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Generously season on both sides with salt and pepper. Use fingers to rub the seasoning into the meat. Add the tablespoon of extra virgin olive oil to the skillet, swirl to coat the pan with the oil. Gently place the steaks into the skillet. Let the meat sear, leaving in place and flipping approximately every 30 seconds.
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Instructions. Place pears, sugar, all spice and nutmeg into slow cooker and mix. Turn on high and cook for 4 -5 hours, until pear pieces are very soft. Once cooked, cool enough to mix with immersion blender, or pour into regular blender. Blend to desired texture. Add vanilla and lemon juice.
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The benefits of using cultured butter for searing meat go beyond just the practicality of a higher smoke point. The rich, nuanced flavor of cultured butter adds a depth of taste to the meat that.
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The ethylene gas from the banana acts as a plant hormone, which speeds up the ripening process in the pears. Keeping them in a bag traps the ethylene to further speed up ripening. If the pears are ripe but you're not ready to eat them: Store them in the produce drawer in your fridge. They should keep for 3-5 days.
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Season both sides with salt and pepper. Heat olive oil in a large cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby. Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes, until a crust forms on the bottom.
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History of the Steer. The Golden Steer Steakhouse was founded in 1958. In our infancy, we were a small restaurant with a bar and dining room. Over the years, we have expanded by annexing the neighboring shops and in the '70s by adding in a larger bar with an old Victorian ambiance reminiscent of the Gold Rush era of San Francisco.
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Preheat the oven to 350 degrees F. Prepare a 9×13 inch baking pan by spraying with baking spray. Add the dry cake mix, melted and cooled butter, 2 of the eggs, and teaspoon of the vanilla to a medium bowl. Mix until well combined. Press mixture into prepared baking dish.
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Season the scallops. When ready to cook, preheat a large stainless steel skillet over high heat. Allow it to heat up for at least 3-5 minutes. The pan needs to be large enough so that scallops do not touch in the pan. Meanwhile, season the scallops generously on both sides with Kosher salt. Sear the scallops.
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Once a golden brown crust has formed, flip to skin side down. Deglaze the pan with wine or broth, add chopped shallots and tomatoes. Using a wooden spoon, stir them around the fish without moving the fish. Spoon some of the sauce over the sea bass as it cooks and pan sear for another 4-5 minutes.
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The Munich " Weißwurst " or " Weisswurst", (White sausage) is a real Bavarian speciality and was created in Munich by a butcher called Sepp Moser in 1857 by accident. The original recipe, still followed today, consists of veal, bacon, herbs, spices, and a fresh hint of lemon. Bavarian White Sausages are considered to be a breakfast sausage.
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Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Once done, drain the pasta in a colander. In a medium mixing bowl, combine the olive oil, garlic powder, salt, and pepper. Set aside. Butterfly the chicken breasts all the way through, creating 4 even fillets.
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Remove the cover, stir, cover again and cook another 2 to 3 minutes. Sprinkle garlic on top (don't stir just yet), cover the skillet again and cook 3 minutes. Stir well to combine everything together and continue cooking, stirring occasionally (without the cover) until garlic is very fragrant and brussel sprouts reach desired done-ness.
