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Three-step meal

October 22, 2011

Step 1:  Mix cornbread batter (two kinds of Open Oak corn flower, buttermilk, egg, and a few other baking-type ingredients), pour in cast-iron skillet, stick in oven.

(Maybe leave it in the oven a little longer than I did at first.)

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Step 2:  Sautee olive oil, garlic, anchovy paste, red pepper flakes, salt ‘n’ pepper, escarole.

(One large head of escarole reduces to a wilty pile.)

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Step 3:  Halibut in oil with a little salt and pepper.

(Supposed to be finished in the oven, but since the cast-iron was occupied, I just pan-fried it.)

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Ok, I left out a step.  While everything else is cooking, let a smooshed garlic clove and the zest of a lemon sit in some olive oil, to drizzle on the fish at the end (remove garlic first).

Finished product, with leftover pumpkin beer:

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Easy, fast, delicious!

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