09-20-2004, 04:19 AM
by davetclown
[size 1] [/size] [center]Chops with red sause[/center]
in a skillet, add; [ul] [li]1 cup roughly chopped fresh green onions [li]2 table spoons real butter [li]a dusting of salt [li]a dusting of black pepper [li]a dusting of red pepper (cayenne pepper)[/li][/ul]
sautee your onions (you may add a smiggen of water if you need to help the saute prossess)
once your onions are done add 2 cops diced fresh tomatos (pealed or not - cooks choice) cook till you have a thick wet sause. then pour in to a sause pan for later use. (dont let the smell fool ya, the saus taist great)
in the same skillet to cook on top the stove or if you need a larger cooking utencile a covered baking pan to bake in oven lay out your chops lightly dust with garlic powder on both sides. lay mushroom halves on top your chops and bake at 300 watch your meet, when ready remove to the side and turn your chops and place the mushrooms back on top the chops.
at this time prepair your [ul] [li]wild rice [li]and your green, (you may even pass off brussell sprouts on this dish) [li]heet your saus do not simmer or boil, just till it is about 140 degrees.[/li][/ul]
bake or cook your chops till tender.
serve this dish with chop on one side of the dish surounded with mushroom halves and 2 or three table spoons of your sause on top of your chop, a serving of wild rice. and your green.
prefered wine for this dish is dry red (a sparkling non aholic is always good for those of us with a sweet tooth)
[center]deviations[/center] [ul] [li]you can add all the sause to the wild rice for a tangy result.[/li][/ul]
[ul] [li]when the chops are done in the oven you can remove the mushrooms and glaze each chop with the sause and broil at 2-3 minits (there is enough sause to cover 12-14 chops if you are not going to use it on the rice)[/li][/ul]
[ul] [li]this sause can be used on any meet fish and poultry[/li][/ul]
[ul] [li]for those of you who cant handle the hot stuff, omit the red pepper and swich the red ripe tomatos with green tomatos. this will make a nice green saus[/li][/ul]
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Dave
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[size 1] [/size] [center]Chops with red sause[/center]
in a skillet, add; [ul] [li]1 cup roughly chopped fresh green onions [li]2 table spoons real butter [li]a dusting of salt [li]a dusting of black pepper [li]a dusting of red pepper (cayenne pepper)[/li][/ul]
sautee your onions (you may add a smiggen of water if you need to help the saute prossess)
once your onions are done add 2 cops diced fresh tomatos (pealed or not - cooks choice) cook till you have a thick wet sause. then pour in to a sause pan for later use. (dont let the smell fool ya, the saus taist great)
in the same skillet to cook on top the stove or if you need a larger cooking utencile a covered baking pan to bake in oven lay out your chops lightly dust with garlic powder on both sides. lay mushroom halves on top your chops and bake at 300 watch your meet, when ready remove to the side and turn your chops and place the mushrooms back on top the chops.
at this time prepair your [ul] [li]wild rice [li]and your green, (you may even pass off brussell sprouts on this dish) [li]heet your saus do not simmer or boil, just till it is about 140 degrees.[/li][/ul]
bake or cook your chops till tender.
serve this dish with chop on one side of the dish surounded with mushroom halves and 2 or three table spoons of your sause on top of your chop, a serving of wild rice. and your green.
prefered wine for this dish is dry red (a sparkling non aholic is always good for those of us with a sweet tooth)
[center]deviations[/center] [ul] [li]you can add all the sause to the wild rice for a tangy result.[/li][/ul]
[ul] [li]when the chops are done in the oven you can remove the mushrooms and glaze each chop with the sause and broil at 2-3 minits (there is enough sause to cover 12-14 chops if you are not going to use it on the rice)[/li][/ul]
[ul] [li]this sause can be used on any meet fish and poultry[/li][/ul]
[ul] [li]for those of you who cant handle the hot stuff, omit the red pepper and swich the red ripe tomatos with green tomatos. this will make a nice green saus[/li][/ul]
[url "http://myweb.ecomplanet.com/BIGF9582/default.htm"][#000000]16 species contest 2004[/#000000][/url]
Dave
[red][font "Times New Roman"]Your Message Board Administrator [/font][/red]
[url "http://www.bigfishtackle.com/cgi-bin/community/community.cgi?do=user_signup"]
[/url] [size 3]Search
From this site. [url "http://www.bigfishtackle.com/searches.html"][#000000]Click Here[/#000000][/url][/size]