dinner last night

AC said:

i had a nice strip steak, baked potato and spicey braised collards and some
nice toasted french bread to soak up the steak juices and pot likker from
the collards. it was really good but what made so good was the collards.
they were fantastic! i think i just sent myself on a collard kick! :-)

Sounds like our dinner last night sans the collards. We had grilled NY
strip steaks, tossed salad, and oven baked potatoes. You just can't
beat a good steak!

On Fri 20 Jan 2006 09:37:54a, Thus Spake Zarathustra, or was it AC?

Quoted message said:

i had a nice strip steak, baked potato and spicey braised collards and some
nice toasted french bread to soak up the steak juices and pot likker from
the collards. it was really good but what made so good was the collards.
they were fantastic! i think i just sent myself on a collard kick! :-)

How did you make the collards? I have some in the freezer that I'd like to
use tonight.

TIA

--
Wayne Boatwright Õ¿Õ¬
__________________________________________________

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Wayne Boatwright said:

On Fri 20 Jan 2006 09:37:54a, Thus Spake Zarathustra, or was it AC?

Quoted message said:

i had a nice strip steak, baked potato and spicey braised collards and

some

Quoted message said:

Quoted message said:

nice toasted french bread to soak up the steak juices and pot likker

from

Quoted message said:

Quoted message said:

the collards. it was really good but what made so good was the collards.
they were fantastic! i think i just sent myself on a collard kick! :-)

How did you make the collards? I have some in the freezer that I'd like

to

Quoted message said:

use tonight.

here you go wayne :-)

1 bunch collards
1/2 of an onion, chopped
4 to 5 strips bacon
3 cloves garlic, chopped
2 cups of water
splash of cider vinegar
red pepper flakes to taste
salt
black pepper

cook bacon in a pot until crispy and all of the fat is rendered. remove
bacon, set aside and reserve fat. saute onions in bacon fat until slightly
softened. add garlic, red pepper flakes, salt and pepper to taste. add the
cleaned, deveined and torn collards to the pot. stir the collards around to
coat them with the bacon fat onion and garlic mixure. increase heat and
continue to stir and coat the collards. add two cups of water, a splash of
cider vinegar, cover and let come to a boil. reduce heat, and let the
collards simmer covered for about 1.5 hours stirring occassionally. chop
reserved bacon and add it to the pot during the simmer. after about an hour,
try to stop tasting it :P

On Fri 20 Jan 2006 11:41:37a, Thus Spake Zarathustra, or was it AC?

Quoted message said:

Wayne Boatwright said:

On Fri 20 Jan 2006 09:37:54a, Thus Spake Zarathustra, or was it AC?

Quoted message said:

i had a nice strip steak, baked potato and spicey braised collards
and some nice toasted french bread to soak up the steak juices and
pot likker from the collards. it was really good but what made so
good was the collards. they were fantastic! i think i just sent
myself on a collard kick! :-)

How did you make the collards? I have some in the freezer that I'd
like to use tonight.

here you go wayne :-)

1 bunch collards
1/2 of an onion, chopped
4 to 5 strips bacon
3 cloves garlic, chopped
2 cups of water
splash of cider vinegar
red pepper flakes to taste
salt
black pepper

cook bacon in a pot until crispy and all of the fat is rendered. remove
bacon, set aside and reserve fat. saute onions in bacon fat until
slightly softened. add garlic, red pepper flakes, salt and pepper to
taste. add the cleaned, deveined and torn collards to the pot. stir the
collards around to coat them with the bacon fat onion and garlic mixure.
increase heat and continue to stir and coat the collards. add two cups
of water, a splash of cider vinegar, cover and let come to a boil.
reduce heat, and let the collards simmer covered for about 1.5 hours
stirring occassionally. chop reserved bacon and add it to the pot during
the simmer. after about an hour, try to stop tasting it :P

Thanks so much! I am making them this way tomorrow.

--
Wayne Boatwright Õ¿Õ¬
__________________________________________________

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"AC" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

i had a nice strip steak, baked potato and spicey braised collards and
some nice toasted french bread to soak up the steak juices and pot
likker from the collards. it was really good but what made so good was
the collards. they were fantastic! i think i just sent myself on a
collard kick! :-)

I had some really good collards not too long ago. I've never cooked them
so I really have nothing to compare them with. The collards I ate (in a
restaurant) were fantastic and had chunks of ham in them. I had 3 helpings
and had trouble eating the rest of my dinner.

Michael

--
Pics aren't great but here are 2 of my 4 brats.
Hoot about to [censored] the snack out of my mouth:
http://tinypic.com/jtrw3o.jpg

Ramsey ever curious about electronics breaking into the TMobile bag:
http://tinypic.com/jtrwgn.jpg

AC said:

i had a nice strip steak, baked potato and spicey braised collards and some
nice toasted french bread to soak up the steak juices and pot likker from
the collards. it was really good but what made so good was the collards.
they were fantastic! i think i just sent myself on a collard kick! :-)

Chicken livers, dredged in flour/salt/pepper and fried. So good.

serene