01-24-2007, 01:40 PM
my idea is much the same as kaan's.
your meat: pick up some tuna medallions, get your pan nice and hot, cover the tuna is some freshly cracked pepper, toss some olive oil in the pan, toss tuna in pan, flip when the "whiteness" is halfway up the outside, and remove from heat when the side is no longer showing any pink. you can also experiment with other marinades/seasonings. soy based works pretty well.
your salad: i've got two favorites... 1) spinach base, pecan halves, craisins, some gorgonzola cheese, and balsamic vinaigrette. 2) whatever base you want, mandarin orange slices, dry chow mein noodles, and a soy ginger dressing.
other: get some fresh asparagus, remove one from the bunch, bend it in half until it breaks, and you have your "good cutting point." put it back with the rest, and cut the whole bunch where that one snapped. get a cookie sheet, cover it in olive oil, sea salt, and a little pepper. toss asparagus in roll it around, douse w/ olive oil on top. cooking time may vary... remove when the heads begin to brown... i think i cook at 375 for like 10 minutes?
some french bread and a bottle of wine would be nice on the side. no need to spend a lot on the wine... i'd recommend a schmitt and sohne riesling... blue bottle, you can't miss it. cheap, and everyone seems to like it.
yes, mikey likes to cook.
your meat: pick up some tuna medallions, get your pan nice and hot, cover the tuna is some freshly cracked pepper, toss some olive oil in the pan, toss tuna in pan, flip when the "whiteness" is halfway up the outside, and remove from heat when the side is no longer showing any pink. you can also experiment with other marinades/seasonings. soy based works pretty well.
your salad: i've got two favorites... 1) spinach base, pecan halves, craisins, some gorgonzola cheese, and balsamic vinaigrette. 2) whatever base you want, mandarin orange slices, dry chow mein noodles, and a soy ginger dressing.
other: get some fresh asparagus, remove one from the bunch, bend it in half until it breaks, and you have your "good cutting point." put it back with the rest, and cut the whole bunch where that one snapped. get a cookie sheet, cover it in olive oil, sea salt, and a little pepper. toss asparagus in roll it around, douse w/ olive oil on top. cooking time may vary... remove when the heads begin to brown... i think i cook at 375 for like 10 minutes?
some french bread and a bottle of wine would be nice on the side. no need to spend a lot on the wine... i'd recommend a schmitt and sohne riesling... blue bottle, you can't miss it. cheap, and everyone seems to like it.
yes, mikey likes to cook.
I Am Mike
4 wheels: '01 RAV4 (Formerly '93 Civic CX, '01 S2000, '10 GTI, '09 A4 Avant)
2 wheels: '12 Surly Cross-Check Custom | '14 Trek Madone 2.1 105 | '17 Norco Threshold SL Force 1 | '17 Norco Revolver 9.2 FS | '18 BMC Roadmachine 02 Two | '19 Norco Search XR Steel (Formerly '97 Honda VFR750F, '05 Giant TCR 2, '15 WeThePeople Atlas 24, '10 Scott Scale 29er XT, '11 Cervelo R3 Rival, '12 Ridley X-Fire Red)
No longer onyachin.
4 wheels: '01 RAV4 (Formerly '93 Civic CX, '01 S2000, '10 GTI, '09 A4 Avant)
2 wheels: '12 Surly Cross-Check Custom | '14 Trek Madone 2.1 105 | '17 Norco Threshold SL Force 1 | '17 Norco Revolver 9.2 FS | '18 BMC Roadmachine 02 Two | '19 Norco Search XR Steel (Formerly '97 Honda VFR750F, '05 Giant TCR 2, '15 WeThePeople Atlas 24, '10 Scott Scale 29er XT, '11 Cervelo R3 Rival, '12 Ridley X-Fire Red)
No longer onyachin.