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)!

Friday, April 14, 2006


- Cut a port tenderloin into ½ inch slices
- Cut up a large onion into 1/8 inch slices
- Cut up a large apple into 1/8 inch slices
- Start about 4 cups of brown rice boiling according to directions.

In a large skillet bring a large pat of butter to a sizzle and add the onion and apple slices. Sprinkle the mixture with about 2 tablespoons of sugar and heat on high until soft.

In a bowl large enough to hold the tenderloin, mix the meat slices with
- olive oil
- minced garlic
- salt
- pepper

Mix in the bowl until all slices are thoroughly coated.

Add the meat to the onion and apple slices and spread out over the skillet. Pour about ½ cup of apple cider over the meat and onion/apples slices. Boil the mixture on high and turn the slices every 5 minutes. Soon the cider will cook off and the slices will begin to blacken. When both sides are browned or blackened sufficiently for your personal taste, turn off the heat under the skillet.

Serve with about 4 to 6 slices of tenderloin, mixed with the onion/apple mixture, with brown rice and cranberry sauce. Yummy!

Oh yeah, tonight’s beverage of choice was Wild Turkey and Diet Coke. One caution, don’t make the mistake of taking a gulp of the drink before adding the Diet Coke – strong!

Until next time!

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