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Shared Recipe Beef Burgundy With Egg Noodles
Dec 14, 2012 on Food.com
My husband and I both LOVE the kitchen. He is from Hawaii and has brought many Hawaiian and Asian dishes to our table. My parents are from Sicily so guess what I do best?
We enjoy trying new food items and exotic meats as well as being creative in our own right.
We're always arguing who is the better cook. Me, of course! So now you know.......................The brat
Ostrich, Alligator Tail, Rib-Eye Steak, Pork (almost any), Chicken (dark meat ONLY), Elk, Deer, etc.......
Crab legs, Shrimp, Lobster, Cod, Flounder, Mahi Mahi and Sushi
Pasta (and more pasta), Yellow/White Corn on Cob, Italian Bread
Tomatoes, Asparagus, Cauliflower, Baby Bok Choy, Green Beans, Spinach -- cooked al dente
Since my parents usually served meat as a side dish -- and most of the time for a special occasion, I usually favor vegetables over meat.
My favorite meats are tender steaks -- wild or otherwise. We both like them "black and blue," or "Pittsburgh style" as some call it. It has to have that blackened exterior with a cool rare -- almost RAW interior. It better Moo when I cut it. (I know, some of you think that's pretty sick, but I like a lot of things on the raw or rare side.....including Sushi).