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Jack.

Two Recent Cooks

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Friday was grilled shrimp served in lemon butter with home grown Mexican tarragon, over linguine.

The shrimp were 13-15 count-pretty large and stood up to the fire very well.

Last night was a 3.5 inch ribeye, seasoned with APL Four Seasons Blend and reverse seared to medium rare, served with Mexican grilling onions and fried shoestring potatoes.

My photo skills leave room for much improvement, sorry. The food was really good, though.

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Thanks, jrow.  The local Safeway has those Mexican onions year round.  I use them a lot in fajitas, and in almost anything that calls for green onion.  Plus they're fun to cook just straight-up.

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Thanks, tmac.  It was a USDA Choice 3.5" boneless ribeye that I tied 2x around the circumference to keep it together during the flips and to insure even cooking. Not much in the way of leftovers.

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