for a change. Its even low cal!
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2021 Subaru Legacy, 2002 Dodge Ram 2500 Cummins (the workhorse), 1992 Jaguar XJ S-3 V-12 VDP (one of only 100 examples made), 1969 Jaguar XJ (been in the family since new), 1985 911 Targa backdated to 1973 RS specs with a 3.6 shoehorned in the back, 1959 Austin Healey Sprite (former SCCA H-Prod), 1995 BMW R1100RSL, 1971 & '72 BMW R75/5 "Toaster," Ural Tourist w/sidecar, 1949 Aeronca Sedan / QB |
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09-16-2006, 07:55 AM
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Re: Finally Trying Out those Newspaper Recipes
Quote:
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_____________________ These are my principles. If you don't like them, I have others.—Groucho Marx |
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09-16-2006, 08:03 AM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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If I told U how many calories it would take your breath away.
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09-16-2006, 12:21 PM
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1989 Porsche 911 Carrera 3.2
