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Welcome to Culture in the Kitchen. Top Sirloin/Wild Canadian Lobster Tails/sautéed asparagus tips. July 28, 2013:. I started prepping my meat 3 days in advance. I find that letting it sit in the marinade makes it more juicy/tender. So for this part, I trimmed the fat around the edges, took a fork (or knife) and poked holes in the meat so the juice of the marinade would seep through better. Squeeze 1 tablespoon of lemon into bowl and whisk 1/2 cup of olive oil. The Day of the Cooking. July 30, 2013: Well ...

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Welcome to Culture in the Kitchen. Top Sirloin/Wild Canadian Lobster Tails/sautéed asparagus tips. July 28, 2013:. I started prepping my meat 3 days in advance. I find that letting it sit in the marinade makes it more juicy/tender. So for this part, I trimmed the fat around the edges, took a fork (or knife) and poked holes in the meat so the juice of the marinade would seep through better. Squeeze 1 tablespoon of lemon into bowl and whisk 1/2 cup of olive oil. The Day of the Cooking. July 30, 2013: Well ...
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1 entrees
2 about me
3 entrees 2
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6 bon appetite
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Welcome to Culture in the Kitchen. Top Sirloin/Wild Canadian Lobster Tails/sautéed asparagus tips. July 28, 2013:. I started prepping my meat 3 days in advance. I find that letting it sit in the marinade makes it more juicy/tender. So for this part, I trimmed the fat around the edges, took a fork (or knife) and poked holes in the meat so the juice of the marinade would seep through better. Squeeze 1 tablespoon of lemon into bowl and whisk 1/2 cup of olive oil. The Day of the Cooking. July 30, 2013: Well ...

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Welcome to Culture in the Kitchen. Top Sirloin/Wild Canadian Lobster Tails/sautéed asparagus tips. July 28, 2013:. I started prepping my meat 3 days in advance. I find that letting it sit in the marinade makes it more juicy/tender. So for this part, I trimmed the fat around the edges, took a fork (or knife) and poked holes in the meat so the juice of the marinade would seep through better. Squeeze 1 tablespoon of lemon into bowl and whisk 1/2 cup of olive oil. The Day of the Cooking. July 30, 2013: Well ...

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Entrees 2

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August 25, 2013: Thanks to a certain "someone" I've really branched out with my seafood. I've found that if your not a fishy tasting person, the marinade makes all the difference. While I was cooking this, I was honestly anticipating Chinese take-out the entire time, but once again I surprised myself and LOVED this! When it came off the grill, it was very tender and slightly pink in the middle. Feel free to drizzle lemon juice, butter or soy sauce over it, but remember less is more. Enjoy!

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About Me

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Little Bit about Myself. Everybody wants to find their true passion in life and of course it's something. You clearly want to be good at. Maybe it's something that even helps you unwind. From your chaotic day. Whether that be working in corporate America doing the. 8-5, stay at home mom and anywhere in between. I myself do a little bit of all. The above. Worked in the Finance and Banking industry for 10 years and a mommy of a 3 year old. You will is to open your mind to a positive idea(s) and to.

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Welcome to Culture in the Kitchen. Top Sirloin/Wild Canadian Lobster Tails/sautéed asparagus tips. July 28, 2013:. I started prepping my meat 3 days in advance. I find that letting it sit in the marinade makes it more juicy/tender. So for this part, I trimmed the fat around the edges, took a fork (or knife) and poked holes in the meat so the juice of the marinade would seep through better. Squeeze 1 tablespoon of lemon into bowl and whisk 1/2 cup of olive oil. The Day of the Cooking. July 30, 2013: Well ...

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