Quod Opus erit tibi deprementis
- III aut IV carnes porcinas umerus steaks, ut interficiam 1/2 3/4 inch crassus (1/2 to IV libras III / 1.8 kg total)
- 1/2 calicem / ml CXX sicco albis vinum,
- 1/4 calicem / LX ml expilatus allium caryophyllis, et cessabunt, leviter conciderunt
- Teaspoons V / XXV ml lemon excorio, grated
- 1/4 calicem / LX ml nova CITREA sucus
- 1/4 calicem / LX ml bottled capparis breviata
- Teaspoons V / style-Dijon XXV ml sinapis,
- II teaspoons / X ml interruptio cadens nigrum piperis
- 1/2 teaspoons I / 7.5 ml denique mare salis
- I tablespoon / Italica concisi apio XV ml
Quam ut Fac It
Miscere vinum, allium, III tablespoons cortices et CITREA sucus, III tablespoons capparis, sinapis, II teaspoons salis teaspoon I interruptio cadens in parva piperis, et ferventis.
Locus in una orci suilla II in plastic lapides sacculi resealable 1/2 peruro vel magno sartaginem speculum catino. Effundam super vinum suilla mixtisque. Quod si per peram, prope finem accipiat lapides sacculi. Turn peram in catino nec ad carnes porcinas tunica super vino in marinade. Marinate enim XXX minuta ad temperatus vel locus enim in refrigerator usque ad I hora,
Preheat gas grill ad medium calor ad altum, recta grilling. Aufer a Steaks marinade poliens nequaquam saluo et magnis marinade. Transfer ad marinade condimentum parva Pan. Ad arderent igni redigendum æstus. Fremat, et discooperto pallio, quia minute I; removere ex calore recipiunt.
Grill steaks, et discooperto pallio, VI ad X minuta ad temperatus pervenit CLXV internum et usque ad gradus F, conversus steaks in grilling in medium pectine curat et reservato nonnunquam cum marinade. Bus steaks ad sculpendum tabula. Velata recincta, cooperi ffoyle; Venite ad requiem V minutes.
Remove ffoyle. 1/4 1/4 teaspoon teaspoon salis piper asperges reliqua. I tablespoon reliquis summo cum lemon suci, mittito substrato apio et manentem I tablespoon capparis. Servientes secare pieces in conspectu servientes.
Nutritionem per ministerium Information:
Calories: Mors CCC calories, Saturated Fat P. * XVI: Cura P. * VI; XCV mg Natrium: DCCCXL Carbohydrates mg, IV interdum P., XXX P. *
| Nutritionis pretium (per servitus) | |
|---|---|
| Suspendisse | DCCLXVI |
| Total Fat | XLIV g |
| Saturatioribus adipem | XVII g |
| unsaturated adipem | XIX g |
| Cura | CCLXI medicamentum |
| Natrium | emptum CMLXI |
| carbohydrates | V g |
| Puritate alimentorum fibra | I g |
| dapibus | LXXXIII g |