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Re: Restaurant Style
Posted By: jlmann In Response To: Restaurant Style (King)
Date: Tuesday, 9-14-10, at 6:10 p.m.
Howdy King , hadn't seen you post for a couple of days.
I totally agree about cutting the dolphin and stripers into chunks. I probably cut mine smaller than that. Maybe a couple of inches long by an inch or so.
Believe it or not I like to mix a little bit of spicy brown mustard in with my tartar sauce when I'm eating stripers.
I found a pack of Jim Beam cracked peppercorn sauce at a Harris Teeter one time and it was really good with tuna steaks. Can't find it around here anymore , but it was damn good with a tuna steak , corn on the cob and a baked potato.
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