Cliff H. said:
I have never seen that trick with the pan before.
My dad went thru the training at A&M years ago. I got to see them blow the lid off of the butane tank. That was an impressive flame.
I've been going every year for 28 years. We've blown up just about everything.
I just couldn't stand it soooo
We watched the Iron Chef last night and Mrs RB said "I got to have that zuchinni stuff that Chef Hamilton used to beat BF azz!"
Sooooo. Off we go. First off I threw most everything I had in my cabinet on the floor looking for the "I know I got one of those slicing thingies" and finally found the plastic POS. It worked good though so no complaints other than it was in the last cabinet I looked in :
Then sliced up some zuchinni, potatoes, onion, and a tomato and layered it just like they did last night.
Oil up the dish, then layer the potaoes first, then zuchinni, then onion, then the tomato. Over and over till you reach the top. Then top with some Italian bread crumbs and pour, now get this. Chef didn't use blue cheese last night but it sounded good to us so thats what we did. Mix butter and blue cheese 50/50 and pour over the top, then cover with the crumbs. Oh yeah, use S&P along the way after each layer.
Baked at 400 until done, about 45 minutes for the tators to get tender while the itty bitty filets were getting right on the Primo.
It was dammmm good!
