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Old 07-14-2005, 06:08 PM   #1
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I grill mine direct. EVOO on first, a little S&P. Cook gill side down for about 5 min. Turn over, cook about 4 min. Put crumbled Blue Cheese on them and remove when the cheese starts to melt.

They're gooooooood!

As to: what should I do with em?
I generally eat mine.... but be creative. #-o
sorry, I couldn't help myself.
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Old 08-01-2006, 10:28 PM   #2
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Quote:
Originally Posted by Finney
I grill mine direct. EVOO on first, a little S&P. Cook gill side down for about 5 min. Turn over, cook about 4 min. Put crumbled Blue Cheese on them and remove when the cheese starts to melt.

They're gooooooood!

As to: what should I do with em?
I generally eat mine.... but be creative. #-o
sorry, I couldn't help myself.
What's EVOO?
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Old 08-01-2006, 10:30 PM   #3
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Quote:
Originally Posted by Beech Bang
Quote:
Originally Posted by Finney
I grill mine direct. EVOO on first, a little S&P. Cook gill side down for about 5 min. Turn over, cook about 4 min. Put crumbled Blue Cheese on them and remove when the cheese starts to melt.

They're gooooooood!

As to: what should I do with em?
I generally eat mine.... but be creative. #-o
sorry, I couldn't help myself.
What's EVOO?
Extra Virgin Olive Oil.
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Old 08-02-2006, 12:46 AM   #4
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I usually do mine on the grill as stated above then cut it up and eat it with a nice thick medium rare rib eye steak and wash the whole mess down with a cold beer or a nice glass of merlot or shiraz.
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Old 02-03-2007, 04:42 PM   #5
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A little fresh, minced garlic is a nice addition just prior to serving!

(Or just put a small amount of granulated garlic on with the S & P )
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Old 02-03-2007, 09:48 PM   #6
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I do mine a couple of ways...

Whole caps...butter spray or EVOO and grill gill side down for 5 minutes, flip, pour on some Ponzo sauce and cover with fresh grated parmesan cheese and grill till cheese melts into the cap.

Sliced...caramelize some onions with butter/EVOO and roasted garlic. Add mushrooms and cover for 5 minutes. Deglaze with some sweet rice wine and reduce until slightly thickened. Sprinkle some Parmesan Garlic seasoning and serve over a hot steak. Slap your mama good!

Finney's sounds good too. Might give it a run.
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Old 02-05-2007, 09:26 PM   #7
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Bruce

Hey Bruce
When your done washing down your culinary mess....and I can only hope it was with a Shirzas.
Didn't you end your evening with a cup of expresso and some sambuca on the side?

Oh in case anyone wants to know, I make my own sambuca, both clear and dark, I have to admit...people say it's better then any store bought.

Taking orders in 1 week

Hey Bruce, how many holes to wise guys dug this week?
Northsmoke Connecticut
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