On 12/19/2020 9:35 PM, Dave Smith wrote:
> On 2020-12-19 9:00 p.m., jmcquown wrote:
>> On 12/19/2020 7:27 PM, Dave Smith wrote:
>>> On 2020-12-19 7:15 p.m., jmcquown wrote:
>>>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>>>> parsley-ed potatoes and steamed from frozen baby peas.
>>>>
>>>> I season the steak well with flaked salt, a sprinkling of ground
>>>> black pepper and garlic powder a couple of days before I cook it.Â* I
>>>> keep it well wrapped in the fridge, then let it come to nearly room
>>>> temp before cooking it in a small, hot cast iron skillet.Â* Hot to
>>>> sear each side then turn down the heat and cook to medium rare.
>>>> Chuckeye steaks are very tender and taste really good.Â* Yum!
>>>
>>>
>>> We had stir fried asparagus and shrimp pasta with lots of garlic.
>>
>> You mention asparagus frequently.Â* I cannot find anything but skinny
>> pencil thin asparagus and it's very disappointing.
>>
>
>
> This dish actually works well with the thin asparagus.Â* I don't remember
> where I first read this recipe but I added the red pepper and shrimp. It
> is also very good with just the asparagus.
>
>
> -start cooking some pasta.... spaghetti or spagettini
>
>
> - snap the woody ends off asparagus and chop intoÂ* 1-2" pieces
> - chop garlic ..... at least one clove per serving.
> - chop about 1/2 red pepper per serving.
> -peel large shrimp(15-20 count) and season withÂ* coarsely ground pepper
> - Heat some olive oil in a pan
> - add a pinch of dried chili flakes
> - toss in the garlic and the red pepper, stir it around and add the
> asparagus, stirring for aboutÂ* a minute and add the shrimp.
>
> when the shrimp is pink and starting to curl toss in the cooked pasta
> and toss it around with the other goodies, Serve it up and sprinkle with
> a little freshly ground Parmensan.
>
> It's basically just pasta aoili with the addition of the asparagus, red
> pepper and shrimp.

Sounds good. I'd still like to be able to find some asparagus with a
little oomph to it.

Jill