DerHusker
Babbling Farker
[FONT="]Remember when I made this Petite Filet Mignon Oscar?[/FONT]
[FONT="]http://www.bbq-brethren.com/forum/showthread.php?t=226802[/FONT]
[FONT="]
[/FONT][FONT="]Well my wife doesn’t really like steak :shocked: and definitely doesn’t like anything from the sea. :roll: So I made something special for her to enjoy instead of steak. Here are most of the ingredients for this cook.[/FONT]
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[FONT="]I placed the boneless / skinless breast between two sheets of plastic wrap and pounded them with my 10” CI skillet to around 5/8” thick.[/FONT]
[FONT="][/FONT]
[FONT="] I then dredged them in some flour mixed with 1 tsp. ea. of cayenne and white pepper and 1/2 tsp. of turmeric.[/FONT]
[FONT="][/FONT]
[FONT="]I took that same 10” CI skillet and fried them up in some butter and oil. (It takes a shorter time because they are thinner)[/FONT]
[FONT="][/FONT]
[FONT="]In the meantime you’ll remember I was grilling up the asparagus.[/FONT]
[FONT="][/FONT]
[FONT="]Chicken is done.[/FONT]
[FONT="][/FONT]
[FONT="]Here it is plated up on a bed of asparagus, approximately ½ cup of Hollandaise sauce and a Modern Times Oneida Hoppy Sessionable Pale Ale.[/FONT]
[FONT="][/FONT]
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[FONT="]And the ultra-close-up view.[/FONT]
[FONT="] [/FONT]
[FONT="]As it was her dish I didn’t get a fork shot. I did taste it and it was also delicious.[/FONT]
[FONT="]
[/FONT][FONT="]That’s for looking.[/FONT]
[FONT="]http://www.bbq-brethren.com/forum/showthread.php?t=226802[/FONT]
[FONT="]
[/FONT][FONT="]Well my wife doesn’t really like steak :shocked: and definitely doesn’t like anything from the sea. :roll: So I made something special for her to enjoy instead of steak. Here are most of the ingredients for this cook.[/FONT]
[FONT="][/FONT]
[FONT="]I placed the boneless / skinless breast between two sheets of plastic wrap and pounded them with my 10” CI skillet to around 5/8” thick.[/FONT]
[FONT="][/FONT]
[FONT="] I then dredged them in some flour mixed with 1 tsp. ea. of cayenne and white pepper and 1/2 tsp. of turmeric.[/FONT]
[FONT="][/FONT]
[FONT="]I took that same 10” CI skillet and fried them up in some butter and oil. (It takes a shorter time because they are thinner)[/FONT]
[FONT="][/FONT]
[FONT="]In the meantime you’ll remember I was grilling up the asparagus.[/FONT]
[FONT="][/FONT]
[FONT="]Chicken is done.[/FONT]
[FONT="][/FONT]
[FONT="]Here it is plated up on a bed of asparagus, approximately ½ cup of Hollandaise sauce and a Modern Times Oneida Hoppy Sessionable Pale Ale.[/FONT]
[FONT="][/FONT]
[FONT="][/FONT]
[FONT="]And the ultra-close-up view.[/FONT]
[FONT="] [/FONT]
[FONT="]As it was her dish I didn’t get a fork shot. I did taste it and it was also delicious.[/FONT]
[FONT="]
[/FONT][FONT="]That’s for looking.[/FONT]