Text 22946, 71 rader
Skriven 2009-04-05 21:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: furry 438
=================
 HN> They are having a tough  time narrowing the 
 HN> roster down, Wilson has be knocking the cover
 HN> off the ball and leads everyone in dingers right now!

He was impressive.

 HN> The big caveat is "it's only spring training" and
 HN> no one can predict how well he'll hold up under
 HN> a full season's pressure. 

Good luck to him. He seemed to have the stuff.

 HN> That does seem high! When we were down there
 HN> a few years back it seems that the games 
 HN> were 7-10 range, now it's double that?? 

Yep. Next day I went to Phoenix Municipal Park, where
they charged $20 or 21 for the best seats: I got one
in the upper boxes for 18. And beers were "hors de prix"
- $7+ for anything even vaguely worth drinking.

Ah, well, the rest of the trip was a regular bargain.

 -> http://www.baconsaltblog.com/2009/03/our-newest-product.html
 HN> Local boys make good! Maybe we should look
 HN> them up next time you're out this way!

Perhaps, though Clean Dave doesn't give them exactly a
good report.

Double Bacon Filet Mignon in Red Wine Sauce
cat: beef, bacon
servings: 4

4 filet mignons wrapped in bacon (4-6 oz each)
2 Tb Peppered Bacon Salt
1 ts ground black pepper
2 ts garlic powder
3 Tb butter
1 Tb minced shallots
3/4 c red wine (we used a good red zinfandel and drank the rest)
2 sprigs of thyme

aka Pan Seared Bacon Wrapped Filet Mignon in Red Wine Reduction Sauce

This was a really big hit for a dinner we had this weekend. We 
served it with a side Linguine with Alfredo Sauce and a side salad.

Sprinkle steaks with a combination of Peppered Bacon Salt and garlic 
powder, then finish with a sprinkle of fresh ground pepper. Pat into 
steaks and let the steaks sit covered and unrefrigerated for 1 hr.

Preheat a large skillet over medium high heat; turn oven to 375F. 
Add 2 Tb butter and let foam. Add the steaks and cook for 4 min per 
side. You should get a nice sear on each side. Remove the steaks 
and put them in the oven on an oven proof platter or casserole dish.

Reduce the heat to medium and add the remaining butter. Once melted, 
add the shallots and cook for about 1 min until they soften, then add 
the wine and thyme. Raise the heat to high and let most of the sauce 
bubble away. Reduce heat to low. When the steaks are close to cooked - 
140F at their thickest point - remove the steaks from the oven and let 
sit for 2 min. Toss the steak in the pan with the sauce, and then serve 
with a coating of the red wine sauce. You can also add a dash of 
Peppered  Bacon Salt at the end.  

source: baconsaltblog.com

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