davekeim Posted July 29, 2007 Posted July 29, 2007 Yes the wife is still sleeping! Let's see 10:35! Must be nice! Today's menu at the house (speaking of the house. If this thing would sell the dinner would be served on the deck at Table Rock Lake. A matter of time!) is Flank steak marinating in soy and worcestershire sauce, a little lime juice, minced garlic and black pepper. Ready to hit the grill in three hours with fingerling potatoes with olive oil, onion powder, cumin and of course black pepper and a little sea salt wrapped in foil ready for the grill! Steak will get charred to medium. Put to the cool side of the grill for two hours while the taters crisp up nicely in the foil! While this is tending to itself, a fresh mixed lettuce salad with tomato, slivered almonds, artichoke, and olives will be covered with a home made vinegret of of red wine vinegar, olive oil, salt, pepper, and a touch of lemon juice served with some home made croutons and a splash of parmasen cheese. And of course, these are my original recipes! Maybe a Dave's Bristo at the lake could be in the future! Enjoy the day! Abdito! Signed, Cardiac Abdito! Another Beautiful Day In The Ozarks
davekeim Posted July 29, 2007 Author Posted July 29, 2007 Oh, no way. That's how ribs get very tender. Slow long cook! Guess you won't visit my bistro! Signed, Cardiac Abdito! Another Beautiful Day In The Ozarks
Danoinark Posted July 29, 2007 Posted July 29, 2007 Charcoal or gas? What no dago red Dave? Man you know how to hurt a guy don't you.... Dano Glass Has Class "from the laid back lane in the Arkansas Ozarks"
Dutch Posted July 29, 2007 Posted July 29, 2007 I guess you can learn something every day. When I cook steak it is only for 10 minutes to get medium.
davekeim Posted July 29, 2007 Author Posted July 29, 2007 No Dago Red! A Busch Light along with a cool spiced rum, coke, and lemon! Darn, work could be a challenge tomorrow! Signed, Cardiac Abdito! Another Beautiful Day In The Ozarks
Members bojack Posted July 30, 2007 Members Posted July 30, 2007 sounds good. when we do our taters like that we add some crushed thyme. really bring out the flavor in your foil pack. thanks for sharing.
Chief Grey Bear Posted October 1, 2014 Posted October 1, 2014 Bored this evening? Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors
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