Monday, April 24, 2006


- Boil your favorite pasta, drain, and set aside (salt liberally)
- Cut up one Vidalia onion
- Cut dried red peppers and dried tomatoes into thin strips
- If you like you can grill a rib-eye steak on the grill or substitute shrimp, but if you use the steak, rub it in your favorite steak rub and let it sit for about 30 minutes – when it’s cooked cut into small strips and cut away the fat and set aside

In the same large boiler that you cooked the pasta in, heat olive oil and garlic pieces. When hot, drop in the
- onions
- dried peppers and tomatoes and
- mushrooms

- salt
- crushed black peppers
- crushed red peppers
- cayenne pepper, and
- dried parsley

When this mixture is very hot, add in 1 lb. of bay scallops and the grilled rib-eye steak. When the scallops and steak are hot enough to eat, jump in the cooked pasta and mix thoroughly. (Stir in about half a block of a small block of Velvetta cheese for added texture and flavor.) When the pasta is heated again enough to eat, dump in a jar of vodka sauce and mix.

Slap butter and garlic powder on your favorite bread and brown in a 550 degree oven set to broil.

Serve (salad optional).

Tonight’s libation was Jefferson’s Kentucky Straight Bourbon Whiskey “Small Batch” (I only had a small batch) and Diet Coke (you have to cut somewhere)!

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